Recipe For Waldorf Astoria Red Velvet Cake

We’ve always been captivated by the Waldorf Astoria Red Velvet Cake a timeless American classic that originated in New York’s iconic hotel. Its vibrant red layers and subtle cocoa flavor make it a showstopper at any gathering evoking a sense of elegance and indulgence.

This recipe brings the hotel’s legendary version straight to your kitchen offering that perfect balance of moist texture and creamy frosting we’ve perfected over time. Join us as we dive into baking this crowd-pleasing treat that’s sure to become a family favorite.

Ingredients

To craft our version of the Waldorf Astoria Red Velvet Cake with its signature crimson layers and velvety cocoa undertones, we start by gathering these key ingredients. We’ll list them in the order used, highlighting any necessary prep for optimal results.

For the Cake

All-purpose flour: 2 ½ cups, sifted to promote a light and airy texture.
Granulated sugar: 1 ½ cups, providing the perfect sweetness to balance the cocoa.
Unsweetened cocoa powder: ¼ cup, for that subtle chocolate depth that defines red velvet.
Baking soda: 1 teaspoon, to help the cake rise and achieve its moist crumb.
Salt: 1 teaspoon, enhancing the overall flavor profile.
Large eggs: 2, at room temperature for better incorporation.
Vegetable oil: 1 cup, ensuring a tender and moist result.
Buttermilk: 1 cup, shaken well to add tanginess and softness.
White vinegar: 1 teaspoon, reacting with baking soda for extra lift.
Red food coloring: 2 tablespoons of gel type, to create the vibrant red hue that makes this cake iconic.
Vanilla extract: 2 teaspoons, for a warm aromatic note.

For the Cream Cheese Frosting

Cream cheese: 8 ounces, softened to room temperature for a smooth, creamy consistency.
Unsalted butter: ½ cup, at room temperature to blend seamlessly.
Powdered sugar: 4 cups, sifted to avoid lumps and achieve a silky finish.
Vanilla extract: 1 teaspoon, amplifying the frosting’s rich flavor.

These ingredients combine to deliver the Waldorf Astoria Red Velvet Cake’s indulgent moistness and decadent taste, ready for the next steps in our baking process.

Required Tools and Equipment

Now that we have gathered our ingredients for the Waldorf Astoria Red Velvet Cake, let’s equip ourselves with the essential tools to ensure a smooth baking process. Having the right equipment not only makes preparation easier but also helps achieve that perfect moist texture and vibrant red layers we’re aiming for.

To bake this iconic cake successfully, we’ll need the following tools and equipment. We’ve organized them into categories for clarity:

Mixing and Measuring Tools:
Measuring cups and spoons: These are crucial for accurately measuring dry and liquid ingredients like flour, sugar, and red food coloring, ensuring our cake’s balance of flavors and moisture.
Large mixing bowls (at least two): We use these to combine wet and dry ingredients separately, preventing lumps and achieving a smooth batter.
Baking Essentials:
Two 9-inch round cake pans: Ideal for creating the classic layered structure of our Waldorf Astoria Red Velvet Cake; grease them well or line with parchment paper to release the cakes easily after baking.
Electric mixer or stand mixer: This tool whips the batter to perfection and beats the cream cheese frosting until creamy, saving us time and effort for that signature fluffy texture.
Whisk and rubber spatula: A whisk helps incorporate air into the batter for lightness, while the spatula folds in ingredients gently without deflating our mixture.
Oven and Cooling Tools:
Standard oven: Preheated to 350°F, it’s key for even baking that develops the cake’s rich cocoa flavor without over-browning the edges.
Wire cooling racks: These allow our cakes to cool evenly after baking, preventing sogginess and preparing them for frosting assembly.

With these tools in hand, we’re all set to move forward and transform our ingredients into a showstopping dessert that captures the essence of the original Waldorf Astoria classic.

Instructions

Now that we have gathered our ingredients and tools, we can begin crafting our delicious Waldorf Astoria Red Velvet Cake. We’ll walk you through each step with precision to achieve its signature moist texture and vibrant red layers.

