I think the Cakeman’s recipe has the texture you’re referring to but we found that it tasted very oily; Flour’s was chocolate-y and dry.
Ruh Oh, Sophia, the Baked recipe calls for red gel food coloring. That is not commonly available is it? I think at cake supply store, right? Meanwhile, I have lots of bottles of red food coloring—- thanks to my access to a discount and lots of coupons.
We have a chain of stores here called The Bulk Barn with lots of locations that carries Wilton gel food colouring as does Michael’s so it’s quite easy for me to find; the grocery store brand of liquid I’ve tried turns everything magenta instead of red so I’d rather not use it. Personally, I hope the popularity of this cake dies down soon because I cringe every time I add those chemicals to the batter….or perhaps I just need to start testing recipes that use beets for colour