Best Waldorf Astoria Red Cake Waldorf Icing Recipes

WALDORF ASTORIA RED CAKE & WALDORF ICING

Waldorf Astoria Red Cake & Waldorf Icing image

This recipe was my mother's. SUPPOSEDLY, this is the original of what would become known as the "Red Velvet Cake". As the story was told, this recipe was created by the Waldorf Astoria's baking Chef for the opening of the Waldorf or very shortly thereafter. Now whether this is true history or not is not for me to say because I...

Provided by Billie Neal

Categories Cakes

Number Of Ingredients 18

Ingredients

WALDORF ASTORIA RED CAKE
1/2 c shortening
1 1/2 c sugar
2 oz red cake coloring
2 Tbsp cocoa
2 eggs
1 c buttermilk
2 1/4 c sifted flour
1 tsp salt
1 tsp vanilla
1 Tbsp vinegar
1 tsp baking soda
WALDORF ICING
1 c milk
3 Tbsp flour
1 tsp vanilla
2 stick oleo = 1 cup
1 c sugar

Steps:

1. "WALDORF ASTORIA RED CAKE" Cream shortening, sugar and eggs.
2. Make a paste of cocoa and cake coloring and add to mixture.
3. Add vanilla and buttermilk alternately with flour and salt, beating after each addition.
4. Mix soda and vinegar and blend into mixture.
5. Bake 25 to 35 minutes at 350 degrees.
6. "WALDORF ICING" Cook milk and flour until thick, let cool.
7. Cream well, butter and sugar, beat until butter turns white.
8. Add vanilla and cool mixture.
9. Beat till fluffy like whipped cream.

WALDORF ASTORIA ORIGINAL RED VELVET CAKE WITH COOKED ICING RECIPE - (3.7/5)

Waldorf Astoria Original Red Velvet Cake with Cooked Icing Recipe - (3.7/5) image

Provided by Shirl

Number Of Ingredients 19

Ingredients

1/2 cup (3.4 ounces) shortening
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon butter extract
1 1/2 ounces red food coloring
3 tablespoons natural unsweetened cocoa powder
1 teaspoon salt
2 1/2 cups sifted cake flour (carefully spoon and level - don't pack flour)
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon vinegar
Frosting
3 tablespoons flour
1/2 teaspoon salt (omit if using salted butter)
1 cup milk
2 sticks unsalted butter, softened
1 cup granulated sugar
2 teaspoons vanilla extract

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.