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Classic Waldorf Red Cake
Classic Waldorf Red Cake
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
115 minutes
Classic Red Velvet Cake is a festive and delicious addition to any holiday dessert spread.
Ingredients:
  • 3 eggs
  • 2.25 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 3 teaspoons baking soda
  • 1.25 cups vegetable oil
  • 0.75 cup Almond Breeze Original almondmilk
  • 1 (1 ounce) bottle liquid red food color
  • 1 teaspoon vanilla extract
  • 1 tablespoon vinegar
  • 0.33333334326744 cup all-purpose flour
  • 1 cup Almond Breeze Original almondmilk
  • 1 cup vegan buttery sticks, softened
  • 1 cup granulated sugar
  • 2 teaspoons vanilla
Instructions:
  • Preheat your oven to 350 degrees F. Grease two 9-inch round cake pans, line the bottoms with waxed paper or parchment, and grease the paper. Lastly, flour the pans.
  • In a large bowl, combine 2 1/4 cups flour, sugar, cocoa, and baking soda using an electric mixer on low speed. Add the rest of the cake ingredients and mix on low speed until well combined. Then, beat on medium speed for 2 minutes until creamy.
  • Evenly distribute batter into pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then gently loosen the edges with a knife. Transfer to cooling racks and cool completely for about 1 hour.
  • In a small saucepan, smoothly whisk together 1/3 cup of flour and almond milk. Heat and whisk on medium-low until thick and bubbly. Chill in the refrigerator for 10 minutes.
  • In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Gradually add the flour mixture, mixing until blended. Scrape the sides of the bowl, then add vanilla and beat on high speed until thick and creamy.
  • Place one deliciously moist cake layer on a beautiful cake plate with its rounded side down. Generously spread the luscious frosting over the cake layer. Gently place the second cake layer on top, rounded side up. Frost the top and sides of the cake with care and finesse. Store this masterpiece covered in the refrigerator to keep it fresh.

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