40 Hilariously Awful Cake Fails You Need To See To Believe

You’re substituting or adding extra ingredients
Unless you’re a truly seasoned baker, don’t be tempted to substitute one ingredient for another.  Oil and butter are both fats, but they don’t work in the same way (oil makes denser, moister cakes than butter) and you can’t substitute them gram for gram, either.The type of sugar matters, too. If a recipe states caster sugar and you only have granulated, you’ll end up with a crunchy, speckled sponge with a denser texture.