AHi everyone!

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.  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.  That step of mixing the baking soda and vinegar into the batter at the end can mean that the batter was overmixed.  That will also make a cake "dry". 

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!:-)