I have been searching for this cake for about two years now. In my experience, making white cake at home is just never as good as the bakery. (Sorry! I know some of you just cringed reading that.)
I am not kidding when I tell you that this recipe is it. The flavor is fantastic and the texture is truly perfection. Even the-pickiest-dessert-eater-ever, aka my hubby, loved it.
And I know you will too. As I noted in the recipe I found this cake on epicurious who got it from Cooks Illustrated. I have never been led astray with either of those sources so I am confident you will find the same success I did!
One major adaptation I did was using 8-in cake pans. The original recipe calls for 9-in and about 5 minutes less cooking time. If you plan on using 9-in plans please do consult the original recipe. The first time I made it I used 8-in cake pans with no time adaptation and was not as successful.
Like this cake? You will love my:
Homemade Yellow Cake Mix!
(Cheaper, easier, and more delicious with none of the preservatives!)
Perfect Crusting Buttercream
(Just don’t read this post if you are opposed to drama. People are very specific in what they believe a buttercream is!)