Waldorf Astor Cake
A vibrant red velvet cake with rich cocoa flavor and smooth frosting, perfect for celebrations and special occasions, appealing to those who love moist, colorful desserts.
Ingredients
Instructions
- Cream sugar and shortening until well combined.
- Add red food coloring and eggs; beat thoroughly.
- Sift together flour, soda, salt, and cocoa; gradually add to the creamed mixture, alternating with buttermilk.
- Stir in vinegar and vanilla extract until fully incorporated.
- Pour batter into a greased 13 x 9-inch pan or two 8-inch round pans.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before frosting and serving.
Tips & Substitutions
For a lighter texture, ensure your butter and shortening are at room temperature before creaming. If you want a less sweet cake, consider reducing the sugar by a quarter cup or substituting with a natural sweetener. This recipe works well with whole wheat flour for a healthier twist, but you may want to add a bit more buttermilk to keep it moist.
Serving Suggestions
This cake is perfect for special occasions and can be frosted with cream cheese frosting or a simple vanilla buttercream. Serve it with a side of fresh fruit or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Joyce's Spumoni for a festive dessert spread.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container at room temperature for up to three days. For longer storage, freeze slices individually wrapped in plastic, then in foil, for up to three months. Thaw in the refrigerator or at room temperature before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Waldorf Astor Cake contains roughly 581 calories, with 3g protein, 22g carbohydrates, and 52g fat. Note that it is relatively high in sodium, at 525mg per serving (23% 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 make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap to keep it fresh. Frost just before serving for the best texture and flavor.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5-10 minutes until it thickens slightly, and then use it in your recipe.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Keep an eye on it during the last few minutes of baking to avoid overcooking, as oven temperatures can vary.
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).