This beautiful tall cake is moist and tender. Sometimes called Red Velvet Cake, this classic cake not only tastes delicious, but adds great flair to a holiday dessert table.

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
1 hr 10 mins
total:
1 hr 55 mins
Servings:
12
Yield:
2 9-inch round cakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Frosting:

Directions

Instructions Checklist
  • Heat oven to 350 degrees F. Grease two 9-inch round cake pans. Line bottoms with rounds of waxed paper or parchment; grease paper. Flour pans.

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  • In large bowl, mix 2 1/4 cups flour, sugar, cocoa, and baking soda with electric mixer on low speed. Add all remaining cake ingredients. Mix on low speed. Beat on medium speed 2 minutes or until creamy.

  • Divide batter evenly between pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Run knife around edges to loosen. Remove to cooling racks and cool completely, about 1 hour.

  • In small saucepan, whisk 1/3 cup flour into almondmilk until smooth. Cook and whisk over medium-low heat until thick and bubbly. Refrigerate 10 minutes.

  • In large bowl, beat buttery sticks and sugar with electric mixer on medium speed until light and fluffy. Add small spoonfuls of the flour mixture and beat until blended. Scrape sides; add vanilla. Beat on high speed until thick and creamy.

  • Place 1 cake layer on cake plate, rounded side down. Spread frosting over cake. Top with second layer, rounded side up. Frost top and sides of cake. Store covered in refrigerator.

Tips

Nutritional Analysis per serving: Calories 610, Calories from Fat 350, Total Fat 39g (60% DV), Saturated Fat 7g (35% DV), Trans Fat 3.5g, Cholesterol 45mg (15% DV), Sodium 510mg (21% DV), Carbohydrates 63g (21% DV), Dietary Fiber 1g (4% DV), Sugars 43g, Protein 4g, Vitamin A 2%, Vitamin C 0%, Calcium 8%, Iron 8%.

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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2019
I have the original Waldorf Astoria cake recipe from the 1960's that the customer originally paid 500 for. I applaude changes to this one. Original had 2 2oz bottles of red food color....a little too much. Original frosting contained canned Crisco...and was way too difficult for a commoner like me to make...so I changed to Cream cheese icing but I will try this one. Thanks for the changes...looks like they are all for the good of the finished cake. Applause applause applause!!! Read More

Most helpful critical review

Rating: 3 stars
12/27/2018
The frosting was delicious! The cake was OK. I followed the recipe to a T---But we thought it had a funny after taste. I will try another red velvet cake recipe next time. Read More
10 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/27/2020
(1)
Rating: 3 stars
12/27/2018
The frosting was delicious! The cake was OK. I followed the recipe to a T---But we thought it had a funny after taste. I will try another red velvet cake recipe next time. Read More
Rating: 5 stars
12/24/2019
I have the original Waldorf Astoria cake recipe from the 1960's that the customer originally paid 500 for. I applaude changes to this one. Original had 2 2oz bottles of red food color....a little too much. Original frosting contained canned Crisco...and was way too difficult for a commoner like me to make...so I changed to Cream cheese icing but I will try this one. Thanks for the changes...looks like they are all for the good of the finished cake. Applause applause applause!!! Read More
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Rating: 5 stars
12/16/2020
I added an 1/8 of a tsp of almond extract and it was fabulous. Read More
Rating: 5 stars
11/12/2020
This recipes has been around my family for decades. Always a favorite cake and comes out the same every time. Back in the day they didn't have Almond milk so instead Buttermilk was used. No aftertaste. Read More
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