Prepare the Ingredients

Before we start mixing, let’s ensure all our ingredients are prepped for efficiency. Gather and measure the following:

Sift 2 1/2 cups all-purpose flour to remove lumps and aerate it.
Whisk together 1 teaspoon baking soda, 1 teaspoon salt, and 2 tablespoons unsweetened cocoa powder in a bowl.
Measure 1 1/2 cups granulated sugar and set aside.
Combine 1 cup buttermilk with 1 teaspoon vanilla extract and 1 tablespoon red food coloring in a separate container for easy addition.
Beat 2 large eggs lightly in a small bowl.
Cut 1/2 cup unsalted butter into small pieces to soften at room temperature along with 2 tablespoons vegetable oil.

This preparation helps us blend flavors smoothly and creates the cake’s iconic rich cocoa undertones and striking color.

Make the Cake Batter

With ingredients ready, we now mix the batter to capture the cake’s velvety consistency. Start by preheating your oven to 350°F while we work.

In a large mixing bowl, use an electric mixer to cream the 1/2 cup unsalted butter and 1 1/2 cups granulated sugar on medium speed for about 3 minutes until light and fluffy, releasing a sweet, buttery aroma.
Add the 2 lightly beaten large eggs one at a time, mixing well after each to incorporate air and enhance the batter’s smooth texture.
In another bowl, alternate adding the sifted dry ingredients (flour mixture) with the wet ingredients (buttermilk mixture and 2 tablespoons vegetable oil), beginning and ending with the dry ingredients to prevent clumping.
Finally, stir in the 1 tablespoon red food coloring until the batter turns a vivid, eye-catching red hue that hints at the cake’s dramatic appeal.

This method ensures our batter is homogeneous and full of the indulgent moisture that defines Waldorf Astoria’s version.

Bake the Cake

Now we transfer the batter to the pans and bake to achieve perfectly layered, tender cakes with a subtle cocoa flavor.

Grease and flour two 9-inch round cake pans, then divide the batter evenly between them, smoothing the tops for even rising.
Place the pans in the preheated 350°F oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, monitoring closely to avoid overbaking.
Once done, remove the pans from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack.

Baking at this temperature and time yields golden edges and a soft, springy crumb that locks in the cake’s signature moistness.

Prepare the Frosting

While the cakes cool, we whip up the creamy frosting to complement the cake’s richness with its tangy sweetness.

In a mixing bowl, use an electric mixer to beat 8 ounces softened cream cheese and 1/2 cup unsalted butter on medium speed for 2-3 minutes until smooth and creamy, creating a velvety base with a subtle tang.
Gradually add 4 cups powdered sugar one cup at a time, mixing on low speed to avoid clouds of dust, then increase to medium for 1 minute until fully incorporated.
Stir in 1 teaspoon vanilla extract and beat for another 30 seconds to achieve a fluffy, spreadable consistency that enhances the cake’s overall indulgence.

This frosting delivers the perfect balance of sweetness and creaminess that pairs ideally with the red velvet layers.

Assemble and Frost the Cake

With the cakes cooled, we layer and frost to create a stunning, professional finish that showcases the cake’s elegant presentation.

Once the cakes are completely cool, place one layer on a serving plate and spread about 1 cup of the prepared frosting evenly over the top using an offset spatula.
Stack the second layer on top and apply a thin crumb coat of frosting over the entire cake, then chill in the refrigerator for 15 minutes to set.
Finally, frost the top and sides with the remaining frosting, swirling gently for a decorative effect that highlights the vibrant red layers peeking through.

This assembly ensures our cake is not only visually striking but also delivers a harmonious blend of textures and flavors in every slice.

Make-Ahead Instructions

As we dive deeper into perfecting our Waldorf Astoria Red Velvet Cake, let’s explore how to prepare components in advance. This approach allows us to streamline baking for busy schedules while preserving the cake’s moist texture and vibrant red layers. By planning ahead, we ensure every bite delivers that signature cocoa-rich flavor and creamy frosting without last-minute rushes.

