Originally Posted by akaivyleaf
Don't know if that is how I should accurately phrase what I would like to do but I hope to convey my question properly. I like the flavor of the following recipe, but it is not as moist as some of my cakes. I would prefer the cake to be more moist than dense. Do you have suggestions for how I can make this recipe more moist?
Red Velvet Cake:
2 1/4 cups sifted cake flour (not self-rising)
1/4 cup Dutch-process cocoa powder
1/2 tsp. salt
8 Tbsp. (1 stick) unsalted butter , at room temperature
1 1/2 cups sugar
2 large eggs , at room temperature
2 Tbsp. liquid red food coloring
1 tsp. vanilla extract | Get the recipe!
1 cup buttermilk , at room temperature
2 tsp. distilled white vinegar
1 tsp. baking soda
If I were to mess with this recipe, I would substitute some oil for the butter: 30ml oil for every 1oz of butter I take out.
2 large eggs should equal approximately 3.4oz, I would increase the yolk while keeping the same weight (or real close to it) so maybe 1 egg and 3 yolks for a total weight of approximately 3.8 oz
And I'd use full fat buttermilk.
Bake a couple of cupcakes (not necessarily the whole recipe), taste, and get to tweaking, If those changes don't work. I would be more inclined to add
oil maybe 1 - 2 oz to the recipe, drop my flour by a fraction and/or slightly increase my sugar.