I was looking for a vanilla cake made from scratch. I found this recipe & yesterday I made this cake for the first time. I wasn't the only one who found it to be very dry & very dense. 
It wasn't all bad, I did like the flavor of the cake but I'd like to make it a little more flyffy not so dense. I've included the recipe. So if it's easier can someone suggest a vanilla cake recipe? 
Thanks
White Vanilla Cake
Ingredients
3 cups sifted cake flour
1 tablespoon baking powder
6 tablespoons butter
1-1/2 cups sugar
1 cup milk
2 teaspoons pure vanilla extract
6 egg whites
Instructions
Preheat oven to 325. Grease and line 2 9-inch cake pans with parchment.
Sift together flour and baking powder. Set aside.
Cream butter and sugar until light and fluffy.
With a mixer on slow speed, add flour mixture to the butter mixture,
alternately with milk. Beat after each addition. Beat in vanilla.
Whip the egg whites until stiff but not dry. Fold them into the cake batter gently, making sure not to over mix. Pour into prepared pans.
Bake for 25 - 30 minutes or until a tester comes out clean. Place cake pans on cooling rack and allow to cool completely before removing from pans.
When making scratch cakes technique is important.
Here's a how to on butter cakes using the creaming and other methods:
http://www.joyofbaking.com/ButterCakes.html
You're not alone in having problems, even when using a professional cake formula (recipe):
http://www.ochef.com/625.htm
If you want to try again, Sylvia Weinstock's Classic Yellow Cake recipe is given at the end of the article.
HTH
u can also try the King arthur white cake and either sub creamer fr the milk or add mroe vanilla I have done both.. I have also heard great things about the cake bibles, White velvet cake
I just made the WBH white cake and it was one of the best scratch cakes i've made, and i've been trying a lot of recipes lately. It was kind of spongey (i'm not used to ) but it was light and moist, i didn't even bother with a simple syrup and a few days later it was still just as good as the first. My husband said I hit the nail on the head with this one.
I thought the white velvet cake was also one of the better ones, I did have to add simple syrup but it was good.
I make all my cakes from scratch and I find it always takes some experimentation to get the taste & texture you are looking for. Looking at the recipe you used the first thing I notice is that the butter content is fairly low relative to the amount of flour, which would make the cake dry. I would suggest if you want the cake to be "fluffier" you start by increasing the butter and the milk and decreasing the flour. Adding more sugar may also help as sugar has a tenderizing effect on cake. As a starting point I would try decreasing the flour to 2 1/2 cups, increasing the sugar to 2 cups, increasing the butter to 3/4 cup, and increasing the milk to 1 1/2 cups and see how you like that. Hope that helps!
That cake recipe looks to me to be a bit short on both butter and sugar for 3 cups of flour. Both of those things will yield a less moist and tender cake. Try a different recipe. My favorite white cake is a buttermilk cake. The butermilk white cake from Rebecca Rather is quite good, and divine if you can find full fat buttermilk.
http://www.baking911.com/asksarahbb/index.php?showtopic=1210
txkat, the white cake recipe you referenced, is it firm enough for stacking?
It is, and Rebecca's bakery is right out in Fredericksburg, called Rather Sweet. You should go !
I always use a Martha Stewart white cake recipe. It has a very tender crumb and it's light and fluffy because it uses egg whites instead of whole eggs. And it's still very suitable for stacking. It takes on flavor well also, it can be paired pretty much with any type of frosting or filling. Check out her website, it should be there.
To make your cake fluffier without having to add the dreaded fat of butter, use egg whites instead of the entire egg including the yolk, also add about 2 TBSP sour cream. I made a cake that called for 1/2 cup butter and 3 whole eggs, I changed it up by adding 1 whole egg and just used the egg whites from the remaining two eggs. I also added canola oil instead of butter, along with the 2 TBSP of sour cream...the cake actually came out better than when I followed the original recipe the first time around 
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