Preparing the Cake Layers

We recommend baking the cake layers up to two days in advance to maintain their tender crumb and deep color. Follow these steps for optimal results:

After baking as outlined in the previous section, let the cakes cool completely on wire racks for about 1 hour.
Wrap each cooled layer tightly in plastic wrap to lock in moisture and prevent drying.
Store the wrapped layers in the refrigerator if using within 48 hours, or freeze them for up to one month—simply thaw in the fridge overnight before assembling.

Making the Frosting Ahead

Our cream cheese frosting can be prepared 1-2 days in advance, ensuring it stays smooth and tangy for effortless assembly. Here’s how we do it:

Whip the frosting as per the instructions, then transfer it to an airtight container.
Cover the surface directly with plastic wrap to avoid a skin forming.
Refrigerate the frosting, and when ready to use, let it sit at room temperature for 30 minutes before re-whipping briefly to restore its creamy consistency.

Storage Tips and Timeline

To help us achieve the best results, we’ve compiled a quick reference for storage durations and methods. This ensures our Waldorf Astoria Red Velvet Cake remains fresh and flavorful.

Component	Make-Ahead Time	Storage Method	Key Notes
Cake Layers	Up to 2 days	Refrigerate wrapped in plastic	Thaw if frozen; avoid stacking to prevent compression.
Cake Layers (Frozen)	Up to 1 month	Freeze wrapped in plastic and foil	Wrap twice for extra protection against freezer burn.
Cream Cheese Frosting	1-2 days	Refrigerate in an airtight container	Re-whip after chilling for the perfect spreadable texture.
Assembled Cake	Up to 1 day	Refrigerate covered	Frost only after layers are fully cooled for the best adhesion.

By following these make-ahead strategies, we keep the focus on enjoying the indulgent, velvety experience of our Waldorf Astoria Red Velvet Cake without compromising its stunning presentation or taste.

Conclusion

We’ve crafted this Waldorf Astoria Red Velvet Cake recipe to bring a touch of timeless elegance into your kitchen. It’s more than just a dessert—it’s a way to create cherished moments with loved ones.

As we wrap up, we’re confident you’ll find joy in baking this iconic treat. Experiment with your own twists and make it a staple for your celebrations.

Frequently Asked Questions

What is the Waldorf Astoria Red Velvet Cake?

The Waldorf Astoria Red Velvet Cake is a classic American dessert originating from the iconic New York hotel. It features striking red layers with a rich cocoa flavor and moist texture, topped with creamy frosting. This beloved treat is perfect for family gatherings and celebrations, offering a blend of indulgence and tradition that makes it a standout choice.

What ingredients are needed for the Waldorf Astoria Red Velvet Cake?

Key ingredients include all-purpose flour, granulated sugar, unsweetened cocoa powder, red food coloring, eggs, buttermilk, and vegetable oil for the cake. For the cream cheese frosting, you’ll need cream cheese, unsalted butter, and powdered sugar. These simple components create the cake’s signature moistness and decadent taste, ensuring an authentic hotel-inspired recipe.

What tools are required to bake the Waldorf Astoria Red Velvet Cake?

Essential tools include measuring cups, mixing bowls, cake pans, an electric mixer, and cooling racks. These items help achieve a smooth baking process, perfect texture, and vibrant layers. Having the right equipment ensures your cake turns out just like the original, making preparation straightforward and enjoyable.

How do I make the Waldorf Astoria Red Velvet Cake?

Start by mixing dry ingredients like flour, sugar, and cocoa, then add wet components including eggs, buttermilk, and red food coloring to form a velvety batter. Bake the layers in cake pans, cool them, and prepare the cream cheese frosting by blending cream cheese, butter, and powdered sugar. Assemble and frost for a stunning presentation, ready in under an hour of active time.

Can I prepare the Waldorf Astoria Red Velvet Cake in advance?

Yes, bake the cake layers up to two days ahead and wrap them tightly for storage to keep them moist. Make the frosting a day in advance and refrigerate it. Use a quick reference chart for storage times: layers at room temperature for 2 days, frosting in the fridge for 1-2 days, and the assembled cake for up to 3 days, ensuring fresh flavor for your event.