Waldorf Red Cake

5 g
62 g
25 g
Total Fat
45 min
Prep Time
30 min
Cook Time



  • ½ cup shortening
  • 1½ cups sugar
  • 2 eggs
  • 2 tablespoons cocoa
  • 2 ounces red food coloring
  • 2¼ cups cake flour
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar


  • 1 cup milk
  • 3 tablespoons flour
  • 1 cup sugar
  • 1 cup butter, softened
  • 1 teaspoon vanilla

Nutrition Facts

per serving

Calories: 495
Protein: 5 g
Carbohydrate: 62 g
Fiber: 1 g
Total Fat: 25 g
Saturated fat: 12 g
Cholesterol: 73 mg
Calcium: 12% DV
Sodium: 248 mg


Grease and flour three 8-inch round cake pans. Preheat oven to 350°F.

Cream shortening and sugar; add eggs, one at a time. Beat until light and fluffy. Mix together cocoa and food coloring. Add to creamed mixture. Combine flour and salt. Alternately add flour and buttermilk, beating after each, just until combined. Stir in vanilla. Mix baking soda and vinegar and fold into mixture. Pour into prepared pans. Bake for 30 to 35 minutes until a wooden pick comes out clean. Cool in pans for 10 minutes; remove from pans and cool on wire racks.

To make the icing: In a small saucepan, whisk milk into flour. Cook until thick; set aside to cool. Beat sugar, butter and vanilla until light and fluffy. Gradually add the cooled milk mixture, beating until smooth.

Frost cake with icing and layer. Cover and store in refrigerator.