Saturday, February 18, 2012

Red Cake


Some call it Waldorf Red Cake. Some call it Red Velvet Cake. In my family it's simply "Red Cake". At times Waldorf Red Cake and Red Velvet are used interchangeably, but they aren't quite the same. Based on my research it seems like the cake is pretty much the same whatever the name. The big difference is the frosting. Waldorf Red Cake generally has a cooked frosting with a whipped cream consistency and Red Velvet Cake generally has a cream cheese frosting. So, technically our Red Cake is Waldorf Red Cake.

This cake is a favorite for birthdays and has also been known to make an appearance at Valentine's Day. The flavors of the cake are hard to describe--there really isn't another cake like it. It is just plain GOOD! Today is John's birthday so I decided to bake it for his birthday supper.

Red Cake (AKA Waldorf Red Cake)
Cake:
1 1/2 C. sugar
1/2 C. butter or margarine
2 eggs
2 oz. red food coloring
2 tsp. cocoa
1 tsp. vanilla
1 tsp. salt
1 C. buttermilk
2 1/2 C. flour
1 tsp. baking soda
1 tsp. vinegar


Mix flour and salt in small bowl, set aside. In a separate bowl, cream butter and sugar. Beat in eggs. Add small amount of food coloring to cocoa to make paste, then add rest of food coloring and put into butter mixture. Add buttermilk, alternating with flour and salt mixture, starting and ending with flour. Add vanilla. In a small bowl, combine vinegar and soda and while foamy, fold into cake mixture. Pour into two 8 inch greased and floured cake pans. Bake for 30 min. at 350 degrees. Allow to cool on wire racks and remove cakes from pans. When completely cool, split each cake into two layers and frost.


Red Cake Frosting:
1 C. milk
3 Tbsp. flour
1 C. butter,  softened-no substitutions
1 C. sugar
1 tsp. vanilla


Cook milk and flour until thick. Cool completely. Cream softened butter and sugar. Add vanilla. Add cooked mixture and beat well on high speed until fluffy, about 10 min. Put frosting between split layers and on top, leaving sides of the cake exposed. Finished cake must be refrigerated.



Let's just call my frosting job on this "homestyle". I always have a little trouble getting the layers even, but no matter how it looks, it always tastes just fine and the red and white is so pretty together.
If you'd prefer cream cheese frosting, you can find my recipe here, but I'd highly recommend trying the cooked frosting at least once. You'll love it.

1 comment:

  1. Waldorf cake is one nof our family's favorites! We always use the cooked frosting, but we make sure the milk is whole. Skim won't do. Enjoy!

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