What kind of cakes do you use most when making a cake from scratch? Butter, pound, sponge? Which holds up the best?

I have tried:

Southern Red Velvet
Fudge Chocolate Cake
Pumpkin Cake
Vanilla Cake

I made all of these from scratch (not at the same time) and they all came out moist and delicious.

I like to make my Italian Cream cake and most pound cakes (Almond Sour Cream and Lemon especially) from scratch.

I haven't found a good scratch cake recipe that I really liked, so I was seeing what type of cakes people tended to use for their regular chocolate and white cake recipes.

I usually make butter cakes, although I've also done plenty of pound cakes. All of them hold up pretty well.

I make all of my cakes from scratch. I don't like box cakes because they have too many preservatives. I like for people to notice the difference in the quality and taste.

Yeah, that's why I'm trying to find some good scratch recipes. Anyone have any they'd care to share?

I have not found any vanilla scratch cakes that I like. All that I have made seemed too heavy and dense. Has anyone used/liked any of the white/vanilla cakes on CC recipes?

Glad to see I'm not the only one in search of good scratch recipes. On some of the recipes I've looked at they use coffee in them. Can you taste the coffee in the cake? Do you tend to use a chocolate flavored coffee? I absolutely hate coffee, so this has been a thing with me. I've seen a lot of the cake recipes with the coffee in it get good reviews. If you can't taste the coffee, then it'd be something I'd be willing to try. I would just hate to make a cake for it to go to waste because you could taste it.

do you use just regular coffee, or do you use chocolate flavored coffee?

I'd love some good recipes & some good tips - for example, my scratch cakes keep coming out w/ a "crust" on top and sometimes on the sides.... never experienced that with DH mix. Someone told me that the sugar in it "carmelizes" and to cook at a lower temperature - so I thought I'd pass along the tip for others to try....

I was searching for a vanilla cake recipe a week ago and didn't come up with any - there's lots of white cake recipes but not necessarily Vanilla.....

I was thinking of trying that cinnamon-vanilla cake from the Food Network - has anyone else tried it? Any good??

I have just posted my favorite white cake recipe that I developed several years ago. It's very light, easy to make and tastes great. It's my most requested cake. My chocolate and lemon are 2nd and 3rd.

I do have a cookbook that has my scratch recipes in it. I have quite a few since I do all my baking from scratch. If anyone is interested you are welcome to write to me to get ordering information.

Michele

Here are some really good one's I've tried:
Strawberry from Scratch (on this site)
All Occasion Yellow Downy (Cake Bible)
The chocolate cake recipe on the back of Hereshy's Cocoa box (sub cake flour IMHO)
White Spice Pund Cake (cake Bible)
Layered Lemon Cake w/ lemon filling (allrecipes.com) I adjust this one a bit
All American Chocolate Fudge (?) (Cake Bible)

looks like a lot people use cakes from the cake bible. how do the chocolate cakes in colette peters and others similar stack up?

I love Toba Garrett's moist yellow cake, Slyvia's Weinstock's Classic yellow cake and Wilton's butter cake.