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waldorf astoria red velvet cake recipe

Waldorf Astoria Red Velvet Cake Recipe

A classic Waldorf Astoria red velvet cake recipe made with buttermilk and traditional Ermine frosting for a soft, light, and elegant finish.
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Prep Time 1 hour
Cook Time 28 minutes
1 hour
Total Time 2 hours 27 minutes
Servings: 12
Course: Dessert, Homemade Cake
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • ½ cup Shortening Room temperature
  • 1½ cups Granulated sugar
  • 2 Large eggs Room temperature
  • 2 oz Red food coloring Liquid
  • 2 tbsp Natural cocoa powder Do not use Dutch
  • 1 cup Buttermilk Room temperature
  • 2¼ cups Cake flour Sifted
  • 1 tsp Salt
  • 1 tsp Vanilla extract Pure preferred
  • 1 tsp Baking soda
  • 1 tsp White vinegar Mix with baking soda
For the Traditional Ermine Frosting
  • 1 cup Whole milk Full fat preferred
  • 3 tbsp All-purpose flour
  • 1 cup Granulated sugar
  • 1 cup Unsalted butter Softened to room temperature
  • 1 tsp Vanilla extract Pure vanilla preferred

Equipment

  • 2 round cake pans (8-inch or 9-inch)
  • Electric mixer
  • Mixing bowls
  • Rubber spatula
  • Saucepan
  • Cooling rack
  • Parchment paper

Method
 

Cake
  1. Preheat oven to 350°F. Grease and line two round cake pans.
  2. Cream shortening and sugar until light and fluffy.
  3. Add eggs one at a time and mix well.
  4. Mix cocoa and red food coloring into a paste and blend into batter.
  5. Alternate adding flour mixture and buttermilk. Mix just until combined.
  6. Stir baking soda and vinegar together and fold into batter.
  7. Divide batter into pans and bake 24–30 minutes.
  8. Cool completely before frosting.
Ermine Frosting
  1. Cook milk and flour over medium heat until thickened. Cool fully.
  2. Beat butter and sugar until light and fluffy.
  3. Add cooled paste gradually and whip until smooth and silky.
  4. Frost cooled cake layers evenly.

Notes

Use natural cocoa, not Dutch process.
Do not overmix the batter.
Cool cake fully before frosting.
Chill briefly before slicing for clean cuts.