This is the original Waldorf-Astoria Red Velvet Cake recipe and a huge favorite with family and clients alike! The Cream Cheese/Mascarpone Frosting is to die for:) I know it’s going to sound odd but give it a try and you’ll be delightfully surprised!
- Red Velvet Cake
- 3 ounces unsweetened chocolate, chopped
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 pounds canned beets, drained and pureed
- 1 teaspoon red food coloringCream Cheese/Mascarpone Frosting
- 2 cups heavy cream
- 12 ounces cream cheese, room temperature
- 12 ounces mascarpone cheese
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar, sifted
Red Velvet cake
Pre-heat oven to 350 F
Butter three 9″ round cake pans and line them with parchment paper or waxed paper. (I’ve used square pans and Pam for Baking as well and they worked fine.)
To prepare cake:
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 perpared pans and 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.
To prepare Cream Cheese/Mascarpone 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.
Using a serrated knife, trim the top of each layer of each layer of cake so that it is flat. Place the first layer on a cake plate or serving platter and top with some of the icing. Repeat until all of the layers are covered with icing, then ice the top and sides of the cake. Store cake in refrigerator until ready to serve.
Sliced canned beets are easier to work with in this recipe than whole beets.
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.