I had always assumed that my kids would also prefer cupcakes, but I finally asked all 3 of them, and it turns out that I was dead wrong! They said that they prefer cake for a very unoriginal, uninspiring reason… By the way, my gluten free carrot cake whoopie pies would fill that need, too. Cupcakes are easier to store, easier to force just a few on friends and neighbors (and my husband's coworkers), and easier to have on hand at a moment's notice (birthday in school tomorrow!). Given the choice, I generally prefer to make cupcakes rather than a full cake.
Adding 1/4 cup more flour to the recipe before baking it as a layer cake was the perfect fix.
It tasted great, but the cake cracked when I frosted and layered it. When I baked the original cupcake recipe as a cake, it was just too fragile. Since each cupcake is its own portion, there's a much larger surface area that is exposed to the heat of the oven. Although it's often assumed that a recipe for a cake can be used to make cupcakes, and vice versa, it isn't always the case.
