Hello Everyone! I'm new here and I'm sure this has been talked about already but I need an amazing white cake recipe for a weeding I have coming up. I do not want to have to resort to box mix if I can help it. The few recipes I've tried just don't have the best flavor for a wedding cake. Any help would be really awesome! Thank you! 

AWelcome to CC

My favourite is from addapinch.com Sorry can't post the link for you It holds really well when stacked and is quite dense. I've used it to make a 7 inch or so rainbow cake and didn't use supports. I've been told the flavour is good too. Don't tell anyone here, but I don't actually like cake:grin:

AHi there! I'm a newbie as well but I have a pretty darn good white cake recipe and it's fairly simple.

[IMG]http://cakecentral.com/content/type/61/id/3230567/width/200/height/400[/IMG] I actually hand wrote the ingredients the method for mixing is dry ingredients first, add butter, then eggs. Add 1 cup of the milk and vanilla. Whisk the remaining milk with the egg whites until foamy. Add the milk mixture to the batter just until blended .If you have any questions feel free to ask!

[IMG]http://cakecentral.com/content/type/61/id/3230572/width/200/height/400[/IMG] [IMG]http://cakecentral.com/content/type/61/id/3230564/width/200/height/400[/IMG]

Thank You everyone Ive tested many different cakes and I finally got a really good one I like for the wedding cakes I do.

• 1 cup (2 sticks) butter, softened
• ½ cup vegetable shortening
• 3 cups granulated sugar
• 5 eggs, room temperature
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup whole milk, room temperature
• ½ cup buttermilk, room temperature
• 2 teaspoons vanilla extract and/or 2-3 Vanilla Beans Scraped, or Vanilla Bean Paste

*Mod note - no posting mixing instructions, possible copyright violations. Sorry.

I've tried several white cake recipes lately and made this one just last night. This one will now be my staple. It's easy, dense, and really good. http://iambaker.net/the-perfect-white-cake/ 

I know this recipe came out good for you but I'm always a little hesitant to try a recipe that doesn't seem to conform to suggested cake ratios(the weight of the liquid ingredients should be greater than or equal to the weight of the sugar).  In this case the eggs plus milks is equal to about 16-18 oz liquid and the sugar is equal to 21 oz.  My past experience with this type of ratio is that the cake sinks in the middle. Does anyone know why this happens?

AYes I agree -- I might just try the recipe anyway!