Hi Martha! Was your oven fully preheated? Did you make the correct adjustments for a convection bake? Is there a thermometer in your oven? Even state of the art can be off. Did you bake them in the same 8″ round pans? You can watch me make them on video and those are the times I use. I do have 2 thermometers in my ovens to monitor temperature. I hope you still enjoyed the cake!

I’m so sorry to hear this happened, Kirsty! Was the batter completely smooth and uniform before pouring into the pan? Was it removed too early? They can dome a little bit but they shouldn’t sink or dome really drastically.

Hi Terri! You can freeze cake layers or cupcakes by wrapping tightly in plastic wrap and storing in an airtight container. We haven’t personally tried freezing the frosting separately then using later, but it will freeze fine on the cake.

You’re welcome, Ellen! I’m so glad it’s such a hit! 🙂

Hi David! I intentionally aimed to make this a denser, fudgier cake as that is what is standard with a devil’s food cake. It would make sense that the whipped egg whites could make it fluffier, but without having tried it I can’t say for sure how it would turn out. Let me know how it goes. 🙂

Hi Rebecca! This recipe was designed to be made with all-purpose flour. We discuss this in the post 🙂

Love that combo! Thanks for the review, Donna–enjoy!

We are so happy you liked it so much, Laura! We’d recommend our vanilla cake instead 😊

I’ve made this before and it’s the best texture. Most amazing cake I’ve ever made. Can I leave out the cocoa to make a vanilla cake or will that change the texture?

I did this cake for the first time in the Bundt pan and came out amazing. I would say to let it cool 20 mins before attempting to undo the pan

Just wanted to say I appreciate you putting the measurements in the actual steps 🙌.

Hi Kelley! You could substitute whole fat greek yogurt, but it doesn’t have quite the same depth of flavor. 🙁