Imagine a dessert that combines the classic elegance of red velvet cake with the unexpected crunch of fresh apples and walnuts - this Waldorf Red Velvet Cake is about to become your new obsession! This isn't just another cake; it's a culinary adventure that transforms the traditional red velvet recipe into a show-stopping masterpiece that will have your guests begging for the recipe. With its vibrant red color, rich texture, and surprising fruity twist, this cake is set to revolutionize your dessert game and become the star of every gathering.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 2 cups chopped apples
- 1 cup walnuts, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, sugar, baking soda, salt, and cocoa powder until well combined.
- In a separate bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth and fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring continuously to create a uniform batter without overmixing.
- Gently fold in the chopped apples and walnuts, distributing them evenly throughout the cake batter.
- Divide the batter equally between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cakes from the oven and let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened cream cheese and butter in a large mixing bowl until creamy and well blended.
- Gradually add powdered sugar and vanilla extract, mixing on low speed until smooth and fluffy.
- Once cakes are completely cooled, spread a layer of frosting between the cake layers and cover the entire cake with remaining frosting.
- Optionally, garnish the top and sides with additional chopped walnuts or apple pieces for decoration.
- Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs, buttermilk, and cream cheese are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender and light.
- Food Coloring Tip: Use gel food coloring for a more vibrant red color without affecting the batter's consistency.
- Apple Selection: Choose crisp, slightly tart apples like Granny Smith for the best flavor and texture contrast.
- Frosting Consistency: If the frosting seems too thick, add a tablespoon of milk; if too thin, add more powdered sugar.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent melting and sliding.
- Make Ahead: This cake actually tastes better the next day, so feel free to prepare it in advance.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 300kcal
Carbohydrates: g
Protein: g
Fat: 15g
Saturated Fat: g
Cholesterol: 30mg
