WALDORF ASTORIA ORIGINAL RED VELVET CAKE WITH COOKED ICING RECIPE - (3.7/5)
Provided by Shirl
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Spray three 9-inch round cake pans with flour-added cooking spray. For a higher ratio of cake to frosting, use two 9×2 inch pans. You may also use three 8-inch pans. If you use three 8-inch or go with two 9-inch, you will probably need to tack on about 4 minutes to the cook time due to the batter being deeper. Using high speed of electric mixer, beat shortening and sugar until creamy. Beat in eggs, vanilla extract and butter extract, scraping sides of bowl occasionally. Make a paste of red food coloring and cocoa powder, then stir that in. Or, do what I did and stir the red food coloring and cocoa in, then beat. When the batter turns red, stir in the salt and beat so that it's very well mixed. Starting and ending with flour, add the flour and buttermilk alternately to batter, stirring so that flour gets absorbed. Place the baking soda in a little cup. Add the vinegar to the baking soda, then stir the fizzy vinegar mixture into the cake batter to lighten it. Now, dump the cake batter into the pans, dividing evenly. Bake for 20 minutes or until a wooden skewer inserted in the center comes out with moist crumbs. Let cakes cool in pans on a rack for 10 minutes. Flip out of pans and cool completely. Note: If your oven runs hot, cook the red velvet cake at 325 degrees F. The cakes will turn out dry if overcooked. Make the frosting. In a heavy saucepan, whisk together 3 tablespoons of flour and 1/4 cup of the milk until smooth. Whisk in salt and remaining milk. Turn heat to medium and cook, whisking constantly, until mixture is thick and creamy. Let it cool completely. Using your electric mixer, beat butter and granulated sugar until fluffy. Beat in the vanilla. Beat in the thoroughly cooled flour mixture. Beat and beat until the icing is fluffy and no longer grainy (this may take a while, depending on how good your mixer is). For this recipe, I recommend using a stand mixer. Cover cake with frosting.
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gacha lover
[email protected]This cake was a bit too sweet for my taste, but it was still very good.
AMATULLAH CHADO
[email protected]I would definitely recommend this recipe to others.
Gary Singh
[email protected]The cake was easy to make and turned out beautifully. I'm very happy with this recipe.
alqazi murtaza
[email protected]This cake was a bit too dense for my taste, but the flavor was good.
Andrew Hughes
[email protected]I've made this cake several times and it always turns out perfect. It's my go-to recipe for red velvet cake.
Arishaba Prudence
[email protected]This cake is a classic for a reason. It's always a hit with my family and friends.
Sarah Weasley
[email protected]The cake was good, but the icing was a bit too sweet for my taste.
nomansadiq
[email protected]This cake was amazing! It was so moist and flavorful. The icing was also perfect. I will definitely be making this cake again.
Efrain Gomez
[email protected]I was disappointed with this cake. The cake was dry and the icing was too sweet. I wouldn't recommend this recipe.
blessing chidinma
[email protected]This cake was absolutely delicious! The cake was moist and flavorful, and the icing was smooth and creamy. The only downside was that it was a bit time-consuming to make, but it was definitely worth it.
Kiddos909 Bailey
[email protected]The cake was easy to make and turned out beautifully. The icing was a bit too runny for my taste, but it was still delicious. Overall, I'm very happy with this recipe.
Kelley Vazquez
[email protected]This cake was a bit too sweet for my taste, but it was still very good. The cake itself was moist and flavorful, and the icing was smooth and creamy. I would definitely make it again, but I would use less sugar in the icing.
Zubair Zubair ali
[email protected]I've made this cake multiple times and it's always a success. The cake is always moist and the icing is always smooth and creamy. I love that it's not too sweet.
Mirajul khondokar
[email protected]I was skeptical about the cooked icing, but it turned out amazing! It was the perfect consistency and sweetness. The cake was also very moist and flavorful. Definitely a keeper!
Juliana Owusu
[email protected]This red velvet cake was a hit at my party! The cake was moist and the icing was smooth and creamy. The cake came out perfectly with no issues. I substituted buttermilk for the regular milk and it turned out great.