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HERSHEY'S Red Velvet Cake Recipe

  • PRINT

SKILL LEVEL : IntermediatePREP TIME : 15  Minutes

Ingredients

  • 1/2 cup butter or Becel® margarine, softened (125 mL)
  • 1 1/2 cups granulated sugar (375 mL)
  • 2 eggs (2)
  • 1 cup buttermilk or soured milk* (250 mL)
  • 2 tbsp red food colouring (30 mL)
  • 2 cups all-purpose flour (500 mL)
  • 1/3 cup HERSHEY'S Cocoa (75 mL)
  • 1 tsp salt (5 mL)
  • 1 1/2 tsp baking soda (7 mL)
  • 1 tbsp white vinegar (15mL)
  • 2 cups prepared vanilla frosting (approx.) (500 mL)
  • CHIPITS Semi-Sweet Mini Chocolate Chips or CHIPITS Milk Chocolate Chips

Directions

    1. Preheat oven to 350°F (180°C). Grease and flour a 9 x 13-inch (3.5 L) baking pan.**

    2. Beat butter and sugar in a large bowl; add eggs and vanilla, beating well. Stir buttermilk with food colouring. Stir flour with cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared pan.

    3. Bake for 30 to 35 minutes or until a wooden pick inserted in centre comes out clean. Place on a wire rack and cool completely in pan. Frost and decorate as desired.


    Tips:
    * To sour milk: Use 1 tbsp (15 mL) white vinegar plus milk to equal 1 cup (250 mL).
    **Cake can also be baked in two, greased and floured, 9-inch (1.5 L) round cake pans. Bake for 30 to 35 minutes or until a wooden pick inserted in centre comes out clean. Place on a wire rack and cool for 10 minutes in pan. Turn cakes out from pans and cool completely. Frost and decorate as desired. (Prepare or purchase extra frosting for layer cakes.)


    Variations:
    � Heart Shapes: Use an open-topped heart-shaped cookie cutter, at least 1 1/2-inch (4 cm) deep and 3-inches (8 cm) wide to cut cake into 12 hearts. Frost and decorate as desired.



    BECEL is a registered trade-mark of Unilever Canada.

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