please indicate if its a heavy of a light fluffy cake??
thanks

I would love to know this also! I love White cakes that are very light and fluffy. My Wilton instructor said that she uses the Betty Crocker silver white cake. I am going to try this soon but I haven't yet.

I'm in the process of finding a good white cake that is scratch, I have a few more to try yet though. If you want a good tasting white cake with flavoring I love the white almond sour cream cake on this site. As far as a plain white cake I'll keep you posted when I find the perfect one, like I said I have a few more recipes to try.

I tried the Betty Crocker Silver White Cake recipe yesterday and the Wilton White cake recipe. They tasted very similar. I will definately use the Silver White cake over Wilton's because its easier with the same taste.

White Almond Sour Cream cake. I little more dense, but very moist. It starts with a cake mix....I think someone has posted it in the recipe section.

Cindy

I like the cake mix doctor's Basic Yogurt White Cake. It bakes up kind of yellow because it does use egg whites, which isn't traditional of a white cake, but the flavor is so much better and the cake much more moist.

Here is the one that I use. I love it! It is a great wedding cake recipe. I some out of my 1950 Betty Crocker cookbook that I want to try as well. My mom was given this book when she got married to my dad many many many years ago it was my gradmas and it has some great recipes. But this recipe I am posting is not from it.

INGREDIENTS
1 cup butter, softened
3 cups white sugar
7 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sour cream
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bundt pan.
In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack

Here's my favorite white cake recipe which is in the recipe section on this site submitted by lilscakes:

http://www.cakecentral.com/cake_recipe-1977-25-Cake-Mix-extender.html

I find that white cake box mixes tend to get a funky smell in a couple of days. I tried this recipe above and it stays good for a week .

It is so moist and delicious and I get lots of rave reviews. Thanks to lilscakes for submitting it!

Oh yeah ~ it makes a fluffy cake yet a little firm.

Thanks HammIamm for beginning this post. I know it will be a valuable tool for us all!!!!