Cake

Hello, my fellow bakers. I’ve been baking cakes, cookies and brownies a lot, all box tho lol but I want to venture out and make all of my goodies from scratch. I already embarked on this journey by baking cookies from scratch but that’s about it. I tried to do the same with cake but unfortunately its not going to well. The cake either comes out to dry or to doughy. I been doing research on how to get my cakes to be more moist but to no avail….my question to the bakers society lol is: is it best to use cake flour or ap flour to bake a cake from scratch? And can someone give me a crash course in cake ratios, it would be such a great help.

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