Better than the Waldorf Astoria Red Velvet Cake

I know I am a little late to the Red Velvet Cake party but here is my Red Velvet Cake. This recipe has been adapted  (barely) from the original recipe from the Waldorf Astoria Hotel.

Red Velvet Cake

Makes three 8 inch rounds

  • 1/2 cup unsalted butter
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 ounce red food coloring
  • 2  heaping tablespoons unsweetened cocoa powder
  • 1 cup buttermilk
  • 2 1/4 cups cake flour
  • 1 teaspoon Diamond kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon white vinegar

Cream the butter, 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 baking soda to vinegar, and blend into the batter.

Pour into 3 greased and floured 8″ cake pans.

Bake at 350°F for 24-30 minutes. Really watch the cake to keep from over baking.

Frost with cooked vanilla frosting, recipe follows.

Cooked Vanilla Frosting

  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup unsalted butter (must be butter)

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.

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