I made my second scratch cake using "A Better White Scratch Cake" recipe. And let me say....holy gross.

It was so heavy, it didn't rise. It tasted very greasy. I don't know WHAT I did wrong but I did it really really wrong!!!

So much for my father in law's bday cake! Box mix tomorrow I guess!

Ok here is hat I feel is by far the best from scratch white cake recipe.

Deliciously Moist White Cake

12 tablespoons butter softened Creme together with
2 c sugar
5 egg whites

Creme till light and fluffy approximate 3-5 minutes, add egg whites one at a time and continue to beat till very creamy approximate 2 more minutes

Mix together in a separate bowl
3 cups cake flour
1T baking powder plus
1 teaspoon
2 teaspoons baking soda

Mix together in another bowl
1 cup buttermilk or substitute 1 cup milk mixed with 2 teaspoons lemon juice or 2 teaspoons white vinegar to sour
1/2 c sour cream and
1/2 c hot water
1 T vanilla

Add dry and liquid to creamed butter sugar eggs, starting and ending with flour.
When adding flour Do not over beat. Mix until just barely combined and I usually under beat and hand stir at end to make sure all flour is incorporated.

Over mixing will develop gluten and make a tough cake!

Bake 350 degrees till tester is clean

It sounds like a lot of leavening in this recipe but it is what makes this cake so light and fluffy

Let me know what you think, since using this recipe for white cake I've gotten rid of all my other recipes

Bahahahaha! I see the multiple post gremlin got Jan and I had just had to laugh. lol

I feel your pain about scratch baking. It seems like even once I get a "good" recipe (meaning it works for me) that even that fails me after awhile.

I have a thread about the CI White Cake and OMG it was so good! It doesn't require beating egg whites which is what stopped me from making white cakes before. Whipping egg whites is something I don't like doing unless it's SMBC. This cake uses reverse creaming method. It was so good. The crumb was so tender, so moist. Just so delicious! Everyone raved about it and I had to have two slices LOL

Is it possible that my convection oven had something to do with it? It said to bake for 45-50 minutes and I only had to bake for 40.

I finished reading those links and I think that the major issue is my oven temp. I am going to retry this cake only baking at 340 instead of 350. Perhaps slowing down the cooking time a bit will help.

AND I saw one that I didn't consider: COLD EGGS Wow. Did not know that would cause the cake to not rise properly!