Hershey’s Red Velvet Cake recipe is a dessert that is made with cocoa powder and buttermilk, giving it a distinctive red color and a slightly tangy flavor. It is traditionally frosted with cream cheese frosting and often decorated with additional red velvet cake crumbs or chocolate shavings.
The cake is named after the chocolate company, Hershey’s, which is known for its chocolate products but does not actually contain chocolate in the cake recipe. Instead, the cocoa powder gives the cake its rich, chocolatey flavor.
Delicious Hershey’s Red Velvet Cake
Hershey’s Red Velvet Cake is my fave dessert recipe. This cake is ideal for special occasions or when you want something sweet and indulgent. Rich, moist, and topped with tangy cream cheese icing, it pairs well with chocolate.
I’ll show you how to make this delicious cake step-by-step in this post, along with some useful FAQs. Grab your apron, prepare your oven, and let’s begin!
Hershey’s Red Velvet Cake Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon white vinegar
- 2 tablespoons red food coloring
For the Cream Cheese Frosting:
- 8 oz cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
How To Make Hershey’s Red Velvet Cake
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper.
In a medium-sized mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
In a separate large mixing bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and red food coloring until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing well after each addition, until the batter is smooth and well combined.
Divide the batter evenly between the prepared cake pans and smooth out the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the cream cheese frosting, beat together the cream cheese and butter in a large mixing bowl until light and fluffy.
Gradually add the powdered sugar and vanilla extract, mixing well after each addition, until the frosting is smooth and well combined.
Once the cakes have cooled completely, place one cake layer onto a serving plate or cake stand.
Spread a generous layer of cream cheese frosting over the top of the cake layer, making sure to spread it evenly to the edges.
Place the second cake layer on top of the frosting and press down gently to secure it in place.
Spread another generous layer of frosting over the top and sides of the cake, using a spatula to smooth it out evenly.
Decorate the top of the cake with additional red velvet cake crumbs or chocolate shavings, if desired.
Serve and enjoy your delicious Hershey’s Red Velvet Cake!
Hershey’s Red Velvet Cake Variations You Could Make
Add nuts: Add chopped pecans or walnuts to the dough for a crunchier cake. Sprinkle them on the icing for a pretty and tasty garnish.
Use various frosting: Hershey’s Red Velvet Cake is traditionally frosted with cream cheese frosting, but you can try other flavors to customize it. Try chocolate, vanilla, or whipped cream topping.
Mini cakes or cupcakes are a creative way to offer Hershey’s Red Velvet Cake. Bake the batter in a muffin tin for 15-20 minutes and top with frosting.
Add fruit: Try adding fresh berries like raspberries or strawberries to the icing of your Hershey’s Red Velvet Cake. Fruit syrup or sauce can accompany the cake.
Make it boozy: Add your favorite liquor to the frosting or batter to make Hershey’s Red Velvet Cake more adult. Bailey’s Irish Cream, Kahlua, or Grand Marnier add taste and kick to the cake.
How To Store Hershey’s Red Velvet Cake
To preserve the flavor of your Hershey’s Red Velvet Cake, store it properly.
If you’re serving the cake within two days, keep it at room temperature. Cover the cake with plastic wrap or aluminum foil and store it in a cool, dry spot away from sunlight.
If you need to keep the cake for more than a day, refrigerate it. Again, cover the cake with plastic wrap or aluminum foil and store it in a secure container to prevent drying.
Let the cake come to room temperature before serving after keeping it in the fridge. The cake will be more soft and flavorful.
You can chill the cake to keep it longer. Wrap the cake in plastic wrap and then aluminum foil to avoid freezer burn. The cake will last three months in the fridge.
Let the frozen cake thaw overnight in the fridge and come to room temperature before serving.
hershey’s red velvet cake recipe
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon white vinegar
- 2 tablespoons red food coloring
For the Cream Cheese Frosting:
- 8 oz cream cheese room temperature
- 1/2 cup unsalted butter room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper.
- In a medium-sized mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
- In a separate large mixing bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and red food coloring until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing well after each addition, until the batter is smooth and well combined.
- Divide the batter evenly between the prepared cake pans and smooth out the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- To make the cream cheese frosting, beat together the cream cheese and butter in a large mixing bowl until light and fluffy.
- Gradually add the powdered sugar and vanilla extract, mixing well after each addition, until the frosting is smooth and well combined.
- Once the cakes have cooled completely, place one cake layer onto a serving plate or cake stand.
- Spread a generous layer of cream cheese frosting over the top of the cake layer, making sure to spread it evenly to the edges.
- Place the second cake layer on top of the frosting and press down gently to secure it in place.
- Spread another generous layer of frosting over the top and sides of the cake, using a spatula to smooth it out evenly.
- Decorate the top of the cake with additional red velvet cake crumbs or chocolate shavings, if desired.
- Serve and enjoy your delicious Hershey’s Red Velvet Cake!
