Best 3 Waldorf Astoria Red Cake Recipes

WALDORF ASTORIA RED CAKE

Steps:

• Cream together the shortening, sugar, and eggs.
• Make a paste with food coloring and cocoa. Add to shortening mixture.
• Add salt and buttermilk to mixture.
• Next add flour, vanilla, vinegar, and baking soda in that order. Mix.
• Bake for 30 minutes at 350 degrees F (175 degrees C) in two 8 inch round greased and floured cake pans. Let cool.
• To Make Frosting: Cook 5 tablespoons flour and 1 cup milk until thick, and then cool.
• Cream together 1 cup confectioners' sugar, 1 cup butter or margarine and 1 teaspoon vanilla 'til fluffy. Add to flour mixture.
• Cut layers of cake in half lengthwise. Spread frosting on each half layer. Stack and frost over all.

WALDORF ASTORIA RED CAKE & WALDORF ICING

Steps:

• 1. "WALDORF ASTORIA RED CAKE" Cream shortening, sugar and eggs.
• 2. Make a paste of cocoa and cake coloring and add to mixture.
• 3. Add vanilla and buttermilk alternately with flour and salt, beating after each addition.
• 4. Mix soda and vinegar and blend into mixture.
• 5. Bake 25 to 35 minutes at 350 degrees.
• 6. "WALDORF ICING" Cook milk and flour until thick, let cool.
• 7. Cream well, butter and sugar, beat until butter turns white.
• 8. Add vanilla and cool mixture.
• 9. Beat till fluffy like whipped cream.

WALDORF ASTORIA ORIGINAL RED VELVET CAKE WITH COOKED ICING RECIPE - (3.7/5)

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.