Bar America Red Velvet cake recipe...canola oil?

[TurtleMeng]

Hi everyone

I have not been here forever. Anyways...please give me some good advice.

Bobby Brown has a fantastic looking Red Velvet cake in his book. It calls for...

Creaming 12 Tsp butter and 2 1/4 c sugar ( no problem)...and 3/4 c canola oil together.

I kept reading the direction...really? It specifically states the oil adds the cake's moistness. I sighed and tried. It came out ok, but there were grease spots on my parchment. I even reduced the oil to 2/3 cup. So....

(1) would u cream butter, sugar, and oil? Would u do that all in one? ( I creamed the butter and sugar, then slowly dripped in the oil while praying)

(2) Or would u dump in the oil with the wet stuff (1 1/2 c buttermilk in this case)?

Any other suggestion on RV cake more than welcomed.

Edited December 11, 2011 by TurtleMeng (log)

[Tri2Cook]

I have tendency to be a bit of a butter snob but red velvet cake, if you really want to take them home when they eat it, needs the oil. Obviously that's just my opinion but I've done an all-butter version and my red velvet loving customers prefer the version with oil. As for whether to cream it with the butter and sugar or add it with the wet... do whichever makes you happy. There are all-oil recipes where the wet is just dumped into the dry with no creaming of anything and they turn out fine.

[Lisa Shock]

Adding the oil while creaming doesn't do anything, it's fine to just add it with the wet mixture.

[TurtleMeng]

I know, that's why I wonder he wrote the recipe like that, creaming butter andoil together does not make sense to me, and I thought maybe someone else has done that.