Quick advice needed from cake makers please

[TooManySprinkles]

I need to make this cake this evening! I'm cooking a square victoria sponge in a 7" tin. Last time I used a 6 oz mix for each layer, the depth came out fine but it was a little bit dry. Should I add an extra egg or some milk to stop that happening again? Any tips? Thanks

no, just cook for less time and/or at a lower temp

ok. Will try that. Thanks Mrs B.