This is the original Waldorf-Astoria Red Velvet recipe, with the exception that it doesn't say to heap the tablespoons of cocoa. It takes a bit of work, but the results are amazingly good. The cakes turn out wonderful, but keep an eye on them. If they are overcooked, they turn out dry. In my oven at 350, two 9 inch pans take 28 minutes. When I lived at a lower altitude, it took a few minutes less time. The only change I make to the recipe is to substitute unsalted butter for the shortening and reduce the food coloring to one ounce. In my opinion, butter makes for a richer, moister cake and one ounce of red food coloring makes it plenty red.
The frosting can be challenging, especially the first time. I have never had a problem with lumps in the flour and milk mixture. I whisk it as it cooks. It doesn't take long to thicken, and I stir it the entire time. It may seem like the white sugar in the frosting recipe will not blend in. It does. After combining the four and milk mixture with the sugar, butter and vanilla mixture, expect to beat the frosting on high speed with an electric mixer for 8 or 9 minutes. The frosting comes out a lot like whipped cream when it is finished.
This is a very old recipe, and I hate to see that credit isn't given to its origins. It is an award winner, too. Wonderful recipe!
Was this review helpful?
3 users found this review helpful
This is the original Waldorf-Astoria Red Velvet recipe, with the exception that it doesn't say...