This might be normal - but any scratch cake recipe I try comes out chewy on the edges (if cake) and on top (If cupcakes). It never rises well, and isn't spongy and light. I've tried lots and lots of recipes. Is this normal for scratch cake? I grew up on boxed and am used to that spongy, light texture. (I know, I know, boxed cake is an abomination - I agree). Can someone please tell me what I might be doing wrong? I'm desperately searching for that perfect scratch cake.
Nevermind! I went back to my iced cupcakes and the texture seems to have softened a bit. They're actually delicious.!