Hi folks! Can anyone suggest a scratch white cake recipe that is oil based (versus butter)? I've tried looking on here but most of the recipes seem to start from a box mix. No knock to those who prefer to start with a mix but I prefer scratch so I'd like to find a scratch recipe. ) The cake needs to be able to hold up as a tier on a stacked cake as well as be covered with fondant. The reason I'm looking for an oil based cake is that I want it to 'seem' more moist shortly out of the refrigerator (and butter cakes 'seem' more dry until they come to room temp). In my case, the fillings need to be refrigerated so it will have to be served relatively soon after coming out of the fridge. Thanks in advance!!
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1/31/12 at 1:48pm