It thickens in a few minutes. If you are using this: In another small bowl, mix 2¼ cups of cake flour with ½ teaspoon salt. The ones with more oil are always easier to make and seem to be instant crowd pleasers. I’m in the butter cream frosting camp rather than the cream cheese frosting camp because I think the butter cream recipe compliments the delicate cake flavor without overwhelming it. This is the classic red velvet cake recipe from the Waldorf Astoria. It takes a while to go from grainy to smooth, but it will get there if you are patient and have a stand mixer with a whisk. My brother and I requested this for our birthday’s until mom got too old to bake anymore. In a heavy saucepan, whisk together 3 tablespoons of flour and 1/4 cup of the milk until … That has happened to me too. My personal favorite thing for red velvet cake making is this stuff called Super Red which you can buy off Amazon. Then mix in 1 Tablespoon of white vinegar until it is combined. I can still remember the first time my mom made this cake. So I went with red velvet! stand mixer and mixing bowl with paddle attachment, 2 or 3 8″ cake pans or 2 12-cup muffin tins. Flip out of pans and cool completely. To remedy that, I used International Delight Amaretto coffee creamer in place of the water and that made it more moist. Bake at 350 F. for 24-30 minutes. Here’s a link to my. I’m Wanda and I love to entertain! Here are some tips. But that was after we measured it LOL. I just wish I could settle on one single recipe, but I have to try them all. The Original Recipe You Can Make. As for sitting with age, I’ve never tried waiting to cut into it, but this cake isn’t very oily, so I can see how letting it sit might improve the texture and possibly the flavor. Add sugar and vanilla to shortening; beat until well combined. https://www.thefooddictator.com/waldorf-astoria-red-velvet-cake If you are using a black pan, it’s always a good idea to reduce the heat by 25 degrees. Authentic red velvet cake. Bake for 25 to 30 minutes for a cake, or 20 to 25 minutes for cupcakes until a toothpick inserted in the center of the cake comes out clean. Hi Carol! My aunt used to make this for us when I was young & although we have the recipe, for the past 30 years various family members have tried to make it without success. When the kids were small they liked the icing with graham crackers. This will take some time! I’ll leave you with this lovely old photo of a three layer version. Recently, I made the frosting and wondered if the sugar could be added to the milk and flour as the sugar would dissolve and would eliminate the ‘grainy’ situation. I have tried the boxed red velvet cake mixes, but found them dry. WALDORF ASTORIA RED VELVET CAKE FROSTING : 1 c. milk 1/2 c. flour Pinch of salt. The icing (or frosting) is an old fashioned one that tastes like slick and fatty buttercream. Thanks for the review! It is a pain in the butt to make but oh so worth it! If your cake domes, you can trim off the domes and crumble them for garnish. Use cake as directed. Most likely, your oven is running a little hot. Anyone who grew up with the lighter boiled frosting, would probably expect a vanilla flavor. I think this is the cooked icing my Grandma made, I lost her copy, she always made this cake for Christmas in the shape of a big Chritmas tree and used stencile of a tree with green colored sugar on top, she was from New Orleans and I am hoping this is the southeran cake frosting I grew up with. Just wanted to share with you when I was in highschool my home ec teacher introduced us to this beautiful and delicious red velvet cake. Or spread over the top of cupcakes with a knife. I think I left out the flour…..it has to be 2 1/4 cup of sifted CAKE flour ( Softasilk). SUPPOSEDLY, this is the original of what would become known as the "Red Velvet Cake". She always made it for my birthday, ( one of my sons loved it and asked her if we could have my birthday every month.) I can’t imagine eating it with cream cheese frosting, however. In the meantime, beat the butter, vanilla and the confectioners' sugar together with the mixer until fluffy (2 to 3 minutes). Add to creamed mixture. We would carefully eat all the cake leaving the frosting for last. This has been my favorite since I was 7yrs old. The other one you might want to try is Aunt Mildred’s. try the frosting on a dark chocolate cake-delicious too! Preparation. Thank you , Your email address will not be published. However, my icing is always too runny. Thanks, Connie! Over medium heat, cook the flour and milk until very thick, stirring constantly. It’s delicious, but a real departure from the thicker, twangier, cream cheese icing usually found on red velvet. I doubled the frosting recipe so I could put more on top and between each layer. It is! Note: This icing is very soft so it isn’t appropriate for piping. Red colour up and cocoa colour down. Bring the buttermilk to room temperature for the best results. Cream shortening, sugar and eggs. The cooked icing is also good used in the filling of whooping pies too !! This is the classic red velvet cake recipe from the Waldorf Astoria. Make the frosting. Add the milk and flour mixture into the butter mixture. And this is coming from someone who doesn’t (usually) like the flavor or smell of butter extract. Before you read the tips you should know this is an old recipe. The curious combination of red cake layered with white icing is as striking inside a bakery case as it is on the taste buds. We always called this cake “Waldorf Astoria cake”. We always had it (in a heart shape) for Valentine’s Day and at Christmas. If you compare this recipe with a few others, you can see it has less fat. My mom made the icing with Crisco instead of butter. Add the flour mixture into the butter mixture together and beat until it is very fluffy. You may also use three 8-inch pans. This gives the cake and the cooked frosting a “finer texture”. Add the vinegar to the baking soda, then stir the fizzy vinegar mixture into the cake batter to lighten it. Add soda to vinegar (foams!!! Go to Main Navigation Epicurious ... Be the first to review this recipe. Add the next ⅓ of the flour, followed by the other ½ of the buttermilk and then the last ⅓ of the flour, beating until combined between each addition. Waldorf Astoria cake. Let cakes cool in pans on a rack for 10 minutes. Cake flour weighs about 114 grams per cups, and sifted cake flour weighs 100 grams per cup. 2 1/4 cups sifted cake flour However, a warning must be inserted into her recipe. What a nice memory! I love red velvet cake any time of the year, but it’s always extra popular around Valentine’s Day.