It's been a while but I try to stop in and read new posts when I get a sec.
I'd like to make my vanilla cake better, more moist, etc but since my experience is in the decorating I'm coming here for help on baking science. It's a pretty basic recipe that uses all purpose flour and melted butter and I love the flavor and texture BUT would like it to be as moist as my chocolate or devil's cake. I was thinking of adding sour cream but honestly don't know how much to add/substitute in or even if this will give the additional moisture I'm looking for. I'd love to play with the recipe and test it out a few different ways but I just don't have the time anymore so any help to steer me in the right direction would be appreciated. Thanks again, Micheline