Waldorf Astoria Red Velvet Cake
Dive into decadence with the Waldorf Astoria Red Velvet Cake, a true classic that's as visually stunning as it is indulgent. This iconic dessert, famously originating from the Waldorf Astoria Hotel, boasts a velvety texture and rich cocoa undertones, all accentuated by the vibrant ruby hue from buttermilk and red food coloring. With layers of moist cake and a luxuriously creamy cream cheese frosting, each bite is a perfect balance of tangy sweetness. Made with pantry staples like flour, sugar, and butter, along with a touch of vinegar for ultimate fluffiness, this red velvet cake is ideal for special occasions or simply satisfying your sweet tooth. Easy-to-follow steps ensure this timeless recipe comes together beautifully, delivering 12 servings of pure elegance in under an hour.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons pure vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened (for frosting)
- 4 cups confectioners' sugar
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, sift together the flour and cocoa powder. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
In a small bowl, combine the buttermilk, red food coloring, and vanilla extract.
Alternately add the flour mixture and the buttermilk mixture to the butter-sugar mixture, beginning and ending with the flour mixture. Mix just until combined.
In a separate small cup or bowl, mix together the white vinegar and baking soda. It will fizz; immediately fold it into the cake batter.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To prepare the frosting, beat the softened cream cheese and butter together in a large bowl until smooth.
Gradually add the confectioners' sugar, one cup at a time, beating well after each addition.
Mix in the vanilla extract and continue beating until the frosting is creamy and smooth.
Once the cakes are completely cooled, place one layer on a serving plate and spread a generous amount of frosting on top.
Place the second layer on top and frost the top and sides of the cake, smoothing as desired.
Chill the cake for at least 30 minutes to set the frosting. Slice and serve!
Nutrition Facts
Calories |
7041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.5 g | 376% | |
| Saturated Fat | 178.4 g | 892% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1167 mg | 389% | |
| Sodium | 2431 mg | 106% | |
| Total Carbohydrate | 1062.9 g | 387% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 820.5 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 672 mg | 52% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1250 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
