Cake mixing techniques are always more important than cake baking temperatures. I demonstrated this in an earlier blog by using a butter cake recipe
http://www.webcookingclasses.com/butter-cake-recipes/cooking-basics to demonstrate the creaming method. This method combines butter and sugar to trap air, then uses egg yolks to form an emulsification.
The limiting factor of the creaming method is that butter is not 100 percent fat. Butter is composed of 85 percent fat, about 10 percent water and 5 percent milk solids. With less fat, butter will hold less liquid during an emulsification. This means a drier, tougher cake.
To make a very moist cake, a greater amount of liquid is needed, and shortening will hold more liquid in a cake batter than butter will. Regular shortening is 100 percent fats. In the professional bake shop, we use an ingredient called