Southern Red Velvet Cupcakes Waldorf Astoria Red Cake Recipes

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WALDORF-ASTORIA RED VELVET CAKE

Make and share this Waldorf-Astoria Red Velvet Cake recipe from Food.com.

Provided by troyh

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 16



Waldorf-Astoria Red Velvet Cake image

Steps:

  • Cream shortening, sugar and eggs.
  • Make a paste of food coloring and cocoa.
  • Add to creamed mixture.
  • Add buttermilk alternating with flour and salt.
  • Add vanilla.
  • Add soda to vinegar, and blend into the batter.
  • Pour into 3 or 4 greased and floured 8" cake pans.
  • Bake at 350°F for 24-30 minutes.
  • Split layers fill and frost with the following frosting.
  • Frosting: Add milk to flour slowly, avoiding lumps.
  • Cook flour and milk until very thick, stirring constantly.
  • Cool completely.
  • Cream sugar, butter and vanilla until fluffy.
  • Add to cooked mixture.
  • Beat, high speed, until very fluffy.
  • Looks and tastes like whipped cream.

Nutrition Facts : Calories 511, Fat 25.9, SaturatedFat 12.7, Cholesterol 75.3, Sodium 478, Carbohydrate 65.8, Fiber 0.7, Sugar 42.8, Protein 5

1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 tablespoons cocoa (heaping)
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon vinegar
3 tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter (must be butter)

SOUTHERN RED VELVET CAKE

Bake a classic Southern Red Velvet Cake recipe from Food Network that's slathered in cream cheese frosting and sprinkled with crushed pecans.

Provided by Food Network

Categories     dessert

Time 1h

Yield about 6 to 8 servings

Number Of Ingredients 18



Southern Red Velvet Cake image

Steps:

  • Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
  • In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  • Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  • Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  • Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  • Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
  • In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
  • Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract

CLASSIC WALDORF RED CAKE

This beautiful tall cake is moist and tender. Sometimes called Red Velvet Cake, this classic cake not only tastes delicious, but adds great flair to a holiday dessert table.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 1h55m

Yield 12

Number Of Ingredients 15



Classic Waldorf Red Cake image

Steps:

  • Heat oven to 350 degrees F. Grease two 9-inch round cake pans. Line bottoms with rounds of waxed paper or parchment; grease paper. Flour pans.
  • In large bowl, mix 2 1/4 cups flour, sugar, cocoa, and baking soda with electric mixer on low speed. Add all remaining cake ingredients. Mix on low speed. Beat on medium speed 2 minutes or until creamy.
  • Divide batter evenly between pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Run knife around edges to loosen. Remove to cooling racks and cool completely, about 1 hour.
  • In small saucepan, whisk 1/3 cup flour into almondmilk until smooth. Cook and whisk over medium-low heat until thick and bubbly. Refrigerate 10 minutes.
  • In large bowl, beat buttery sticks and sugar with electric mixer on medium speed until light and fluffy. Add small spoonfuls of the flour mixture and beat until blended. Scrape sides; add vanilla. Beat on high speed until thick and creamy.
  • Place 1 cake layer on cake plate, rounded side down. Spread frosting over cake. Top with second layer, rounded side up. Frost top and sides of cake. Store covered in refrigerator.

2 ¼ cups all-purpose flour
1 ½ cups granulated sugar
2 tablespoons unsweetened cocoa powder
3 teaspoons baking soda
1 ¼ cups vegetable oil
¾ cup Almond Breeze Original almondmilk
3 eggs
1 (1 ounce) bottle liquid red food color
1 teaspoon vanilla extract
1 tablespoon vinegar
⅓ cup all-purpose flour
1 cup Almond Breeze Original almondmilk
1 cup vegan buttery sticks, softened
1 cup granulated sugar
2 teaspoons vanilla

SOUTHERN RED VELVET CUPCAKES

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 48 mini cupcakes or 24 regular-size cupcakes

