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
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 4g %Vitamin 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.
