Waldorf Astoria Fudge Cake
A rich, moist chocolate fudge cake with crunchy walnuts, perfect for special occasions or indulgent desserts, offering deep chocolate flavor and a tender crumb.
Ingredients
Instructions
- Melt the unsweetened chocolate.
- Cream the butter and sugar until well combined.
- Add the beaten eggs, melted chocolate, and vanilla to the creamed mixture.
- Alternately add the milk and sifted dry ingredients to the mixture.
- Fold in the chopped walnuts.
- Pour the batter into two 8-inch prepared pans or a large flat pan.
- Bake at 350°F for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool, then ice the cake.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of unsweetened. If you're out of walnuts, pecans or almonds can be a great substitute. Ensure your butter is at room temperature for easier creaming, and sift the cake flour to prevent a dense cake. To enhance the cake's moisture, you can add a splash of brewed coffee to the batter.
Serving Suggestions
Serve the Waldorf Astoria Fudge Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Peanut Butter And Jelly Treats for a nostalgic twist. Consider adding fresh berries on top for a pop of color and flavor, or a drizzle of chocolate sauce for added indulgence.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or warm in the oven at 300°F until just heated through, being cautious not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Waldorf Astoria Fudge Cake contains roughly 778 calories, with 8g protein, 52g carbohydrates, and 61g fat. It is an excellent source of iron (22% of the Daily Value) and calcium (22% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 475mg per serving (21% 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?
Yes, this cake can be made a day in advance. Just ensure it's completely cooled before wrapping it in plastic wrap to maintain moisture. Ice it on the day you plan to serve for best results.
What can I use instead of cake flour?
If you don't have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons of flour per cup and replacing it with cornstarch. This adjustment will help mimic the lighter texture of cake flour.
Can I freeze the cake?
Yes, you can freeze the uniced cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the refrigerator before icing and serving.
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).