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Hello all! I've been getting really into baking during quarantine, but every time I try my hand with cakes they end up super dense. Are there are any seasoned cake-making experts here that can tell me what I'm doing wrong? Or does anybody have any general cake tips? Anything would be appreciated!

Every time you bake a cake you can make sure to estimate the exact amount of the ingredients. Also, make sure you are in a good mood of doing this to reach the best cake you wanted.

It depends on the quantity u use also the temperature of the oven

For fluffiness Beat your egg whites separate from the egg yorks.Like beat the egg white till its foamy.
Again dont put in too many eggs,just put in the right amount of eggs as per the recipe

Am not a baker as I have always ruined all the cakes I bake.

Separately beat butter and sugar. Make buttermilk separately. Whisk all cake flour separately. Now mix flour with the butter-sugar fluffy mixture. And then add buttermilk slowly. And mix it with an electric blender. Trust me with it. It will come out amazing.

I haven't baked a cake before but after reading this I have a little idea about it and I might consider trying it out

Never overmix your batter, do not let water get into any supplies you use. That is all I have learned so far and it has helped me big time.

I was told not to leave the batter that contains soda out before baking.

Every time I try baking cake it end up dense.

Achieving fluffy cakes involves meticulous techniques. Using room temperature ingredients, sifting dry ingredients, and gently folding in wet ingredients contribute to a light and airy texture. Additionally, experimenting with the right balance of leavening agents ensures a perfect rise.

I had the same issue until I learned about folding in instead of mixing. When 'mixing' your batter, do so just until the ingredients are combined. Do it gently.

Adding a little bit of curd gives a nice fluff to a cake. Also, using super hot water while mixing the ingredients just before throwing the cake in the oven helps.

The key is the ratio. Be careful not to overdo the dry ingredients. A bad ratio will cause the cake to be flaky instead of fluffy.