Thanks for checking, Sherry. In many baked goods the addition of extra liquid (up to 1 Tbsp per cup) can help mediate the effects of whole wheat, but this recipe doesn't include a liquid that can be easily increased, and cakes are especially susceptible to the heavier, denser texture that can come from using whole wheat. For best results, we'd recommend starting with just a partial substitution of whole wheat flour. If using our White Whole Wheat, you can probably get away with subbing up to 50% of the total amount of flour (so 1/2 cup) without any noticeable changes in the texture. If using a more traditional Whole Wheat, you'll want to start with a lesser substitution of 25% the first time around. If you like the way the whole wheat affects your cake, try upping the percentage of whole wheat next time. Hope this helps! Mollie@KAF

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