Here is a link to a forum where someone did a taste test on scratch cakes (among other things)
http://forum.cakecentral.com/cake-decorating-ftopict-253471.html
I have also heard good things about the white velvet cake from Cake Bible
The WBH white butter cake is my main white cake recipe. It's moist and delicious! I also tried the white velvet cake from the Cake Bible and it has a dry coarse texture to it.
Jacqui
Oooh oooh oooh!!!!! I will add my parises for the WBH white cake too.. OMG it is so good.
It is just perfect.. such a great texture. I just made the WBH chocolate butter cake last night and it is also very good. I can't wait to try the yellow version.
jkalman, I just tried to find the WBH Chocolate Butter Cake you mentioned but can't find it. Do you happen to have a link to it?? By the way, what does WBH stand for ??
Many thanks!!
WBH stands for Whimisical Bakehouse.. and check your PM box.. 
The Whimsical Bakehouse is a book with colorful cakes that incorporate colored chocolates for decorating. It also has some great recipes which is what we're talking about on this post. Someone already put the WBH white butter cake in the recipe section here on CC. I tried the Yellow recipe but I prefer Toba Garrett's recipe. For chocolate cake I prefer the one in the recipe section called Double chocolate layer cake which also can be found on www.epicurious.com. The chocolate chip cake in the WBH book is also delicious and my daughter's favorite so I'll be making that for her graduation party coming up in a couple weeks. It's awsome with chocolate whipped ganache filling!
Jacqui
I tried the Yellow recipe but I prefer 's recipe.
Jacqui
Is this recipe here on CC? If not could you PM me that one. I need to make a yellow cake today but have not tried any recipe's. So anyone I make is a first timer for me and that makes me nervous.
Thanks!
Lisa
Is the WBH recipe online somewhere? I'd love to try it.
Is the WBH recipe online somewhere? I'd love to try it.
yes, it's on this site. Here it is for you...
WBH White Butter Cake
Serves/Yields: 9 cups of batter
Prep. Time:
Cook Time:
Category: White Cakes
Difficulty: Easy
Grease two 10 x 3" round pans. Preheat the oven to 350. Have all ingredients at room temperature.
In the bowl of an electric mixer, beat at high speed until light and fluffy:
6 oz (1 1/2 sticks) unsalted butter
2 cups sugar
1 1/2 tsp. salt
On a piece of wax paper, sift together:
3 1/3 cups cake flour
1 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
Add the dry ingredients to the butter mixture alternately with:
1 1/2 cups milk
3/4 teaspoon pure vanilla extract
In a separate bowl beat until foamy:
3/4 cup egg whites (6 to 8 large egg whites)
Continue beating at high speed while gradually adding:
1/2 cup sugar
When stiff peaks form, fold the whites into the cake batter with a rubber spatula. Blend just until the whites are evenly distributed.
Pour 3 1/2 cups of the batter into one prepared pan and the reamining batter into the other. Bake the less full pan for 20-25 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester comes out clean. Cool the cakes on a wire rack for 15 to 20 minutes before turning them out our their pans.
Quote by @%username% on %date%
%body%
