So I was going to try the Duncan Hines Red Velvet, but I have read all the recent threads saying that it isn't good unless doctored. I also know that nothing is like the real thing, but in looking through all the different recipes I don't know where to start. I don't have a lot of money to experiment, but may be able to do 1 before I have to make the actual cake. Can anyone please point me in the direction of a scratch Red velvet that is moist, yet sturdy enough for stacking (8" round middle tier of 3-tier), and that is actually tasty. Please any help or suggestions are greatly appreciated.

Sarah's red velvet tweeked on this site is very good, moist and easy to make.

I have used the Easy Red Velvet cake recipe from this site, and had success with it. It is a doctored cake mix, but starts with white cake mix, not Red Velvet.

Thank you, both for the help upon further investigation I have come accross a few recipes that have been used by others with success.
JanH, I did come across your recipe "Southern Red Velvet II" and was curious if it stands up to stacking well?

I'm not a fan of RVC, so I've never made it.

Here's a thread of comments on the recipe (CakeManRaven's RVC):

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=612100&postdays=0&postorder=asc&highlight=cakemanraven&&start=30

However, my personal preference is a butter based not oil based cake recipe - so I'd probably try Sarah's RVC Tweaked.

HTH

Thanks for answering, Jan, but it only makes me have more questions, LOL. Now I need to pick your brain for a moment if you don't mind. Can I replace the oil with the same amount of room-temp butter and get a better flavor or should I melt the butter and use it like oil? Also, what if I use half butter and half veg shortening? From my understanding the shortening would make for a denser cake. And lastely, (Sorry) if I use AP flour instead of cake flour will it make the cake more durable?

Thanks for answering, Jan, but it only makes me have more questions, LOL Now I need to pick your brain for a moment if you don't mind. Can I replace the oil with the same amount of room-temp butter and get a better flavor or should I melt the butter and use it like oil? Also, what if I use half butter and half veg shortening? From my understanding the shortening would make for a denser cake. And lastely, (Sorry) if I use AP flour instead of cake flour will it make the cake more durable?

I do the smitten kitchen recipe, you could do a search. If I was you I wouldnt mess around with things like flour and the oil otherwise you'll get a very different cake. I use cake flour and veg oil as per the recipe and everyone seems to love it. Its a pretty sturdy cake as long as you cool it properly.

Google the martha stewart wedding cakes red velvet. I've made it and it's very good. It'll hold up to stacking, but it's not so dense that it's too dense.

The Waldorf Astoria red velvet cake recipe is also good - - and supposedly it's the real deal - the original.

I wouldn't alter the recipe either. It works just the way it is and tastes great.

i use cake man ravens and everyone loves my red velvet cake.

thanks!

Ok, so today I used Cake Man Raven's recipe and it was a huge hit!! It came out very moist yet sturdy. (Sliding that one into the recipe stash).
Thank you, CC fam, for your help. It is as always greatly appreciated!!