Red Velvet Cake

3:24 PM
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.

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
Direction:  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.

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Kay Little
Kay Little

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