Okay so I'm asking - I DID search the forums but didn't see anything that looked like it described what flavor "yellow" was. I saw some scratch recipes but I didn't see anything in there to say what was really giving "yellow" it's flavor.... is it just vanilla flavored? What makes it yellow? I know it's an annoying question but I just gotta know and I can't seem to find the answer!!!

color comes from the yolks of the eggs and the butter/margarine (ewww....margarine!?!? --- no way!) and the vanilla extract adds some color too.

after that -- yep the vanilla w/ the eggs w/ the ....

and you get yellow cake.

depth of yellow dependent upon how yellow butter and eggs are to start.

if you've noticed: in most white cake recipes -- only egg whites -- no yolks and oil instead of butter and clear vanilla instead of the real deal.

When I talk to my customers about cake flavors I refer to my Yellow cake as Butter cake.

Not sure that helps you but it does sound a little better than "yellow" cake.

Hmm that's funny - 'cause I got a yellow cake mix but I used egg whites and not yolks.... LOL does that mean it's not "technically" yellow anymore?? I guess I'll just describe it as "vanilla" flavored

I wouldn't call it butter cake. I recently learned that a butter cake has a completely different texture and taste. In my opinion it's a take it or leave it kind of thing. And just about everyone at this party left it. So I would just call it vanilla or almond, or whatever flavoring you are adding.

I call my yellow cakes butter cake....I usually add flavorings to them (coffee syrups) so I combine the name of the cake....i.e., butter rum flavoring=golden butter rum cake, almond=butter almond cake, ...all the combo's I've tried have turned out good so far.