Ingredients for Waldorf Astoria Red Velvet Cake
- Shortening
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1-2 tablespoons red food coloring (gel recommended)
- Cocoa
- 1 cup buttermilk
- Cake Flour
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 2 tablespoons white vinegar
- 2 1/2 cups all-purpose flour
- Milk
- 1 cup (2 sticks) unsalted butter, softened
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How to Make Waldorf Astoria Red Velvet Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and baking powder.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the buttermilk and vanilla.
- In a small bowl, combine the vinegar and red food coloring. Gradually add the wet ingredients to the dry ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer 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 are cooling, prepare the cream cheese frosting: Beat together the softened cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar, beating until light and fluffy.
- 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.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
171g
Fat
63g
Carbs
21g
