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.

EXample:

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.

~FRESHKID.