I just used liquid coffee creamer in my cake for the 1st time. I used the creamer to replace the water in my cake mix (1 1/4 cups). I noticed after I got it out of the oven, that the center didn't puff up like normal and actually sort of sunk in. That has never happend to me before. Did I do something wrong? If you've ever used the coffee creamer in your cake, please let me know your thoughts!! Thanks you!

I have used the creamer in mine, but haven't used as much. I would use about 1/4 cup and 1 cup water. It still gave a mild flavor, but not quite as much as I wanted, so I replaced some of the milk in my buttercream with liquid creamer as well and had rave reviews.

I think the sinking is probably the density of the creamer.

I'd like to know as well because I am getting ready to make a cake like this for the first time tonight. Do I replace ALL the water with creamer or just a little and if so how much? Also the flavor of creamer I am using is a carmel vanilla. Would you use a white cake or a vanilla cake mix to get the best result? Any help or advice would be appreciated. Thanks.