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Hershey's® Red Velvet Cake

SUBMITTED BY: HersheysKitchens.com

"This is a red-tinted chocolate sheet cake with white frosting. It can also be baked in heart-shaped pans."

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Read Reviews (31)

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Original recipe yield 1 - 9x13 inch pan

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 tablespoons red food coloring
2 cups all-purpose flour
1/3 cup HERSHEY®'S Cocoa Powder
1 teaspoon salt
1 1/2 teaspoons baking soda
1 tablespoon white vinegar
1 (16 ounce) can vanilla frosting
2 cups HERSHEY®'S MINI CHIPS™ Semisweet Chocolate

DIRECTIONS

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. About 15 servings.
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.

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REVIEWS

Reviewed on feb. 12, 2003 by Carrie Magill

This cake is well worth the cost of a few bottles of red food coloring! I used real butter,... MORE

Reviewed on apr. 24, 2008 by Newlywedws

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.

Newlywedws
apr. 24, 2008

When I saw the hershey recipe, I thought that I had found a great recipe, afterall it's by Hershey, right? Wrong! There are so many changes that I had to make that I won't be making this cake again! First of all the red food colouring...2 Tbsp is NOT enough. I increased this to 2 oz of red food colouring (two-1oz bottles) -the next thing I changed was the flour, instead of all purpose, I used cake flour, and increased it to 2 1/2 cups, and I increased the butter to 1 cup. Next, I omitted the vinegar, and decreased the baking soda to 1 1/4 tsp -quite simply there is NO need for vinegar, to be used in a red velvet cake as long as buttermilk is in the recipe, buttermilk is acidic enough to get the baking soda to rise. I also decreased the salt to 1/2 tsp. The vanilla gave it a subtle flavour, but normally I do not use vanilla in my red velvet cakes. Lastly, the quantity of cocoa was way too much, red velvet cake should have a hint of chocolate, but not be overwhelming, therefore I reduced the amount to 3 Tbsp. I didn't make it heart shaped, though I'm sure the cake would be gorgeous as a valentines day cake. I didn't use the vanilla frosting or the mini chocolate chips, I chose to use a fluffy white icing that comes from my mom, no cream cheese for this Red Velvet Snob! I truly wish I could have given this cake a higher rank, but after so much time consuming changes, I have to give it a three.

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6 users found this review helpful

When I saw the hershey recipe, I thought that I had found a great recipe, afterall it's by... MORE

Reviewed on nov. 5, 2003 by TMoore

This was a great cake. I made it for a Valentine's Day party (not the heart cut-outs as... MORE

Reviewed on jul. 23, 2003 by schmerna

I omitted the red food coloring and used cream cheese icing with chocolate chips; it was... MORE

Reviewed on jan. 29, 2003 by MANDY91576

This is the ABSOLUTE BEST RED VELVET CAKE recipe I have ever used. I made this for my... MORE

Reviewed on jul. 25, 2003 by VENUSRL

I bake cakes for others quite often and was asked to make a Red Velvet cake for a company... MORE

Reviewed on jan. 29, 2003 by Stephanie Knewasser

Growing up, Mom made this cake every Valentines Day. We all looked forward to it & I have... MORE

Reviewed on jan. 29, 2003 by Jayna

Delicious and moist..beats all others. MORE

Reviewed on jan. 29, 2003 by JRICE

Well my cake didn't turn out that red on the inside (more food coloring next time i guess) but... MORE

Reviewed on jan. 29, 2003 by PBANJELLY

I made red velvet cupcakes with cream cheese frosting for a party and they were a huge hit.... MORE

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