I have a delicious tasting red velvet recipe, but it isn't as moist as it should be. The recipe has two sticks of butter, and two eggs, (no oil). I've thought of adding a simple syrup to the layers before adding a filling (I haven't tried this yet). Does anyone have a suggestion to make the cake less dry?
Thank you, Joanna
Weigh your flour. Â Putting too much flour into the measuring cup when working by volume will make a cake dry.
You should also use real buttermilk--not just milk and lemon juice or vinegar.
Finally, try sifting the baking soda and cocoa with the flour. Â That step of mixing the baking soda and vinegar into the batter at the end can mean that the batter was overmixed. Â That will also make a cake "dry".Â
If these things help, then the simple syrup will not be needed.
AI use a recipe off annies eats & it's never failed me. It has eggs, oil, buttermilk, & vinegar. No butter. I've actually never seen one with butter in the ingredients.
AThank you both for your input! I will definitely give all of the above a try!:-)