OK I love my cakes and flavors, simple or gourmet. But someone asked me for a yellow cake yesterday and I'll make it but Ive always wondered what is it? I find it to be a dryer form of a white cake with no flavor, and just never use it. Enlighten me so I have some ideas and uses for this cake that everyone else seems to use often.
Thanks in advance, you guys are great !
I love yellow cake. I put a little butter flavoring in it and we're good to go. Then I just use some butter cream to fill and ice the cake. I'm sure that you could put other fillings in with it. But it's one of my favorites! And mine is not dry at all..but super moist. (It's a scratch recipe from serious_cakes I believe).
I've always considered a yellow cake to be a white cake strictly using butter for the oil, and the whole egg, not just egg white. And if you don't want a dryer version, add a 1/2 cup of vanilla yogurt to the batter. Helps with dryness!
White cake uses egg whites only...no yellow color. Yellow cake uses the whole egg, yolk and all.....yellow color. That's the simplest explanation. The drier aspect doesn't make sense. Egg yolks add moisture, making it richer and more dense...so drier? Not possible.
I've always thought yellow cake had a slightly buttery-er flavor than white cake. This is me just thinking out loud here, but perhaps yellow cake was the standard and white cake came about for weddings? I totally pulled that out of the sky so don't quote me on it.
If you'd like a recipe, Serious_Cakes as a SUPERB yellow cake recipe. In fact, I would say it's a little more on the white side than yellow, but she calls it yellow cake. Here's a video tutorial:
Her recipe won't let you down, it's great, and her video tutorials are also very well done.
MHO is that yellow cake evolved from old fashioned pound cakes, etc. People loved those flavors and wanted them to become something other than a tube cake... That's not fact as far as I know, just my personal take on how they might have evolved from tubes to layers. The use of whole eggs and butter is what brought the "yellow" to the batter when it was made from scratch. Now yellow cakes seem to be known more abundantly as what we get out of a box. I, personally, am not much of a "yellow" cake fan as I think it looks so fake. If you use a mix, Cake Mix Doctor has a good yellow cake that starts with white mix and adds whole eggs, etc. It comes out a softer more buttery yellow than the bright yellow of mixes labeled "yellow."
This is me just thinking out loud here, but perhaps yellow cake was the standard and white cake came about for weddings? I totally pulled that out of the sky so don't quote me on it.
Sounds good to me!
nooo! you quoted me!!! 
Yeah... yellow cakes use the whole eggs and white cakes just the whites, and I always find the opposite to be true.. white cakes are drier (or spongier in texture) than yellow cakes. My 'yellow cake' is not very yellow, but it does use egg yolks where my white does not.
Cake mixes add more yellow coloring giving a yellow cake a rather yellow cast to it, but scratch yellow cakes are not screaming yellow. I find when people refer to a yello cake they are speaking of a vanilla butter cake and a white cakes is more of a sponge.
I guess it doesn't make sense to me. White is not a flavour nor is yellow, they are colors. So what I say is Vanilla cake and I use whole eggs, I don't make "white" or "yellow" cake. Hope this helps!!
I agree with this sentiment wholeheartedly too.. I make a vanilla butter cake and a sponge
I guess it doesn't make sense to me. White is not a flavour nor is yellow, they are colors. So what I say is Vanilla cake and I use whole eggs, I don't make "white" or "yellow" cake. Hope this helps!!
100% in agreement.
okred... you from 'round these here parts? 
The reason I ask is that you spell flavor "flavour" which is more European. The reason I say that is: people here in the states like to call their cakes by the color (white, yellow, red velvet, red devil's food, etc.) I tend to lean toward your labels: vanilla, butter, etc. For whatever reason people love to ask for "plain yellow cake." Bleck!
I have always stayed away from this recipe because it calls for Crisco in the batter (just sounds wrong to me although I know people do it, I have only used butter in my cakes my whole life). Has anyone substituted butter in this recipe?? Just wondering. I think I am going to try the recipe this weekend with the Crisco. Im scared But I trust my fellow CC'rs!
I've always thought yellow cake had a slightly buttery-er flavor than white cake. This is me just thinking out loud here, but perhaps yellow cake was the standard and white cake came about for weddings? I totally pulled that out of the sky so don't quote me on it.
If you'd like a recipe, Serious_Cakes as a SUPERB yellow cake recipe. In fact, I would say it's a little more on the white side than yellow, but she calls it yellow cake. Here's a video tutorial:
Her recipe won't let you down, it's great, and her video tutorials are also very well done.
Typically, White cakes have a finer texture and are whiter because beaten egg whites are folded into the batter.
Yellow cakes have a bit denser crumb and are made from either whole eggs or egg yolks only, giving them a yellow tint. I, too, find they have a more buttery flavour.
So I offer an Almond White and a Butter Yellow. 
To me, yellow cake is very simply a moisty buttery vehicle to deliver raspberry filling and buttercream to my face. I would say "pie hole" but I hate that expression... 
I hate yellow cakes. To me, they have a course texture, like cornbread, and they always taste drier and nasty. I have NEVER had a yellow cake that tasted better than crap itself.....mine or anyone else's.
HATE YELLOW CAKE!!
And there is more than just a color difference between "Yellow" cake and "white" cake. A definite taste diff, a definite texture difference.
I hate yellow cakes. To me, they have a course texture, like cornbread, and they always taste drier and nasty. I have NEVER had a yellow cake that tasted better than crap itself.....mine or anyone else's.
HATE YELLOW CAKE!!
And there is more than just a color difference between "Yellow" cake and "white" cake. A definite taste diff, a definite texture difference.
And I had just baked you a 10 layer yellow cake... 
this is a delicious "yellow" cake! http://www.epicurious.com/recipes/food/views/Moist-Yellow-Cake-109358 ...and like the others...i call it vanilla. whole eggs, real butter and vanilla, YUM. this recipe also calls for cake flour and if you follow the instructions, and serve at room temperature, this cake is wonderful!
I hate yellow cakes. To me, they have a course texture, like cornbread, and they always taste drier and nasty. I have NEVER had a yellow cake that tasted better than crap itself.....mine or anyone else's.
HATE YELLOW CAKE!!
And there is more than just a color difference between "Yellow" cake and "white" cake. A definite taste diff, a definite texture difference.
And I had just baked you a 10 layer yellow cake...
uh .... um .... well .... uh .... I mean except YOUR cakes of course! 
I love yellow cake, but love it even better when I put Butavan Flavoring in it... IMO, it taste so yummyyy with the Butavan in it.
God Bless,
Sharon
I guess it doesn't make sense to me. White is not a flavour nor is yellow, they are colors. So what I say is Vanilla cake and I use whole eggs, I don't make "white" or "yellow" cake. Hope this helps!!
Good pint, I I just didnt like saying "yellow" cake either, lol. Sounded boring. Maybe I'll go for vanilla since I have a great "butter" recipe.
Thank you all SO much for your opinions on this topic, I just wasnt sure where to go with it.
CC'ers are the best help !
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