I'm making a white cake for wedding. I've used it many many times and it always tastes fabulous. My problem is that I think I need it to be just a tad more dense when I make a stacked wedding cake. Any suggestions on how to make it a little denser without affecting the taste?  Thanks for any advice you can share. 

Definitely look up the *original* WASC recipe on this site   Though I don’t encourage it you could change the flavoring by leaving out the almond & increase the vanilla    Not knowing anything about the recipe you use we can’t make any suggestions on how you might change it without effecting the taste 

Thank you

Thank you

i use a similar formula but I use self rising flour so it’s just right to me —

• box of white cake mix
• 2 whole eggs and 2 egg whites
• 1/4 cup oil
• 1 cup granulated sugar
• 1 cup self rising flour
• 1 cup sour cream

you can add some flavoring but I usually forget it but the fillings make up for it —

this comes out fluffier than a pound cake and a little heftier than a straight mix — slices perfect, no crumbling, the cake slices do not dry out if they are left on the cake table for a while, and it goes in & out the fridge with no change in texture — workhorse cake formula — 

there are different variations of this across the internet — kakeladi’s is an excellent one —

Sounds good.  I will give it a try.   Thanks so much.

I will vouch for kakeladi's *Original* WASC recipe.  It has a delightful crumb and is quite sturdy.  The best part is that it is so versatile.

Thank you so much!

Thank you so much!