Waldorf Astoria Cake Red Cake Recipes

WALDORF ASTORIA RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 3 cake pans.
• Make a paste of cocoa and food coloring.
• Cream shortening, sugar, and eggs. Add cocoa and food coloring mixture. Mix well.
• Add buttermilk with vinegar and flour with salt alternately.
• By hand, fold in vanilla and baking soda.
• Pour batter equally into cake pans.
• Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean.
• Remove cake layers from pans and cool completely.
• Cook flour and milk until thick.
• Beat shortening, margarine, sugar, vanilla until creamy.
• Add milk and flour mixture a little at a time and beat well.

CLASSIC WALDORF RED CAKE

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 RED VELVET CAKE

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.

WALDORF ASTORIA ORIGINAL RED VELVET CAKE WITH COOKED ICING RECIPE - (3.7/5)

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 CAKE

Steps:

• Cream together the shortening, sugar, and eggs.
• Make a paste with food coloring and cocoa. Add to shortening mixture.
• Add salt and buttermilk to mixture.
• Next add flour, vanilla, vinegar, and baking soda in that order. Mix.
• Bake for 30 minutes at 350 degrees F (175 degrees C) in two 8 inch round greased and floured cake pans. Let cool.
• To Make Frosting: Cook 5 tablespoons flour and 1 cup milk until thick, and then cool.
• Cream together 1 cup confectioners' sugar, 1 cup butter or margarine and 1 teaspoon vanilla 'til fluffy. Add to flour mixture.
• Cut layers of cake in half lengthwise. Spread frosting on each half layer. Stack and frost over all.