I am trying to create my own cake mix... I have worked with tweaking other recipes but every one is very heavy and dense... How do I make it more fluffy... what would you add or omit to fluff a cake???

Also does anyone have a recipe for a white/yellow cake batter that doesnt use MILK???

TIA

I would think you could use water in place of milk, no problem. It will change the flavor a little and there will be a little less fat, but it shouldn't fail or anything. To make any cake more fluffy, whip the whites separately with some of the sugar from the recipe and fold them in last.