Ingredients
-
3
-
2
-
4
-
1 1/2
-
1 1/2
-
2
-
2 1/4
-
1/4
-
1 1/2
-
1
-
2
-
12
-
12
-
1/2
-
1 1/2
Directions
Waldorf-Astoria Red Velvet Cake (1920s Recipe),Found on CakeCentral.com while researching the original recipe. I am personally not sure about this icing. I may try the other roux one. Originally posted by descakes. “This is the original Waldorf-Astoria Red Velvet Cake recipe and a huge favorite with family and clients alike! The Cream Cheese/Mascarpone Frosting is to die for:) I know its going to sound odd but give it a try and youll be delightfully surprised!” NOTE: I (cookfromscratch) tried this recipe yesterday and was sorely disappointed. It was a good recipe, but not lacking the flavor for Red Velvet.It was a lot of trouble for a good chocolate cake. The red color was also lacking, however, I did use natural food color due to allergies. I am going to keep looking. for a natural Red Velvet recipe.,I have made this cake about 6 times now and it is a new favorite. Moist, light chocolate flavor and icing that is ridiculous! We make it with the first beets of spring, and now is requested at most special occasions.,This recipe is a huge hit!!!! For the high school kids I make it into cupcakes….There was so much frosting I had to make another batch for today. One student wants this to be his wedding cake:)I have made it several times now and is a definite “go to” recipe!!! The frosting is just glorious!
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Steps
|
1
Done
|
Pre-Heat Oven to 350f. |
|
2
Done
|
Butter Three 9" Round Cake Pans and Line Them With Parchment Paper or Waxed Paper. |
|
3
Done
|
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). |
|
4
Done
|
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. |
|
5
Done
|
in a Mixing Bowl, Sift Together the Flour, Baking Soda and Salt. |
|
6
Done
|
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. |
|
7
Done
|
Add the Melted Chocolate to This Mixture and Continue to Mix on Low Speed. Add the Pureed Beets and Food Coloring. |
|
8
Done
|
Continue to Mix on Low Speed Until Everything Is Thoroughly Combined. |
|
9
Done
|
Evenly Divide the Batter Between the Three Prepared Pans and Tap Down to Remove Air Bubbles. |
|
10
Done
|
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. |
|
11
Done
|
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. |
|
12
Done
|
Icing: Pour Cream Into a Small Bowl and Whip to Soft Peaks. Set Aside in the Refrigerator. |
|
13
Done
|
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. |
|
14
Done
|
Add the Mascarpone and Continue to Mix on Low Speed Until the Cheeses Are Well Combined. |
|
15
Done
|
Add the Vanilla and Powdered Sugar and Mix Until Everything Is Just Combined. |
