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Waldorf Astoria Red Velvet Cake 1920S Recipe Recipe

Uncover the secrets of a legendary cake! This recipe, inspired by a purported 1920s Waldorf Astoria Red Velvet Cake, delivers a decadent treat. While the original recipe's authenticity is debated, this version offers a rich, moist chocolate cake with a hint of tang. Perfect for special occasions or when you crave a taste of history, this recipe features a creamy, dreamy mascarpone frosting that will leave you delightfully surprised. Note: achieving a vibrant red color may require using artificial food coloring.

Prep Time 30 mins
Cook Time 20 mins
Calories 1225.5 kcal
Protein 24g
Rating 4.0 (3 Reviews)
Waldorf Astoria Red Velvet Cake 1920S Recipe 25

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Waldorf Astoria Red Velvet Cake 1920S Recipe

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How to Make Waldorf Astoria Red Velvet Cake 1920S Recipe

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together 1 ½ cups (3 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
  3. Add 4 large eggs one at a time, beating well after each addition.
  4. 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.
  5. 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.
  6. Stir in 2 tablespoons red food coloring (or more to achieve desired intensity) and 2 teaspoons vanilla extract.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. 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.
  11. 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

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Preparation Desserts Cakes