HERSHEY'S Red Velvet Cake

Name: Red Velvet Cake Recipe | HERSHEY'S
Prep time: 20 min
Total time: 180 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

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

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?

Step-By-Step 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.

Additional questions?

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