I have a question about the recipe "Vanilla Cake (+ Confetti Cake Variation) " from CarolineWright. Why only a double layer cake? Is the cake so moist and airy I won't be able to split the separate layers in order to have four layers? Can anyone comment on cake consistency? Is it a good/best basic recipe for vanilla cake? Food52 needs a contest on best basic cake. Some recipes call for buttermilk, which I have heard makes the best cakes. Does the yogourt in this recipe play the same role as buttermilk would?