I think this is the recipe I have been wanting to try. I am wondering if they changed the name though because I think I have it saved to my recipe box as coconut layer cake.

Well I am torn between trying this next and Toba's moist yellow. After researcing many yellow recipes now, I am finding they are all very very similar!

I just baked Tobas "moist yellow" and I think I prefer it over the other two I tried this week (Mermaid and WBH golden butter cake). Toba's was definitely the most moist and the most yellow of the 3 (for me anyway) It did have a little bit of a "tang" to the flavor I think because of the buttermilk in it. When I paired it with the icing I couldnt taste that any longer. It definitely took awhile to beat the heck out of the butter in the recipe. I think it will be my new yellow cake unless I find anything I like better.

Do you think I could take some out, add cocoa and swirl together to make a marble cake? I have done it with cake mixes before. I don't see why it wouldnt work, but just curious!

Can you post the recipes for WBH & mermaids...
It so funny to see that sooooo many different people have soooo many different opinions on the same cakes... i heard favs & disapointments from wbh, mermaids, toba's and a couple other i cant rememeber at the moment. just amazes me!
I personally and a huge fan of Martha stewarts recipes.... but am going to try these three peoples... although i love white over yellow...

I think the mermaid one was posted somewhere in this thread in a link. I got it off this site in the recipes.

I think it is funny that everyone has a different favorite! It would be cool if everyone baked the same recipes and and ranked them. Of the 3 I baked this is what I thought (I am new to scratch baking though, so I easily could have messed things up!):

1. Toba's Moist Yellow: My favorite of the 3. The most moist and yellow in color. Took the longest to prepare. Also it was so moist coming out of the pan I was a little worried it would break apart. The bottoms and edges didnt brown up (the top did nicely though). Tasted a little "tangy" to me plain (because of buttermilk I think) but I couldnt taste it when paired with icing.

2. WBH: Easy and had a nice flavor, not very "yellow". I found it dried out on me pretty fast. 2nd favorite of the two.

3. Mermaid: Easy. Tasted a little bland to me. I did not like the texture. Maybe subing cake flour would help. Not very "yellow" in color either.

CakeandDazzle - I'd love to try something like that

sorry ladies, for some reason I wasn't getting the updates. I tried the Mermaid Bakery recipe. I thought it was good, but a little dry. I guess that's the difference between scratch and using a doctored mix.

Is there anything I can add to make it a little more moist? I'm having to bake from scratch due to an allergy. The birthday girl is allergic to barley (in all forms) and almonds, so I can't use a mix.

I need to make a chocolate scratch cake too. I was going to use WBH chocolate butter cake. Any suggestions?

Does the full recipe of the mermaid bakery vanilla buttercake really yield enough batter for a 9x4 cake? Seems the amount of batter as stated in the recipe (6 cups) wouldn't be enough

Does the full recipe of the mermaid bakery vanilla buttercake really yield enough batter for a 9x4 cake? Seems the amount of batter as stated in the recipe (6 cups) wouldn't be enough

Mermaid Vanilla Butter Cake is AWESOME!!!!!!

I subbed the AP flour for Cake flour and the texture that it produces is out of sight!!!!!!!

Also, I ONLY use Nielsen-Massey Vanilla and I guarantee your cake will not taste bland.

Good Luck,

cakeymom