I’m so sorry to hear this is happening. If everything was measured properly and there were no substitutions, the most likely culprit would be over-mixing the cake. 🙁

I’m so sorry to hear this happened, Isabelle! Over-mixing could cause the sinking or if the oven lost too much heat during the turning process that could also cause the collapse. 🙁 I hope it goes better next time. 🙂

Hi Pat! Unfortunately I am not familiar with high altitude baking so I can’t say for sure how to do it. Hopefully someone else can chime in with some tips. 🙂

Hi. We live in the Colorado mountains at 7,600 feet above sea level. Our cake does not rise in the middle. Can you suggest revisions to your recipe that might help with the altitude. Thanks, Pat

Thank you so much for trying my recipe, Erin! I’m so glad it’s been such a hit! 🙂

Sure thing! The bake time may be slightly shorter. 🙂

I did use melted butter, just not room temperature eggs, milk, sour cream, and flour. I followed the recipie instructions to the T and it still did this. I would love to blame my oven, but with the other cake recipes I have followed, it came out perfect every time. I’m glad you responded, hopefully you can add to the written directions like is on the other recipies to help out people who like to read the recipies, rather than watch a video.

Hi Mari! I’m sorry to hear this happened. It sounds like a lot went wrong here. 🙁 You are supposed to melt the butter and let it cool before adding it, not use cold butter. This is likely why you had so many lumps in the batter. 🙁 I use cake flour here because it simply provides a better texture for the cake. If your oven is running hot I would definitely recommend getting a thermometer and adjusting the temperature according. For example, if you know it runs 25 degrees F hotter than it should, just set the temperature to 25 degrees F lower than the recipe calls for. The high temperature would definitely cause your baking issues. If the oven was too hot it would have over-baked the outside of the cake, which will make it have no flavor, while at the same the center will not have baked. Were you able to see the video of me making it? This one should come together rather easily with a hand mixer. 🙁 I’m sorry this one didn’t turn out for you.

I was sure this would be good. I have followed 2 other recipies (the white cake and the triple chocolate cake) that came out near perfect, but this one was an all out disaster and a disappointment. Firstly, the description says no mixer needed, since the chocolate cake also said this I thought it would be the same, no. second, there are always notes on using room temp ingredients (like the butter note in this one) but nothing in here, so I used them cold. next, she always formulates her recipe to AP flour so beginners could use the recipe, however this one was different but gave a note on how to use AP for this, so I followed that. when I had the final batter, it tasted really good, but had lumps throughout (most likely the butter solidified), I hoped it would be fine and baked (~ 25 min; my oven runs extremely hot) it until it rose up and tested with the toothpick. it seemed extremely oily to me, but I went with it, however my assumption was right. the toothpick was clean, but when I came back after letting it cool for 15 minutes it had sank on its own. I flipped them out and saw that the bottom was completely uncooked. I put it back into the pan and cooked it for another 10 minutes, fearing the outside would become too dry, and nothing happened. I put foil tightly on it and baked for another 25 minutes. I was so tired that I left them overnight in their pans to cool. when I checked again it still wasn’t cooked. I cut out the insides since it was wasted time and the only thing that cooked was 1 ½ inches of the outside. when it was baking it smelled wonderful, however when I ate the outside edges, it was tasteless. I am completely taken a back by this turnout and although had I used a hand mixer and room temp ingredients, I still don’t think this could’ve turned out at all. too much eggs and way too much oil/butter.

This really sucks because this was supposed to be my redemption from last year’s yellow cake incident from somewhere else that was disgusting. I had a lot of hope in this, and strictly sticking to the directions for the other cakes turned out wonderful. Too bad.

Without having done it in a 10 inch pan I can’t say for sure how altering the temperature would affect the final product. If you do try it I would love to know how it turns out. 🙂

Hi Sam, I will send you an email with a photo. I had this issue as well. I so very carefully measured all of my ingredients to the gram, used cake flour, bought the nice Irish butter, and ended up with pastry crumbles by step 2. Tried adding the other wet ingredients, but everything was so dry, there was no mixing evenly. I’m glad to have had your video so I knew to give up at that point, but honestly gutted to have spent all this money and ruined my own birthday cake. I used unbleached King Arthur cake flour and regular granulated sugar.

Question: I am making a 10” round version of this cake (I have made all of the conversions and everything, so no worries about that!), but I was wondering if lowering the temperature by 25* would affect anything other than the bake time (which no worries about that, I know to keep an eye on it).

I did a test cake, and it seemed to over caramelize on the sides and bottom, so I’m going to use cake strips next time, but was just curious about the temperature.

Thanks for any help!

Hi Mitchell! I hope this one is a huge success for you! A cup of cake flour weighs less than a cup of all purpose flour, which is the reason for the discrepancy. The measurement listed is accurate. 🙂

In your ingredients list it states 3 cups (335 g) of cake flour. Typically a cup of flour is 120-125 grams, so that would be 360-375 for 3 cups, so I’m wondering should I use the 335 listed or the 3 cups (360-375)? Thanks so much! And thanks for this awesome recipe you worked so hard to put together for us noob yellow cake bakers 🙂

Hi Sam, Thank you for your reply–I just looked at comments again and found mine–and it’s almost November! I baked your yellow cake again and had the same issue. I appreciate your recipes! I haven’t changed anything so hope baking in 9″ pans will work. I recently made your red velvet cupcakes for a party (2nd time)–HUGE hit! I cored the cupcakes and put some raspberry preserves in the the hole. I’ve also made your red velvet layer cake and, again, it was a HUGE hit!! This is the only recipe of yours that I’ve tried and had an issue with. Will see how the 9″ pans work! Thanks.

i got one!! Cant wait to make this cake! (Birthday at that!)😁

A cake cutter would work well for cutting them in half. I would probably increase the recipe a little bit to make sure you have enough for all of the layers. 🙂

Hi Elizabeth! As long as your fingers are clean, dry, and grease free you shouldn’t have any issues using those whites in a different recipe. 🙂