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HERSHEY'S Red Velvet Cake

Show your love for your family by making this red velvet cake recipe. Cut the cake into heart shapes with your kids for a new family tradition!

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories380
Calories from Fat130
Total Fat15 g23% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium520 mg22% DV
Total Carbohydrates61 g20% DV
Dietary Fiber1.0 g4% DV
Sugars44 g
Protein4 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  Amount Per Serving % DV *
Calories380
Calories from Fat130
Total Fat15 g23% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium520 mg22% DV
Total Carbohydrates61 g20% DV
Dietary Fiber1.0 g4% DV
Sugars44 g
Protein4 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  • 2 tablespoons red food color (one 1-oz. bottle)
  • 2 cups all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1 teaspoon salt
  • 1-1/2 teaspoons baking soda
  • 1 tablespoon white vinegar
  • 1 to 2 cans ready-to-spread vanilla frosting (16 oz. each)
  • HERSHEY'S Mini Chips Semi-Sweet Chocolate or HERSHEY'S Milk Chocolate Chips (optional)
  • 1/2 cup butter or margarine (1 stick) , softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk or sour milk *

Directions

  • 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.
  • 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. Makes 12 servings.
  • * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
  • 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.