Epicurious publishes a Waldorf-Astoria red velvet cake recipe with buttercream frosting. The cake takes 45 minutes to prepare and bakes in three to four greased and floured 8-inch cake pans.
To make Waldorf-Astoria red velvet cake using Epicurious’ recipe, cream together 1/2 cup of shortening, 1 1/2 cups of sugar and 2 eggs in a mixing bowl. In a separate bowl, make a paste using 2 ounces of red food coloring and 2 heaping tablespoons of cocoa. Add the colored mixture to the creamed mixture.
To the egg mixture, alternate adding 1 cup of buttermilk with 2 1/4 cups of cake flour and 1 teaspoon of salt. Add 1 teaspoon of vanilla. In a small bowl, mix 1 teaspoon baking soda and 1 teaspoon vinegar, and then add the mixture to the other ingredients. Pour the batter into three to four greased and floured 8-inch cake pans, and bake the cakes for 24 to 30 minutes at 350 degrees Fahrenheit.
While the cakes bake, prepare the frosting by adding 3 tablespoons flour to 1 cup of milk and cooking it on the stovetop until it thickens. Stir the mixture constantly during cooking. Allow it to cool. Cream together 1 cup each sugar and butter and 1 teaspoon vanilla. Add the butter mixture to the milk mixture, and beat the mixture on high speed until fluffy and has the consistency of whipped cream. Split the layers of the cooled cakes, fill the layers with frosting, and frost the cakes.