Hi and Welcome to CC, cmc1980. 
All the recipes i have tried have very dry and crumble really easily.
If ALL the recipes you try come out this way, then it's probably not the recipes - it's your cake making and baking techniques that need help.
How are you mixing/baking the recipe. Here's what I do.
One of the basic techniques in scratch baking is measuring flour accurately.
When measuring flour, do you use the "scoop and drag" method and then shake to level.... You should be aerating the flour prior to gently spooning it into the measuring cup and using a straight edge to level.
Also, when it comes to mixing, MORE (as in more speed or longer mixing time) is not BETTER. Overmixing will develop the gluten and result in a tough cake. Overmixing will also cause a cake to sink.
Handy cake troubleshooting charts:
http://tinyurl.com/2p5bdu
http://tinyurl.com/32goqe
http://tinyurl.com/6c745g
http://tinyurl.com/6lpjww
Bake at 325F, using both inverted flower nails and bake-even strips. Can use Wilton cake making charts as guideline for baking time:
http://www.wilton.com/cakes/making-cakes/s.cfm
For help in learning proper cake making techniques, I recommend www.joyofbaking.com
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
http://cakecentral.com/cake-decorating-ftopict-605188-.html
The above super thread has popular CC recipes for crusting American buttercreams, several types of fondant and doctored cake mix (WASC and other flavor variations) - and so much more!
When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.
Then I add the dry to the wet and beat for 2 mins. using an electric hand mixer at medium speed.
If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.
HTH
Please also see:
http://cakecentral.com/cake-decorating-ftopicp-6734254.html#6734254
HTH
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