Long time lurker, first time poster!
In my quest to perfect the red velvet cake, I tasted a red velvet cake at Junior's in NYC, and it's by far the best texture for RV cake I've tasted. Perhaps a few photos will explain better:
The cake is dense and extremely moist. I'm currently using a modified version of Cakeman Raven's RV recipe, but the cake is a bit spongier and crumblier than I'd like. Looking at the photos above, can anyone share their wisdom on what ingredients you might think I need to increase/decrease, or what changes in my process I need to make? I've already got my icing recipe, but I'm still looking to get this cake recipe right.
Any and all help is appreciated!! Thanks!
the texture i think you are describing is one that i have gotten with 18.25 ounces of cake mix, 2 cups melted ice cream and 3 eggs -- now how this can be formulated into your existing rv recipe i don't know -- but that formulation gets you that type of texture --
this goes under the heading of any and all help
you can pick any of your flavors too -- if you're not afraid of cake mix you're there -- if you can come up with some kind of buttermilk ice cream to use in your recipe maybe you'd get there that way --
i use this recipe to go with a brownie bottom cheese cake -- one layer of dense moist cake one layer of bb cc --
what do you think?
I found a red velvet recipe on this site that worked well and people liked it, but one day I was making a double batch and I just could not bring myself to put that much oil in it. I substituted about 1/4 of it with pureed apple sauce so it's the consistency of baby food. Once I did that people started raving about it and how moist it was.