Waldorf-Astoria Red Velvet Cake (1920s Recipe)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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