Originally Posted by sweetlayers
Sorry it took so long to post this. I hope LindaF144a can still help me.
3 3/4 cups of flour
1 tablespoon + 1 3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups butter
1 1/4 cups sugar
1 1/4 teaspoons vanilla extract
5 large eggs
1 1/4 cups milk
all ingredients are room temperature.
The first thing is I notice in the recipe is the ratio of flour to sugar in weight. You have 16.875 ounces of flour (assuming AP flour) to 8.75 ounces of sugar. Having these two this way off and having half the sugar as flour means you will get a very dry cake.
Where did you get the recipe? And how did you mix it? Not all scratch recipes published are balanced recipes. Possibly there is a typo in the recipe you found or there is a typo here, but that ratio is waaaay off and in the wrong direction too. Possibly someone was trying to get a less sweet cake, or lighten the sugar for health purposes. As you found out, it works to get something baked that probably looked good, but the taste is terrible.
I would strongly suggest you up that sugar to the same amount as the flour at least. So at least 2 1/2 cups of sugar. Reversely you could reduce the flour, but with that much butter, milk and eggs, I would not suggest that right now.
How you mixed it might make a difference too. But if I find a recipe where the sugar does not at least match the flour in weight or more, I don't use it. I have tried making cakes and cupcakes like that and you are basically eating sand paper.
Sorry I didn't answer sooner, for some reason I am not getting notified of any new posts to this topic.