Waldorf Red Velvet Cake

This is the classic Waldorf-Astoria red velvet cake with its signature ermine frosting, the cooked flour-and-butter kind that predates cream cheese frosting by decades. It’s lighter, less sweet, and has an almost whipped-cream quality that lets the cake itself be the star.

The cake gets its tender crumb from buttermilk and shortening rather than butter, and the vinegar-baking soda reaction right at the end gives it extra lift. That combination of cocoa and red food coloring creates the deep crimson color that makes red velvet so striking when you cut into it.

The frosting is where patience pays off. Cook the milk and flour together until thick, chill it completely, then beat it into creamed butter and sugar. If the cooked paste isn’t fully cold, the butter melts and the frosting turns soupy.

Pro Tips

• Add the vinegar-baking soda mixture last and fold gently. It fizzes on contact and that CO2 needs to stay in the batter, not get beaten out.
• Chill the cooked flour paste until it’s completely cold to the touch. Room temperature isn’t cold enough. The fridge for 30 minutes minimum.
• Beat the frosting for a full 5 minutes after combining. It should look like whipped cream with no graininess.

Variations

• Cream cheese frosting: If you prefer the modern version, swap the ermine frosting for a classic cream cheese buttercream.
• Cupcakes: Pour batter into lined muffin tins and reduce baking time to 18-22 minutes.