The last few cakes that I have made have come out dry. What could be the cause of this? When I read the discribition of them it stated that they were soft and moist, but they both came out dense and dry. Please help.
Well, the first reason that comes to mind is that the cake layers were over baked.
If you don't have a separate oven thermometer, I'd get one to make sure that your oven thermostat isn't off.
Additionally, I bake almost all of my cake layers at 325F and use both bake even strips and inverted flower nails (as needed).
Here's a handy list of cake trouble shooting charts: