wasn’t dry, but it definitely didn’t have that loose, glossy pour you get when oil is in the mix.
It spread into the pan with a spatula instead of flowing easily on its own. I baked it in a greased 9-by-13-inch metal pan, and I had to smooth the top a bit more carefully than usual. That thicker batter turned out to be the first clue that the final cake was going to be denser and richer.
Thick yellow cake batter being spread into metal pan
Thick yellow cake batter
