This Waldorf Astoria Red Cake is a show-stopping dessert that combines the rich, subtle cocoa flavor of red velvet with a tangy, luscious frosting. The cake itself is incredibly moist and tender, thanks to the buttermilk and shortening, while the deep red hue makes it perfect for celebrations. The frosting, a variation of ermine or boiled icing, offers a silky, whipped-cream texture that balances the sweetness of the cake. It’s an elegant yet approachable treat for birthdays, holidays, or any special occasion where you want to impress guests with homemade flair.
Waldorf Astoria Red Cake
Description
This Waldorf Astoria Red Cake is a show-stopping dessert that combines the rich, subtle cocoa flavor of red velvet with a tangy, luscious frosting. The cake itself is incredibly moist and tender, thanks to the buttermilk and shortening, while the deep red hue makes it perfect for celebrations. The frosting, a variation of ermine or boiled icing, offers a silky, whipped-cream texture that balances the sweetness of the cake. It's an elegant yet approachable treat for birthdays, holidays, or any special occasion where you want to impress guests with homemade flair.Ingredients
Directions
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Preheat oven to 350°F (175°C). Grease and flour three or four 8-inch round cake pans.
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In a small bowl, mix the red food coloring and cocoa powder to form a smooth paste.
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In a large bowl, cream together the shortening, sugar, and eggs until light and fluffy.
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Add the cocoa-red coloring paste to the creamed mixture and beat until well combined.
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In a separate bowl, whisk together the cake flour and salt.
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Add the buttermilk to the creamed mixture, alternating with the flour mixture, beginning and ending with the flour. Mix until just combined.
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Stir in the vanilla extract.
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In a small cup, combine the baking soda and vinegar until it foams, then gently fold this mixture into the batter.
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Divide the batter evenly among the prepared pans.
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Bake for 24-30 minutes, or until a toothpick inserted into the center comes out clean.
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Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
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For the frosting: In a saucepan, whisk the flour with the milk slowly to avoid lumps.
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Cook the flour and milk mixture over medium heat, stirring constantly, until it becomes very thick and bubbly.
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Remove from heat and let the cooked mixture cool completely to room temperature.
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In a large bowl, beat the butter (softened), the remaining sugar, and the remaining vanilla until light and fluffy.
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Gradually add the cooled flour-milk mixture to the butter mixture, beating on high speed until very fluffy and smooth.
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Slice the cake layers horizontally if needed to create more layers, then stack and frost with the prepared frosting.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1199.4kcal
- % Daily Value *
- Total Fat 35.7g55%
- Saturated Fat 12.0g60%
- Cholesterol 94.5mg32%
- Sodium 4944.6mg207%
- Total Carbohydrate 208.7g70%
- Dietary Fiber 5.2g21%
- Sugars 94.6g
- Protein 17.9g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The frosting described is a type of ermine (or boiled) icing. It is crucial to let the flour-milk mixture cool completely before adding it to the butter, otherwise the butter will melt and the frosting will not hold its shape.
Ensure the butter for the frosting is at room temperature but not too soft, and that the cooked mixture is completely cool for the best texture.
If you don't have cake flour, you can substitute all-purpose flour by replacing 2 tablespoons of it per cup with cornstarch.
Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
