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Waldorf=Astoria Red Velvet Cake Recipe
My mother and I made this recipe often when I was a kid. She didn’t have The Waldorf=Astoria Cookbook, but found this recipe in a little 1960’s paperback cookbook. Don’t be turned off by the inclusion of beets. I guarantee you can’t taste them. This chocolate cake is rich and moist and a lovely deep brown/red color.
Prep: 20 minutes | Cook: 35 minutes | Yield: 1 large cake
Ingredients
Red Velvet Cake
- 3 ounces unsweetened baking chocolate
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 pounds canned beets, drained and pureed
- 1 teaspoon red food coloring
Cream Cheese/Mascarpone Frosting
- 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
Instructions
- Preheat oven to 350°F. Grease and flour a 9 x 13″ pan, or three 9″ round pans. Melt chocolate according to package directions. Set aside to cool.
- In large bowl, mix together on low speed for 2 minutes the sugar, eggs, vegetable oil, and vanilla.
- Sift together the flour, baking soda, and salt. Beat into egg mixture on low speed, scraping sides of bowl until flour is fully incorporated.
- Add the pureed beets and red food coloring to the batter. Beat on low speed for 2 minutes, scraping sides of bowl until color of batter is uniform.
- Pour batter into prepared pan(s) and place in preheated oven. Bake 30-35 minutes for a 9 x 13″ cake, or 25-30 minutes for a three layer 9″ cake. Cake is ready when toothpick inserted in center comes out clean.
- Allow cake to cool on rack before removing from pan. (If I am preparing a 9 x 13″ cake, I usually leave it in the pan.) Frost cake when completely cool.
Frosting
- In a large mixing bowl, whip the heavy cream to soft peaks. Chill for 10 minutes.
- Beat together the cream cheese and mascarpone cheese until smooth. Beat in vanilla and sifted powdered sugar until just combined.
- Fold in chilled whipped cream, using a rubber spatula. Refrigerate until ready to assemble cake.
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Author: Annie Category: sweets Tags: cakes & cupcakes