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Interesting tip i found: Here’s a little trick to add moisture into your layers: Combine 1 cup of sugar and 2 cups of water. Bring to boil and boil for approximately 3 minutes. Let cool. Pour liquid into a spray bottle or pouring bottle. (http://www.bakerella.com/finally-i-found-it/)
Make sure to follow the recipe, using the ingredients called for. Some cakes use milk, buttermilk, or sour cream for liquid. They all are appropriate for different types of cakes. Some cakes use vegetable oil, butter, or shortening for the fat. Make sure to use real butter and not a substitute when butter is called for, as substitutes contain water, which will not give the same tender crumb as the fat from the butter.
By following the recipe to the last latter and using correct baking temperature.
baking at high temperature for low time
Always mixed cake batter longer and slow speed and perfect time
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