Name: Classic Waldorf Red Cake
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: All-purpose flour - 2 ¼ cups; Granulated sugar - 1 ½ cups; Unsweetened cocoa powder - 2 tablespoons; Baking soda - 3 teaspoons; Vegetable oil - 1 ¼ cups; Almond Breeze Original almondmilk - ¾ cup; Eggs - 3; Liquid red food color - 1 (1 ounce) bottle; Vanilla extract - 1 teaspoon; Vinegar - 1 tablespoon; All-purpose flour - ⅓ cup; Almond Breeze Original almondmilk - 1 cup; Vegan buttery sticks, softened - 1 cup; Granulated sugar - 1 cup; Vanilla - 2 teaspoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Classic Waldorf Red Cake

1. All-purpose flour - 2 ¼ cups

2. Granulated sugar - 1 ½ cups

3. Unsweetened cocoa powder - 2 tablespoons

4. Baking soda - 3 teaspoons

5. Vegetable oil - 1 ¼ cups

6. Almond Breeze Original almondmilk - ¾ cup

7. Eggs - 3

8. Liquid red food color - 1 (1 ounce) bottle

9. Vanilla extract - 1 teaspoon

10. Vinegar - 1 tablespoon

11. All-purpose flour - ⅓ cup

12. Almond Breeze Original almondmilk - 1 cup

13. Vegan buttery sticks, softened - 1 cup

14. Granulated sugar - 1 cup

15. Vanilla - 2 teaspoons

How to cook deliciously - Classic Waldorf Red Cake

1. Stage

Heat oven to 350 degrees F. Grease two 9-inch round cake pans. Line bottoms with rounds of waxed paper or parchment; grease paper. Flour pans.

2. Stage

In large bowl, mix 2 1/4 cups flour, sugar, cocoa, and baking soda with electric mixer on low speed. Add all remaining cake ingredients. Mix on low speed. Beat on medium speed 2 minutes or until creamy.

3. Stage

Divide batter evenly between pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Run knife around edges to loosen. Remove to cooling racks and cool completely, about 1 hour.

4. Stage

In small saucepan, whisk 1/3 cup flour into almondmilk until smooth. Cook and whisk over medium-low heat until thick and bubbly. Refrigerate 10 minutes.

5. Stage

In large bowl, beat buttery sticks and sugar with electric mixer on medium speed until light and fluffy. Add small spoonfuls of the flour mixture and beat until blended. Scrape sides; add vanilla. Beat on high speed until thick and creamy.

6. Stage

Place 1 cake layer on cake plate, rounded side down. Spread frosting over cake. Top with second layer, rounded side up. Frost top and sides of cake. Store covered in refrigerator.