I am making a two layer 1/2 sheet cake this weekend for 4th of July. I tried the cakes out a couple of weekends ago and thought they could be moister. One layer is Red Velvet and the other is White. Both call for butter as the fat- no oil.
I don't have time to test out the cakes again; but want to make it moister. Will subbing half of the butter for shortening do the trick? I don't want the cake to fail, so I am looking for a moist maker that is tried and true. I was also thinking about cooking the cakes a little less- pulling them as soon as I get moist crumbs on the toothpick.
Your thoughts and advice are appreciated!