I agree with the others ----- buy DH classic yellow cake mix and be done with it. When I make a cake for my brother, that's what it has to be -- his favorite, especially with chocolate icing. Most of my clients ask for vanilla (french vanilla), yellow or chocolate, with the very occasional request for strawberry.

I use doctored mixes and I will say that a yellow cake mix and a butter cake mix are different. In the butter it usually calls for a stick of butter or something like that... that particular cake has a different texture IMO, and in my experience sticks as compared to a regular yellow mix. I hope that helps you out... I rarely get an order request for it either, but I do get some, in fact I got an order for one today... so hopefully we will get this all figured out soon

I bake from scratch except for WASC. Yellow cake is like the recipe that was posted on the first page of this forum, or like the WBH buttercake (which is more like yellow cake). The recipe's I have for buttercake call for more butter, more eggs and AP flour. It is heavier than regular yellow cake, and more moist because of the high butter content .

I agree with those who say she grew up on boxed yellow cake mix and that's what she's talking about. I think she has no idea what "butter cake" vs "Yellow cake" is/are (and I think those are two different things).

Make your best cake and slap some yellow food coloring in it and be done with it. She's obviously not a cake connoiseur (sp?)