I'm looking for a really tasty cake recipe that is moist - vanilla or chocolate! Please share your recipes if you wish! I am wanting to try several different ones until I find one that I really like!
Just me thinking out loud here...Have you thought about developing your own recipe? Recipes are not dependable as environmental factors and the characteristic of ingredients very widely. Protein in flour varies by crop and brand; beet sugar bakes differently from cane sugar; brands of butter vary in fat and water content; humidity and temperature vary by location. My recipe works in my environment, with my equipment & methods, and with the brands I consistently purchase. But there's no guarantee it will work in a different environment, with other brands. I recently relocated from Southern California to Northern California. I baked my standard white cake 4 times after the move; the results were so-so results. The different brands really effected my recipe. I'm in The process of revising my recipe now. I've baked 7 cakes in the past week, each time revising to get to the results I want. I think the 8th cake will be the one.
aside from getting a consist product, developing your own recipes gives you an invaluable understanding of the science of baking. Just a thought
Norcalhiker: It's just my experience too. It takes very long to adjust a recipe to suit even the environment, the oven and humidity in one area and so on. When I went from hobby baker and baked in a regular oven to become professional and start baking in a professional my old recipes did not work anymore. I had to adjust the recipes to make them work. It took a long time to learn my new environment and my new oven. Although I learned my new kitchen, it is not a guarantee that it always works well. Sometimes the humidity is very high and I can not get exactly as I want.