My daughter picked up this book at the library. It is a history of how we cook and eat. It is quite interesting. One thing that caught our interest and kept us reading was that fact that most of the world measures out their flour, when cooking, by weight and not by volume. A snippet follows:
"A cup of something is not just a cup. Experiments have shown that a cup of flour may vary in weight from 4 to 6 ounces, just by changing the degree to which the flour is sifted and airy or tamped down. This makes the difference between a cake that works and one that doesn't; better batter that is far too thick and batter that is watery and thin. Let's assume that the recipe writer wants you to use a "cup" of flour that corresponds to 4 ounces, but you instead measure one that comes in at 6 ounces. You will end up with one and a half times the flour required: a huge inbalance."
So it is with this information that I made a cake from scratch. I haven't used a store bought cake mix in eons it seems. I was really wanting a cake. So I hopped on over to my favorite baking site. King Arthur Flour gives recipes in weight and volume. Just click which one you want. I had often admired the looks of the Classic Yellow Cake with Fudge Frosting, so I decided I would make it and use the scale to measure out the flour. I followed the recipe exactly, even buying the pricey almond extract. I used just a bump less than 1/4 tsp. I used vanilla yogurt. I didn't use the espresso powder for the frosting since it was optional. It calls for at least a 2 inch deep cake pan, which I didn't have, so I think that is why it kind of sank in the middle after all was said and done and the next time I think I will use the springform pan. It's sides are higher.
It was moist and delicious. It is officially my 'go-to' cake. I think you should give it a try. I don't think you will be disappointed.