The Waldorf Astoria red velvet cake is a timeless dessert with a vibrant hue and rich flavor. This Waldorf Astoria red velvet cake recipe recreates the iconic treat with its signature moist crumb. It’s perfect for celebrations or a special homemade treat.
Known for its velvety texture and tangy cream cheese frosting, this cake is a Southern classic. The recipe uses simple ingredients to achieve its bold color and taste. Baking it at home brings a touch of elegance to any occasion.
From batter to frosting, we’ll guide you through every step. You’ll learn how to make a Waldorf Astoria red velvet cake recipe that rivals the original. Let’s dive into this indulgent, colorful dessert.
Why Choose Waldorf Astoria Red Velvet Cake?
This cake offers a perfect balance of sweet and tangy flavors. Its striking red color makes it a showstopper for gatherings. The recipe is straightforward, ideal for bakers of all levels.
The Waldorf Astoria version is famous for its moist texture and rich frosting. It’s a nostalgic dessert with a luxurious feel. Baking it at home saves money compared to bakery prices.
Using an oven ensures a consistent bake and vibrant crumb. This Waldorf Astoria red velvet cake recipe delivers professional results. It’s a crowd-pleaser for any event.
What You Need for Red Velvet Cake
For the cake, gather 2.5 cups all-purpose flour, 1.5 cups sugar, and 1.5 cups vegetable oil. You’ll also need 2 eggs, 1 cup buttermilk, 2 tablespoons red food coloring, 1 teaspoon cocoa powder, 1 teaspoon baking soda, 1 teaspoon white vinegar, and 1 teaspoon vanilla extract.
For the cream cheese frosting, you’ll need 16 oz cream cheese, ½ cup unsalted butter, 4 cups powdered sugar, and 1 teaspoon vanilla extract. Two 9-inch round cake pans are ideal for baking.
A mixing bowl, electric mixer, and spatula are essential tools. Parchment paper and a cooling rack help with easy removal and cooling. Optional chopped pecans add texture to the frosting.
Factors Affecting Baking Success
Oven temperature accuracy impacts the cake’s rise and texture. Use an oven thermometer to ensure a steady 350°F (175°C). Convection ovens may bake slightly faster.
The buttermilk and vinegar combination affects the cake’s tenderness. Fresh ingredients ensure a proper chemical reaction. Check expiration dates for best results.
The amount of food coloring influences the cake’s vibrancy. Too little may dull the red hue. Follow the Waldorf Astoria red velvet cake recipe for the perfect balance.
Waldorf Astoria Red Velvet Cake Recipe
To make this Waldorf Astoria red velvet cake recipe, bake at 350°F (175°C) for 25-30 minutes and top with cream cheese frosting. The batter takes 10 minutes to prepare, and the frosting takes 5 minutes. Follow these steps for a moist, vibrant cake.
Preparing the Batter
In a large bowl, whisk 1.5 cups sugar and 1.5 cups vegetable oil until smooth. Add 2 eggs, 1 cup buttermilk, 2 tablespoons red food coloring, and 1 teaspoon vanilla extract. Mix until fully combined.
Sift together 2.5 cups flour, 1 teaspoon cocoa powder, and 1 teaspoon baking soda. Gradually add dry ingredients to the wet mixture, stirring until smooth. Mix 1 teaspoon vinegar in last for a tender crumb.
Pour the batter evenly into two greased and floured 9-inch round pans. Tap the pans to remove air bubbles. This ensures an even texture when baked.
Baking the Cake
Preheat your oven to 350°F (175°C) for 10-15 minutes. Place the pans on the middle rack for even heat. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
Check at 25 minutes to avoid overbaking. If the edges brown too quickly, cover with foil. Let the cakes cool in the pans for 10 minutes before transferring to a rack.
Cool completely before frosting to prevent melting. This takes about 1 hour. Prepare the frosting while the cakes cool for efficiency.
Making the Cream Cheese Frosting
In a bowl, beat 16 oz softened cream cheese and ½ cup softened butter until creamy. Add 4 cups powdered sugar and 1 teaspoon vanilla extract. Mix until smooth and spreadable.
If the frosting is too thick, add a tablespoon of milk. If too thin, add more powdered sugar. Beat until fluffy for a light, creamy texture.
Spread frosting between the cooled cake layers, on top, and around the sides. Sprinkle with chopped pecans for crunch if desired. Smooth with a spatula for a polished look.
Tips for Perfect Red Velvet Cake
Use room-temperature ingredients for a smooth batter. Measure flour by spooning and leveling to avoid a dense cake. Follow this Waldorf Astoria red velvet cake recipe for consistent results.
Chill the frosting slightly if it’s too soft to spread. Apply a crumb coat first to trap loose crumbs. This creates a professional, clean finish.
Grease and flour pans well, or line with parchment. Check doneness with a toothpick to avoid overbaking. Let cakes cool fully before frosting to maintain structure.
Frosting and Topping Variations
Customize your cake with different toppings. Below is a table with options to enhance this Waldorf Astoria red velvet cake recipe.
| Topping Type | Preparation | Prep Time |
|---|---|---|
| Chopped Pecans | Toast and sprinkle | 5 minutes |
| Chocolate Curls | Shave or curl | 3 minutes |
| Fresh Berries | Wash and place | 5 minutes |
Add toppings after frosting for a vibrant presentation. Prep times are minimal, keeping the recipe simple. Choose toppings that complement the tangy frosting.
