Traditional Red Velvet Cake

3:24 PM

When you think of a showstopper cake for Valentine's, Red Velvet Cake comes to mind.  It's a beloved flavor of the South. 



 Waldorf Astoria Cake



Red Velvet cake, sometimes called a Waldorf Astoria Cake, is a wonderfully delicious cake with traditional vintage frosting.




When you think of a showstopper cake for Valentine's, Red Velvet Cake comes to mind. It's a beloved flavor of the south.


Red velvet cake is a signature dessert made famous at the Waldorf Astoria Hotel in New York City during the 1920s. 

I think its popularity has made a comeback in the last few years.

I must say this is one of the most challenging cakes I have made, but it is 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.



WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR RED VELVET CAKE.


Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Red Velvet Cake and similar recipe ideas you can have.


Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.





WHAT YOU NEED TO MAKE RED VELVET CAKE


CAKE


  • Flour
  • Cocoa powder
  • Baking soda
  • Salt 
  • Butter
  • Sugar
  • Vegetable oil
  • Eggs
  • Vanilla
  • Red food color
  • Buttermilk

FROSTING

  • Heavy cream
  • Whole milk
  • Vanilla bean paste
  • Flour
  • Butter
  • Sugar



HOW TO MAKE RED VELVET CAKE


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.

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 it. 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.



WHERE YOU WILL SEE THIS RECIPE



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Kay Little @ Cooking with K
Kay Little
Kay Little

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