Red Cake (aka Red Velvet Cake) with Waldorf Frosting
A Ludwig family (and Nancy's) favorite! Pro tip: freeze the cake layers before frosting so the crumbs stay on the cake and not in the frosting. Better yet, put a skim coat of frosting on the cake and refreeze for an hour before finishing the frosting. This recipe makes 2-8" cakes. NYT's recipe by Florence Fabricant makes 3 layers.
½ c. shortening (I use oil)
1 ½ c. sugar
2 eggs
¼ c. (2 small bottles) red food coloring If using gel, start with ¼ tsp and add enough gel coloring to get the color you want
1 ½ c. sugar
2 eggs
¼ c. (2 small bottles) red food coloring If using gel, start with ¼ tsp and add enough gel coloring to get the color you want
1 tsp vanilla
2 tbsp cocoa (I use a bit more)
1 c. buttermilk
2 ¼ c. cake flour, sifted
2 tbsp cocoa (I use a bit more)
1 c. buttermilk
2 ¼ c. cake flour, sifted
1 tsp salt
1 tsp baking soda
1 tsp vinegar
1 tsp baking soda
1 tsp vinegar
1 recipe Waldorf Frosting
- Cream sugar and shortening until fluffy. Add eggs and beat about 1 minute.
- Mix cocoa and red food coloring in cup to make a paste. If using gel food coloring, add cocoa to the flour mixture instead. Add to shortening, sugar, and eggs.
- Put vanilla in the buttermilk and add it slowly to the mixture. Alternate buttermilk and flour/salt.
- Put vinegar and soda in a cup, mix, and add to cake batter.
- Bake in two 8" pans at 350F for 25-30 minutes. Cool. Store in the refrigerator or freezer if making it a day ahead. Frost with Waldorf Frosting.
