Waldorf Astoria Red Ribbon Cake
~ Mary ~
Happy Valentines Day! And what better way to celebrate than with the Red Ribbon Cake we grew up with. Yes – it’s exactly the same as a Red Velvet Cake – I have no idea why we called it Red Ribbon – maybe all the layers?. Anyway, Emma set out to make the family recipe this Christmas with her mom, Wanda. They ran into some issues with the frosting so I decided to make some of the Butter Cream Frosting for the Blue Cornmeal Cake I had going.
Low and behold, I had the EXACT same issues – I couldn’t believe it! How many times had I made this buttercream frosting and it turned out perfectly!? Well, excluding the first time I made it. But that never happened again. We went around the horn with maybe it having been that we used margarine twenty years ago and that ruffled a few feathers because Patty claims we NEVER had margarine in the house (contrary to a few of our memories). Patty and I then deduced that it’s got to be the sugar that’s changed over the years and perhaps if we used Super-Fine Sugar our results might be better. AND I did a little interweb sluething myself and found that perhaps our milk didn’t have a high enough fat content. These two minor changes resulted into the beautiful Buttercream Frosting I remembered from childhood! Thank goodness!
Here is where I’d slip you a photo of my hand written – heavily soiled recipe – because I’m lazy and hate typing. But since I changed it up and, for some, it seems to be difficult to follow my handwriting I’ll type it out – aren’t you lucky!!!
But before I go, I’ll leave you with some links to other layer cakes you might enjoy:
Waldorf Astoria Red Ribbon Cake
Fist things first – do this first step of the frosting so that it can be PLENTY cold by the time you’re ready to make the second half of the Buttercream Frosting.
In a sauce pan over medium heat combine:
2 1/4 Cups Whole Milk
1/2 Cup Flour
2 tsp GOOD Vanilla
Continuously whisk, so no lumps form, until a thick paste forms.
Transfer to a bowl, cover and put in fridge to get COLD before using it.
In mixing bowl on medium speed cream together
3/4 Cup Butter
2 Cups Sugar
Add one at a time, mixing between each one.
2 tsp Vanilla
1 Tbsp Red Food Coloring
In separate bowl sift to combine
3 3/4 Cup Flour
1 tsp Salt
5 Tbsp Dutch Process Cocoa
You are going to alternate additions of your flour mixture with
1 1/2 Cups Buttermilk
Mix batter well after each dry addition and each buttermilk addition.
Finally in small dish combine together and let foam
1 1/2 tsp Baking Soda
1 1/2 tsp Cider Vinegar
then add and incorporate into rest of batter.
Divide equally among 3 well greased and floured 8″ round pans (a smidgen more than 1 and a half pounds for each pan). Bake at 350 for 30-45 minutes.
While the cake is baking let’s make the rest of the
Butter Cream Frosting
In clean mixing bowl on high speed with whip attachment combine:
2 1/4 Cups Butter
2 1/4 Cups Super Fine Sugar
Beat until Light, White and FLUFFY. It takes about 20 minutes. Periodically
scrape down the sides of the bowl.
Once the sugar has just about dissolved add the paste mixture you’ve been cooling in the fridge. BE SURE IT’S COLD! Add a couple tablespoons at a time. Mix/beat until combined and sugar has completely dissolved.
Cool layers completely.
Slice off any dome that has formed during baking, then slice each layer in half horizontally.
Lay out each layer and parcel out your frosting equally on each layer making sure to leave enough to frost the outside of the cake, once the layers are all stacked.
Have at it and have FUN!