HERSHEY'S Red Velvet Cake
Details
- Timing
- Timing
- Total:
- 50 Min.
- 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 cupbutter or margarine (1 stick), softened
-
1-1/2 cups cupssugar
-
2eggs
-
1 tspvanilla extract
-
1 cupbuttermilk or sour milk*
-
2 tspsred food color (one 1 oz bottle)
-
2 cupsall-purpose flour
-
1/3 cup
-
1 tspsalt
-
1-1/2 tspsbaking soda
-
1 Tbspwhite vinegar
-
1 to 2 cansready-to-spread vanilla frosting (16 oz each)
-
HERSHEY'S Mini Semi-Sweet Chocolate Chips or HERSHEY'S Milk Chocolate Chips (optional)
Directions
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.
* 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.
-
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.
