Were either of these recipes that started with creaming the butter and sugar together, Jill? If so, we've found that over-creaming (mixing for too long) often produces this result. For best results, try creaming your butter and sugar together using the process that's shown in this video. Also, it helps to make sure that all of your ingredients are room temperature. Otherwise, the ingredients don't homogenize as quickly as they should. Other things you can do to rule out possible variables is to measure your ingredients by weight with a scale, and always use reliable, trusted brands (like King Arthur Flour!) for your baking ingredients. Avoid baking on especially humid or dry days, and test your cakes for doneness using an instant-read thermometer (look for about 205*F to 210*F as an internal temperature). If you have good results, be sure to record all of the steps you took (what kind of pan you used, how long you baked it for, etc.) so you can replicate these results. We hope this helps, and happy baking! Kye@KAF

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