RSS Feed

Red Waldorf (Velvet) Cake

Posted on
IMG_3251

Baked a Red Waldorf (Velvet) Cake for hubby’s birthday …he has great passion for horses hence the horse-theme and I’ve coated cake with chocolate ganache instead of a white creamy frosting because hubby loves chocolate 🙂

IMG_3175

Mix the cocoa powder and red colouring together and set aside

IMG_3176

Sieve the all purpose flour

IMG_3179

Beat shortening together with sugar & vanilla until well mixed then add eggs, 1 at a time … beating until combined

IMG_3181

Beat in cocoa mixture

IMG_3183

Alternately, add flour mixture …

IMG_3184

… and buttermilk …. beating after each addition until combined

IMG_3185

…..beating after each addition until combined … pour mixture into prepared pans

IMG_3186

The cake is ready .. cool cake layers in pans for 10 minutes

IMG_3200

Seen here, is the chocolate ganache I’m using to coat my single layer cake … you may want to opt for the normal white Creamy Frosting, which makes the cake more attractive ….red & white 😉

IMG_3206

If you are coating with Chocolate Ganache, spoon it evenly over cake and let it flows over side of cake … transfer cake to a platter once Ganache sets

IMG_3246

Decorate as desired

IMG_3263

The red colour of the cake is not as vibrant against the brown Chocolate Ganache but the cake is still melt-in-the-mouth soft and the Ganache makes it tastes even richer!

IMG_3264

A slice of Red Waldorf (Velvet) Cake coated with a thick layer of Choclate Ganache + a glass of Dom Pérignon champagne …. can’t get any better than this to kick-start a birthday celebration 😉

IMG_9501

Seen here, is a cake I baked last Valentine’s Day with white Creamy Frosting ….and as you can see, the red colour looks more vibrant against the white frosting 🙂

RECIPE

Ingredients :

2 eggs

½ cup unsweetened cocoa powder

¼ cup red food colouring

2  cups sifted all-purpose flour

½ cup shortening

1½ cups sugar

1 tsp vanilla 

1 cup buttermilk or sour milk

1 tsp baking soda

1 tsp vinegar

½ tsp salt

1 recipe Chocolate Ganache or Creamy Frosting

Method:

  • Preheat oven to 180ºC …  grease and flour two 9 x 1½ inch round cake pans or one 9 x 4 inch round cake pan 
  • Stir together cocoa powder and red colouring, set aside 
  • In another small bowl, stir together flour and ½ tsp salt, set aside
  • 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
  • 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 in pre-heated oven for 30 to 35 minutes for 2 round pans, about 40 – 45 minutes for one round pan or until a wooden skewer inserted into centre comes out clean
  • Cool cake layer (s) in pan(s) for 10 minutes … remove cake layer(s) from pan(s) and cool thoroughly on wire rack(s)
  • Frost with Creamy Frosting or coat cake with Chocolate Ganache and refrigerate to let frosting/ganache to set
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: