I did weigh all my ingredients, however, I didn’t use bleached cake flour. I used regular bleached all-purpose flour. I’ll be sure to get some cake flour and try the receptive again. Thank you both for the response. On the plus side I did make the white velvet cake and the chocolate butter cake and they both disappeared before my eyes. Everyone enjoyed it.
If your AP flour was bleached, it shouldn’t have caused the collapse of your cake. Bleached AP can be subbed for cake flour in nearly all of Rose’s recipes as long as you sub by weight.
Congratulations on your white velvet and All-American chocolate cakes! Given that those turned out well, I would suspect either the wrong size pan or underbaking (oven too cool or not baked long enough). A bundt pan is the brand name for a fluted tube pan, so you chose the right thing. To check the volume of your pan before trying again, pour water into it and see how much it holds. To check for doneness, consider using an instant read thermometer (CDN has one that Rose recommends, not too pricey) to check the internal temp of the cake- with the tip in the middle (spot likely to be the coolest), it should read at least 190F when you take it out of the oven. A toothpick inserted in the same spot should come out clean and the cake should spring back when very gently indented with a finger.