HERSHEY'S Red Velvet Cake
Details
- Timing
- Timing
- Total:
- 50 Min.
- Bake:
- 30 Min.
- Prep:
- 20 Min.
- Skill Level:
- Intermediate
- Yields:
- 1 cake
Use a classic to make a classic with HERSHEY’S red velvet cake recipe 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 baking enthusiast 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. This distinctively red, cocoa-flavored cake is a traditional treat, and now you can put your own spin on a tried-and-true red velvet cake recipe. Bake your own red velvet dessert from scratch 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 cupbutter or margarine (1 stick), softened
-
1-1/2 cups cupssugar
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2eggs
-
1 tspvanilla extract
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1 cupbuttermilk or sour milk*
-
2 tspsred food color (one 1 oz bottle)
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2 cupsall-purpose flour
-
1/3 cup
-
1 tspsalt
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1-1/2 tspsbaking soda
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1 Tbspwhite vinegar
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1 to 2 cansready-to-spread vanilla frosting (16 oz each)
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HERSHEY'S Mini Semi-Sweet Chocolate Chips or HERSHEY'S Milk Chocolate Chips (optional)
Step-By-Step Directions
Heat oven to 350°F. Grease and flour 13x9-inch baking pan.**
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.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
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.
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Nutrition FactsServings Per Container 12 servingsServing size 1 slice (119g)Amount per servingCalories380% Daily Value*Total Fat 15g 19%Saturated Fat 6g 30%Trans Fat 0gCholesterol 55mg 18%Sodium 530mg 23%Total Carbohydrates 61g 22%Dietary Fiber 0g 0%Total Sugars 44gIncludes 18g Added Sugar 36%Protein 4gVitamin D 0 0%Calcium 31mg 2%Iron 2mg 10%Potassium 73mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
