I came across this recipe for red velvet cake by Rachel Cheatwood
~~2 1/2 cups White Lily self-rising flour
1 teaspoon baking soda
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, lightly beaten
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1 cup whole buttermilk
2 1/2 tablespoons red food coloring
It is similar to the cakeman raven recipe except she uses self rising flour and leaves out the cocoa. I watched the video of her making the cake with Martha stewart and she said it was important to use the right amount of oil but think that 1 and 1/2 cups is to much , I made a red velvet cake before with that amount of oil and it seemed greasy. I wondering if anyone know if I used butter instead oil would that get rid of the greasy texture even if I used the same amount of butter 1 and 1/2 cups. I was also wondering if the cake would work with half oil and half butter. I first came across Rachel's recipe a few years ago and I remember making it but it has been so long I can't really remember how it came out although I do not think it was as greasy as cakeman raven's red velvet which uses the amount of oil. I do think the self rising flour makes a difference in how much it rises.
I prefer RV with oil myself. I've tried a couple with butter, and they have seemed dry to me.
The recipe I've used for a while seemed like it had a lot of oil, so I have cut back on it by about 1/4 cup. Still moist, and while it wasn't necessarily greasy, it helped with the texture. It is very soft, and this recipe uses cake flour. I may experiment with it and try a combo of AP and cake to make it a little more sturdy.
I prefer RV with oil myself. I've tried a couple with butter, and they have seemed dry to me.........................
It just occurred to me that the reason so many people like the texture of Store Bought Cake Mixes is because it's made with oil. Using real butter does seem to make a dryer texture in a cake.
AYou should be able to use half butter and half oil. I make my red velvet cake with half butter and half oil. I prefer butter when I bake, but using all butter in my recipe was hit or miss in terms of dryness. Sometimes i got it right but sometimes I didn't. I've had good luck with an oil/butter combo.