Hi Heena! My cakes tend to be more on the dense side rather than light and fluffy, but it shouldn’t be too dense. Overly dense cakes can be from overmixing the cake batter once the flour is added — it develops too much gluten — but it could also be from improperly measured ingredients or ingredients that aren’t at room temperature. If you like, you can substitute cake flour for ap flour for a lighter crumb.

Hi Marg! Sorry to hear this came out dry and dense – it should totally be the opposite!! I also used all-purpose flour, but you could try it with cake flour for a bit more lift. Also, be sure to not overmix the cake batter (or overbake the cakes) as those can also be the culprits. And make sure all of your ingredients are room temperature. I hope that helps! Let me know how the next version goes 🙂

Thank you Marty! I’m excited that you’re going to try this one. Let me know how it goes!

Thank you!! <3 <3 <3 The move went as well as it could have, despite the rain. We are getting there in terms of unpacking...clearly we have way too much crap!

Thanks so much Mary Ann! I think this might be my favourite cake to date 🙂 <3