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Waldorf Astoria Red Velvet Cake
Donny Enriquez

Waldorf Astoria Red Velvet Cake

A three-layer red velvet cake made the original way — a cocoa-and-buttermilk batter finished with a whipped, cooked vanilla ermine icing instead of cream cheese frosting, just as it was historically served at the Waldorf Astoria hotel.
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Prep Time 30 minutes
Cook Time 25 minutes
Additional 1 hour
Total Time 1 hour 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Video Notes

Ingredients
  

For the Cake:
  • ½ cup solid vegetable shortening
  • 1½ cups granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract optional
  • 1½ ounces liquid red food coloring
  • 3 tablespoons natural unsweetened cocoa powder
  • 1 teaspoon salt
  • 2½ cups sifted cake flour
  • 1 cup buttermilk room temperature
  • 1 teaspoon baking soda
  • 1 tablespoon white vinegar
For the Ermine Icing:
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ teaspoon salt omit if using salted butter
  • 1 cup 2 sticks unsalted butter, cut into chunks, cool room temperature
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract

Equipment

  • Stand mixer or hand mixer
  • Three 8-inch or 9-inch round cake pans
  • Small saucepan
  • Wire cooling rack
  • Offset spatula

Method
 

  1. Preheat oven to 350°F. Grease three 8-inch or 9-inch round cake pans and line the bottoms with parchment.
  2. Beat the shortening and sugar together until light and creamy. Add eggs one at a time, then beat in vanilla and butter extract.
  3. Stir the red food coloring and cocoa powder into a paste; beat into the creamed mixture until fully combined.
  4. Mix in the salt, then add the cake flour and buttermilk alternately in three additions, beginning and ending with flour. Mix just until combined.
  5. Combine the baking soda and vinegar in a small cup; fold the fizzing mixture into the batter immediately.
  6. Divide batter evenly between pans. Bake 20-25 minutes, until a toothpick comes out with moist crumbs. Cool in pans 10 minutes, then turn out onto a rack to cool completely.
  7. For the icing: whisk flour and milk together in a saucepan off heat until smooth. Cook over medium heat, whisking constantly, until thickened to a pudding consistency, 5-8 minutes. Transfer to a bowl, press plastic wrap onto the surface, and cool completely to room temperature.
  8. Beat butter and sugar until fluffy. With mixer on low, add the cooled flour mixture gradually. Increase speed and whip 5-8 minutes until smooth and fluffy (it will look curdled partway through — keep whipping).
  9. Assemble the cake, spreading icing between layers and over the top and sides. Refrigerate at least 30 minutes before slicing.

Video

Notes

For a beet-based version of this cake with a cream cheese-mascarpone icing, see the variation section in the article above.
If substituting all-purpose flour for cake flour, weigh it (about 240g) rather than measuring by volume, or the cake will turn out dry.
Store refrigerated in an airtight container for up to 4-5 days; unfrosted layers freeze well for up to 3 months.
Calories: Approximately 480 kcal per slice (estimate only; based on a standard 1/12 slice with icing).