Hi there, Joyce! Our flour has a higher protein content than most others on the market, which makes it absorb more liquid. If you'll be using another brand or another kind of flour that has a lower protein content, the cake may be a bit denser due to the lower protein content of the flour not creating as strong of a structure. You might try holding back 1/4 cup of the milk and add it slowly until the proper consistency is achieved. We hope this helps and happy baking! 

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