Number Of Ingredients 17



Southern Red Velvet Cupcakes image

Steps:

  • Preheat the oven to 350 degrees F. Line mini cupcake or muffin pans with 48 mini cupcake liners or line regular-size cupcake or muffin pans with 24 regular cupcake liners.
  • In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. In another mixing bowl, stir together the eggs and oil. In a mixing cup, mix together the buttermilk, food coloring, vinegar, and vanilla extract and lightly whisk. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to achieve a dark brown, red cupcake color, so add more cocoa powder, if the red is not deep enough. Then add the batter to the mini cupcake liners until they are 3/4-full and bake for 13 to 14 minutes, or until done. Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done. Let the cupcakes cool completely.
  • Combine the sugar, cream cheese, butter, salt, and vanilla extract in a large mixing bowl and blend for 2 minutes.

2 1/2 cups flour
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 1/3 cups vegetable oil
3/4 cup buttermilk, room temperature
2 tablespoons red food coloring
1 tablespoon white distilled vinegar
1/2 tablespoon vanilla extract
Cream Cheese Frosting, recipe follows
4 cups confectioners' sugar
8 ounces cream cheese
1 cup or 2 sticks unsalted butter
1/2 teaspoon salt
4 teaspoons pure vanilla extract

SOUTHERN RED VELVET CUPCAKES (WALDORF ASTORIA RED CAKE)

Categories     Dessert     Bake     Cupcake

Yield 48 mini cupcakes

Number Of Ingredients 12



SOUTHERN RED VELVET CUPCAKES (WALDORF ASTORIA RED CAKE) image

Steps:

  • 1. Preheat the oven to 350 F. Line mini muffin pans with 48 mini cupcake liners or line regular-size muffin pans with 24 regular cupcake liners. 2. In a mixing bowl, sift together flour, sugar, baking soda, cocoa powder and salt. 3. In a large mixing bowl, stir together eggs and oil. 4. In a mixing cup, mix buttermilk, food coloring, vinegar, and vanilla extract. Lightly whisk. 5. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to achieve a dark brown, red color, so add more cocoa powder, if the red is not deep enough. 6. Add the batter to the mini cupcake liners until they are 3/4-full and bake for 13-14 min, or until done. For regular sized cupcakes, bake 22 min or until done. Let the cupcakes cool completely. 7. Frost with cream cheese frosting (see pumpkin bar recipe).

2.5 cups flour
1.5 cups sugar
3 Tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
2 eggs
1 1/3 cups vegetable oil (substitute half with applesauce)
3/4 cup buttermilk, room temperature (1 c buttermilk = 1 c milk + 3 Tbsp vinegar)
2 Tbsp red food coloring
1 Tbsp white distilled vinegar
1/2 Tbsp vanilla extract
Cream cheese frosting

WALDORF-ASTORIA RED VELVET CAKE (1920S RECIPE)

Found on CakeCentral.com while researching the original recipe. I am personally not sure about this icing. I may try the other roux one. Originally posted by descakes. "This is the original Waldorf-Astoria Red Velvet Cake recipe and a huge favorite with family and clients alike! The Cream Cheese/Mascarpone Frosting is to die for:) I know it's going to sound odd but give it a try and you'll be delightfully surprised!" NOTE: I (cookfromscratch) tried this recipe yesterday and was sorely disappointed. It was a good recipe, but not lacking the flavor for Red Velvet.It was a lot of trouble for a good chocolate cake. The red color was also lacking, however, I did use natural food color due to allergies. I am going to keep looking. for a natural Red Velvet recipe.

