WALDORF ASTORIA RED VELVET CAKE
Make the well-known Waldorf Astoria Red Velvet Cake at home. No cake mix needed.
Provided by Stephanie Manley
Categories Dessert
Time 40m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 384 kcal, Carbohydrate 47 g, Protein 3 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 38 mg, Sodium 259 mg, Sugar 32 g, ServingSize 1 serving
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
CLASSIC RED VELVET CAKE
The "red" makes sense, but what about the "velvet" in Red Velvet Cake's iconic name? Food historians say it was a common description during the Victorian era when the term described cakes that had an especially soft and "velvety" crumb. From the color to the crumb, this homemade Red Velvet Cake is a dessert classic. If you prefer cupcakes over cakes, our Classic Red Velvet Cake recipe works perfectly for that - check out our "Expert Tips" section for guidance.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
- In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
- Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.
Nutrition Facts : Calories 800, Carbohydrate 76 g, Cholesterol 100 mg, Fat 10 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 52 g, TransFat 1 g
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.
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