Waldorf Astoria Red Velvet Cake

Name: Waldorf Astoria Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 ounces unsweetened chocolate, chopped; 2 cups granulated sugar; 4 large eggs; 1 ½ cups vegetable oil; 1 ½ tsps. vanilla extract; 2 cups all-purpose flour; 2 ¼ tsps. baking soda; ¼ tsp. salt; 1 ½ pounds canned beets, drained and puréed; 1 tsp. red food coloring; 2 cups heavy cream; 12 ounces cream cheese, at room temperature; 12 ounces mascarpone cheese; ½ tsp. vanilla extract; 1 ½ cups powdered sugar, sifted

14 steps

Prep:15minCook:30min

The curious combination of red cake layered with white icing is as striking inside a bakery case as it is on the taste buds. Still, many people can’t quite pinpoint the ingredients and are unaware of how red velvet cake came to be so popular. While the famous cake’s true origin is up for debate, its popularity can be traced back to the Waldorf Astoria New York, where legend says the chef had a recipe he kept secret until a guest requested it. The chef sent the recipe to the guest along with a pricey invoice. As possible retribution, the guest shared the recipe far and wide, helping the cake become known across the U.S. and the world for its red color and rich flavor. Decades later, red velvet treats are now ubiquitous and varied, ranging from the traditional red velvet cake to cookies and even funnel cake.

Updated at: Thu, 17 Aug 2023 09:45:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories575.2 kcal (29%)

Total Fat41.8 g (60%)

Carbs45 g (17%)

Sugars33.2 g (37%)

Protein5.8 g (12%)

Sodium270.4 mg (14%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

For the Cake

3 ouncesunsweetened chocolate

chopped

2 cupsgranulated sugar

4eggs

large

1 ½ cupsvegetable oil

1.5 tspsvanilla extract

2 cupsall-purpose flour

2.25 tspsbaking soda

¼ tspsalt

1.5 poundsbeets

canned, drained and puréed

1 tspred food coloring

For the Icing

2 cupsheavy cream

12 ouncescream cheese

at room temperature

12 ouncesmascarpone cheese

½ tspvanilla extract

1 ½ cupspowdered sugar

sifted

Instructions

Step 1

Preheat the oven to 350°F. Butter three 9-inch round cake pans and line them with parchment paper or waxed paper.

Prepare the Cake

Step 2

Melt the chocolate in a metal bowl set over a saucepan of boiling water or in top of a double boiler (or melt in a microwave for 20 to 25 seconds).

Step 3

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 2 minutes.

Step 4

In a mixing bowl, sift together the flour, baking soda, and salt. 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.

Step 5

Add the melted chocolate to this mixture and continue to mix on low speed. Add the puréed beets and food coloring. Continue to mix on low speed until everything is thoroughly combined.

Step 6

Evenly divide the batter between the 3 prepared pans and bake in the middle of the oven for 20 to 25 minutes or until the center of the cake springs back when touched, or when an inserted toothpick comes out clean.

Step 7

Remove the pans from the oven and transfer to a cooling rack. Let cool for 10 minutes in the pans, then turn the layers out onto the rack and let cool completely.

Prepare the Icing

Step 8

Pour the cream into a small bowl and whip to soft peaks. Set aside in the refrigerator

Step 9

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.

Step 10

Add the mascarpone and continue to mix on low speed until the cheeses are well combined.

Step 11

Add the vanilla and powdered sugar and mix until everything is just combined. Turn off the mixer and fold in the whipped cream by hand with a spatula. Keep refrigerated until ready to assemble.

Cake Assembly

Step 12

Using a serrated knife, trim the top of each layer of cake so that it is flat.

Step 13

Place the first layer on a cake plate or serving platter and top with some of the icing

Step 14

Repeat until all three layers are covered with icing, then ice the top and sides of the cake. Store the cake in the refrigerator until ready to serve.