Hi LovenonCloudCupcakes, I made them yesterday, they came out fine, light butter taste and not too sweet with a nice crumb. I tweaked a little by adding buttermilk (because my kid drank the last of the whole milk) and used N&M vanilla paste.
I broke down my 20 qt recipe and it is very similar to yours, cant for the life of me remember where I got it from. Here it is if you want to try it.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup milk
I use cake bases at work and scratch recipes at home for friends and family. Its sad to say that a lot of people don't appreciate cakes from scratch and have had a few complaints about them tasting plain and not being golden yellow in color, SMH! I guess they like the artificial colors and flavors. One base cake mix that I really like is from BakeMark, its light, not overly sweet, uses Kosher products, and tastes close to scratch cake, it is product number (50490).
Scratch cakes are very temperamental especially when making in large batches. The water, product and room temperature can drastically effect the end result, not to mention the measurement of products themselves. One false move and "POOF" it falls flat.
I use base mixes when making cakes in large quantities because of the consistency.
I think you have a good recipe and if YOU like it, use it.
Thank you thank you so much for taking the time to do these. I greatly appreciate it. I will try your recipe tonight and I have too had conplaints about a scratch cake not having the same texture as the boxed cake they liked, and also about buttercream!!! I personally love traditional buttercream and it's all I use but I cannot figure out why several people prefer the buttercream with shortening. Just personal taste I suppose.