AMy red velvet cake always comes out dry. I have tried using vegetable oil, shortening and butter and its the same thing. I have tried several different recipes and same result. Any suggestions or a good recipe?
I'http://www.foodnetwork.com/recipes/bobby-flay/red-velvet-cake-recipe/index.htmlve never made this but know others who have and they rave about it. Not sure if this is one that you tried.
I use a red velvet from Paula Deen (listed under her red velvet bread pudding recipe). I add a little extra coco powder, and less food coloring, and it is perfect every time-good for cakes and cupcakes.
AI use the recipe from "the Hummingbird Bakery" cookbook. It is really soft and moist! I highly recommend it!
One spoonful of Miracle Whip. Works every time with all recipes.
AI use Paula Deens "Grandmother Paula's Red Velvet Cake" Recipe. I always get rave reviews.
I've had good luck with the Woodland Bakery recipe. I also use simple syrup on all the layers as I stack them.
I've used Cakeman Raven's and got rave reviews on that one. I have to pull the recipe out, but I think I adjusted it a bit. Will look it up.
Below is the Cakeman Raven recipe for Southern Red Velvet Cake with changes that were recommended to me (changes are in italics and bold):
2 1/2 C all purpose flour
1 1/2 C sugar
1 tsp baking soda
1 tsp fine salt
3 tsp cocoa powder
1 1/4 C vegetable oil
1 C buttermilk, at room temperature
2 large eggs, at room temperature
1 T plus 1 tsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract
Cream cheese frosting
crushed pecans for garnish
If I remember correctly, I can't post the directions, just the ingredients, but one change was to make sure you placed metal flower nails in each pan for even cooking. This is the only red velvet cake I've made and it had great reviews.
ADivas Can Cook ..bestest RVC ever..guaranteed moist!