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Our delicious Red Velvet is sweet and elegant – important features for any cake.
1/2 cup (1 stick) butter or margarine
1-1/2 cups sugar
1 teaspoon vanilla extract
1 cup buttermilk or sour milk
2 tablespoons (one 1-oz. bottle) red food color
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 (16 oz. each) ready-to-spread vanilla frosting
HERSHEY'S Mini Chips Semi-Sweet Chocolate or HERSHEY'S Milk Chocolate Chips
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.
This is my go to recipe for a rich authentic red velvet cake! I make this for holidays and my birthday as a treat. I no longer need to order a custom cake! I use dark chocolate cocoa vice regular and it turns out great! Just use more red food coloring.
I made this cake with my Grandaughters on Valentine's Day! After having the cake later that evening, The cake was very dry. I went back and reread the recipe incase we missed something! I wonder if there is an unintentional omission of oil or something to keep it moist. We all love Red velvet cake, so we'll keep looking.
this is a good recipe. it is our family's go-to Red Velvet Cake recipe. we have enjoyed it for so many times now. we frost it every time we make it with Creamy Vanilla Frosting. Sooo good! :)
OMG i'm so glad I came to know about this website. This makes me happy and everyone around me. Happy Baking
i love this i made 4 times i is so good wel,l i love hersheys.com its life partner
This red velvet cake recipe is a keeper! I actually used 2 ozs of red food coloring because one of the reviews said the color seemed alittle light. It came out really deep red..almost burgundy..which was really a pretty color....but the taste was sooooo amazing. The only thing I will do next time is use 1 oz of food coloring just like the recipe calls for. It is moist and totally amazing. I make a homemade cream cheese icing instead of the store bought icing. Great recipe! It is replacing my old red velvet recipe.
People say I make the best Red Velvet cake/ cupcakes ever. One person even asked me if I sold my soul to make my cake. What they don't know is I use this classic Hershey's recipe! I love it and would never make another recipe
One of the best red velvet cakes I've tasted! Not very red, but tastes great and is a soft moist cake. I added 1/4 cup oil in the end. Makes it even softer! Delicious with cream cheese frosting
I have made this recipe twice now and it is a delicious moist cake. Not as red as some red velvet cakes and does have more cocoa than other recipes which may be the reason. I frosted the cake with a cream cheese frosting. Definitely worth making and you will get rave reviews from all.
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