Decadent Waldorf-Astoria Red Velvet Cake
Indulge in the luxurious taste of this Decadent Waldorf-Astoria Red Velvet Cake, inspired by the iconic hotel. This rich and velvety dessert features a striking red hue that is both visually stunning and delightfully flavorful, combining the richness of chocolate with the tangy sweetness of buttermilk. Topped with a light and fluffy buttercream frosting that is reminiscent of whipped cream, this cake is perfect for special occasions, celebrations, or simply elevating a regular day to something extraordinary. Impress your family and friends with this classic dessert that marries history with indulgence, guaranteed to leave everyone wanting more!
12
Servings
333
Calories
16
Ingredients
Ingredients
shortening
1/2 cup (softened)
sugar
1 1/2 cups (granulated)
eggs
2 (large, at room temperature)
red food coloring
2 ounces (liquid)
cocoa powder
2 tablespoons (heaping)
buttermilk
1 cup (at room temperature)
cake flour
2 1/4 cups (sifted)
salt
1 teaspoon
vanilla extract
1 teaspoon
baking soda
1 teaspoon
vinegar
1 teaspoon
all-purpose flour
3 tablespoons
milk
1 cup (whole)
sugar
1 cup (granulated)
vanilla extract
1 teaspoon
unsalted butter
1 cup (softened)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour three or four 8-inch round cake pans.
2
In a large mixing bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3
In a small bowl, create a paste by combining the red food coloring and cocoa powder. Add this paste to the creamed mixture and mix until fully incorporated.
4
Gradually add the buttermilk to the mixture, alternating with the sifted cake flour and salt. Begin and end with the buttermilk, ensuring everything is well blended.
5
Stir in the vanilla extract.
6
In a separate small bowl, combine the baking soda with the vinegar. Once it fizzes, quickly blend this into the cake batter until just combined.
7
Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 24-30 minutes, or until a toothpick inserted in the center comes out clean.
8
Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
9
For the frosting, slowly add the milk to the flour in a saucepan, whisking continuously to avoid lumps. Cook the mixture over medium heat until it thickens, stirring constantly. Allow to cool completely.
10
In a large mixing bowl, beat the softened butter, sugar, and vanilla extract until fluffy and pale.
11
Once the flour mixture is completely cool, add it to the butter mixture and beat on high speed until the frosting is light and fluffy, resembling whipped cream.
12
Layer the cooled cakes, filling and frosting with the prepared buttercream frosting. Once assembled, frost the sides and top of the cake as desired.
Nutrition Information
18
Fat
42
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the origin of this Red Velvet Cake recipe?
This recipe is a decadent version of the classic Red Velvet Cake inspired by the iconic Waldorf-Astoria hotel.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C) before baking the cake layers.
How many cake pans are required for this recipe?
You will need three or four 8-inch round cake pans, which should be greased and floured.
How is the red color in the cake achieved?
The striking red hue is created by mixing 2 ounces of liquid red food coloring with 2 tablespoons of cocoa powder to form a paste.
What is the first step in preparing the cake batter?
The first step is to cream together the shortening and sugar in a large mixing bowl until the mixture is light and fluffy.
How should the eggs be added to the batter?
Add the two large, room-temperature eggs one at a time, ensuring you mix well after each addition.
What type of flour is used in the cake batter?
The recipe specifies 2 1/4 cups of sifted cake flour for the batter.
How do I incorporate the buttermilk and flour?
Gradually add the buttermilk alternating with the sifted cake flour and salt, beginning and ending with the buttermilk.
When should I add the vanilla extract to the cake?
The vanilla extract should be stirred into the batter after the buttermilk and flour have been fully blended.
How is the baking soda and vinegar mixture prepared?
Combine the baking soda and vinegar in a small bowl; once it fizzes, quickly blend it into the cake batter.
How long should the cake layers bake?
The cakes should bake for 24-30 minutes, or until a toothpick inserted in the center comes out clean.
What is the cooling process for the cake layers?
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
What kind of frosting is used for the Waldorf-Astoria Red Velvet Cake?
It uses a light and fluffy buttercream frosting made with a cooked flour and milk base, resembling whipped cream.
How do you prepare the base for the frosting?
Slowly add milk to all-purpose flour in a saucepan, whisking continuously, and cook over medium heat until it thickens.
Can I add the flour mixture to the butter while it is still warm?
No, the flour and milk mixture must be allowed to cool completely before being added to the butter mixture.
How do I make the frosting fluffy?
Beat the softened butter, sugar, and vanilla until pale, then add the cooled flour mixture and beat on high speed until it resembles whipped cream.
How many servings does this recipe yield?
This recipe makes approximately 12 servings.
What is the calorie count per serving?
Each serving of this cake contains approximately 333 calories.
How much fat is in one serving of this cake?
There are 18 grams of fat per serving.
What is the carbohydrate content per serving?
One serving contains 42 grams of carbohydrates.
How much protein does a slice of this cake provide?
Each slice provides approximately 2.5 grams of protein.
What type of fat is used in the cake batter?
The cake batter uses 1/2 cup of softened shortening to achieve its velvety texture.
What type of butter is used for the frosting?
The frosting requires 1 cup of softened unsalted butter.
How is the cake assembled?
Layer the cooled cakes, filling and frosting between each layer, then frost the sides and top as desired.
What is the preparation for the buttermilk and eggs?
Both the eggs and the buttermilk should be at room temperature before being added to the mixture.
Does the recipe use all-purpose or cake flour for the base?
The cake itself uses sifted cake flour, while the cooked frosting base uses 3 tablespoons of all-purpose flour.
How much cocoa powder is needed?
The recipe calls for 2 heaping tablespoons of cocoa powder.
Is the sugar used in the frosting granulated or powdered?
The recipe specifies 1 cup of granulated sugar for the buttercream frosting.
What is the importance of the vinegar and baking soda reaction?
The fizzing reaction between the vinegar and baking soda helps the cake rise and contributes to the classic red velvet texture.
What are some recommended occasions for this cake?
This cake is perfect for special occasions, celebrations, or any time you want to enjoy a luxurious, historical dessert.