Waldorf Red Cake Or Red Velvet Cake
A vibrant red velvet cake with rich cocoa flavor, moist texture, and striking color, perfect for celebrations and those who love bold, festive desserts.
Ingredients
Instructions
- Combine cocoa mix and red food coloring and set aside.
- Cream sugar and shortening, salt, and vanilla until well blended.
- Add eggs and the cocoa mixture, then beat well.
- Alternate adding flour and buttermilk to the mixture, beating after each addition.
- Combine baking soda and vinegar, then add to the batter.
- Beat the mixture well until smooth.
- Pour batter into a greased 9 x 13-inch pan or divide into three 9-inch layers.
- Bake at 350°F (175°C) for 30 to 35 minutes.
- Test for doneness with a toothpick, then remove from oven and cool.
Tips & Substitutions
For a richer flavor, consider using Dutch-processed cocoa powder instead of regular cocoa mix. You can substitute the shortening with unsalted butter for a more traditional taste. If you want a lighter cake, reduce the sugar by a quarter cup. Ensure all ingredients are at room temperature before mixing for better incorporation.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a cream cheese frosting or a simple dusting of powdered sugar. Serve it alongside fresh berries or a scoop of vanilla ice cream for a delicious dessert. It pairs beautifully with a slice of No Cholesterol Orange Pound Cake for a varied dessert platter.
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 slices in the microwave for 10-15 seconds or warm in a preheated oven at 300°F (150°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Waldorf Red Cake Or Red Velvet Cake contains roughly 391 calories, with 6g protein, 63g carbohydrates, and 13g fat. It is a good source of iron (12% of the Daily Value), protein (11% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 718mg per serving (31% 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 regular food coloring instead of red food coloring?
Regular food coloring may not give you the vibrant red color typical of red velvet cake. For the best results, use gel or liquid red food coloring specifically designed for baking to achieve that classic hue.
Is there a gluten-free option for this cake?
Yes, you can substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum or add a small amount to help with texture. This makes it suitable for gluten-free diets while maintaining a delicious taste.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is ready. Avoid overbaking, as this can lead to a dry texture.
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).