Tip One: Be sure not to over-measure your flour which can lead to a dry or crumbly cake. I always use my digital kitchen scale to weigh flour.
Tip Two: Don’t overmix your cake batter. This can lead to your cake becoming rubbery and dense. At the final steps, mix JUST until combined.
Tip Three: Want to make cupcakes instead of a cake? This recipe will make about 18 standard cupcakes. Bake in lined cupcake pans for about 20 minutes. Check out my conversion guide for more tips for how to bake cupcakes from a cake recipe.
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