Provided by cook from scratch

Categories     Dessert

Time 20m

Yield 1 layer cake, 8 serving(s)

Number Of Ingredients 15



Waldorf-Astoria Red Velvet Cake (1920s Recipe) image

Steps:

  • Pre-heat oven to 350°F.
  • Butter three 9" round cake pans and line them with parchment paper or waxed paper.
  • Melt Chocolate in a metal bowl set over a saucepan of boiling water or in the top of a double boiler (or melt in microwave for 20 - 25 seconds).
  • Meanwhile. place the sugar, eggs, oil and vanilla in the bowl of an electric mixer fitted with a paddle attachment and mix on low speed for two minutes.
  • In a mixing bowl, sift together the flour, baking soda and salt.
  • Add the dry ingredients to the egg mixture and continue to mix on low speed, scraping down the sides of the bowl with a spatula so everything is well incorporated.
  • Add the melted chocolate to this mixture and continue to mix on low speed. Add the pureed beets and food coloring.
  • Continue to mix on low speed until everything is thoroughly combined.
  • Evenly divide the batter between the three prepared pans and tap down to remove air bubbles.
  • Bake in the middle of the oven for 20 - 25 minutes or until center of cake springs back when touched, or when an inserted toothpick comes out clean.
  • Remove the pans from the oven and transfer to a cooling rack. Let cool for ten minutes in the pans, then turn the layers out onto the rack and let cool completely.
  • Icing: Pour cream into a small bowl and whip to soft peaks. Set aside in the refrigerator.
  • Place the cream cheese in the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until it is soft and smooth.
  • Add the mascarpone and continue to mix on low speed until the cheeses are well combined.
  • Add the vanilla and powdered sugar and mix until everything is just combined.
  • Turn off the mixer and fold in the whipped cream by hand with a spatula.
  • Keep refrigerated until ready to assemble.
  • Chef's note: Sliced canned beets are easier to work with in this recipe than whole beets.
  • Original Poster's note - This cake works well as a wedding cake but use a cream cheese/buttercream as the icing noted here will not harden.

Nutrition Facts : Calories 1225.5, Fat 85.8, SaturatedFat 31.5, Cholesterol 221.4, Sodium 790.9, Carbohydrate 109.3, Fiber 4.1, Sugar 78.4, Protein 12.3

3 ounces unsweetened chocolate, chopped
2 cups granulated sugar
4 large eggs
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour (I would use cake flour!)
2 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/2 lbs canned beets, drained and pureed
1 teaspoon red food coloring
2 cups heavy cream
12 ounces cream cheese, room temperature
12 ounces mascarpone cheese
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar, sifted

SOUTHERN RED VELVET CAKE

This is a delicious red velvet cake recipe that was taught to me by my grandmother. Made with a light and buttery frosting instead of the usual cream cheese. It's a little time consuming but totally worth the effort!

Provided by FTWRTHDAVIS

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h45m

Yield 16

Number Of Ingredients 20



Southern Red Velvet Cake image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour three 10 inch round pans.
  • Cream 1/2 cup of shortening, 1 1/2 cups of white sugar, eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavored extract in a large bowl. Make a paste of cocoa and food coloring in a small bowl and add to shortening mixture. Pour in 2 1/2 cups flour alternately with the buttermilk, mixing until just incorporated. Mix 1 teaspoon of salt, baking soda, and vinegar in a small bowl, and while fizzing fold into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • To make frosting: Cook 3 tablespoons of flour, 1/2 teaspoon of salt, and milk in a skillet over low heat, stirring constantly, until thick. Let cool completely. Cream butter, 1 cup sugar, and 1/2 cup shortening in a separate bowl. Stir in 2 teaspoons each of vanilla extract and butter flavored extract. Then add flour mixture to bowl and cream together. Frost cooled cake.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 49.4 g, Cholesterol 40.3 mg, Fat 19.9 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 7.3 g, Sodium 369.1 mg, Sugar 32.9 g

½ cup shortening
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon butter flavored extract
3 tablespoons cocoa powder
½ ounce red food coloring
2 ½ cups all-purpose flour
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled white vinegar
3 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
½ cup butter
1 cup white sugar
½ cup shortening
2 teaspoons vanilla extract
2 teaspoons butter flavored extract

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