AI have made and eaten many a yellow cake and even if the flavors are good they are never as moist as other cakes like carrot, red velvet or chocolate unless you make them dense like a pound cake. Anyone else notice that? Same goes for white cakes. I am referring strictly about scratch cakes.

i agree that cakes with fruit and veggies in them have more moisture -- but sure you can get a white or yellow as tantalizing as a devils food --

i think sylvia weinstock's original 'yellow' cake recipe, the one with sour cream (not the one w/milk) comes out crazy good, great texture, great moisture content -- i up the flour one quarter cup and i do not beat the egg whites & yolks separate-- just chunk 'em in & cream them into the the butter & sugar -- i delete a couple eggs yolks too

yes you can do this! 

but yes i also agree that i have eaten some nasty white & yellow cakes too -- those i think are the hardest to pull off

AAre you comparing all butter cakes to oil cakes? When you mention yellow/ white vs chocolate, carrot, red velvet...that may the difference? I'm just assuming.

AI have made some with oil too. Cake boss recipe and not too moist. Thanks k8memphis, I will look that up.

I use half butter and half vegetable shortening in my yellow cake recipe...although the original calls for all butter. I think it comes out more moist (moister? ), but yeah, defnitely not as moist as my carrot cake. I also bake it at a lower temp for longer, so I can watch it closer. I think it's really easy to overbake, and that can make all the difference. 

As a side note to OP -- and totally off topic -- we share the same last name and first initial -- most of my computer logins at work and such are some variation on "kparks" so seeing your screen name freaked me out a bit! 

ALol yeah that happens to me too. More of kparks than we think I suppose. You think the Crisco works? What are the thoughts on vanilla pudding or sour cream?

I don't know if the crisco increases the moist factor really. After I posted that, I thought it might just make a more tender, finer-textured cake, which I might be interpreting as moisture. I actually have never made a cake with the pudding in it. My chocolate cake uses sour cream, and it is very moist, but then again, we're not talking about chocolate cake.....

Yeah and I think that is what goes on with pound cakes...they are moist but more so dense which I think can be perceived as moist...also if you add more wet ingredients it is supposed to be a heavy cake and I am trying not to make the cake heavy.