Well, I hope it works out for you! I have found that the whisking works very well – just whisk until the ingredients are incorporated (some tiny lumps are fine). I always bake my cakes with my oven racks in the centre of the oven – this prevents over-baking of the bottom with a raw centre. (My oven is ANCIENT, so I also use an oven thermometer to make sure my temp is accurate. It’s never what the dial says!) Good luck!

oops I am sorry..I didn’t realize I posted the comment on the cupcake page…I actually tried making 2 6-inch cakes with this recipe…I guess you are right about the over beating part..recalling how I had done it for the first time, I realized I had whisked it in my first attempt..and this time I forgot about that part and used the electric beater 🙁
will definitely try again…hoping for the best!

I’m not sure Heena. I’ve never used an electric beater for this recipe – just a light whisking, so it’s possible that the batter is getting overworked (over-beating will create tough batter). It sounds more like the cupcakes are under-baked. Are you using a standard size cupcake tin? And are you testing with a toothpick before removing them from the oven? Bake times are merely a guideline, of course.