Irleshay I believe I solved your cake"DRYNESS” problem. I do believe you may have employed more cake flour than you had intended. Here is how, The recipe requires 2 cups of “SIFTED CAKE FLOUR”. That means you must sift the flour first & then measure out 2, cups. If you measured out 2, cups first & then sifted you will have more flour then the recipe required you to employ.
cake flour sifted weighs 3.5, oz per cup or 4, oz if lightly spooned, or 4.5, oz if the dip & sweep technique is used.
SOOO, Irleshay, only you would know if you sifted first & then measured, or the opposite, if not, then the chances are you used too much flour than the recipe required. I hope this helps you understand of the WHY your baked product baked dry.