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- Use room-temperature ingredients for the smoothest batter.
- Do NOT overmix after adding flour—this keeps the cake tender.
- If browning too quickly, tent loosely with foil near end of baking.
- Let the cake cool fully before slicing for clean cuts.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly less tender. If using AP flour, remove 2 tbsp from each cup and replace with cornstarch.
Can I add flavor variations?
Absolutely! Lemon zest, almond extract, or even chocolate chips work great.
How do I store it?
Wrap tightly and keep at room temperature for 4 days, or refrigerate up to 7 days.
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