Astoria Hotel Cake
A vibrant, moist cake with a hint of cocoa and rich red color, perfect for celebrations and special occasions, appealing to those who love bold flavors and striking visuals.
Ingredients
Instructions
- Cream shortening and sugar until light and fluffy.
- Add eggs one at a time, then mix in red food coloring.
- Alternately add sifted flour, salt, and cocoa with buttermilk, beginning and ending with flour.
- Stir in vanilla extract.
- Mix in vinegar and baking soda without beating.
- Pour batter into a prepared pan and bake at 350°F for 30 minutes.
Tips & Substitutions
To achieve a lighter texture, ensure that your shortening and sugar are creamed thoroughly until fluffy. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. For a slightly richer flavor, consider adding a teaspoon of espresso powder to the cocoa mix. This Astoria Hotel Cake can be a delightful centerpiece for gatherings alongside crispy French onion rings.
Serving Suggestions
This cake is perfect for celebrations and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with a side of fresh berries for added flavor. For a more decadent experience, consider pairing it with Grandma Olson's German Chocolate Cake (Very Easy Cake To Make Plus Serves A Large Crowd) for a delightful dessert spread.
Storage & Reheating
Store any leftover Astoria Hotel Cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for a few seconds, or enjoy cold for a refreshing taste.
Nutrition & Diet Analysis (per serving)
Each serving of Astoria Hotel Cake contains roughly 797 calories, with 2g protein, 21g carbohydrates, and 76g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 906mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of sifted flour?
Yes, you can use all-purpose flour; however, sifting helps aerate the flour, resulting in a lighter cake. If you skip sifting, just be sure to measure the flour correctly to avoid adding too much.
What can I substitute for shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or margarine. Keep in mind that butter may add a richer flavor and slightly alter the texture.
Is it necessary to use red food coloring?
While red food coloring is traditional for this cake, you can omit it if you prefer a different appearance or want a less sweet flavor. The cake will still be delicious, but it won't have the signature color.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).