Hi Julie! I’ve already reduced the sugar in this recipe from 1.5 cups to 1 cup so I worry that a further reduction will impact the consistency. You can give it a try though! And/or you can increase the salt to help cut some of the sweetness.

So glad you love it, Stacey!

Works perfectly! That was all I could fine and it was awesome!

Hi Cynthia! I haven’t tried that myself but if it’s all you can find the give it a go 🙂

Hi Kristen! my gut says bake time would be similar but every oven bakes differently so it’s hard to say exactly. Here are my tips for testing if a cake is done:
1. Peek through the oven window. To see if the cakes are a nice golden brown (doesn’t really work for chocolate cakes).
2. Nudge the oven. Gently nudge your oven (assuming it’s free-standing and not built-in). If there is any jiggle in the center of the cakes, leave the oven door closed and bake for a few minutes longer.
3. Nudge the pans. Open the oven and gently nudge the pans. If there is any jiggle in the center of the cakes, close the oven door and bake for a few minutes longer.
4. Poke the cake. Gently poke the top of the cake with your finger. If the cake is firm and springs back, it’s ready for the next step.
5. Toothpick test. Insert a toothpick into the middle of the cake. When there are a few crumbs on the toothpick, the cake is ready. You want crumbs on there because the cake keeps cooking when you take it out of the oven.