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Waldorf Red Cake
The Waldorf Red Cake, often considered a forerunner of modern Red Velvet Cake, became popular in the early 20th century and is closely associated with the famous Waldorf-Astoria Hotel in New York. Unlike many contemporary versions that rely on cream cheese frosting, this vintage recipe uses a unique cooked flour frosting, which creates a light, whipped texture that pairs beautifully with the rich cocoa and subtle tang of the cake. With its vibrant red hue, delicate crumb, and nostalgic flavor, this cake remains a timeless showstopper, perfect for holidays, birthdays, or any celebratory occasion.
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Prep Time 25 minutes
Cook Time 30 minutes
Frosting Time 15 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 380 kcal

Ingredients
  

Cake:

  • ½ cup Crisco (or unsalted butter)
  • 1½ cups sugar
  • 2 eggs
  • 2 oz red food coloring
  • 2 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 2¼ cups flour (soft-wheat or cake flour preferred)
  • 1 cup buttermilk
  • 1 tsp vinegar
  • 1 tsp baking soda

Frosting:

  • 3 tbsp flour
  • 1 cup milk
  • 1 cup butter (softened)
  • 1 tsp vanilla extract
  • 1 cup powdered sugar

Instructions
 

Step 1: Cream Base

  • Beat together Crisco, sugar, and eggs until light and fluffy.

Step 2: Add Color and Cocoa

  • Stir in red food coloring and cocoa powder until fully blended.

Step 3: Add Flavorings

  • Mix in vanilla and salt.

Step 4: Alternate Dry & Wet

  • Gradually add flour, alternating with buttermilk, beginning and ending with flour. Mix gently.

Step 5: Activate Leavening

  • Combine vinegar and baking soda in a small dish. Stir into the batter.

Step 6: Bake

  • Pour batter into greased and floured cake pans. Bake at 350°F (175°C) for 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Frosting:

    Step 7: Cook Flour Base

    • In a saucepan, whisk flour and milk until smooth. Cook over medium heat, stirring constantly, until thickened. Let cool completely.

    Step 8: Beat Butter & Sugar

    • In a bowl, beat butter, vanilla, and powdered sugar until light and fluffy.

    Step 9: Combine Mixtures

    • Add cooled flour mixture gradually into the butter mixture, beating continuously until smooth, whipped, and spreadable.

    Step 10: Assemble Cake

    • Frost cooled cake layers with the cooked flour frosting.

    Tips

    • Use cake flour for a softer crumb.
    • For deeper color, combine paste + liquid food coloring.
    • Add 1–2 tablespoons cocoa if stronger chocolate flavor is desired.
    • Bake as cupcakes (18 to 22 minutes baking time).
    • Frost traditionally with Ermine (cooked flour) frosting as written on the card.
    • You can substitute butter for Crisco for richer flavor.
    • Add finely chopped pecans to frosting for a Southern variation.
    • Make it a two-layer or three-layer cake depending on pan size.
    • Chill layers before frosting to reduce crumbs.
    • Add a small amount of espresso powder to enhance chocolate notes.

    Nutrition

    Calories: 380kcalCarbohydrates: 45gProtein: 4gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 60mgSodium: 280mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 450IUCalcium: 50mgIron: 1.5mg
    Keyword cocoa cake, heirloom recipe, holiday cake, layered cake, old-fashioned cake, red velvet cake, southern cake, vintage dessert
    Tried this recipe?Let us know how it was!