Originally Posted by CakeandDazzle
Ugh sorry... egg ehites are correct baking powder is 1 Tbls + 1 tsp
With the amount of flour in the recipe, it still seems like a little too much baking powder. According to Shirley Corriher and RLB, the correct amount would be 2.25 tsp of baking powder. But that is not always the case with cakes. Shirley says a common mistake is that cakes are overleavened.
I personally have found that overleavening works in chocolate cakes, but not so much in white cakes.
Do you know why there is so much BP in the recipe? And how does it affect the crumb. Too much BP and large air bubbles are produced that rise to the top and pop or you get large holes in your cake. I can never leave well enough alone, so I would be tempted to lower that baking powder amount even more.