I came across this recipe for red velvet cake by Rachel Cheatwood

~~2 1/2 cups White Lily self-rising flour

1 teaspoon baking soda

1 1/2 cups sugar

1 1/2 cups vegetable oil

2 large eggs, lightly beaten

1 teaspoon white vinegar

1 teaspoon pure vanilla extract

1 cup whole buttermilk

2 1/2 tablespoons red food coloring

It is similar to the cakeman raven recipe except she uses self rising flour and leaves out the cocoa. I watched the video of her making the cake with Martha stewart and she said it was important to use the right amount of oil but think that 1 and 1/2 cups is to much , I made a red velvet cake before with that amount of oil and it seemed greasy. I wondering if anyone know if I used butter instead oil would that get rid of the greasy texture even if I used the same amount of butter 1 and 1/2 cups. I was also wondering if the cake would work with half oil and half butter.  I first came across Rachel's recipe a few years ago and I remember making it but it has been so long I can't really remember how it came out although I do not think it was as greasy as cakeman raven's red velvet which uses the amount of oil. I do think the self rising flour makes a difference in how much it rises.

I prefer RV with oil myself.  I've tried a couple with butter, and they have seemed dry to me.

The recipe I've used for a while seemed like it had a lot of oil, so I have cut back on it by about 1/4 cup.  Still moist, and while it wasn't necessarily greasy, it helped with the texture. It is very soft, and this recipe uses cake flour.  I may experiment with it and try a combo of AP and cake to make it a little more sturdy.

AYou should be able to use half butter and half oil. I make my red velvet cake with half butter and half oil. I prefer butter when I bake, but using all butter in my recipe was hit or miss in terms of dryness. Sometimes i got it right but sometimes I didn't. I've had good luck with an oil/butter combo.