I agree with Charles, Rose’s trademark butter cake texture is a very tender, velvet texture. She feels the tenderness is highly desireable in producing a cake that is the best texture for eating. This is also her priority in frostings, some of which can be a little on the soft side-perfect for eating but then they require temperature adjustments for piping. A small decrease in tenderness/crumbliness can be achieved by increasing beating times a bit, but if you need to prioritize ease of serving over a tender texture for eating, you may want to head in a different direction. Sometimes a sharp, serrated knife can help minimize crumbliness as well.
For a cake that slices neatly I would probably choose pound cake, golden butter cream cake, golden luxury cake, or any sponge cake cut with a sharp serrated knife (genoise, chiffon, biscuit).
I must admit that I haven’t liked the butter cakes as much when made with bleached AP instead of cake flour. They develop a fudginess that seems sticky or gummy to me.