i have been having a problem with my yellow cake recipes in 12*12 and 12*18 cakes...they always always were dry. well I have figured it out. it turns out that i was overfilling my pan. then it would take too long to bake, hence a dry cake. so if anyone is having a problem with their cakes...consider if you are overfilling them.
do you use flower nails??? I find that my cakes are way more moist when I use a flower nail in them and probably for the same reason (overbaking)
i tried that also but it didnt work for me and i think mainly because the pan was way too full. since i have cut down on the batter though everything is great...and no need for the nail.