Was this a recipe that was designed to be made without eggs, or did you substitute an egg replacer? If the latter is true, then the dense texture of the cake is likely a result of not including the eggs, as they're an ingredient that typically adds loft and rise to baked goods. If it's a recipe that's designed to be made without eggs, be sure you're using the right amount of flour as too much can result in a heavy, dense cake. (Measure your flour with a scale or like this.) Lastly, if the cake seemed to turn dense after the soak was applied, then you might consider skipping this step and adding an additional layer of flavor in another way: serve the cake with a fruit puree, whipped cream, or frosting for example. We hope this helps, and happy baking! Kye@KAF

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