Classic Waldorf Red Cake

This beautiful tall cake is moist and tender. Sometimes called Red Velvet Cake, this classic cake not only tastes delicious, but adds great flair to a holiday dessert table.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins

Ingredients

• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 3 eggs
• 3 teaspoons baking soda
• ⅓ cup all-purpose flour
• 1 ¼ cups vegetable oil
• 1 tablespoon vinegar
• 1 ½ cups granulated sugar
• 1 cup granulated sugar
• 2 teaspoons vanilla
• ¾ cup Almond Breeze Original almondmilk
• 1 (1 ounce) bottle liquid red food color
• 1 cup Almond Breeze Original almondmilk
• 1 cup vegan buttery sticks, softened

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.