1. Not measuring by weight — Volume measurements vary wildly. Invest in a digital scale; your cakes will thank you.
2. Opening the oven door too early — This drops the temperature and causes cakes to sink. Trust the timer.
3. Using cold eggs — Always use room-temperature eggs for better emulsification.
4. Overmixing the batter — Once flour is added, mix only until just combined. Overmixing develops gluten and makes cakes tough.
5. Not preheating the oven — Your oven needs at least 15 minutes to reach stable temperature.
