Waldorf Red Velvet Cake
A vibrant red velvet cake with a rich cocoa flavor, paired with creamy frosting, perfect for celebrations and special occasions that call for a striking dessert.
Ingredients
Instructions
- Cream the shortening or margarine, sugar, and eggs together.
- Make a paste of the red food coloring and cocoa, then add to the creamed mixture.
- Mix plain flour, salt, vanilla, and buttermilk together separately.
- Gradually add the flour mixture to the creamed mixture.
- Blend in the soda, then add the vinegar.
- Do not beat; just blend until combined.
- Divide the batter into four cake layer pans.
- Bake at 350°F (175°C) for 20 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Frost with cream cheese frosting.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsweetened applesauce. This can also reduce the overall fat content. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar and letting it sit for 5 minutes. Ensure the red food coloring is well-blended to achieve that vibrant color. Remember to check for doneness a few minutes before the timer goes off.
Serving Suggestions
This Waldorf Red Velvet Cake pairs beautifully with cream cheese frosting, enhancing its moist texture and flavor. Serve it alongside a light fruit salad or a scoop of vanilla ice cream for a delightful contrast. For a complete meal, consider serving with a side of Savory Broccoli to balance the sweetness of the cake.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it, where it can last for up to a week. To reheat, slice a piece and microwave for about 10-15 seconds, just until warm, to enjoy it fresh again. Frosting may need a light touch-up if refrigerated.
Nutrition & Diet Analysis (per serving)
Each serving of Waldorf Red Velvet Cake contains roughly 337 calories, with 6g protein, 61g carbohydrates, and 6g fat. It is a good source of protein (12% of the Daily Value), iron (12% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 632mg per serving (27% 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 flour for this cake?
Yes, you can use cake flour for a lighter texture or whole wheat flour for a healthier option. Just remember that whole wheat flour may yield a denser cake, so you might need to adjust the liquid slightly to maintain moisture.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. Frosting can also be made ahead and refrigerated. Just bring both to room temperature before assembling for the best results.
What can I use instead of red food coloring?
If you prefer a natural alternative, you can use beet juice or puree, which will give a similar color but may alter the flavor slightly. Just be mindful of the moisture content, as you may need to adjust other liquid ingredients.
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).