When we think of timeless desserts, the Waldorf Astoria Red Velvet Cake stands out as a true classic. Originating from the luxurious Waldorf Astoria Hotel in New York City, this iconic cake has captured hearts with its rich flavor, velvety texture, and stunning scarlet hue. It’s more than just a dessert—it’s a piece of culinary history that continues to charm taste buds around the world.
Waldorf Astoria Red Velvet Cake Recipe
This iconic recipe delivers the classic richness, luxurious texture, and vibrant red hue that the Waldorf Astoria Red Velvet Cake is famed for. Let’s recreate this timeless dessert step by step to savor its authentic charm.
Ingredients
Here’s what we’ll need to craft this elegant cake:
For the Cake:
- 2 ½ cups all-purpose flour, sifted
- 1 ½ cups granulated sugar
- 1 cup buttermilk, at room temperature
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1 cup vegetable oil
- 2 large eggs, at room temperature
- 2 tablespoons unsweetened cocoa powder
- 2 ounces red food coloring (preferably liquid)
For the Cream Cheese Frosting:
- 16 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups confectioners’ sugar, sifted
- 2 teaspoons pure vanilla extract
Instructions
Preparing the Cake Batter:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy release.
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. This ensures a lump-free, smooth batter.
- In another bowl, combine the buttermilk, vegetable oil, and eggs. Whisk till thoroughly combined and slightly frothy.
- Gradually add the wet ingredients to the dry, mixing on medium speed until the mixture is smooth.
- Gently fold in the vinegar, vanilla extract, and red food coloring. Continue mixing until the batter achieves a vibrant red hue. Avoid overmixing to preserve the cake’s tender consistency.
Baking the Layers:
- Divide the batter evenly between the prepared pans. Use a spatula to level the tops for uniform baking.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the layers to cool in the pans for 10 minutes. Then, transfer them to a wire rack for complete cooling.
Making the Cream Cheese Frosting:
- In a large bowl, beat the cream cheese and butter on medium speed until the mixture is smooth and creamy.
- Gradually add the sifted confectioners’ sugar, one cup at a time, beating well after each addition.
- Stir in the vanilla extract and mix until fully blended and fluffy.
Assembling the Waldorf Astoria Red Velvet Cake:
- Place one cake layer on a serving platter. Spread an even layer of frosting over the top using a spatula.
- Stack the second layer on top and frost the top and sides. If desired, pipe decorative swirls or patterns for a sophisticated touch.
- Chill the cake for at least 30 minutes before slicing for cleaner cuts.
Notes & Tips
- For an extra moist and tender crumb, avoid overmixing the batter once the liquid ingredients have been added.
- Always bring the eggs and buttermilk to room temperature for smoother incorporation.
- The red food coloring gives the cake its signature hue, but you can adjust the amount for a deeper or lighter red shade.
Quick Reference Table
| Ingredient | Measurement | Notes |
|---|---|---|
| All-purpose flour | 2 ½ cups | Sift before measuring |
| Buttermilk | 1 cup | Room temperature |
| Red food coloring | 2 ounces | Liquid preferred |
| Unsweetened cocoa powder | 2 tablespoons | Adds depth to the cake flavor |
| Cream cheese | 16 ounces | Full-fat for best results |
This detailed yet approachable recipe ensures we capture all the timeless magic of the Waldorf Astoria Red Velvet Cake.
Ingredients
To recreate the iconic Waldorf Astoria Red Velvet Cake, we’ll need specific ingredients for both the cake and the rich cream cheese frosting. Ensure that everything is measured accurately and at room temperature for the best results.
For The Cake
- 2 ½ cups all-purpose flour, sifted
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, lightly beaten and at room temperature
- 2 tablespoons (1 ounce) red food coloring, liquid
- 1 teaspoon white distilled vinegar
- 2 teaspoons pure vanilla extract
For The Frosting
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 pinch of salt
Tools And Equipment
To recreate the iconic Waldorf Astoria Red Velvet Cake, having the right tools and equipment ensures precision and ease throughout the process. Let’s walk through the essential items we’ll need for both the cake and the cream cheese frosting:
Baking Tools
- Mixing Bowls: A set of three sizes – one large for the batter, one medium for the dry ingredients, and one small for liquids.
