I consider myself to be a very good baker, and I'm proud of what I make. However, I never like my yellow cake as much as the kind you can buy in the store. The store-bought cake has a really nice, dense, fine crumb and is fairly substantial, yet still fluffy and (dare I say...) moist.
I know that stores often use preservatives and high-fructose corn syrup and such, but does anyone know of a really, really good recipe whose finished product would have results similar to those of a store-bought cake? The key to me is texture: I like a dense, fine yellow cake, rather than a more open texture.
(FYI, I have not yet tried Cooks' Illustrated's latest Yellow Cake, but if you suggest that, I do, in fact, have the issue and will try it right away.)