Christmas Red Velvet Cake with Waldorf Astoria Frosting
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Adding the coconut, gel and crushed candy canes adds an attractive and bright holiday touch to a beautiful cake
1 1/4 cups vegetable shortening
2 cups sugar
1 tablespoon unsweetened cocoa powder
4 1/2 teaspoons red food color
3 cups cake flour
1 1/4 teaspoons salt
1 1/4 teaspoons baking soda
1 1/4 teaspoons pure vanilla extract
1 1/4 teaspoons distilled white vinegar
3 large eggs
1 1/4 cups buttermilk
1 cup butter
1 cup granulated sugar
1 teaspoon vanilla
1 1/2 - 2 cups coconut
Red gel food color (optional)
3 small candy canes (optional)
Grease and flour 2 9x2-inch round cake pans.
Beat shortening. Add sugar, cocoa powder, food coloring, flour, salt, baking soda, vanilla and vinegar, blending all on low speed. Beat mixture 1 additional minute on medium speed. Add 3 eggs, one at a time, blending after each. Add buttermilk slowly in 2-3 portions, blending after each portion is added. Split the batter evenly between the 2 cake pans. Bake 35 - 40 minutes. Remove the cakes from the oven and let them cool at least 30 minutes on a cooling rack.
To prepare the frosting, cream butter and sugar until fluffy, then beat in the vanilla for 30 seconds.
Frost the cake when cooled. Apply the coconut to the sides of the cake, pressing lightly so that the coconut adheres to the frosting. For added holiday color and texture, drizzle the red gel food coloring lightly on the center top of the cake. With a knife, lightly swirl the gel across the top of the cake. Cover the top of the cake with the rest of the coconut. Carefully crush the small candy canes and sprinkle them evenly on top of the coconut.