Hi! The yield of “20” means 20 servings/slices of cake. The cake is made from 4 8-inch cake rounds (cut in half to make 8 layers) and the frosting between the layers and outside. Depending on how thick your layers are the cake turns out to be about 7-8″ high and about 8″ wide. I hope that helps. All the best.

Hi Doris! I’ve never made it that way but it would look pretty swirled together as a sheet cake. You would just want to check it often as it cooks to get the correct cook time. Best of luck . . . I’d love to hear how it turns out!

Yes, you should be able to use cake flour! Make sure to measure in weight (will remain 10 1/2 ounces). If you are measuring in volume you will need to increase it to 2 and 2/3 cup.

Hi Madiha! If you have sour cream, you can use half sour cream and half milk and whisk them together before adding to the cake batter. Or you can make sour milk yourself: add 4 tsp white vinegar or fresh lemon juice to a measuring cup, then fill it up to 1.5 cups with milk. Let it sit for 5-7 minutes, then gently stir. The acid will curdle the milk a bit and it will act like buttermilk in the recipe. Hope this helps!