Waldorf Astoria Red Velvet Cake Food

WALDORF-ASTORIA RED VELVET CAKE

Steps:

• 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 cake in an airtight container.

RED VELVET CAKE

Steps:

• Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease and flour two 9- by 2-inch round or three 8- by 1½-inch round baking pans.To make the batter: In a small bowl, gradually stir the food coloring into the cocoa until smooth. Add the vanilla.
• In a large bowl, beat the shortening and sugar until light and fluffy, about 5 minutes.
• Beat in the eggs, one at a time.
• Beat well after each addition.
• Blend in the cocoa mixture and salt.
• Add the flour alternately with the buttermilk (4 portions for the flour; 3 portions for the milk) beginning and ending with the flour. Overbeating produces a tough cake.
• Stir the vinegar into the baking soda. (It will foam.) Quickly fold it -- do not beat -- into the batter.
• Immediately divide the batter equally between the prepared pans and place in the oven.
• Bake until a wooden tester inserted in the center comes out clean and the cake springs back when lightly touched, about 30 minutes for the 9-inch pans or about 25 minutes for the 8-inch pans. Do not overbake or it will be dry.
• Let cool in the pans for 15 minutes, then remove the cakes to wire racks and let cool completely, at least 1½ hours.For thinner layers, the 9-inch rounds can be cut in half horizontally using a serrated knife. The cakes can be wrapped in plastic wrap and stored at room temperature for up to 2 days or the freezer for up to 2 months. Refrigerating or freezing the layers makes it easier to frost them without tearing or cracking.
• To make the cream cheese frosting: In a medium bowl, beat the cream cheese and butter until smooth, about 1 minute.
• Gradually add the sugar and beat until fluffy, about 4 minutes. Add the vanilla.
• To assemble: For 2 thick layers, leave the 9-inch rounds as is - for 4 thinner layers, cut them horizontally in half. Place a cake layer on a serving plate, spread with a layer of frosting. (Note - for 4 layer cake you will need more frosting, an extra half recipe should be enough).
• Frost, then arrange the next cake layer on top.
• Continue the layering, then spread the top and sides with the remaining frosting. Store in the refrigerator for up to 1 week.

WALDORF-ASTORIA RED VELVET CAKE

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.

WALDORF ASTORIA RED VELVET CAKE

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.

WALDORF-ASTORIA RED VELVET CAKE (1920S RECIPE)

Steps:

• Pre-heat oven to 350°F.
• Butter three 9" round cake pans and line them with parchment paper or waxed paper.
• Melt Chocolate in a metal bowl set over a saucepan of boiling water or in the top of a double boiler (or melt in microwave for 20 - 25 seconds).
• Meanwhile. place the sugar, eggs, oil and vanilla in the bowl of an electric mixer fitted with a paddle attachment and mix on low speed for two minutes.
• In a mixing bowl, sift together the flour, baking soda and salt.
• Add the dry ingredients to the egg mixture and continue to mix on low speed, scraping down the sides of the bowl with a spatula so everything is well incorporated.
• Add the melted chocolate to this mixture and continue to mix on low speed. Add the pureed beets and food coloring.
• Continue to mix on low speed until everything is thoroughly combined.
• Evenly divide the batter between the three prepared pans and tap down to remove air bubbles.
• Bake in the middle of the oven for 20 - 25 minutes or until center of cake springs back when touched, or when an inserted toothpick comes out clean.
• Remove the pans from the oven and transfer to a cooling rack. Let cool for ten minutes in the pans, then turn the layers out onto the rack and let cool completely.
• Icing: Pour cream into a small bowl and whip to soft peaks. Set aside in the refrigerator.
• Place the cream cheese in the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until it is soft and smooth.
• Add the mascarpone and continue to mix on low speed until the cheeses are well combined.
• Add the vanilla and powdered sugar and mix until everything is just combined.
• Turn off the mixer and fold in the whipped cream by hand with a spatula.
• Keep refrigerated until ready to assemble.
• Chef's note: Sliced canned beets are easier to work with in this recipe than whole beets.
• Original Poster's note - This cake works well as a wedding cake but use a cream cheese/buttercream as the icing noted here will not harden.

WALDORF ASTORIA RED VELVET CAKE

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.

RED VELVET CAKE (OF URBAN LEGEND FAME)

Steps:

• Begin making the cake: cream shortening, sugar, eggs, flavors.
• Make a paste of cocoa and food coloring, add to first mixture.
• Alternately add flour and buttermilk.
• Mix soda and vinegar in small bowl; add to batter; blend.
• Bake in 3-9" or 10" pans for 20-25 minutes at 350 degrees; let cool completely
• Make frosting: cook milk, flour, salt, until thick; stirring constantly; let cool.
• Cream shortening and sugar very well; add flavors - combine with the first mixture; beat well.
• Cover cake with frosting.
• Tell legend while serving.
• Reference: Brunvand, "The Vanishing Hitchhiker," NY: WW Norton, 1981, 154-160; more information coming in Brunvand,"The Brain Drain and other Timely Tales" Urbana: Univ of Ill Press, 1999.
• The Adams products, of course, may be substituted if you do not live in Texas or nearby where they are sold.
• Note from Julie: for St. Patrick's Day, substitute *green* food coloring and make Green Velvet Cake! Or during Halloween, mix red and yellow to make orange.

WALDORF ASTORIA ORIGINAL RED VELVET CAKE WITH COOKED ICING

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 9x2 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 do and just 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 powerful your mixer is). For this recipe, I recommend using a stand mixer.
• Cover cake with frosting. If your cake domes, you can trim off the domes and crumble them for garnish.

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

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.