Waldorf Astoria Red Velvet Cake Recipe
This Waldorf Astoria Red Velvet Cake Recipe delivers a stunning, moist cake with a vibrant red hue and subtle cocoa flavor, topped with creamy cheese frosting. It’s a Southern classic that’s perfect for celebrations or cozy gatherings. The recipe is straightforward, using pantry staples to create a tender, velvety texture. Ready in about an hour, it serves 12 and impresses with its elegant look. The tangy frosting balances the sweetness perfectly. Bake this to bring a touch of luxury to any occasion.
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.
Notes
Use room-temperature ingredients for a smooth batter and even baking. Measure flour carefully to avoid a dense cake, and don’t overbake. Chill the frosted cake briefly for cleaner slices. Store in the fridge to maintain freshness for up to 5 days.