The moist texture of cakes comes from the ingredients used, the method of preparation, and the baking time and temperature.
-Make sure to follow the recipes, using the ingredients called for. Some cakes use milk, buttermilk, or sour cream for liquid. They all are appropriate for different types of cakes. Some cakes use vegetable oil, butter, or shortening for the fat. Again, they all are appropriate for different cake types. Make sure to use real butter and not a substitute when butter is called for, as substitutes contain water, which will not give the same tender crumb as the fat from the butter.
-Make sure to follow the preparation steps in the recipe, following all beating times given. Some cakes are beaten with a mixer and some are stirred together. These will produce different cake textures, but both are appropriate for different cake types.
-Make sure to bake according to the time and temperature given in the recipe. Overbaking will cause a dry cake.