Join my club, I'm still trying out scratch recipes to find that perfect one. They all have one thing in common...their not moist! Wish I could help! I am curious to see what other cc people have to say.
Also, Welcome to CC...your gonna get lots of inspiration here and everyone is just amazing!!
Welcome to CC! I can't help you in that department but there are many cakers on here that bake from scratch. You've come to a great site.
i have a recipe i use for all of my basic yellow cakes that i make.
2 13 c flour
1 T baking powder
1/2 t salt
1/2 cup butter, softened ( i ahve used margarine and it turned out just fine)
1 1/2 cup sugar
2 large eggs
1 t vanilla
1 1/4 c milk
beat your butter and sugar until fluffy. add in the eggs one at a time. beat in the vanilla. mix the dry ingredients into the flour and alternate the four and milk on low. bake for 35-40 minutes for a 13 x 9 or 30-33 minutes for 2 9 or 8" pans. you can also substiture different flavorings for the vanilla. i have nver had this recipe turn out dry. and it is still moist 3-4 days after baking. HTH! 
Hi, welcome, I'm a newbie to this forum myself and I love the wonderful information I've found so far. I love baking and have baked for many years, but I've made cakes that haven't need much decoration, like Bundt cakes. Now I'm in a cake decorating class at the local community college, which is fun, but I learn so much here, too. I've had good luck with the banana sheet cake recipe (I double it for two 8-inch round cakes) from Flo Braker's cookbook The Simple Art of Perfect Baking. That cake got more positive comments even though it was overbaked and a bit dry, than any other cake I've brought in, including those I've made from a cake base. I expect that Flo Braker's yellow cake recipe will be great, as long I don't under or overbake it. I also own Dorie Greenspan's cookbook Baking From My Home to Yours, and I've heard great things from a friend about Dorie's Perfect Party Cake recipe, but I haven't made it myself yet, but soon! Maybe you could get these books from your library? Happy baking!
IMHO most scratch cake recipes need the amount of fat in the recipe increased, but then I prefer a denser, moister cake, especially for stacking tiers and covering in fondant. Not sure how to make a scratch cake "fluffier", as that has never been my goal with tinkering around with recipes. However, playing around with the recipe is the key. Make it once by the recipe. Next time, change something. If that doesn't work, change something else. Eventually, you'll hit upon the version of the recipe that is YOURS. Just make sure you make notes of your changes!
Hi- I also enjoy baking from scratch. I think finding a good recipe is key but you also have to watch your technique. If you do a search here, a member wrote a tutorial on scratch baking. Some key things to remember are: 1-make sure you have an oven thermometer to make sure your oven temp correct 2-use room temp ingredients (eggs, milk, sour cream, or buttermilk) 3-I usually bake at 325 although most recipes say something differently, 4-don't overbake, take cake out when there are some crumbs on the toothpick, or it springs back when you touch it. I hope this helps.
Here is a thread for scratch cakes that have pudding mix in them. I made the "pudding cake" recipe with vanilla pudding and it came out very moist.
http://www.cakecentral.com/cake-decorating-ftopicp-6556707-.html#6556707
Hi and Welcome to CC, tacha55. 
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
http://www.cakecentral.com/cake-decorating-ftopict-6055188-.html
Above super thread has popular CC recipes for crusting American buttercreams, several types of fondant and doctored cake mix (WASC with flavor variations) and so much more!
One of the basic techniques in scratch baking is measuring flour accurately.
When measuring flour, do you use the "scoop and drag" method and then shake to level.... You should be aerating the flour prior to gently spooning it into the measuring cup and using a straight edge to level.
Also, when it comes to mixing, MORE (as in more speed or longer mixing time) is not BETTER. Overmixing will develop the gluten and result in a tough cake. Overmixing will also cause a cake to sink.
When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.
Then I add the dry to the wet and beat for 2 mins. using an electric hand mixer at medium speed.
If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.
Handy cake troubleshooting charts:
http://tinyurl.com/2p5bdu
http://tinyurl.com/32goqe
http://tinyurl.com/6c745g
http://tinyurl.com/6lpjww
A great site for learning the science and techniques of scratch baking is:
www.joyofbaking.com
CC member contributed scratch cake recipes:
(Includes "moist".)
http://cakecentral.com/cake-decorating-ftopict-440803-.html
HTH
Quote by @%username% on %date%
%body%