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
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 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
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