Hershey's® Red Velvet Cake27 Reviews
“This is a red-tinted chocolate sheet cake with white frosting. It can also be baked in heart-shaped pans.” - by HersheysKitchens.com
Original recipe yields 1 - 9x13 inch pan
- 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.
Amount Per Serving (15 total)
- 456 cal
- 18.8 g
- 69.7 g
Based on a 2,000 calorie diet
Reviews (27)Rate This Recipe
"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. B..." See moreTW, 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!"
"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! ..." See more 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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