I have a really good southern red velvet cake recipe that I use for cupcakes, but I am afraid that it won't hold up well for stacking because it is incredibly moist. I am getting ready to do a wedding cake the bottom of the 5 tier cake is to be red velvet. Can any one please help me find a really good recipe that will give me both a moist enough but durable cake.

The cake doesn't have to be anything special for stacking. Your support system supports the cake, not the cake itself.

When you go to mix the much larger batch of cake batter, make sure you sift the baking soda with the flour DO NOT mix it with vinegar at the end. You will not be able to fold the large amount fast enough to get the raising effect.

Mix the vinegar with the buttermilk and vanilla and any other liquid (except oil) and sift all the dry ingredients, and you will be able to mix a large batch of this cake without trouble.

I love cake man ravens recipe and I have used it for a stacked wedding cake many times!

HTH