cook from scratch's Note:
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 it’s going to sound odd but give it a try and you’ll 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.
My Private Note
layer c ...
Units: US | Metric
- 3 ounces unsweetened chocolate, chopped
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour (I would use cake flour!)
- 2 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 lbs canned beets, drained and pureed
- 1 teaspoon red food coloring
- 2 cups heavy cream
- 12 ounces cream cheese, room temperature
- 12 ounces mascarpone cheese
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar, sifted
- 1Pre-heat oven to 350°F.
- 2Butter three 9" round cake pans and line them with parchment paper or waxed paper.
- 3Melt 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).
- 4Meanwhile. 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.
- 5In a mixing bowl, sift together the flour, baking soda and salt.
- 6Add 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.
- 7Add the melted chocolate to this mixture and continue to mix on low speed. Add the pureed beets and food coloring.
- 8Continue to mix on low speed until everything is thoroughly combined.
- 9Evenly divide the batter between the three prepared pans and tap down to remove air bubbles.
- 10Bake 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.
- 11Remove 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.
- 12Icing: Pour cream into a small bowl and whip to soft peaks. Set aside in the refrigerator.
- 13Place 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.
- 14Add the mascarpone and continue to mix on low speed until the cheeses are well combined.
- 15Add the vanilla and powdered sugar and mix until everything is just combined.
- 16Turn off the mixer and fold in the whipped cream by hand with a spatula.
- 17Keep refrigerated until ready to assemble.
- 18Chef’s note: Sliced canned beets are easier to work with in this recipe than whole beets.
- 19Original Poster’s note – This cake works well as a wedding cake but use a cream cheese/buttercream as the icing noted here will not harden.
Browse Our Top Dessert Recipes
Nutritional Facts for Waldorf-Astoria Red Velvet Cake (1920s Recipe)
Serving Size: 1 (2961 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 9833.7
- Calories from Fat 6207
- Total Fat 689.7 g
- Saturated Fat 260.9 g
- Cholesterol 1872.3 mg
- Sodium 6230.1 mg
- Total Carbohydrate 869.3 g
- Dietary Fiber 32.4 g
- Sugars 618.6 g
- Protein 103.6 g
The following items or measurements are not included: