I'm looking to make a cake with fondant covering but need a good vanilla cake recipe that will hold up with the fondant. please help!!!

you could check out the WASC cake!  It's amazing!  Here's the link:

http://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe

The Swan's Down 1234 cake with the addition of 2 egg whites is a great recipe to use: 

1 c. butter

2 c. sugar

3.c cake flour

4  eggs

2 egg whites

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

2 teaspoons vanilla ( or whatever flavor you prefer)

I use this recipe and sub one tsp of the vanilla for almond If it's a wedding cake. I absolutely love this recipe. It does take some time with adding the butter in 1/2 tsp increments, but it is soooo worth it. It has come out perfect every time!  

I just made this fondant cake with it last weekend and it held up perfectly!

And the added whites really add to the cake s structure. I find that it mixes as quickly as the wasc and is completely homemade.

My link didn't show up for some reason but it's sweetapolita's recipe for fluffy vanilla cake. 

I have tried white cake recipes in the past that were not quite there, but I think I will give this a try.  Looks good and the site is beautiful. 

Please can anyone help me with a very most vanilla cake recepie?

This is a recipie that i've been using lately, it is very moist and can handle fondant. just make sure that it is chilled and use simple syrup.

for a two layer 9" cake.

2 3/4 cups AP flour.

1 3/4 cup sugar

1 1/2 tsp baking powder

2 tsp vanilla extract

3/4 cup butter, room t.

2 eggs, room t.

1/2 cup milk, room t.

1/4 cup sour cream or plain yogurt, room t.

pinch of salt.

Cream butter and sugar on high speed for 3 min, until pale and fluffly. Add in vanilla and sour cream.

One by one, add in eggs, mixing well after each addition.

In another bowl, sift flour, baking powder and salt. Whisk to combine.

Alternate to the butter mixture the dry ingredients and milk, beginning and ending with flour. 

Scrape the sides of the bowl as needed. I like to finish with a spatula just to make sure that my mixer doesn't overbeat the batter.

Pour into prepared pans (lined with parchment paper at the bottom and greased on the sides). Bake at 350 F or 180 C for 30-35 min., or until a toothpick inserted in the center comes out with a few crumbs but not wet batter. Let cool in the pans for 5-10 min. and invert them to cool completely in a wire rack.

Thanks . Can't wait to try it

You can't get much better than this:  http://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe  Please do give it a try.  It is very helpful to read the entire post before trying the recipe as there is a lot of information in the many replies,  The recipe works just as well with no changes even with the reduced size of a box mix.  

Here is my recipe

one box vanilla cake mix

one cup flour

one cup sugar

one cup sour cream

4 eggs

dash salt

1/3 cup oil

one box vanilla instant pudding

½ cup of milk