Baking cakes from scratch now and finding all the recipes I have been given to use are not good at all.  especially wiltons butter cake.  I would love to hear what recipes everyone uses for just about any kind of cake flavor out there.  Any help would be so greatly appreciated.

I have been using a recipe from the Baking at Home with The culinary Institute of America book. It is the butter cake recipe. It's a sturdy cake and everyone likes it. If you can't get recipe I can send it to you.

The following thread has some good options for white cake and even discusses Beyond Buttercream's White cake with variations recipe... 

http://www.cakecentral.com/forum/t/746365/best-white-cake-recipe

Beyond Buttercream's white cake is so worth the money. I had the free version when it was still out there, but bought it when she put it on Esty. 

It is the best white cake out there. I have made the chocolate and strawberry version and they were also good.

Beyond Buttercream's white cake is so worth the money. I had the free version when it was still out there, but bought it when she put it on Esty. 

It is the best white cake out there. I have made the chocolate and strawberry version and they were also good.

betty croçker silver white cake is a all time classic white cake recipe - I'd post a link but I haven't figured out how to copy & paste on this tablet yet -- 

i really like sylvia weinstock's yellow cake recipe - she has two - my fave is the one with sour cream - I delete some of the egg yolks and add a quarter cup of flour - i mix the eggs into the sugar - I don't whip them first --

scratch cakes typically do not bounce back to just baked status if they have been refrigerated for any length of timetime so keep that in mind

àfter being chilled they stayed firmed up a bit and then you get the "it's dry" because it rubbed down the back of the throat - it's not really dry but that's the perception - they have nothing to compare to so they can't say oh this is firmer than the non-chilled piece they just know it's firmer aka drier when actually the moisture is exactly the same it's the fat staying tight

My favorite scratch cake that I have never had a mishap with is Gretchen Wright's chocolate cake.  Comes out perfect every time for me, is always moist and rich and everyone loves it.  Now, that I have a business, everyone orders white and yellow cake...of course :/

Thank you all for your suggestions. I did try sylvia weinstocks yellow cake. I must say it turned out pretty good. Working on other flavors too, slowly but surely