Waldorf Cake
A vibrant red velvet cake with a rich cocoa flavor, layered to create a stunning centerpiece perfect for celebrations and those who enjoy bold, flavorful desserts.
Ingredients
Instructions
- Add vinegar to baking soda and set aside.
- Cream shortening, sugar, and eggs until light and fluffy.
- Make a paste of red food color and cocoa powder.
- Alternately add buttermilk and the cocoa paste to the creamed mixture.
- Incorporate flour and salt gradually into the mixture.
- Add the vinegar and baking soda mixture and vanilla, blending until just combined.
- Do not overmix; blend gently.
- Divide batter evenly into two greased 9-inch layer pans.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes completely on wire racks.
- Slice each layer horizontally to make four layers total.
Tips & Substitutions
For a richer flavor, consider using unsweetened applesauce instead of shortening. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for 5 minutes. To achieve an even color, ensure the red food coloring is well mixed with the cocoa paste before adding it to the batter. Be careful not to overmix after adding the vinegar and baking soda mixture.
Serving Suggestions
This Waldorf Cake is delightful on its own or served with a dollop of whipped cream. It pairs beautifully with Lemon Sauce For Pound Cake for added zest. Consider serving it alongside a fresh fruit salad or Congealed Spinach Salad for a balanced dessert plate. A cup of coffee or herbal tea complements the flavors nicely.
Storage & Reheating
Store leftover Waldorf Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. If you prefer a warm slice, gently reheat individual pieces in the microwave for about 10-15 seconds, or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Waldorf Cake contains roughly 247 calories, with 7g protein, 33g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (38% of the Daily Value) and iron (27% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 911mg per serving (40% 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, you can bake the cake layers in advance. Once cooled, wrap them tightly in plastic wrap and store them in the refrigerator for up to three days or freeze for longer storage. Thaw in the fridge overnight before frosting and serving.
What can I use instead of red food coloring?
If you prefer a natural alternative, you can use beet juice for coloring, though it may alter the flavor slightly. Alternatively, you can skip the food coloring altogether for a classic chocolate cake, and increase the cocoa powder to 4 tablespoons.
How do I achieve a perfectly layered cake?
To ensure even layers, use a kitchen scale to measure the batter when dividing it into pans. Additionally, use a serrated knife to carefully slice each layer horizontally for a clean cut. This technique will help create a beautiful, professional-looking cake.
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).