In my search for a "fluffier" yellow cake, I tried this one - from Rose Levy Beranbaum's Cake Bible - delish!! It's lighter and is fluffier than most scratch butter cakes, I believe because of the sour cream, and slightly less butter than most yellows. I frosted it w/the Hershey's can "Perfectly Chocolate Frosting" and it was a big hit w/the teenagers!
Cake Bible's Sour Cream Butter Cake Serves 8-10
4 large egg yolks
2/3 cup sour cream
1 1/2 tsp. vanilla
2 cups sifted cake flour
1 cup sugar (I used C&H Baker's sugar)
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 T. softened unsalted butter
Grease and flour either 1 9" round or 1 9" springform pan. Preheat oven to 350º. In a med. bowl lightly combine the yolks, 1/4 of the sour cream and the vanilla. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface w/a spatula. Bake 35-40 minutes or until a cake tester comes out clean. Let cool for 10 min.Remove, cool, frost.
I torted the 9" round because it was fairly tall, then frosted, then ate, then decided I better get to CURVES first thing in the morning!! 
be sure and list it in the recipe section! The cake bible is just that, a bakers bible! LOL
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