The last few white cake recipes I've tried have been way too soft, or have pulled in from the sides, causing a triangle look while cooling (they were not overbaked, the pulled in while cooling). I know technique is a big factor, but I need a great recipe to start with!! THanks!

If you like boxed mixes, why try to duplicate them with scratch? Mixes are consistent and should come out the same every time ... plus they are less work.

The Classic White Cake II recipe on here is good. I'm not saying it's exactly like a box mix but I use it and all the box mix lovers I know really like it.

I really liked the King Arthur Elegant white cake. It had a really nice texture, fairly light with a nice tight crumb and it tasted good too. They recommend using two 9 in pans, but I think 8 in would be better... the layers could have been a little higher. When I was doing research on scratch cakes a while ago this one was one of the most popular along with the WBH white butter cake recipe and one from Cook's illustrated but I haven't tried those yet.

Here's a link to the King Arthur recipe:

http://www.cookiemadness.net/?p=298

Courtney

[quote="mamacc"]I really liked the King Arthur Elegant white cake.


I forgot about that one, someone suggested that last year when I was looking for it. Thanks!!! I've also heard WBH is a good one, will try that too