Hi Cheri. We are so sad to hear that you had an issue with the Classic Birthday Cake and we would be happy to help troubleshoot and see what went wrong! This cake batter will be pour-able but it should not be viscous like water. Our thoughts for a thin batter that did not rise come to Step 4, where the eggs and sugar are beaten together. If the mixture does not thicken enough and incorporate air fully, this can cause a dense flat cake. This tick ribbon stage is an important step in this recipe. The other thought was ensuring that King Arthur Unbleached All Purpose Flour was used. If Cake Flour or Pastry Flour was used in its place it will have less absorption and structure. Please feel free to comment with any additional feedback or thoughts and we would be happy to help you bake the perfect cake!

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