I bake it 3 times a week, ultra-juicy

Fat matters: The type of fat you use can significantly impact moisture. Oils tend to create moister cakes than butter, but you can also use softened butter for rich flavor.
Temperature control: Avoid overbaking. Use a cake tester to check for doneness – it should come out clean.
Cooling properly: Let your cakes cool in the pan for a few minutes before inverting them onto a wire rack. This allows the internal moisture to redistribute.
I’m eager to hear more about your baking adventures and offer more specific guidance!