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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 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 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 THIS?

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?