WALDORF ASTORIA RED VELVET CAKE
This is the original red velvet cake recipe from the Waldorf Astoria. And its traditional icing which some people swear is the only frosting that should ever be used on a red velvet cake.
Provided by Wanda Simone
Categories Dessert
Time 1h
Number Of Ingredients 16
Steps:
- Heat the oven to 350° F
- Beat the shortening (or butter), sugar, and eggs with the mixer until they are light and fluffy (2 to 3 minutes).
- In a separate bowl, mix enough of the red food coloring with the cocoa powder to form a red-colored paste.
- Add the food color/cocoa mixture to the shortening mixture and mix until combined.
- In another bowl, whisk together the flour and salt.
- Add ⅓ of the flour mixture to the shortening mixture and beat just until combined.
- Then mix in ½ of the buttermilk.
- Add the next ⅓ of the flour, followed by the other ½ of the buttermilk and then the last ⅓ of the flour, beating until combined between each addition.
- Add vanilla, vinegar and baking soda to the shortening mixture in that order, mixing in between each addition.
- Pour into 2 or 3 8-inch cake pans or 24 muffin tins.
- Bake for 30 minutes for a cake, or 25 minutes for cupcakes, until a toothpick inserted in the center of the cake comes out clean.
- Let cool completely before icing.
- In a saucepan, stir together flour and milk making sure to get rid of any lumps.
- Over medium heat, cook the flour and milk until very thick, stirring constantly.
- Let cool completely.
- In the meantime, beat the butter, vanilla and the confectioners' sugar together with the mixer until fluffy (2 to 3 minutes).
- Add the flour mixture into the butter mixture together and beat until it is very fluffy. It should have a whipped cream texture when it is done.
- Spread frosting between the layers and over the top and sides of the cake. Or spread over the top of cupcakes with a knife.
Nutrition Facts : ServingSize 1 g, Calories 348 kcal, Carbohydrate 34 g, Protein 3 g, Fat 22.7 g, Cholesterol 44.4 mg, Sodium 356 mg, Sugar 21.2 g
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
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
ASTORIA FROSTING
Make and share this Astoria Frosting recipe from Food.com.
Provided by mermaidmagic
Categories Dessert
Time 20m
Yield 3 cups
Number Of Ingredients 6
Steps:
- In a small saucepan, mix milk, flour and salt until smooth.
- Place over low heat and cook, stirring constantly until thickened (5-7 minutes).
- Remove from heat and cool.
- Cream butter and sugar until very light and fluffy, about 5 minutes.
- Gradually beat in cooled flour mixture until smooth.
- Beat in vanilla.
- Frosts one cake.
Nutrition Facts : Calories 904, Fat 64.5, SaturatedFat 40.7, Cholesterol 174.1, Sodium 527.8, Carbohydrate 80.6, Fiber 0.3, Sugar 66.9, Protein 4.7
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