Red Velvet Cake, sometimes called a Waldorf Astoria Cake. A wonderfully delicious cake with a traditional vintage icing.
When I think of a cake for Valentine's, I think of Red Velvet Cake.
A red velvet cake is a signature dessert made famous at the Waldorf Astoria Hotel in New York City during the 1920s. I think the popularity of this cake has made a comeback in the last few years.
Red Velvet Cake
Recipe Source: Food Network, Bobby Flay
Printable Recipe
Ingredients: Cake
Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.
Whisk together the flour, cocoa powder, baking soda and salt in a small bowl.
Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy.
Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated.
Beat in the vanilla, vinegar and food coloring.
Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition.
Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs.
Cool on a baking rack for 15 minutes before removing the cake from the pans.
Let cool completely before frosting. Slice each cake into 2 layers and frost.
Directions: Frosting
Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat.
Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes.
Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.
A red velvet cake is a signature dessert made famous at the Waldorf Astoria Hotel in New York City during the 1920s. I think the popularity of this cake has made a comeback in the last few years.
I must say this is one of the most challenging of cakes I make, but so worth the trouble to make it. The recipe I most like to use for the cake is from Bobby Flay because it makes a large cake. More times than not I make it with a buttercream icing, but this vintage icing is traditional.
Red Velvet Cake
Recipe Source: Food Network, Bobby Flay
Printable Recipe
Ingredients: Cake
- 3 3/4 cups flour
3 tablespoons cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, at room temperature
2 1/4 cups sugar
3/4 cups vegetable oil
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons red wine vinegar
1 2 oz. bottle red food color
1 1/2 cups buttermilk, at room temperature
Ingredients: Icing
1/2 cup heavy cream
1 cup whole milk
1/2 vanilla bean, split and seeds scraped
7 tablespoons all-purpose flour
3 sticks unsalted butter, at room temperature
1 1/2 cups superfine sugar
Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.
Whisk together the flour, cocoa powder, baking soda and salt in a small bowl.
Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy.
Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated.
Beat in the vanilla, vinegar and food coloring.
Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition.
Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs.
Cool on a baking rack for 15 minutes before removing the cake from the pans.
Let cool completely before frosting. Slice each cake into 2 layers and frost.
Directions: Frosting
Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat.
Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes.
Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.
Looking for more recipes? Use the search bar in the top right hand corner or click on My Recipe Box in the top menu.
More Recipes!
