RSS Feed

Red Waldorf / Velvet Cake (2)


I actually used the same Red Waldorf (Velvet) Cake recipe I posted a while back but I kinda adjusted some of the ingredients because I find measuring with ‘cup’ is not as accurate as going by weight and I got to weighing by estimation and am pleasantly pleased with the success this cake turned out …light, moist & melt in the mouth with each bite … so, I reckoned I better blog it before I forgot the adjustments I made to the recipe 😉


This time because I baked it for Valentine’s Day, I used a heart-shaped cake tin … greased & dusted with some flour


Stir together 1/2 cup unsweetened cocoa powder and 2 oz red food colouring


This is how the mixture of the cocoa powder mixed with the red colouring looks … lovely red mixture!


In a large mixing bowl, cream/beat 113g (1/2 cup) shortening (I use butter) at medium speed for about 30 seconds


Add 1 – 1½ cups (I used just about 1 cup) sugar + 1 tsp vanilla essence to the creamed shortening and beat until well combined … then add 2 eggs, 1 at a time and beat until well combined


Beat in the cocoa mixture …


This is how it looks after the cocoa mixture is mixed with the creamed sugar, eggs & shortening … a beautiful red batter


You will need 280g (2¼cups) sifted cake flour or 250g (2 cups) sifted all purpose flour… alternately with buttermilk/sour milk, fold sifted flour into mixture until combined


…alternately with flour, fold in buttermilk / sour milk just until combined … you will need total 250ml (1 cup) buttermilk / sour milk … if you don’t have buttermilk then make sour milk by adding 1 Tbsp in a measuring cup and top up with milk to make 250ml (1 cup) … let stand for 5 minutes before using


Awesomely beautiful red batter … now, mix 1 tsp baking soda with 1 tsp vinegar and mix into the batter


Pour batter into prepared tin and bake in a 180°C preheated oven for between 30 mins to 45 minutes depending on size of your pan as well as oven you used … my oven is temperamental so I often just go by own estimation towards the end and cake is done with a skewer inserted into the middle of cake comes out clean or when I lightly press cake with my finger cake springs back 🙂


See how temperamental my oven is? I set it at 175°C and top of my cake actually cracked half-way through baking!  Anyway, when cake is done, remove from oven and set it atop a wire rack to cool in tin for 10 minutes then remove from pan and allow to cool totally on wire rack before you ice it


Meanwhile, prepare 1 or ½ recipe of either Creamy Frosting or Cream Cheese Frosting … I used ½ recipe of Cream Cheese Frosting for this cake … I normally don’t ice cakes for ourselves as we prefer our cakes plain but since it’s Valentine’s Day, I decided to do a simple icing on it ❤


I actually turned top of cake down to let the cake cool so that I can flatten the top a little … I don’t want it totally flat as a heart looks nicer a little rounded at the top 😉


Ta-da! The iced cake just in time for our Valentine’s Day after dinner dessert 😉


I can never get enough of admiring the rich, romantic red colour of the cake and it looks even more awesome when iced with the white creamy frosting!

Leave a Reply

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

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

Google photo

You are commenting using your Google 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 )

Connecting to %s

%d bloggers like this: