I’ve been wanting to make this cake for awhile now. The bourbon custard was divine. The buttercream was smooth and creamy. The flavors overall were delicious. The cake was dry:( I used three 8” aluminum cake pans (instead of four pans). I baked the cakes for 25 minutes. I baked them a little longer since I was only using three pans. The batter was very thick. I let them cool completely then wrapped them in plastic wrap. I’m thinking that there was not enough fat in the cake recipe. I’m going to make it again using more fat and maybe 2-3 minutes less baking time. I don’t think I over mixed the batter but I’ll be conscious of it. Any suggestions would be appreciated. Overall the cake was delicious.