Waldorf-Astoria Red Velvet Cake (1920S Recipe)

Name: Waldorf-Astoria Red Velvet Cake (1920S Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (I would use cake flour!); 2 1/4 teaspoons baking soda; 1/4 teaspoon salt; 1 1/2 lbs canned beets, drained and pureed; 1 teaspoon red food coloring; 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

Servings: persons

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 (I would use cake flour!)
2 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/2 lbs canned beets, drained and pureed
1 teaspoon red food coloring
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

1
["Pre-heat oven to 350u00b0F.", "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."]

2885

kcal

Calories

207

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 ounces unsweetened chocolate, chopped, 2 cups granulated sugar, 4 large eggs, 1 1/2 cups vegetable oil, and more.

Yes, Waldorf-Astoria Red Velvet Cake (1920S Recipe) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!