Yellow and white cakes may look more ordinary than their chocolate counterparts, but don’t be fooled by their simple appearances. These are some of the most mellow, tender, buttery, and versatile offerings in this book. Treat them as blank canvases and build on them with your pick of sauces, glazes, or frostings; use them as the bases for special-occasion cakes; or eat them quite simply with a basic frosting or a side of fruit. There are cornmeal cakes, olive oil cakes, cakes with lemon, almond, and buttermilk. If you’ve never made a yellow cake, or it’s been a while, you’re in for a revelation.