Waldorf-Astoria Red Velvet Cake

This cake is a time consuming recipe. I've made it dozens of times from a recipe (exact) that didn't give the Waldorf credit. It is delicious. The icing has a wonderful flavor that does not compete with the rich, but delicate chocolate cake. If you are a red velvet fan-This is the Gold Medal of all Red Velvets.

This is a wonderful cake that we use for only real special occassions. I would llike to make one ammendment. The cake is much better when you use 1/2 vup of real butter instead of shortning.

this is a wonderful recipe..i found this same recipe in an old shed on my property with a note attached dated aug 1959 ,It stated the person received this recipe by paying the hotel 250.00 for it..it is a wonderful cake ..has great flavor I highly recommend it!!!

1st of all - thank you troyh for posting this recipe. It was published in our local newspaper back in the 70's when I was 7. We tried it; loved it; lost the recipe. It has always been my most favorite cake ever! Okay, now on to some other things about what previous people said. A) It really is granulated sugar, not confectioners. It will dissolve if you whip it properly. It will be grainy until after you add the flour/milk paste - that it when it really smooths out. B) Definately use fresh cake flour. If it's been in the cabinet for 6 months, go buy some new. C) This is not a chocolate cake - it is red velvet cake, named not only for the color, but the unique taste. Don't expect a chocolate cake just because their is cocoa in the recipe. D) Make sure your flour/milk paste is smooth - lumps will kill your frosting. Trying sifting the flour as you stir it in to the milk. I found that to help. E) If you found the cake to be dry, it was overcooked. This cake recipe is tried and true but very sensitive. F) Serve this cake slightly cooler than room temperature - it really brings out the flavor of both the cake and the frosting. G) The amount of frosting is usually sufficient for most. It makes enough to fully frost and fill an 8 inch round moderately. If you like a really thick layer, double the recipe. Made properly, this cake is AMAZING! NOTE: If you really want to replicate what the Waldorf does, find some edible gold leaf and top off your cake with a bit of sparkle!

This cake is to die for! I made this cake and also made mini red velvet cupcakes for my Birthday and my family and friends loved them. The cake is so moist, with a wonderfully delicate chocolate flavor, and not too sweet. I did change the recipe a little, for any Aussies out there instead of shortening, I used full cream Tasmanian butter, and for the colouring, I used Queens Pillar Box Red, 25mls (1/2 bottle) which I added to the milk. I also sifted the cocoa in with the flour and salt, it makes for a much lighter batter and fluffier cake. An excellent recipe, definitely one to keep.