- Hand Mixer or Stand Mixer: For efficiently creaming and blending the ingredients, ensuring a smooth batter and fluffy frosting.
- Rubber Spatula: Ideal for folding ingredients and scraping batter or frosting from the sides of bowls.
- Measuring Cups and Spoons: For accurate measurement of both dry and wet ingredients. Precision is key to replicating the delicate balance of flavors in this recipe.
- Kitchen Scale (Optional): If you prefer weighing ingredients for an extra layer of accuracy.
Cake Baking Essentials
- 8-inch or 9-inch Round Cake Pans (2-3): Greased and lined with parchment. These ensure even baking and easy release of the cake layers.
- Sifter: To aerate and combine the dry ingredients, which results in a lighter cake texture.
- Wire Rack: For proper cooling of cake layers to room temperature.
Decorative and Serving Tools
- Long Serrated Knife: Used to level the cake layers, creating a professional flat top for frosting.
- Cake Turntable (Optional): Makes frosting and decorating easy with a seamless turn.
- Offset Spatula: Perfect for spreading frosting evenly across the layers.
- Piping Bag with Tips (Optional): For intricate frosting designs, adding a decorative touch to the cake.
Additional Tools
- Small Bowl: To mix the red food coloring with liquid for consistent coloring in the batter.
- Silicone Pastry Brush: For greasing pans or brushing away crumbs before frosting.
- Timer: Ensures we bake the cake layers at the perfect time for moistness without overcooking.
Key Tools At A Glance
| Tools | Purpose |
|---|---|
| Mixing Bowls | For combining ingredients. |
| Hand/Stand Mixer | Achieves smooth batter and fluffy frosting. |
| Cake Pans | Bakes even, consistent layers. |
| Sifter | Adds air to dry ingredients for better cake texture. |
| Offset Spatula | Helps spread frosting smoothly and evenly. |
| Wire Rack | Cools cake layers completely before assembly. |
With these tools and equipment, we’re set to channel our inner pastry chef and bake a classic Waldorf Astoria Red Velvet masterpiece! Always ensure our tools are clean and ready to use for seamless execution.
Directions
Let’s walk through how to recreate the legendary Waldorf Astoria Red Velvet Cake. Follow these steps carefully, and you’ll have a dazzling dessert to impress everyone.
Prep
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour three 8-inch or 9-inch round cake pans. Optionally, line the bottoms with parchment paper to prevent sticking.
- Prepare ingredients: Bring eggs, buttermilk, and cream cheese to room temperature—this ensures a smoother batter and frosting.
- Sift dry ingredients: Combine 2 ½ cups all-purpose flour, 1 ½ cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon cocoa powder. Sifting ensures a light, lump-free batter.
Make The Cake Batter
- In a large mixing bowl, whisk together liquid ingredients: combine 1 ½ cups vegetable oil, 2 large eggs, 1 cup buttermilk, 2 tablespoons red food coloring, 1 teaspoon white distilled vinegar, and 2 teaspoons vanilla extract.
- Gradually incorporate the sifted dry ingredients into the wet mixture. Use a hand or stand mixer on low speed until just combined. Overmixing can lead to a dense cake.
- Use a rubber spatula to scrape the sides of the bowl, ensuring no flour pockets remain. The batter should be smooth with a vibrant red hue.
Bake The Cake Layers
- Evenly divide the batter among the prepared cake pans. Use a kitchen scale for precision to ensure even layers.
- Bake at 350°F (175°C) for 22–25 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking, as this can dry out the cake.
- Place the cakes on a wire rack and allow them to cool in the pans for 10 minutes. Gently run a knife along the edges, then invert the cakes onto the rack to cool completely.
| Pan Size | Baking Time |
|---|---|
| 8-inch rounds | 22–25 minutes |
| 9-inch rounds | 20–23 minutes |
Prepare The Frosting
- In a large mixing bowl, beat 16 ounces cream cheese and ½ cup unsalted butter (both softened) until smooth and creamy.
- Gradually add 4 cups powdered sugar, beating well after each addition to avoid lumps.
- Mix in 2 teaspoons vanilla extract and a pinch of salt. Continue beating until light and fluffy, about 2–3 minutes. If the frosting feels too soft, chill it in the fridge for 10–15 minutes.
Assemble The Cake
- Use a long serrated knife to level the tops of the cake layers if needed. Even, flat layers make assembly easier.
