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HERSHEY'S Red Velvet Cake

Details

Time
3 hours
Skill Level
Intermediate
Yields
1 cake

Use a classic to make a classic with HERSHEY’S Red Velvet Cake starring HERSHEY’S cocoa and, if you’re feeling extra sweet, either HERSHEY’S milk chocolate or mini semi-sweet chocolate chips. Whether you’re a regular baker or just looking to surprise and delight the crowd at a family gathering or friendly party, you likely already know that red velvet chocolate cake with vanilla frosting is a favorite dessert for special occasions, which is why it’s such a good fallback for just about any event. Bake your own red velvet dessert from scratch today to show off your confectionary skills and delight the chocolate and cake lovers in your life.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
30 minutes
Cool Time
2 hours

Ingredients

  • 1/2 cup

    butter or margarine (1 stick), softened

  • 1-1/2 cups cups

    sugar

  • 2

    eggs

  • 1 tsp

    vanilla extract

  • 1 cup

    buttermilk or sour milk*

  • 2 tsps

    red food color (one 1 oz bottle)

  • 2 cups

    all-purpose flour

  • 1/3 cup
  • 1 tsp

    salt

  • 1-1/2 tsps

    baking soda

  • 1 Tbsp

    white vinegar

  • 1 to 2 cans

    ready-to-spread vanilla frosting (16 oz each)

  • HERSHEY'S Mini Semi-Sweet Chocolate Chips or HERSHEY'S Milk Chocolate Chips (optional)

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
oven
baking pan
13x9x2-inch baking pan
mixing bowl
mixing bowl
mixer
mixer
measuring cups
measuring cups
rubber scraper
rubber scraper
wire rack
wire rack
baking pan
9-inch round pans
1

Heat oven to 350°F. Grease and flour 13x9-inch baking pan.**

2

Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared pan.

Tip

To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

3

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost; garnish with chocolate chips, if desired.

Variation: For heart shapes: Using open-topped heart-shaped cookie cutter (at least 1-1/2 inches deep and 3-inches wide), cut cake into 12 hearts. Frost and decorate as directed.

**Cake can also be baked in two greased and floured 9-inch round baking pans. Bake at 350°F for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost as desired.

HERSHEY'S Red Velvet Cupcakes: Line about 28 muffin cups (2-1/2 inches in diameter) with paper or foil baking cups. Prepare batter as above; fill each muffin cup about 1/2 full with batter. Bake at 350°F about 20 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pan on wire rack. Frost as desired. About 28 cupcakes.

Additional questions?