Hershey's® Red Velvet Cake

Hershey's® Red Velvet Cake

27 Reviews 1 Pic
Recipe 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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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  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. About 15 servings.
  4. 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 (27)

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Carrie Magill

Carrie Magill

This cake is well worth the cost of a few bottles of red food coloring! I used real butter, and followed the recipe to the letter, including the store-bought frosting, which I normally don't like. BTW, Pillsbury Vanilla frosting is actually pretty tasty and went perfectly with the mild flavor of this cake. I did need about 1 1/2 containers of frosting, but I also used two large layers and frosted in-between. The finished product is very moist, has a great flavor, looks very impressive!

Sarah Stone

Sarah Stone

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.



This is the ABSOLUTE BEST RED VELVET CAKE recipe I have ever used. I made this for my mother-in-law's birthday and everyone loved it.

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Amount Per Serving (15 total)

  • Calories
  • 456 cal
  • 23%
  • Fat
  • 18.8 g
  • 29%
  • Carbs
  • 69.7 g
  • 22%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 406 mg
  • 16%

Based on a 2,000 calorie diet



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