Does anyone have a really good white/yellow cake recipe that is super moist for more than one day?

Yes, this one is unbelievable. I actually did not believe it myself, til I tried it.


You have to use margerine.


It is the only thing that makes the cake stay moist above everything else,, This is the same for all baking anyway, but in this case- you gotta try it.


I don't know why marge gets a bad rap , it's better for you.


Anyway, this one is the best thing I've ever make, tasted or wanted to make again. It's supersimple, but that's what cake is..





1 1/2 C. sugar


1/3 C. softened margarine


2 tb oil


2 eggs


1 Tbs. vanilla extract


1 1/2 C. all-purpose flour


1/2 tsp. salt


1 3/4 tsp. baking powder


3/4 C. vanilla soymilk/fullfat regular milk with 1ts vanilla


Frosting:


2 egg whites


3 1/2 C. confectioner's sugar


1 Tbs. orange juice


Directions


Preheat the oven to 350 degrees. Combine the flour, salt and baking powder. Set aside.





In a larger bowl, beat the sugar and margarine until creamy. Add the oil. Beat in the eggs and vanilla. Add the dry ingredients, then the vanilla soymilk. Mix until the batter is smooth.





Fill a pan with batter. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean and the top is golden. Let cake cool for 30 minutes before frosting.Does anyone have a really good white/yellow cake recipe that is super moist for more than one day?
http://allrecipes.com/Recipe/Cake-Mixes-鈥?/a>





use OIL, not butter. and make sure you beat it well, thats key.Does anyone have a really good white/yellow cake recipe that is super moist for more than one day?
Preheat oven to 180


Line a large cake tin with baking paper or foil





Separate 6 eggs.





In a large bowl,


Beat the egg whites with an electric beater until peaks just fold over.


Slowly add 1 cup of sugar, continue beating until thick and glossy.


Add egg yolks, (still beating) until combined.


Sift together, 1 cup cornflour, 2 tsps baking powder and 4 tsp plain flour.


Fold into the batter gently with a metal spoon, (don't stir).


Pour batter into prepared tin.


Bake approx 40 mins (or until skewer comes out clean).


Cool on cake rack.





When completely cooled,


split in half, spread with jam and whipped cream.


Sprinkle icing sugar on top.


Done and gorgeous.


Never fail recipe, and really moist 3 days later.


Good luck from NZ.
12 tablespoons (1 1/2 sticks) unsalted butter, softened


1 1/2 cups sugar


2 cups all purpose flour


2 teaspoons baking powder


1/4 teaspoon salt


6 large egg whites (3/4 cup)


3/4 cup milk


2 teaspoons vanilla extract


Directions


Set rack at the middle level in the oven and preheat to 350 degrees.





Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan. Line bottom with parchment or waxed paper.





In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scape the bowl and beater often.





Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.





Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.





Note: For a classic yellow cake- Substitute 3 large eggs and 1 yolk