Waldorfastoriaredvelvetcake Recipes

Steps:

• Cream shortening, sugar and eggs.
• Make a paste of food coloring and cocoa.
• Add to creamed mixture.
• Add buttermilk alternating with flour and salt.
• Add vanilla.
• Add soda to vinegar, and blend into the batter.
• Pour into 3 or 4 greased and floured 8" cake pans.
• Bake at 350°F for 24-30 minutes.
• Split layers fill and frost with the following frosting.
• Frosting: Add milk to flour slowly, avoiding lumps.
• Cook flour and milk until very thick, stirring constantly.
• Cool completely.
• Cream sugar, butter and vanilla until fluffy.
• Add to cooked mixture.
• Beat, high speed, until very fluffy.
• Looks and tastes like whipped cream.

Steps:

• Heat oven to 350 degrees F. Grease two 9-inch round cake pans. Line bottoms with rounds of waxed paper or parchment; grease paper. Flour pans.
• In large bowl, mix 2 1/4 cups flour, sugar, cocoa, and baking soda with electric mixer on low speed. Add all remaining cake ingredients. Mix on low speed. Beat on medium speed 2 minutes or until creamy.
• Divide batter evenly between pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Run knife around edges to loosen. Remove to cooling racks and cool completely, about 1 hour.
• In small saucepan, whisk 1/3 cup flour into almondmilk until smooth. Cook and whisk over medium-low heat until thick and bubbly. Refrigerate 10 minutes.
• In large bowl, beat buttery sticks and sugar with electric mixer on medium speed until light and fluffy. Add small spoonfuls of the flour mixture and beat until blended. Scrape sides; add vanilla. Beat on high speed until thick and creamy.
• Place 1 cake layer on cake plate, rounded side down. Spread frosting over cake. Top with second layer, rounded side up. Frost top and sides of cake. Store covered in refrigerator.

Steps:

• Pre-heat oven to 350°F.
• Butter three 9" round cake pans and line them with parchment paper or waxed paper.
• Melt Chocolate in a metal bowl set over a saucepan of boiling water or in the top of a double boiler (or melt in microwave for 20 - 25 seconds).
• Meanwhile. place the sugar, eggs, oil and vanilla in the bowl of an electric mixer fitted with a paddle attachment and mix on low speed for two minutes.
• In a mixing bowl, sift together the flour, baking soda and salt.
• Add the dry ingredients to the egg mixture and continue to mix on low speed, scraping down the sides of the bowl with a spatula so everything is well incorporated.
• Add the melted chocolate to this mixture and continue to mix on low speed. Add the pureed beets and food coloring.
• Continue to mix on low speed until everything is thoroughly combined.
• Evenly divide the batter between the three prepared pans and tap down to remove air bubbles.
• Bake in the middle of the oven for 20 - 25 minutes or until center of cake springs back when touched, or when an inserted toothpick comes out clean.
• Remove the pans from the oven and transfer to a cooling rack. Let cool for ten minutes in the pans, then turn the layers out onto the rack and let cool completely.
• Icing: Pour cream into a small bowl and whip to soft peaks. Set aside in the refrigerator.
• Place the cream cheese in the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until it is soft and smooth.
• Add the mascarpone and continue to mix on low speed until the cheeses are well combined.
• Add the vanilla and powdered sugar and mix until everything is just combined.
• Turn off the mixer and fold in the whipped cream by hand with a spatula.
• Keep refrigerated until ready to assemble.
• Chef's note: Sliced canned beets are easier to work with in this recipe than whole beets.
• Original Poster's note - This cake works well as a wedding cake but use a cream cheese/buttercream as the icing noted here will not harden.

Steps:

• Cream shortening, sugar and eggs.
• Make a paste of food coloring and cocoa.
• Add to creamed mixture.
• Add buttermilk alternating with flour and salt.
• Add vanilla.
• Add soda to vinegar, and blend into the batter.
• Pour into 3 or 4 greased and floured 8" cake pans.
• Bake at 350°F for 24-30 minutes.
• Split layers fill and frost with the following frosting.
• Frosting: Add milk to flour slowly, avoiding lumps.
• Cook flour and milk until very thick, stirring constantly.
• Cool completely.
• Cream sugar, butter and vanilla until fluffy.
• Add to cooked mixture.
• Beat, high speed, until very fluffy.
• Looks and tastes like whipped cream.

Steps:

• Preheat oven to 350°.
• Grease and flour a 9x13" cake pan, or three 8" cake pans (two 9" cake pans will not contain all the batter) and set aside.
• Cream sugar and butter together; stir in eggs, vanilla and food coloring; stir in mashed potatoes; beat well.
• Whisk together flour, baking soda, salt, and cocoa.
• In a large bowl combine alternating portions of milk, flour mixture, and butter mixture (stir together one fourth the milk, one fourth the flour mixture, and one fourth the butter mixture, and repeat three times) until all ingredients are combined.
• Spread batter evenly in prepared cake pans.
• Bake in a preheated 350° oven for 30-45 minutes, or until a toothpick inserted near center of cake comes out clean.
• NOTES: The original recipe called for sour milk (you may make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk) but buttermilk may be used instead. And you may use mashed fresh pototoes instead of instant ~ just be sure and get all the lumps out ;) if you do.