Waldorf Astoria Red Velvet Cake Recipe
This Waldorf Astoria red velvet cake recipe is a classic layer cake with a soft crumb, subtle cocoa flavor, and striking red color.
It is finished with traditional ermine frosting, a smooth cooked icing that is lighter and less sweet than cream cheese frosting.
Buttermilk and vinegar give the cake its signature tang while helping create its velvety texture.
It’s an impressive red velvet dessert for birthdays, Valentine’s Day, Christmas, or any occasion that calls for a homemade layer cake.
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What Is a Waldorf Astoria Cake?
Waldorf cake commonly refers to the red velvet layer cake made famous by New York City’s Waldorf Astoria Hotel.
It combines a small amount of cocoa with buttermilk, vinegar, and red food coloring, then pairs the layers with a cooked flour-and-milk frosting.
The traditional frosting is one of the biggest differences between the Waldorf version and many modern red velvet cakes. Instead of cream cheese frosting, this cake uses ermine frosting, which has a light texture and mild vanilla flavor.
Where Did the Waldorf-Astoria Red Velvet Cake Originate?
The exact origin of red velvet cake is debated. “Velvet” cakes existed before the Waldorf Astoria began serving its version, but the famous New York City hotel helped popularize red velvet cake during the early 20th century.
The cake later became widely associated with Southern baking. Today, both the Waldorf version with ermine frosting and the more modern version with cream cheese frosting remain popular.
Ingredients That Give Red Velvet Cake Its Signature Flavor
This cake recipe is not simply chocolate cake dyed red. Its recognizable flavor comes from the way several ingredients work together:
- Cocoa powder adds a mild chocolate flavor without making the cake taste like a full chocolate cake.
- Buttermilk provides a slight tang and helps create a tender crumb.
- Vinegar and baking soda react to help the cake rise.
- Red food coloring creates the bold color associated with modern red velvet cake.
- Vanilla balances the cocoa and tangy ingredients.
- Ermine frosting adds a smooth, buttery finish without overwhelming the cake.
How to Make the Original Waldorf Astoria Red Velvet Cake Recipe
- Begin by creaming the shortening and sugar. Add the food coloring, followed by the eggs one at a time.
- Sift the dry ingredients together and add them to the batter alternately with the buttermilk. Mix in the vanilla.
- In a separate cup, combine the baking soda and vinegar. The mixture will foam, so use a cup with enough room. Fold it gently into the cake batter without overmixing.
- Divide the batter evenly between two prepared cake pans and bake until the centers are set. Allow the cake layers to cool completely before adding the frosting.
How to Make Waldorf Astoria Frosting
Traditional frosting is an ermine frosting made with flour, milk, sugar, shortening or butter, and vanilla.
- First, slowly whisk the milk into the flour and cook the mixture until it becomes thick.
- Allow it to cool completely. If the cooked base is still warm, it can melt the fat and make the frosting loose.
- Beat the shortening and sugar until light and fluffy, then gradually add the cooled flour mixture and vanilla. Continue beating until the frosting is smooth.
- Spread a thin crumb coat over the assembled cake and refrigerate it for 15 to 30 minutes.
- Finish by covering the cake with the remaining frosting.
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Tips for Making the Best Waldorf Astoria Red Velvet Cake
- Bring the eggs and buttermilk to room temperature so the batter combines evenly.
- Sift the cocoa powder and flour to remove lumps.
- Measure the flour correctly by spooning it into the measuring cup and leveling the top.
- Do not overmix after adding the flour. Mix only until the ingredients are combined.
- Fold in the baking soda and vinegar mixture gently.
- Divide the batter evenly so both layers bake at the same rate.
- Let the cake layers and cooked frosting base cool completely before assembling the cake.
- Apply a crumb coat before adding the final layer of frosting for a cleaner finish.
Keep the frosted cake covered at room temperature for up to one day or refrigerate it for up to five days. Let refrigerated slices sit at room temperature briefly before serving for a softer texture.
Yes. Bake the layers one day ahead and wrap each cooled layer tightly in plastic wrap. Unfrosted cake layers can also be frozen for up to three months. Thaw them completely before assembling and frosting the cake.
Yes. Red Waldorf cake is another name commonly used for the red velvet cake associated with the Waldorf Astoria Hotel. Some recipes may vary, but the traditional Waldorf version is usually distinguished by its cooked ermine frosting.
Yes, but it will change the character of the recipe. Cream cheese frosting is tangier, denser, and sweeter, while the traditional ermine frosting is lighter and allows the cake’s subtle cocoa flavor to stand out.
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Original Waldorf Astoria Red Velvet Cake Recipe
Ingredients
Red Velvet Cake Recipe
- 1/2 cup Crisco shortening
- 2 oz red food coloring
- 2 eggs
- 1/2 tsp salt
- 2 cup flour
- 1 tbsp cocoa powder
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tsbp vinegar
- 1 tsp baking soda
Ermine Frosting
- 1/4 tsp salt
- 1/4 cup flour
- 1 cup milk
Instructions
- Cream shortening and sugar, add coloring, add eggs one at a time, beat well after each.
- Sift flour, salt and cocoa together three times.
- Add alternately with buttermilk. Then add vanilla and beat well.
- Dissolve baking soda in vinegar, use a cup as it will foam. Fold into cake batter. Do not Stir.
- Divide batter into two pans that are greased but not floured.
- Bake for 30 to 35 min. at 350 degrees and cool on a cooling rack.
- To make the icing, cook together 1/4 teaspoon salt, 1/4 cup flour and 1 cup milk (add very slowly to prevent lumping).
- Cook until thick, and then cool.
- Cream together 1 cup shortening (Crisco), 1 cup sugar, beat until fluffy.
- Add cooled flour mixture with 2 teaspoons vanilla.
- Crumb coat the cake by spreading a thin layer of frosting and refrigerate for 15-30 minutes and then frost the whole cake with the creamy frosting.
