Waldorf Astoria Red Velvet Cake

This is the classic Waldorf-Astoria Red Velvet Cake recipe with its traditional icing which some people swear is the only frosting that should ever be used on a red velvet cake.

Course Dessert

Cuisine American

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings or 3 8" cake layers / 24 cupcakes

Calories 348kcal

Author Wanda Simone

Equipment

mixer and mixing bowl with paddle attachment
2 bowls
2 or 3 8-inch cake tins or 2 12-cup muffin tins
Sauce pan
Spatula

Ingredients

Red velvet cake

½ cup (or 1 stick) shortening or butter softened
1½ cups sugar
2 eggs at room temperature
2 Tablespoons liquid red food coloring
2 Tablespoons unsweetened cocoa powder
½ teaspoon salt
2¼ cups cake flour
1 cup buttermilk at room temperature
1 teaspoon vanilla extract
1 Tablespoon distilled white vinegar
1 teaspoon baking soda

Traditional Icing

5 Tablespoons all-purpose flour
1 cup milk
1 cup butter softened
1 teaspoon vanilla extract
1 cup confectioners' sugar

Instructions

How to make red velvet cake

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.

How to make red velvet cake 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.

Notes

Makes enough icing for 2 or 3 8" cake layers or 24 cupcakes.
For the best texture, make sure to use cake flour and sift it before measuring.
Using room temperature eggs and butter (or shortening) and then beating them with the sugar until they are light and fluffy will add air to the cake and prevent it from turning out too heavy and dense,
Bring the buttermilk to room temperature for the best results.
If you are using gel red food coloring instead of liquid, add it directly into the creamed shortening mixture. Then add the cocoa powder.
For the icing, make sure that the flour and milk mixture is completely cool before adding it to the butter mixture. Otherwise, it will melt the butter which will ruin the icing.
This traditional red velvet cake icing is too soft to be piped, so it's not a good choice for decorating the cake
Substitute cream cheese icing for the traditional version if desired. Read our fluffy cream cheese frosting recipe HERE.

Nutrition