Red Waldorf Cake
A vibrant red velvet cake with a moist crumb and rich flavor, perfect for festive occasions or anyone craving a visually stunning dessert with classic chocolate undertones.
Ingredients
Instructions
- Cream sugar, shortening, and eggs together until well combined.
- Add red food coloring to the creamed mixture.
- Sift together cake flour, cocoa powder, and salt.
- Alternately add the sifted dry ingredients and buttermilk to the creamed mixture, beating well after each addition.
- Add vanilla extract to the batter and mix thoroughly.
- Mix baking soda with vinegar separately, then add to the batter.
- Pour the batter into prepared cake pans and bake at 350°F (175°C) for 25 to 30 minutes.
Tips & Substitutions
For a lighter texture, ensure that your shortening is at room temperature before creaming with sugar and eggs. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. To enhance the chocolate flavor, consider adding a tablespoon of cocoa powder along with the cake flour. This cake pairs beautifully with Barb'S Parsley Potato Casserole.
Serving Suggestions
Serve slices of Red Waldorf Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs well with fresh berries or a fruit salad for a refreshing contrast. For a complete meal, consider serving it alongside a light salad or the savory Barb'S Parsley Potato Casserole.
Storage & Reheating
Store any leftover Red Waldorf 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, slice a piece and microwave it for 10-15 seconds until just warm, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Red Waldorf Cake contains roughly 762 calories, with 1g protein, 14g carbohydrates, and 76g fat. Note that it is relatively high in sodium, at 890mg 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 butter instead of shortening?
Yes, you can substitute butter for shortening in this recipe, which will add a richer flavor. However, it may alter the cake's texture slightly, making it denser. Ensure the butter is softened to room temperature for the best creaming results.
How can I adjust the sweetness of the cake?
If you prefer a less sweet cake, you can reduce the sugar by 1/4 cup. Keep in mind that sugar also affects the cake's moisture, so you may need to adjust other ingredients slightly to maintain the cake's texture.
What can I do if I don't have red food coloring?
If red food coloring isn’t available, you can use beet juice or puree as a natural alternative, though it may impart a different flavor. Alternatively, omit the coloring entirely for a chocolate cake version and increase the cocoa powder 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).