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Red Velvet Cupcakes - Oil or Butter?

post #1 of 9
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I normally use butter in my red velvet cake but ran across a recipe with oil. Anyone have experience with using oil?
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I believe to have true inner peace one must finish what he starts everyday. So far today I've finished a chocolate cake & a pot of coffee!
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post #2 of 9
I use oil all the time in my red velvet cakes. I've tried tons of red velvet recipes from scratch made to boxed. By far the best recipe (and the one my clients rave over) is a modified box recipe:

1 box DH Red velvet mix
1 1/3 C water
1/3 C veg oil
1 C sugar
1C flour
2 tsp vanilla
1/2 tsp salt
1/2 of a small box instant choc pudding
3 eggs
1 C sour cream
2 T red food coloring (liquid)

Mix ingredients well and bake at 325 until done. For cupcakes bake at 375.
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post #3 of 9
I have tried several recipes- butter, shortening, and oil.
Using oil is supposed to provided you with a moister cake

here is a good comparison them I found

http://www.crumblycookie.net/2009/02/12/red-velvet-cake-comparison/
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post #4 of 9
I just made Martha Stewart's Red Velvet cake. It's wonderful! It says to use canola, but all I had was vegetable oil. It substituted just fine and my husband loves this cake.
post #5 of 9
Traditional red velvet cake is made with oil. Butter versions taste like white cake with red coloring in it. You get no vinegar/buttermilk flavor, so to me, why bother? Using box red velvet you might as well do white with red coloring too, IMHO, even doctored.

But again, just my opinion.
post #6 of 9
I use oil always, go to cake Man Raven in New York for recipe. (google)
post #7 of 9
I use a family scratch recipe that is out of this world, and it uses oil. icon_smile.gif
post #8 of 9
I use butter in my Classic Southern Red Velvet cake.
post #9 of 9
I use 2/3 oil and 1/3 butter. Oil tends to make the cake too oily for me.


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