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Red velvet cake always makes a splash. Something about the contrast between deep red cake and stark white frosting just pleases the eye, almost as much as it pleases the palate.
serves/makes:
ready in:
1-2 hrs
5 reviews
2 comments
ingredients
Red Velvet Cake
1/2 cup shortening
1 1/2 cup sugar
2 eggs
2 ounces red food coloring
2 tablespoons (heaping) cocoa powder
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon white vinegar
Frosting
3 tablespoons all-purpose flour
1 cup milk
1 cup granulated sugar
1 cup butter, softened
1 teaspoon vanilla extract
directions
Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
Combine the shortening, sugar, and eggs in a mixing bowl. Beat on medium speed with an electric mixer until creamed.
Combine the food coloring and cocoa powder and mix until it forms a paste. With the mixer running, add the paste to the shortening and mix until it is uniform in color.
Combine the flour, salt, and baking soda in a bowl and mix well. With the mixer running, add the flour mixture in 1/4 cup increments to the mixing bowl, scraping down the sides as needed. Reduce the mixer to the lowest speed. Slowly add the buttermilk, vanilla, and vinegar and mix just until combined.
Divide the cake batter between the prepared cake pans. Place the pans in the oven and bake at 350 degrees F for 30 minutes or until the cakes test done when a toothpick is inserted in the center. Remove the cakes from the oven and let cool in the pans on wire racks.
Meanwhile, prepare the frosting. Whisk together the flour and milk in a saucepan over low heat. Cook, stirring constantly, until it thickens. Remove the pan from the heat and let the mixture cool completely.
Combine the sugar, butter, and vanilla in a mixing bowl and beat on medium speed with an electric mixer until well creamed. Add the cooled flour mixture and beat on medium-high speed until the frosting is fluffy.
Remove the cakes from the pans. Slice each cake horizontally to make two layers per cake (or skip this step if desired). Place one cake layer on a cake plate or platter. Spread the top of the layer with some of the frosting. Place another layer on top and repeat the process using all the cake layers. Spread the remaining frosting on the top and sides of the cake.
Store the Waldorf-Astoria red velvet cake in an airtight container.
recipe tips
Make sure all ingredients are at room temperature for the best results.
When adding the flour mixture, do so gradually to prevent overmixing, which can result in a dense cake.
For a smoother frosting, sift the flour before cooking it with the milk.
Cool the cakes completely before frosting to prevent the frosting from melting.
If the frosting becomes too soft while decorating, refrigerate it for a few minutes to firm up.
Use an offset spatula for a smoother frosting application.
Decorate with red velvet crumbs, fresh berries, or edible flowers for an elegant finish.
Store the cake in an airtight container to keep it moist.
For a more intense cocoa flavor, you can increase the amount of cocoa powder slightly.
Practice good oven safety, including using oven mitts and making sure the cake is placed in the center of the oven for even baking.
common recipe questions
Can I use a different frosting?
This is the classic version that the Waldorf-Astoria is purported to use, but you can use any vanilla or cream cheese frosting if you'd prefer.
Can I use red food coloring paste instead of liquid?
You can but you'll need to add in some additional liquid to account for the moisture difference. You can add a little extra buttermilk (about an ounce) as needed.
Can I use butter instead of shortening for the cake?
Yes, you can substitute butter for shortening, but it may slightly change the texture and flavor of the cake.
How do I make sure the red color is vibrant?
Use high-quality food coloring and make sure it's well mixed with the cocoa to form a smooth paste for a vibrant color.
Can I make this cake without food coloring?
Yes, but the cake won't have the traditional red velvet color. It will taste similar but won't look the same.
Is there a substitute for buttermilk?
You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5 minutes.
How can I tell if the cakes are done?
Insert a toothpick into the center of the cakes. If it comes out clean or with a few crumbs, the cakes are done.
Is it necessary to slice each cake layer horizontally?
This step is optional. It creates more layers and allows for more frosting per slice, but you can simply use the two cake layers as is.
How long does the frosting need to cool before using?
The flour and milk mixture should be completely cool to room temperature to prevent melting the butter when mixed.
Can I make this cake in advance?
Yes, you can bake the cake layers a day in advance. Wrap them well and store at room temperature. Frost the cake the day of serving.
nutrition data for waldorf-astoria red velvet cake
603 calories, 31 grams fat, 77 grams carbohydrates, 6 grams protein per serving.
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reviews & comments for waldorf-astoria red velvet cake
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bamamoma1 REVIEW:
July 23, 2020Once I had this icing nothing else will do. It is more work but way more 😍 taste!! I am making it for my husbandâs birthday.
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Guest Foodie January 8, 2011
My mother-in-law made this recipe for years,and handed down the recipe to me. We love it, but I always get lumps of flour in the frosting. I make sure the flour/milk mixture is smooth as it cooks, but still get the lumps when I add it to the sugar/butter mix. any ideas?
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Guest Foodie REVIEW:
December 28, 2010This cake was very dry. I was very disappointed with how it turned out. Probably will not make this again.
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Rachelle REVIEW:
May 8, 2008This cake was moist; I used half butter/half shortening. I used a 13x9" pan and it was rather thin, so I whipped up a Duncan Hines Red Velvet Cake mix and made it a 2 layer cake. Same color red. Then, I quizzed people as to 'which is from scratch?' No one could definitively tell the difference. Also, the frosting made a good cream filling, but I would not want to use it on the whole cake. The consistency was thin, the color was off (probably from the vanilla), and it didn't make much. I used a cream cheese frosting to cover and that was a hit.
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Lorna REVIEW:
February 12, 2006I am not great in the kitchen, but this cake came out perfect. It was fabulous! All my guests thought so too (ages 3 to 65)!! Plus it was so easy to make, but don't tell them that!!
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cpjordan REVIEW:
March 30, 2005Cake turned out a bit dry with a heavy flour taste. I followed recipe exactly but didnt get very good results. I may try the cake again and shorten the cooking time. Frosting came out great.
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