Red Velvet Cake(Waldorf-Astoria Recipe)
A rich, vibrant red velvet cake featuring smooth cocoa and buttermilk flavors, perfect for special occasions or elegant gatherings with its moist texture and striking appearance.
Ingredients
Instructions
- Cream the shortening and sugar; add eggs and beat well.
- Mix cocoa in a large measuring cup with red food coloring.
- Fill a food coloring bottle almost full of water; pour from bottle to bottle to extract all the color.
- Add the water and cocoa mixture to the food coloring.
- Add this mixture to the creamed shortening, sugar, and eggs.
- Mix well and add vanilla.
Tips & Substitutions
For a lighter cake, ensure your shortening is at room temperature before creaming with sugar for better incorporation. If you don't have buttermilk, substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. You can adjust the cocoa and food coloring for a deeper red hue. Consider using cake flour for a tender crumb, as it has a lower protein content than all-purpose flour.
Serving Suggestions
Serve slices of this classic Red Velvet Cake with a rich cream cheese frosting for the perfect indulgence. It pairs wonderfully with a cup of coffee or a glass of milk. For an elegant touch, garnish with fresh berries or a dusting of powdered sugar. This cake is also a delightful companion to 'Rhesa's Easy Cornbread' for a charming dessert table.
Storage & Reheating
Store leftover Red Velvet Cake covered in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, slice and warm individual pieces in the microwave for 10-15 seconds until just warmed through, ensuring it stays moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Red Velvet Cake(Waldorf-Astoria Recipe) contains roughly 1679 calories, with 11g protein, 88g carbohydrates, and 143g fat. It is an excellent source of iron (23% of the Daily Value), protein (21% of the Daily Value), and calcium (20% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1099mg per serving (48% 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 a different type of flour?
While cake flour is recommended for its light texture, you can substitute all-purpose flour. However, the cake may be denser. If using all-purpose flour, consider sifting it to aerate and lighten it before measuring.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, increase the cocoa powder to 3 tablespoons. You can also add a teaspoon of espresso powder to deepen the chocolate notes without affecting the color.
What can I use instead of Crisco shortening?
If you prefer not to use shortening, you can substitute with an equal amount of unsalted butter for a richer flavor. Alternatively, vegetable oil can work, but it may change the texture slightly.
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).