What is the texture of Red Velvet Cake supposed to be like? Pound cake or more moist?

The ideal red velvet cake is tender, moist, and fluffy. There should also be a hint of cocoa.Buttermilk is a common ingredient in red velvet cakes- which gives it its characteristic moistness. Buttermilk also reacts with the baking soda and baking powder for the batter to rise- thus, giving the cake a less dense, and fluffier texture... I've also seen recipes that call for cake flour- which is a low gluten flour. Using cake flour results in a tender cake.What is the texture of Red Velvet Cake supposed to be like? Pound cake or more moist?
SuzyHomeBaker knocked it out of the park, as seems to be a fairly common occurrence.





I see she's batting .270. that is good enough for the big leagues.





Doc :-{)%26gt;What is the texture of Red Velvet Cake supposed to be like? Pound cake or more moist?
Proper red velvet cake texture is as the name implies like VELVET. If you can press fork tines into the crumbs and get them to stick together with very little pressure, then it's too dry.
Definitely Moist.
It's moist and extremely rich