Does anyone have the original recipe for the Waldorf Astoria Red Velvet cake made with spry?

I have seen a lot of recipes for Red Velvet cake but the original one called for spry, 2oz of red food coloring and buttermilk.

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  • 1 decade ago
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    Ok, here are 3 recipes - I think #3 is the best:

    Waldorf-Astoria Red Velvet Cake Recipe

    Description: Passed down by my mother, she supposedly clipped this recipe from a magazine that had received it from a chef at the Waldorf-Astoria Hotel. At any rate, it is absolutely the best red velvet cake recipe I have ever used.

    Ingredients:

    Cake:

    1 stick margarine or butter, softened

    1 1/2 cups sugar

    2 eggs

    2 level tablespoons cocoa

    3 bottles red food color

    1 teaspoon vanilla flavoring

    1 teaspoon baking soda

    1 cup buttermilk

    2 1/2 cups sifted cake flour (for best results, sift 3 times before using.)

    Frosting:

    1 cup water

    3 heaping tablespoons plain flour

    1 cup sugar

    2 sticks margarine or butter, softened

    1 teaspoon vanilla flavoring

    1/2 teaspoon almond flavoring

    Preparation:

    Cake:

    1. Cream together margarine and sugar.

    2. Add eggs one at a time, beating well each time.

    3. Mix cocoa and food color until cocoa is dissolved in food color. Then mix with above.

    4. Add flavoring and mix.

    5. Mix soda and buttermilk.

    6. Add flour and milk alternately, beginning and ending with flour. (I mix using 1/3 of flour or milk each time. Mix well but do not overbeat, as cake will be tough. When adding flour, use low speed.)

    7. Pour into two greased and floured 9-inch pans and bake in preheated 350 degree oven for 25-30 minutes. Cool and frost.

    Frosting:

    1. Mix together in small saucepan 1 cup water and 3 heaping tablespoons flour.

    2. Cook over medium heat, stirring constantly, until mixture is slightly clear and goopy. It will have a glue-like consistency. You can't overcook it, but be careful not to burn it.

    3. Cool completely. (The original recipe said to cool for at least 2 hours, but I stick the pot in the top of the refrigerator for 15-20 minutes.)

    4. While mixture above cools, cream together 1 cup sugar, 2 sticks margarine, 1 teaspoon vanilla, and 1/2 teaspoon almond flavoring.

    5. Add cooled flour mixture and beat at high speed until thoroughly mixed and fluffy.

    ,,<><,,

    Waldorf Astoria Red Velvet Cake Recipe

    Ingredients:

    2 eggs

    1/2 cup butter flavored Crisco

    1 1/2 cups sugar

    2 oz. red food coloring

    1 tsp. vanilla

    2 Tbs. cocoa

    1 tsp. salt

    2 cups flour

    1 cup buttermilk

    1 Tbs. vinegar

    1 tsp. baking soda

    Icing:

    1 cup butter

    1 cup butter flavored Crisco

    2 cups sugar

    2 tsp. vanilla

    1 cup scalded milk

    Directions:

    Cream shortening and sugar, add eggs, red food coloring and vanilla. Sift cocoa, salt and flour together and add alternately with buttermilk. Mix vinegar and baking soda together and add to cocoa mixture. Pour batter into 2 - 8 inch layer pans that have been greased and floured. You can also line pans with parchment paper which has been greased. I use parchment paper.

    Icing Directions:

    Scald the milk in micro or stove top. Add the sugar and stir until sugar is all incorporated and is smooth and not gritty. Cool completely. Cream the butter and Crisco. Add vanilla and beat well. Add cooled scalded milk mixture and beat a long time until of spreading consistency. Sometimes I beat it for 10 minutes with my Kitchen Aid mixer.

    Hope this is what your looking for.

    Makes one 2-layer cake with frosting.

    Christmas time decorate with Poinsettia's on top.

    ..<><..

    WALDORF ASTORIA RED VELVET CAKE

    Yield: 12 Servings

    1/2 c Shortening (Spry or Crisco)

    1 1/2 c Sugar

    2 Egg

    2 oz Red food coloring

    2 tb Cocoa; heaping

    1 c Buttermilk

    2 1/4 c Cake flour

    1 ts Salt

    1 ts Vanilla

    1 ts Baking soda

    1 ts Vinegar

    --FROSTING-

    3 tb Flour

    1 c Milk

    1 c Sugar

    1 ts Vanilla

    1 c Butter (MUST be butter!!)

    Cream shortening, 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 soda to vinegar (foams!!!), and blend in.

    Pour into 3 or 4 greased and floured 8" cake pans. Bake at 350 F. for

    24-30 minutes. Split layers fill and frost with the following

    frosting.

    Frosting: Add milk to flour slowly, avoiding lumps. Cook flour and

    milk until very thick, stirring constantly. COOL IT COMPLETELY!!

    Cream sugar, butter and vanilla until fluffy. Add to cooked mixture.

    Beat, high speed, until very fluffy. Looks and tastes like whipped

    cream.

  • Anonymous
    6 years ago

    okay any that have cocoa listed as an ingredient is NOT the Waldorf Astoria's original recipe for starters and second both the cake itself and icing both cause for 1 cup each of shortening/ 2 out of a 3 pack of Crisco sticks! And lastly the any newspaper or magazine clippings stating they were the original are not, it never was published and actually released to the public. The Hotel only employed as their head chef (at the Dallas Hotel) the true creator/owner of the recipe. And anyone who has ever been fortunate to try it and try any of the recipe's with cocoa would know they are way beyond wrong. So if you find one that matches my description above you may have gotten lucky. I do have it but its packed up in storage at this time. which really sucks.

  • 1 decade ago

    Go to Google; type in Waldorf Astoria red velvet cake.

    the only difference they show is "shortening" instead of Spry meaning you can use Spry, Crisco whatever.(just not oil)

    Source(s): google
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  • 1 decade ago

    Try this recipe. Spry is shortening.

    http://home.comcast.net/~lupara/recipes/red_velvet...

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