Classic Waldorf Red Cake Recipes

WALDORF-ASTORIA RED VELVET CAKE

Steps:

• Cream shortening, sugar and eggs.
• Make a paste of food coloring and cocoa.
• Add to creamed mixture.
• Add buttermilk alternating with flour and salt.
• Add vanilla.
• Add soda to vinegar, and blend into the batter.
• Pour into 3 or 4 greased and floured 8" cake pans.
• Bake at 350°F for 24-30 minutes.
• Split layers fill and frost with the following frosting.
• Frosting: Add milk to flour slowly, avoiding lumps.
• Cook flour and milk until very thick, stirring constantly.
• Cool completely.
• Cream sugar, butter and vanilla until fluffy.
• Add to cooked mixture.
• Beat, high speed, until very fluffy.
• Looks and tastes like whipped cream.

CLASSIC WALDORF RED CAKE

Steps:

• Heat oven to 350 degrees F. Grease two 9-inch round cake pans. Line bottoms with rounds of waxed paper or parchment; grease paper. Flour pans.
• In large bowl, mix 2 1/4 cups flour, sugar, cocoa, and baking soda with electric mixer on low speed. Add all remaining cake ingredients. Mix on low speed. Beat on medium speed 2 minutes or until creamy.
• Divide batter evenly between pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Run knife around edges to loosen. Remove to cooling racks and cool completely, about 1 hour.
• In small saucepan, whisk 1/3 cup flour into almondmilk until smooth. Cook and whisk over medium-low heat until thick and bubbly. Refrigerate 10 minutes.
• In large bowl, beat buttery sticks and sugar with electric mixer on medium speed until light and fluffy. Add small spoonfuls of the flour mixture and beat until blended. Scrape sides; add vanilla. Beat on high speed until thick and creamy.
• Place 1 cake layer on cake plate, rounded side down. Spread frosting over cake. Top with second layer, rounded side up. Frost top and sides of cake. Store covered in refrigerator.

RED WALDORF CAKE

Steps:

• Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 9x1-1/2-inch round cake pans or one 13x9x2-inch baking pan. Set pan(s) aside. In a small bowl stir together cocoa powder and food coloring; set aside. In another small bowl stir together flour and salt; set aside.
• Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla to shortening; beat until well combined. Add eggs 1 at a time, beating on medium speed after each addition until combined. Beat in cocoa mixture. Alternately add flour mixture and buttermilk, beating on low to medium speed after each addition just until combined. Stir together baking soda and vinegar. Add to batter, mixing until combined. Pour batter into prepared pan(s).
• Bake for 30 to 35 minutes for round pans, about 30 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near center comes out clean. Cool cake layers in pans for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks. Or, place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with Creamy Frosting. Cover and store in the refrigerator for up to 3 days. Makes 12 servings. Creamy Frosting
• In medium saucepan whisk milk into flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Cover surface with plastic wrap. Cool to room temperature (do not stir). In medium mixing bowl beat softened butter, sugar, and vanilla with electric mixer on medium speed until light and fluffy. Add cooled milk mixture to butter mixture, 1/4 cup at a time, beating on low speed after each addition until smooth.

WALDORF ASTORIA RED CAKE

Steps:

• Cream together the shortening, sugar, and eggs.
• Make a paste with food coloring and cocoa. Add to shortening mixture.
• Add salt and buttermilk to mixture.
• Next add flour, vanilla, vinegar, and baking soda in that order. Mix.
• Bake for 30 minutes at 350 degrees F (175 degrees C) in two 8 inch round greased and floured cake pans. Let cool.
• To Make Frosting: Cook 5 tablespoons flour and 1 cup milk until thick, and then cool.
• Cream together 1 cup confectioners' sugar, 1 cup butter or margarine and 1 teaspoon vanilla 'til fluffy. Add to flour mixture.
• Cut layers of cake in half lengthwise. Spread frosting on each half layer. Stack and frost over all.

WALDORF ASTORIA RED VELVET CAKE

Steps:

• Heat the oven to 350° F
• Beat the shortening (or butter), sugar, and eggs with the mixer until they are light and fluffy (2 to 3 minutes).
• In a separate bowl, mix enough of the red food coloring with the cocoa powder to form a red-colored paste.
• Add the food color/cocoa mixture to the shortening mixture and mix until combined.
• In another bowl, whisk together the flour and salt.
• Add ⅓ of the flour mixture to the shortening mixture and beat just until combined.
• Then mix in ½ of the buttermilk.
• Add the next ⅓ of the flour, followed by the other ½ of the buttermilk and then the last ⅓ of the flour, beating until combined between each addition.
• Add vanilla, vinegar and baking soda to the shortening mixture in that order, mixing in between each addition.
• Pour into 2 or 3 8-inch cake pans or 24 muffin tins.
• Bake for 30 minutes for a cake, or 25 minutes for cupcakes, until a toothpick inserted in the center of the cake comes out clean.
• Let cool completely before icing.
• In a saucepan, stir together flour and milk making sure to get rid of any lumps.
• Over medium heat, cook the flour and milk until very thick, stirring constantly.
• Let cool completely.
• In the meantime, beat the butter, vanilla and the confectioners' sugar together with the mixer until fluffy (2 to 3 minutes).
• Add the flour mixture into the butter mixture together and beat until it is very fluffy. It should have a whipped cream texture when it is done.
• Spread frosting between the layers and over the top and sides of the cake. Or spread over the top of cupcakes with a knife.