I have tried so many red velvet recipes and they all taste so good the first day, but after the first day, it is so dry and doesnt even taste the same. This happens with any red velvet recipe I use. Is there a reason for that? Does anyone know?

RED VELVET CAKE, have u tryed Paula Deens recipe very good and not dry. P.J's Sweets

Mine have been very dry too! Could it have something to do with all of the red colorant most recipes call for?

I need to find a good recipe as well! I have a request for a Red Velvet wedding cake, and I want it to be tasty and moist! (0:

I always use Paula Deen's cupcake recipe to make my regular red velvet but I cut the oil down because it is too greasy if not. I also use Americolor instead of a whole bottle of food color. Everyone love's it.

For redvelvet make sure you use Cake flour and salt free butter. If the reciepe calls for only 2 eggs use 4 and add about 1.5 tablespoons of oil. In addition to buttermilk you can substitute some for a bit of juice (pineapple or orange and your cake will come out moist) everyone loves my red velvet.

If you add more eggs, I would just add the yolk. Yolks put moisture in.

WASC using a red velvet cake mix. Always works for me.

I always use this recipe for red velvet cakes and cupcakes. They stay extremely moist for days.

http://www.nytimes.com/2007/02/14/dining/141vrex.html

I've used a recipe from Emeril Lagasse's website (Sylvia's Red Velvet) for YEARS, and it's the best I've ever tasted. Moist, delicate, and I get great responses from others.

How are you storing your cake? If you're storing it in the fridge then it will dry out, the refrigerator acclerates the going stale process.

I usually add a little oil to the batter and/or put a simple syrup inbetween the layers of cake before you apply the icing!

Thank you for all the suggestions. I will definately be trying new recipes and all your suggestions. Thanks