Hi Sarah! I’m so sorry the mini chips sank! That is very sad. The only thing I can think of is that the batter ended up too thin somehow. This can sometimes happen with ingredients that were warmer than room temp (oversoftened butter, etc) or mis-measuring the liquid. Either way I’m so sorry about your daughter’s birthday cake!

Hi Jordan! I think adding cocoa powder to a little of the batter will work but I’m not sure exactly how much to add. Feel free to experiment! The cake shouldn’t be more dense with the homemade cake flour BUT the all purpose flour does weigh more than cake flour so go with the Cups measurement when substituting instead of the gram measurement.

Hi Garrett! Yes. It makes enough for three 8-inch layers or four 6-inch layers.

Hello! Is the recipe still appropriate for 3 8-inch pans? Planning on making this weekend for a dinner party.

Hi Ashley! You can use either kind of flour for tossing the chocolate chips in 🙂 all purpose is fine!

Hi Michelle! It is three 6 inch layers pictured, but the recipe makes a lot more batter. I’ve been meaning to scale it down to fit three 6-inch pans or two 8-inch pans but for now the recipe portion makes enough batter for four 6-inch pans or three 8-inch pans. So in other words you can make it as-is and make three 6-inch layers, but you’ll have extra batter. Hope that makes sense!

Hi Whitney, you mentioned in the recipe to use four 6-in or three 8-in. But above you say the cake pictured is three 6-in. Can you please clarify what works best with this recipe.