Recipe by cook from scratch
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.
Top Review by Anna M.
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.
- 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
Directions See How It's Made
- Pre-heat oven to 350°F.
- Butter three 9" round cake pans and line them with parchment paper or waxed paper.
- 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).
- 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.
- 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.
- Add the melted chocolate to this mixture and continue to mix on low speed. Add the pureed beets and food coloring.
- Continue to mix on low speed until everything is thoroughly combined.
- Evenly divide the batter between the three prepared pans and tap down to remove air bubbles.
- 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.
- 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.
- Icing: Pour cream into a small bowl and whip to soft peaks. Set aside in the refrigerator.
- 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.
- Add the mascarpone and continue to mix on low speed until the cheeses are well combined.
- 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.
- Chef’s note: Sliced canned beets are easier to work with in this recipe than whole beets.
- Original 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.