Hello all,

Long time lurker, first time poster!

In my quest to perfect the red velvet cake, I tasted a red velvet cake at Junior's in NYC, and it's by far the best texture for RV cake I've tasted. Perhaps a few photos will explain better:

http://www.roadfood.com/photos/16774.jpg

http://someoneleftthecakeoutintherain.files.wordpress.com/2011/05/1.jpg

http://3.bp.blogspot.com/_opxaptTsaNA/SxsBFt4Dj4I/AAAAAAAADiA/UGUyYUbXZ0M/s1600-h/Junior%27s%20Red%20Velvet%20Cake.JPG

The cake is dense and extremely moist. I'm currently using a modified version of Cakeman Raven's RV recipe, but the cake is a bit spongier and crumblier than I'd like. Looking at the photos above, can anyone share their wisdom on what ingredients you might think I need to increase/decrease, or what changes in my process I need to make? I've already got my icing recipe, but I'm still looking to get this cake recipe right.

Any and all help is appreciated!! Thanks!

the texture i think you are describing is one that i have gotten with 18.25 ounces of cake mix, 2 cups melted ice cream and 3 eggs -- now how this can be formulated into your existing rv recipe i don't know -- but that formulation gets you that type of texture --

this goes under the heading of any and all help   

you can pick any of your flavors too -- if you're not afraid of cake mix you're there -- if you can come up with some kind of buttermilk ice cream to use in your recipe maybe you'd get there that way --

i use this recipe to go with a brownie bottom cheese cake -- one layer of dense moist cake one layer of bb cc --

what do you think?

I found a red velvet recipe on this site that worked well and people liked it, but one day I was making a double batch and I just could not bring myself to put that much oil in it.  I substituted about 1/4 of it with pureed apple sauce so it's the consistency of baby food.  Once I did that people started raving about it and how moist it was.