Originally Posted by NJCakery
Does anyone know why red velvet cake made from scratch is not a very moist cake? I have found people using box cakes and altering them to be red velvet, but the box cakes have preservatives in them which makes them moist. I think I'm on my 12th red velvet cake recipe, and I am still searching. The simply syrup may be the key to the moisture for a red velvet, provided I use enough instead of just a couple of brushings with it -laugh- My newbie-ness is showing again!
My scratch red velvet is one of the the moistest cakes I make. Are you using a traditional buttermilk/oil/vinegar/baking soda recipe or a butter based one? If it's butter based, it could be overmixing, overbaking, not using room temp ingredients, not creaming enough etc.
Oil based cakes are super moist all by themselves because of the oil, so if you are using one then I can only think you are overbaking.