Tips
To ensure your cake turns out perfectly, make sure all ingredients are at room temperature before mixing. Cold eggs or butter can cause the batter to curdle, resulting in a dense texture. Softened butter should be pliable but not melted—press it gently with your finger, and it should leave a slight indentation.
When measuring flour, avoid packing it into the cup, as this can lead to a dry, heavy cake. Instead, spoon the flour into the measuring cup and level it off with a knife. For even more precision, consider weighing the flour—1 ½ cups is approximately 180 grams.
Be careful not to overmix the batter once the dry ingredients are added. Overmixing develops gluten, which can make the cake tough. Stir just until the flour is incorporated, and a few small lumps are fine. They’ll dissolve during baking, leaving you with a tender crumb.
How to Store
