Waldorf Hotel Red Cake
A vibrant red cake with rich cocoa flavor and smooth butter frosting, perfect for celebrations and those who enjoy striking, flavorful desserts.
Ingredients
Instructions
- Cream the Crisco, sugar, and eggs together until well combined.
- Add food coloring and cocoa powder; mix thoroughly.
- Sift the flour and salt together.
- Mix all dry ingredients with buttermilk, vanilla, and the baking soda combined with vinegar.
- Pour the batter into prepared pans and bake for 30 minutes at 350°F.
- Split the layers once cooled and spread with butter frosting, adding almond flavoring to the frosting if desired.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of Crisco, and beat the eggs separately before adding to the mixture. If you don't have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. Adjust the amount of food coloring to achieve your desired shade of red. Ensure all ingredients are at room temperature for better mixing.
Serving Suggestions
This lavish red cake pairs beautifully with a side of fresh fruit or a scoop of vanilla ice cream. Consider serving it with a cup of tea or coffee for an afternoon treat. For an extra touch, drape some sliced strawberries or raspberries on top, enhancing both flavor and presentation. It’s also delightful when enjoyed with a slice of Orange Sugared Scones.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds, just until warm, to maintain moisture without drying out the cake.
Nutrition & Diet Analysis (per serving)
Each serving of Waldorf Hotel Red Cake contains roughly 641 calories, with 14g protein, 128g carbohydrates, and 8g fat. It is an excellent source of protein (28% of the Daily Value), iron (27% 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 2008mg per serving (87% 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 frosting for this cake?
Absolutely! While butter frosting is traditional, cream cheese frosting or whipped cream can provide a nice contrast to the cake's sweetness. You might also experiment with chocolate ganache for a richer flavor. Each option brings a unique flair, so feel free to get creative.
What can I do if my cake turns out too dense?
If your cake is dense, it may be due to overmixing the batter or improper measuring of flour. To avoid this, gently fold in dry ingredients and use the spoon-and-level method for accurate flour measurement. You can also try adding an extra egg for added lightness next time.
How can I make this recipe gluten-free?
To make a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum to help with texture. Additionally, check that all other ingredients, especially baking soda and cocoa, are gluten-free.
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).