Serves 28
80 min
Waldorf Astoria Red Velvet Cake with Cream Cheese Frosting
Recipe GLPRf69f69a9462ba7
A luxurious, deeply flavored red velvet cake featuring rich unsweetened chocolate and earthy puréed beets, creating its signature crimson color and subtle depth. This three-layer showstopper is crowned with a silky cream cheese and mascarpone frosting whipped with heavy cream for an airy, indulgent finish. A Southern classic perfect for celebrations.
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Ingredients
3 ounces unsweetened chocolate
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 puréed
1 teaspoon red food coloring
2 cups heavy cream
12 ounces cream cheese, at room temperature
12 ounces mascarpone cheese
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar, sifted
Directions
Preheat your oven to 350°F.
Prepare three 9-inch round cake pans by coating them generously with butter and lining the bottoms with waxed paper. In a heatproof metal bowl, melt the unsweetened chocolate over a saucepan of gently boiling water, stirring occasionally until smooth. Set aside to cool slightly.
In a large mixing bowl, combine the granulated sugar, eggs, vegetable oil, and 1 1/2 teaspoons vanilla extract. Using an electric mixer on low speed, beat for 2 minutes until well combined.
In a separate bowl, sift together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture while continuing to mix on low speed until just incorporated. Do not overmix.
Pour the melted chocolate into the batter and mix on low speed until fully incorporated. Add the puréed beets and red food coloring, mixing on low speed until the color is evenly distributed and the batter is uniform.
Divide the batter equally among the three prepared pans, smoothing the tops. Place in the middle of the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The internal temperature should reach 160°F.
Remove the pans from the oven and place on a cooling rack. Allow the layers to cool for 10 minutes in the pans, then carefully turn each layer out onto the cooling rack and let cool completely to room temperature.
While the cake layers cool, prepare the frosting. Pour the heavy cream into a clean bowl and whip with an electric mixer until soft peaks form. Transfer to a bowl and refrigerate.
In the bowl of an electric mixer fitted with a paddle attachment, add the room-temperature cream cheese and beat on low speed until soft and smooth, about 2 minutes. Add the mascarpone cheese and continue mixing on low speed until both cheeses are well blended.
Add the 1/2 teaspoon vanilla extract and sifted powdered sugar to the cheese mixture. Mix on low speed until combined. Turn off the mixer and gently fold in the reserved whipped cream by hand using a spatula until no white streaks remain.
Using a serrated knife, carefully trim the domed top from each cooled cake layer to create flat, even surfaces.
Place the first cake layer on a serving plate or cake board. Spread a generous layer of frosting on top. Repeat with the second and third layers, then frost the top and sides of the assembled cake, creating smooth or decorative swirls as desired.
