WALDORF-ASTORIA RED VELVET CAKE
Make and share this Waldorf-Astoria Red Velvet Cake recipe from Food.com.
Provided by troyh
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cream shortening, sugar and eggs.
- Make a paste of food coloring and cocoa.
- Add to creamed mixture.
- Add buttermilk alternating with flour and salt.
- Add vanilla.
- Add soda to vinegar, and blend into the batter.
- Pour into 3 or 4 greased and floured 8" cake pans.
- Bake at 350°F for 24-30 minutes.
- Split layers fill and frost with the following frosting.
- Frosting: Add milk to flour slowly, avoiding lumps.
- Cook flour and milk until very thick, stirring constantly.
- Cool completely.
- Cream sugar, butter and vanilla until fluffy.
- Add to cooked mixture.
- Beat, high speed, until very fluffy.
- Looks and tastes like whipped cream.
Nutrition Facts : Calories 511, Fat 25.9, SaturatedFat 12.7, Cholesterol 75.3, Sodium 478, Carbohydrate 65.8, Fiber 0.7, Sugar 42.8, Protein 5
RED WALDORF CAKE
This sweet spin on a red velvet cake recipe is a chocolate delight. Pair it with creamy frosting to produce the ultimate dessert cake.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 17
Steps:
- Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 9x1-1/2-inch round cake pans or one 13x9x2-inch baking pan. Set pan(s) aside. In a small bowl stir together cocoa powder and food coloring; set aside. In another small bowl stir together flour and salt; set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla to shortening; beat until well combined. Add eggs 1 at a time, beating on medium speed after each addition until combined. Beat in cocoa mixture. Alternately add flour mixture and buttermilk, beating on low to medium speed after each addition just until combined. Stir together baking soda and vinegar. Add to batter, mixing until combined. Pour batter into prepared pan(s).
- Bake for 30 to 35 minutes for round pans, about 30 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near center comes out clean. Cool cake layers in pans for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks. Or, place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with Creamy Frosting. Cover and store in the refrigerator for up to 3 days. Makes 12 servings. Creamy Frosting
- In medium saucepan whisk milk into flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Cover surface with plastic wrap. Cool to room temperature (do not stir). In medium mixing bowl beat softened butter, sugar, and vanilla with electric mixer on medium speed until light and fluffy. Add cooled milk mixture to butter mixture, 1/4 cup at a time, beating on low speed after each addition until smooth.
Nutrition Facts : Calories 500 kcal, Carbohydrate 61 g, Cholesterol 81 mg, Protein 5 g, SaturatedFat 13 g, Sodium 410 mg, Sugar 41 g, Fat 26 g, UnsaturatedFat 12 g
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.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 1h55m
Yield 12
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
WALDORF ASTORIA ORIGINAL RED VELVET CAKE WITH COOKED ICING RECIPE - (3.7/5)
Provided by Shirl
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Spray three 9-inch round cake pans with flour-added cooking spray. For a higher ratio of cake to frosting, use two 9×2 inch pans. You may also use three 8-inch pans. If you use three 8-inch or go with two 9-inch, you will probably need to tack on about 4 minutes to the cook time due to the batter being deeper. Using high speed of electric mixer, beat shortening and sugar until creamy. Beat in eggs, vanilla extract and butter extract, scraping sides of bowl occasionally. Make a paste of red food coloring and cocoa powder, then stir that in. Or, do what I did and stir the red food coloring and cocoa in, then beat. When the batter turns red, stir in the salt and beat so that it's very well mixed. Starting and ending with flour, add the flour and buttermilk alternately to batter, stirring so that flour gets absorbed. Place the baking soda in a little cup. Add the vinegar to the baking soda, then stir the fizzy vinegar mixture into the cake batter to lighten it. Now, dump the cake batter into the pans, dividing evenly. Bake for 20 minutes or until a wooden skewer inserted in the center comes out with moist crumbs. Let cakes cool in pans on a rack for 10 minutes. Flip out of pans and cool completely. Note: If your oven runs hot, cook the red velvet cake at 325 degrees F. The cakes will turn out dry if overcooked. Make the frosting. In a heavy saucepan, whisk together 3 tablespoons of flour and 1/4 cup of the milk until smooth. Whisk in salt and remaining milk. Turn heat to medium and cook, whisking constantly, until mixture is thick and creamy. Let it cool completely. Using your electric mixer, beat butter and granulated sugar until fluffy. Beat in the vanilla. Beat in the thoroughly cooled flour mixture. Beat and beat until the icing is fluffy and no longer grainy (this may take a while, depending on how good your mixer is). For this recipe, I recommend using a stand mixer. Cover cake with frosting.
WALDORF-ASTORIA RED VELVET CAKE (1920S RECIPE)
Found on CakeCentral.com while researching the original recipe. I am personally not sure about this icing. I may try the other roux one. Originally posted by descakes. "This is the original Waldorf-Astoria Red Velvet Cake recipe and a huge favorite with family and clients alike! The Cream Cheese/Mascarpone Frosting is to die for:) I know it's going to sound odd but give it a try and you'll be delightfully surprised!" NOTE: I (cookfromscratch) tried this recipe yesterday and was sorely disappointed. It was a good recipe, but not lacking the flavor for Red Velvet.It was a lot of trouble for a good chocolate cake. The red color was also lacking, however, I did use natural food color due to allergies. I am going to keep looking. for a natural Red Velvet recipe.
Provided by cook from scratch
Categories Dessert
Time 20m
Yield 1 layer cake, 8 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 350°F.
- Butter three 9" round cake pans and line them with parchment paper or waxed paper.
- Melt Chocolate in a metal bowl set over a saucepan of boiling water or in the top of a double boiler (or melt in microwave for 20 - 25 seconds).
- Meanwhile. place the sugar, eggs, oil and vanilla in the bowl of an electric mixer fitted with a paddle attachment and mix on low speed for two minutes.
- In a mixing bowl, sift together the flour, baking soda and salt.
- Add the dry ingredients to the egg mixture and continue to mix on low speed, scraping down the sides of the bowl with a spatula so everything is well incorporated.
- Add the melted chocolate to this mixture and continue to mix on low speed. Add the pureed beets and food coloring.
- Continue to mix on low speed until everything is thoroughly combined.
- Evenly divide the batter between the three prepared pans and tap down to remove air bubbles.
- Bake in the middle of the oven for 20 - 25 minutes or until center of cake springs back when touched, or when an inserted toothpick comes out clean.
- Remove the pans from the oven and transfer to a cooling rack. Let cool for ten minutes in the pans, then turn the layers out onto the rack and let cool completely.
- Icing: Pour cream into a small bowl and whip to soft peaks. Set aside in the refrigerator.
- Place the cream cheese in the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until it is soft and smooth.
- Add the mascarpone and continue to mix on low speed until the cheeses are well combined.
- Add the vanilla and powdered sugar and mix until everything is just combined.
- Turn off the mixer and fold in the whipped cream by hand with a spatula.
- Keep refrigerated until ready to assemble.
- Chef's note: Sliced canned beets are easier to work with in this recipe than whole beets.
- Original Poster's note - This cake works well as a wedding cake but use a cream cheese/buttercream as the icing noted here will not harden.
Nutrition Facts : Calories 1225.5, Fat 85.8, SaturatedFat 31.5, Cholesterol 221.4, Sodium 790.9, Carbohydrate 109.3, Fiber 4.1, Sugar 78.4, Protein 12.3
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