Ingredientes para Waldorf Astoria Red Velvet Cake 1920S Recipe
- Unsweetened Chocolate
- Granulated Sugar
- 4 large eggs
- Vegetable Oil
- 2 teaspoons vanilla extract
- All Purpose Flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- Canned Beets
- 2 tablespoons red food coloring (or more, to taste)
- Heavy Cream
- 8 ounces cream cheese, softened
- 8 ounces mascarpone cheese
- 4 cups powdered sugar
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Cómo preparar Waldorf Astoria Red Velvet Cake 1920S Recipe
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together 1 ½ cups (3 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 2 tablespoons red food coloring (or more to achieve desired intensity) and 2 teaspoons vanilla extract.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the mascarpone frosting: Beat together 8 ounces mascarpone cheese, 8 ounces cream cheese (softened), ½ cup (1 stick) unsalted butter (softened), 4 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer and frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
313g
Fat
157g
Carbs
36g
