i need a moist white cake recipie that will work as cupcakes and cake. if there are any special cooking directions that would be great too.

usually the cake gets done on the outside and it takes a really long time to cook the middle.
i have tried a bunch of different recipies but none seam to be very good. or one will work really good with cupcakes but the cake would be a disaster...

if you guys could help that would be great
i usually just use box cake but sometimes i just want to say, i made the cake from scratch.

mandygirlxoxo, my all time favorite white cake is the WASC...a huge hit with my family and friends too. It's moist and makes great cupcakes as well as cakes. I usually cut this recipe in half if I'm just baking an 8 or 9 inch cake or 9x13.

http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630

WASC is really good for a doctored mix cake! I use it all the time.

For a scratch cake I like the King arthur elegant white cake recipe. I've used this recipe a lot when I need scratch cake, and have made very large batches of it and flavored the batter to different flavors....like vanilla, lemon, or spice cake. They all came out good.
The other ones that I keep hearing is good but haven't tried is the Cook's Illustrated white cake recipe or the whimsical bakehouse white butter cake. You should be able to find any of these if you google them.

The WASC is fabulous, and it also has an added benefit. You can change the stuff you add to it to change the flavor, but it will still be white. It's greatness.

WASC and the whimsical bakehouse white cakes are good. Another good one is the Pillsbury scratch recipe on back of the Pillsbury Silk Cake Flour box. Fill it with a homemade strawberry filling and cover in vanilla buttercream and it tastes like a really rich and decadent strawberry shortcake... yum! Raspberry filling is really good with it too!

I really like the WASC and the Confetti Cakes (haven't tried Whimsical Bakehouse yet). BUT I find that the Confetti Cakes gets a bit dry tasting when it goes in and out of the fridge, so I replaced the butter with oil, and no more problems. I have also heard that if you use oil instead of butter in cupcakes it is supposed to be better.
Finally, you should make sure that your oven is the right temp. Keep doing white cakes at 350, but chocolate you can bump down to 325.
HTH

Another good one that doesn't take many ingredients is from the Cake Mix Doctor: one white cake mix, 1 c milk, 1/2 c melted butter, 3 eggs, vanilla ... probably 1 t. Beat ingredients for 1 minute, scrape bowl and beaters, beat 2 minutes. Bake @ 350.

If I want a denser cake, I melt 3-6 oz of white chocolate with the butter. This is really good and really easy. Use different extracts to change the flavors - raspberry, butter rum, orange - the possibilities are endless.