HERSHEY'S Red Velvet Cake

Name: Red Velvet Cake Recipe | Hersheyland
Prep time: 20 min
Total time: 50 min
Yield: 1 cake
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 HERSHEY'S Cocoa; 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)

Details

Timing
Timing
Total:
Bake:: 30 Min.
Prep:: 20 Min.
Skill Level:: Intermediate
Yields:: 1 cake

What is red velvet flavor? Let your tastebuds find out by indulging in this classic Red Velvet Chocolate Cake recipe using HERSHEY'S Cocoa. This red velvet cake recipe from scratch is easy to follow and produces a moist, fluffy cake with a rich chocolate flavor and creamy vanilla frosting.

Whether it’s for Valentine’s Day or a special celebration, learn how to make a red velvet cake for any occasion. Just follow our step-by-step instructions and you'll have a show-stopping HERSHEY'S Red Velvet Cake that will have everyone asking for the recipe. Trust us, this red velvet chocolate cake recipe is worth a try!

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

HERSHEY'S Cocoa
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?

Directions

Equipment Needed 

oven

13x9x2-inch baking pan

mixing bowl

mixer

measuring cups

rubber scraper

wire rack

9-inch round pans

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.

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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