I made the new version of Sylvia Weinstock's classic yellow cake. Even though I always bake my cakes at 325, I followed her instructions and baked at 350. WRONG! I baked for 3 minutes LESS than she suggested, and my heart sunk when I opened the door. The cake had pulled away from the sides of the pan, and it barely rose at all. The cakes are even and level, but they're pretty slim - maybe 1 1/4 " tall. There's nothing to cut off like a dome, so I don't know how I'll taste this.
Shall I just assume it's dry since it pulled away from the sides a fair amount? I'd rather start over than serve a dry cake. Any advice will be appreciated.
If you think it's too dry you're not going to use it anyway, right? So taste test it. If it's dry you'll know how to adjust the temp and time when you make another.
If it didn't rise, check the date on your baking powder. If it's old, the recipe won't rise correctly. Also, her recipe calls for cake flour. Did you use that or all purpose flour?
that happens to me alot with that cake.. I started baking at 325 again, you can also add more flour.. that helped me a lot.. and I noticed with that cake it rose, but it shrunk.. which could be due to quite a few things like over mixing, too much liquid (why I suggested more flour) baking too long
This happened to me once, and I didn't have time to rebake---but like you, did not want to serve a dry cake, not even to mny family. I used an apple corer to core a sample, lol...turned out the cake was plenty moist and I just filled the hole with frosting. No one was ever the wiser!
I decided I wasn't using this, and took a bite. Yuk! The edges were dry and nasty! Inside not as bad, but not up to my usual standards at all. I have cake #2 for the day in the oven. This time just used my old stand-by, Heavenly WASC, but used whole eggs instead of egg whites. My sister in law asked for a yellow cake. She's probably getting an ivory cake, but when it's free...... 
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