Waldorf Astoria Red Cake

Waldorf Astoria Red Cake

40

"My mom used to make this when I was little. It is a very rich and elegant cake. The frosting is very unusual tasting in that it is almost like a custard."
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Ingredients

servings 287 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cream together the shortening, sugar, and eggs.
  2. Make a paste with food coloring and cocoa. Add to shortening mixture.
  3. Add salt and buttermilk to mixture.
  4. Next add flour, vanilla, vinegar, and baking soda in that order. Mix.
  5. Bake for 30 minutes at 350 degrees F (175 degrees C) in two 8 inch round greased and floured cake pans. Let cool.
  6. To Make Frosting: Cook 5 tablespoons flour and 1 cup milk until thick, and then cool.
  7. Cream together 1 cup confectioners' sugar, 1 cup butter or margarine and 1 teaspoon vanilla 'til fluffy. Add to flour mixture.
  8. Cut layers of cake in half lengthwise. Spread frosting on each half layer. Stack and frost over all.

Reviews

40
  1. 52 Ratings

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Most helpful positive review

This is a very special recipe I've made for years. I have a hint to offer...I only use 1 ounce of red food coloring, then I fill the bottle with water and add that to the mixture for the additio...

Most helpful critical review

The reason some reviewers are coming up short with a single batch of frosting is because the recipe, as originally developed, called for frosting between the cake layers only, NOT the sides. T...

This is a very special recipe I've made for years. I have a hint to offer...I only use 1 ounce of red food coloring, then I fill the bottle with water and add that to the mixture for the additio...

This is nearly word for word the recipe I got from my grandma. She used to make this for our birthdays. It is one of my favorites. It is sooooo hard to find one withOUT the cream cheese frosting...

My mother also makes this cake. We called it Red Velvet Cake. It is to die for. Remember the grooms cake from Steel Magnolias? Same cake. You can make it into an Armadello or not. :) Pure hea...

The reason some reviewers are coming up short with a single batch of frosting is because the recipe, as originally developed, called for frosting between the cake layers only, NOT the sides. T...

This is such a great recipe. I love the frosting. It's much better if it sits overnight in the fridge and served the next day.

I made 2 8 inch layers and frosted between the two layers instead of cutting the cake into four layers. I also increased the cooking time to 35 minutes. It came out moist and delicious. I can'...

I can help here. My mother got the recipie for this cake from the chef at the Astoria and paid 250 dollars for it many years ago. Then they shared the recipie out because he charged so much fo...

Just made this for my sweetie for Valentine's Day. It turned out perfectly, but I decided I'm more of a fan of regular, sweeter cake. As for the frosting, I followed other reviewer's advice to ...

I have a copy of a Waldorf Astoria's recipe for Red Velvet cake and I've made it often (just last week was the lates) Do yourself a favor sub the shortening with canola oil. You'll be amazed a...