Common Mistakes to Avoid
Overmixing the batter can make the cake dense. Stir just until combined for a light, tender crumb. Use a gentle hand when mixing dry and wet ingredients.
Using too little food coloring dulls the cake’s signature red hue. Stick to 2 tablespoons for a vibrant look. Liquid food coloring works best for this recipe.
Overbaking dries out the cake. Check at 25 minutes with a toothpick for doneness. Cover with foil if the top browns too quickly.
Adjusting for Different Pan Sizes
Two 9-inch round pans are standard for this recipe. An 8-inch pan creates taller layers, needing 30-35 minutes to bake. A 9×13-inch pan works but bakes in 25-30 minutes.
For a single-layer cake, use a 9×13-inch pan and reduce frosting slightly. Check for doneness earlier with smaller or shallower pans. Adjust frosting to cover the surface evenly.
Line pans with parchment for easy removal. Grease and flour well to prevent sticking. The recipe adapts to various pan sizes with minor tweaks.
Benefits of Homemade Red Velvet Cake
This recipe uses simple ingredients, making it budget-friendly. You recreate a restaurant-quality dessert at a fraction of the cost. It’s perfect for birthdays or holidays.
You control the ingredients, avoiding artificial additives. The cake’s vibrant color and tangy frosting impress guests. It’s a versatile dessert for any occasion.
Baking at home fills your kitchen with comforting aromas. This Waldorf Astoria red velvet cake recipe delivers consistent, moist results. It’s a dessert everyone will love.
Creative Serving Ideas
Serve with a scoop of vanilla ice cream for a creamy contrast. Drizzle with chocolate sauce for extra decadence. These enhance the cake’s rich flavor.
Top with fresh raspberries or strawberries for a tart balance. A sprinkle of edible gold dust adds a fancy touch. Keep toppings light to avoid overwhelming the cake.
Cut into small squares for a party platter. Pair with coffee or milk for a cozy dessert. These ideas make your cake a memorable treat.
- Ice Cream Pairing: Add a scoop of vanilla ice cream.
- Berry Topping: Place fresh berries for a pop of color.
- Chocolate Drizzle: Drizzle melted chocolate for richness.
Storing and Reheating Your Cake
Store the cake in an airtight container in the fridge for up to 5 days. Cover tightly to prevent drying out. Keep frosting fresh by storing chilled.
Freeze unfrosted layers for up to 3 months, wrapped in plastic and foil. Thaw in the fridge overnight before frosting. Frosted cake freezes for 1 month.
Reheat slices in the oven at 300°F (149°C) for 5-7 minutes. Microwaving can make it soggy, so avoid it. Serve at room temperature for the best flavor.
Summary
This Waldorf Astoria red velvet cake recipe takes 25-30 minutes to bake at 350°F, creating a moist, vibrant cake with creamy frosting. Mix a smooth batter, bake, and top with tangy cream cheese frosting. Use fresh ingredients and check for doneness to ensure perfection. With these steps, you’ll enjoy a classic red velvet cake at home.
FAQ
Can I use a different food coloring for this recipe?
Liquid red food coloring (2 tablespoons) gives the iconic hue. Gel coloring works but use less (1-2 teaspoons). Follow the Waldorf Astoria red velvet cake recipe for best color.
What if I don’t have buttermilk?
Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes. This mimics buttermilk’s tanginess. Use as a direct substitute.
Can I make the cake ahead of time?
Yes, bake the layers and store unfrosted for up to 2 days. Frost before serving for freshness. Refrigerate if storing longer than 2 days.
How do I prevent the cake from sticking?
Grease and flour pans well or line with parchment paper. Run a knife around the edges after cooling for 10 minutes. This ensures easy removal.
Can I freeze the frosted cake?
Yes, freeze for up to 1 month in an airtight container. Wrap tightly to prevent freezer burn. Thaw in the fridge overnight before serving.
Waldorf Astoria Red Velvet Cake Recipe
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Cooling racks
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp unsweetened cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring liquid
- 1 tsp white vinegar
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 16 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Optional: red velvet cake crumbs for garnish
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
Step 2: Mix Dry Ingredients
- In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. This ensures a smooth, lump-free batter. Set the mixture aside.
Step 3: Combine Wet Ingredients
- In another bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla. The mixture will be vibrant and well-blended. Ensure the buttermilk is at room temperature.
- Step 4: Make the Batter
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix to keep the cake light and tender. The batter will be smooth and bright red.
Step 5: Divide and Bake
- Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes.
Step 6: Cool the Cakes
- Transfer the cakes to cooling racks and let them cool completely. This takes about 1 hour. Cooling prevents the frosting from melting when applied.
Step 7: Make the Cream Cheese Frosting
- Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla, mixing until fluffy. Adjust consistency with more sugar if needed.
Step 8: Assemble the Cake
- Place one cake layer on a serving plate and spread a layer of frosting on top. Add the second layer and frost the top and sides. Smooth the frosting with a spatula.
Step 9: Garnish and Serve
- Sprinkle red velvet cake crumbs on top for a classic look, if desired. Slice and serve at room temperature or chilled. Store leftovers in the fridge.