- Place one cake layer on a cake turntable or serving plate. Spread a generous layer of frosting evenly over the top using an offset spatula.
- Add the second layer, frosting the top as you did before. Repeat with the third layer.
- Spread a thin “crumb coat” of frosting over the entire cake to seal stray crumbs. Chill the cake for 30 minutes to set the crumb coat.
- Apply the final layer of frosting. Smooth the top and sides or use decorative piping for a polished look.
Tips For Success
Crafting the perfect Waldorf Astoria Red Velvet Cake requires precision, care, and a few insider techniques. Here are our top tips to ensure your cake turns out as delicious and visually striking as the classic it’s inspired by:
1. Room Temperature Ingredients Are Key
- To achieve a velvety, smooth batter, ensure all your refrigerated ingredients—such as eggs, buttermilk, cream cheese, and butter—are brought to room temperature before mixing. This promotes even blending and a better crumb texture.
2. Sift Dry Ingredients Thoroughly
- Always sift the all-purpose flour, baking soda, salt, and cocoa powder. Sifting eliminates lumps, aerates the ingredients, and contributes to the light, airy texture of the final cake.
3. Do Not Overmix the Batter
- Overmixing can develop too much gluten in the batter, resulting in a dense or tough cake. Once you combine the wet and dry ingredients, mix just until incorporated for a tender result.
4. Choose the Right Food Coloring
- Use a high-quality gel or liquid red food coloring to achieve the cake’s iconic bold red hue. Lower-quality food coloring may result in a dull or uneven shade.
5. Prepare Cake Pans Properly
- Grease and line your pans with parchment paper. This ensures your cake layers will release easily after baking. No sticking means flawless layers ready for assembly.
6. Monitor Baking Time Closely
- Use an oven thermometer to confirm the temperature accuracy, and check the cake for doneness about 5 minutes before the suggested bake time. Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter.
| Tip | Details |
|---|---|
| Always sift dry ingredients | Removes lumps and aerates for better texture. |
| Check doneness early | Start checking 5 minutes before to avoid overbaking. |
| High-quality food coloring | Ensures a vibrant and even red color. |
7. Cool Cake Layers Completely
- Allow the cake layers to cool fully on a wire rack before applying the frosting. Warm layers can cause the cream cheese frosting to melt and slide, ruining the cake’s clean finish.
8. Level the Cake Layers
- Use a long serrated knife to trim any domed tops from the cake layers. This ensures a stable assembly and a professional appearance.
9. Chill the Crumb Coat
- Apply a thin layer of frosting as a crumb coat and let it chill for 15-30 minutes. This locks in any loose crumbs, providing a smooth surface for the final frosting layer.
10. Use Tools for a Polished Finish
- A cake turntable, offset spatula, and piping bag can help create flawlessly frosted layers and eye-catching decorations. These simple tools make all the difference for professional-looking results.
Storing And Make-Ahead Instructions
When it comes to preserving the Waldorf Astoria Red Velvet Cake, proper storage ensures its moistness, flavor, and texture remain intact. Whether preparing it in advance for a celebration or saving leftovers for later indulgence, follow these steps for the best results.
Storing the Cake
- Room Temperature Storage: If the cake is frosted and will be consumed within 1–2 days, store it in an airtight cake container at room temperature in a cool, dry place. Ensure it’s away from direct sunlight or heat sources to prevent the frosting from softening.
- Refrigerating: For longer storage (up to 5 days), keep the frosted cake in the refrigerator. Wrap it loosely with plastic wrap or store it in a cake dome to preserve its freshness and prevent it from drying out.
- Freezing Options:
For storing beyond 5 days:
- Frosted Cake: Chill the frosted cake in the fridge until the exterior frosting hardens slightly (about 1-2 hours). Wrap it tightly with plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 3 months.
- Unfrosted Cake Layers: Once completely cooled, wrap each layer separately in plastic wrap, then add a foil layer or place in a freezer-safe bag. Label with the date and freeze for up to 3 months.
| Storage Method | Storage Duration | Instructions |
|---|---|---|
| Room Temperature | 1–2 days | Store in an airtight container. Avoid direct sunlight or heat. |
| Refrigeration | Up to 5 days | Wrap loosely with plastic wrap or store in a covered cake dome. |
| Freezing (Frosted) | Up to 3 months | Wrap in plastic wrap, then foil. Freeze once frosting hardens. |
| Freezing (Unfrosted) | Up to 3 months | Wrap cooled layers in plastic wrap, followed by foil or a freezer-safe bag. |
Thawing Instructions
- For whole frosted cakes, transfer the cake to the refrigerator and allow it to thaw overnight. Once softened, bring it to room temperature for about an hour before serving.
