I'm a novice cake maker and need a recipe that will taste really good but be easy to work with. I plan on covering the cake with fondant and decorating. I was thinking a white cake with raspberry filling and frosting, but I've heard that white cakes can be dry and crumbly...advice for any of the three would be appreciated.

My favorites are WASC, Indydebi's buttercream, and basic marshmallow fondant.
You can make raspberry buttercream by adding a dram of Lorann raspberry to a batch of Indydebi's buttercream. It will add color as well as flavor, though. The WASC cake is not at all dry or crumbly.

http://cakecentral.com/recipes/2322/white-almond-sour-cream-cake-wasc
http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing
http://whatscookingamerica.net/PegW/Fondant.htm

I'm with texas_rose can't go wrong with WASC, (everyone here recommended it to me for my 1st wedding cake, it was a huge hit) w/raspberry filling I prefer pastry pride and raspberry preserve mixed as a filling, more of a mousse/cream. Buttercream to cover then fondant. I use T's Marshamallow fondant, super easy and nice to work with.

Good Luck and don't forget to post pics when you're done.

Thank you!! I will definitely try the WASC cake. What is pastry pride? Where do you get it? The last time (and only) time I made marshmellow fondant it was great the night I made it but after being in the fridge for a night it was rock solid. Even with some time in the microwave it would soften so I've been scared to use it again but I hate the taste of the other, any suggestions?

Sorry , it's a non dairy whipping cream product. I find it at smart and final, sorry I don't know any other store names that might carry it.