Originally Posted by Loucinda
I know there are some scratch bakers that add a sugar syrup or liquor to their cakes to help it. You can flavor the syrups to add another "layer of flavor" to it. they will either pour or brush it on the already baked cake. I hope this helps!
This is only when making a sponge-type cake, which are designed to require the addition of a liquid/syrup after baking.
Butter cakes, which are the most common scratch cake made in the US, when properly made, do not require the addition of a liquid/syrup after baking.
OP - Without seeing the exact recipe and method you are using, it's impossible to analyze. It really depends on the recipe and method as to how the cake turns out. Some cakes, like pound cake, tend to be "heavier" and "denser" whereas other cakes, like Angle Food are "light and airy" but "dry".