- For frozen layers, unwrap them and place them on a wire rack. Thaw at room temperature for about 2-3 hours, depending on the thickness of the layers.
- Avoid microwaving the cake as it can alter the texture and ruin the frosting.
Make-Ahead Tips
- Baking the Layers: Prepare and bake the layers 1–2 days in advance. Store them at room temperature in plastic wrap or refrigerate them for longer storage before assembly.
- Preparing the Frosting: The cream cheese frosting can also be made ahead of time. Keep it in an airtight container in the refrigerator for up to 5 days. Before use, let it sit at room temperature for 20–30 minutes and re-whip for a smooth texture.
- Complete Assembly: Assemble and frost the cake up to a day in advance to allow flavors to meld. Refrigerate and bring to room temperature one hour prior to serving.
By following these Storing And Make-Ahead Instructions, we can enjoy every bite of this iconic Waldorf Astoria Red Velvet Cake, just as rich and delicious as the day it was created.
Conclusion
The Waldorf Astoria Red Velvet Cake is more than just a dessert; it’s a piece of history that brings elegance and indulgence to any occasion. With its vibrant color, rich flavor, and creamy frosting, it’s a showstopper that never goes out of style.
By following our recipe and tips, you can recreate this iconic cake with confidence and precision. Whether you’re preparing it for a special celebration or simply to treat yourself, this timeless classic is sure to impress and delight. Let’s bring the magic of the Waldorf Astoria into our kitchens and savor every bite!
Frequently Asked Questions
What is the Waldorf Astoria Red Velvet Cake?
The Waldorf Astoria Red Velvet Cake is a classic dessert that originated from the renowned Waldorf Astoria Hotel in New York City. Known for its rich flavor, velvety texture, and vibrant red color, it has become an iconic treat and a significant part of culinary history.
What makes the Waldorf Astoria Red Velvet Cake unique?
Its distinguishing features are its striking red hue, tangy buttermilk flavor, and smooth cream cheese frosting. The combination of cocoa powder, vinegar, and buttermilk creates a tender cake with a subtle chocolate flavor.
What ingredients are used in the Waldorf Astoria Red Velvet Cake?
The cake requires all-purpose flour, sugar, cocoa powder, baking soda, salt, vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract. The cream cheese frosting uses cream cheese, unsalted butter, powdered sugar, vanilla extract, and salt.
What tools are essential for baking this cake?
Key tools include mixing bowls, a stand or hand mixer, measuring cups, rubber spatulas, 8-inch or 9-inch round cake pans, a sifter, wire racks, and optionally, decorative tools like an offset spatula and piping bag.
How can I ensure my Red Velvet Cake has a moist texture?
To achieve a moist texture, use room-temperature ingredients, avoid overmixing the batter, and bake the layers only until a toothpick inserted in the center comes out clean. Properly measure ingredients for consistent results.
What tips can help me frost the cake smoothly?
Allow the cake layers to cool completely, chill the crumb-coated cake before applying the final layer of frosting, and use tools like a turntable and offset spatula to achieve a polished finish.
Can I make the cake or frosting ahead of time?
Yes, you can prepare the cake layers and frosting in advance. Store unfrosted layers in airtight containers or wrap them in plastic wrap. Frosting can be refrigerated; let it soften slightly before use.
How do I store the finished cake?
Store the cake at room temperature for up to two days under a cake dome. For longer storage, refrigerate for up to a week or freeze for up to three months. Thaw frozen cake or layers in the refrigerator overnight.
What kind of food coloring is best for Red Velvet Cake?
Opt for high-quality gel or liquid food coloring to achieve the vibrant red color without affecting the cake’s texture or flavor.
Can I substitute ingredients in the recipe?
While some substitutions like using a natural red food coloring or dairy-free options are possible, they may slightly alter the cake’s taste and texture. Always test substitutes to ensure the best results.