Suggestions For Making A Moist White Cake??
Decorating By merly Updated 15 Apr 2008 , 2:45am by BCJean
I also add the whole eggs to the white cake mix, I also add 1/2 cup of oil instead of a 1/3 of a cup. And if you can get it a teaspoon of butter vanilla to each cake mix. I also bake a 325 instead of 350 it takes a little longer but i have had nothing but good results. My butter vanilla is made by magic line. It really makes a difference.
Hope that helps
LaLa
Yes...butter-vanilla smells like it sounds. Sometimes I even think it almost smells "rum"-ish. But it's good. It's an emulsion...I get mine at my local cake supply store. You only need a little, thus the tsp. measurement, because it is thick and concentrated.
try this recipe... http://www.epicurious.com/recipes/food/views/102696
it's so moist and yummy. it's the only white cake i make now. it has cream of coconut in it, but you really can't taste the coconut flavor. i don't usually use the cream cheese frosting it calls for, just my usual buttercream. delish!!
I use the White Almond Sour Cream cake from this website and everyone raves over it.
I had the BEST white cake in my life this weekend! The girl who made it said it was her own recipe. All I know is she did add some egg yolks to it and I believe she said she melted her butter. She also added a mixture of buttermilk and sour cream. Everyone at the party said it was like a piece of heaven! I wish I had the recipe 
I always add a small package of white chocolate pudding to each cake box and only use Duncan Hines. It has been a proven winner each time for me 
Try a general search with Sylvia Weinstock's name...
or you could search my posts specifically.
If you can't find it, I'll dig it out; it's pretty basic.
It also works great with the CoffeeMate flavors added to it, to make any variety of flavored cakes.
Rebecca Rather's White on White Buttermilk Cake. I just started using this instead of the one I've been using, and it's so good. A google search will provide you with the recipe.
I like the white butter cake from the Cake Bible and I use a little flavored simple syrup on it and it keeps it very moist.
try this recipe... http://www.epicurious.com/recipes/food/views/102696
it's so moist and yummy. it's the only white cake i make now. it has cream of coconut in it, but you really can't taste the coconut flavor. i don't usually use the cream cheese frosting it calls for, just my usual buttercream. delish!!
For this cake, is it possible to substitute sour cream for the coconut cream?
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