Waldorf-Astoria Red Velvet Cake (1920s Recipe)

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Waldorf-Astoria Red Velvet Cake (1920s Recipe)
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Ingredients
15
Count
Nutrition
2373
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. Pre-heat oven to 350°F.
  2. Butter three 9 round cake pans and line them with parchment paper or waxed paper.
  3. 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).
  4. 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.
  5. In a mixing bowl, sift together the flour, baking soda and salt.
  6. 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.
  7. Add the melted chocolate to this mixture and continue to mix on low speed. Add the pureed beets and food coloring.
  8. Continue to mix on low speed until everything is thoroughly combined.
  9. Evenly divide the batter between the three prepared pans and tap down to remove air bubbles.
  10. 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.
  11. 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.
  12. Icing: Pour cream into a small bowl and whip to soft peaks. Set aside in the refrigerator.
  13. 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.
  14. Add the mascarpone and continue to mix on low speed until the cheeses are well combined.
  15. Add the vanilla and powdered sugar and mix until everything is just combined.
  16. Turn off the mixer and fold in the whipped cream by hand with a spatula.
  17. Keep refrigerated until ready to assemble.
  18. Chef’s note: Sliced canned beets are easier to work with in this recipe than whole beets.
  19. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2372.92 Kcal (9935 kJ)
Calories from fat 1449.79 Kcal
% Daily Value*
Total Fat 161.09g 248%
Cholesterol 314.31mg 105%
Sodium 1937.76mg 81%
Potassium 2382.06mg 51%
Total Carbs 220.57g 74%
Sugars 140.86g 563%
Dietary Fiber 6.07g 24%
Protein 27.3g 55%
Vitamin C 4.9mg 8%
Iron 3.9mg 22%
Calcium 248.8mg 25%
Amount Per 100 g
Calories 372.83 Kcal (1561 kJ)
Calories from fat 227.79 Kcal
% Daily Value*
Total Fat 25.31g 248%
Cholesterol 49.38mg 105%
Sodium 304.46mg 81%
Potassium 374.26mg 51%
Total Carbs 34.65g 74%
Sugars 22.13g 563%
Dietary Fiber 0.95g 24%
Protein 4.29g 55%
Vitamin C 0.8mg 8%
Iron 0.6mg 22%
Calcium 39.1mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 60.1
    Points
  • 67
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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