Hi Melissa, as a baker it's easy to feel like everything is exactly the same from batch to batch, but when you're trying to troubleshoot it's best to put on a scientist's hat. Even seemingly small variables like the temperature of your ingredients and how you're measuring (by volume or by weight) can cause differences among batches. For best results, make sure you're using room temperature ingredients that have been measured using a scale, and you might even want to time how long you mix you butter and sugar together. We have a helpful video on our website about creaming butter and sugar together, which you can use for guidance. Try thinking like a scientist when making your next cakes, and see if that gives you consistent results. Good luck! Kye@KAF

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