When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) The filling for the cake should be very runny. It will be super wobbly when it comes out of the oven but will firm slightly as it cools. When you cut into the cake, the filling oozes out and seeps onto the bottom of the pan. The crust is drier and is perfect for sopping up the luscious filling.