Waldorf Astoria Red Cake is a rich, moist, sweet cake with a dark red, bright red or red-brown color which is most common in the Southern United States. It is usually prepared as a layer cake somewhere between chocolate and vanilla in flavor, topped with a creamy white icing.

Waldorf Astoria Red Cake
Prep time
Cook time
Total time
Recipe type: Baked Goods
Cuisine: American
Serves: 8 to 10
  • 1/2 Cup shortening
  • 1 1/2 Cups sugar
  • 1/4 Cup red food coloring
  • 2 Tablespoons (heaping) cocoa
  • 1 Cup buttermilk
  • 2 1/4 Cups cake flour
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar
  • 2 eggs
  • 3 Tablespoons flour
  • 1 Cup milk
  • 1 Cup sugar
  • 1 teaspoon vanilla
  • 1 Cup butter, must be butter
  1. Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa. Add to creamed mixture. Add buttermilk alternating with flour and salt. Add vanilla. Add soda to vinegar (it foams). Blend in.
  2. Pour into 3 or 4 greased and floured 8" cake pans.
  3. Bake at 350 for 24 to 30 minutes.
  4. Split layers; fill and frost with the following frosting.
  1. Add milk to flour slowly, avoid lumps. Cook flour and milk 'til very thick, stirring constantly. Cool.
  2. Cream together sugar, butter and vanilla until fluffy. Add to cooked mixture. Beat, high speed, until very fluffy. Looks and tastes like whipped cream.
A red velvet cake was a signature dessert at the Waldorf-Astoria Hotel in New York City during the 1920s. According to a common urban legend a woman once asked for the recipe for the cake, and was billed a large amount. Indignant, she spread the recipe in a chain letter.

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