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Delicious Hershey's Red Velvet Cake
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5 from 1 vote

Delicious Hershey's Red Velvet Cake

If you are searching for a cake for your next dinner party, this delicious Hershey's red velvet cake is a winner. It is full of wonderful flavor and has a lovely, moist spongey texture. This cake recipe is sure to be a hit among any fans of red velvet.
Prep Time20 mins
Cook Time35 mins
Course: Dessert
Cuisine: American
Keyword: Delicious Hershey's Red Velvet Cake
Servings: 16
Author: cakedecorist.com




  • Preheat the Oven and Also Prepare Your Cake Pan - Preheat your oven to 350 degrees Farenheit. Spray your 13x9-inch cake pan generously with cooking spray.
  • Beat the Butter and Sugar - In a large mixing bowl, use your electric mixer to beat together the butter and sugar. Once the butter and sugar mixture is smooth and creamy, add in the eggs and vanilla extract. Beat until your mixture is well incorporated.
  • Combine Buttermilk and Food Coloring - In a medium mixing bowl, use a whisk to mix together the buttermilk and food coloring. You may also use sour milk instead of buttermilk. Sour milk can be made by combining one tablespoon of white vinegar with milk to create one cup of sour milk.
  • Mix Together with the Flour, Cocoa Powder, and Salt - In a separate medium mixing bowl, whisk together the flour, cocoa powder, and salt.
  • Add Flour Mixture and Buttermilk Mixture to the Butter Mixture - Alternate adding the flour mixture and buttermilk mixture to the butter mixture, stirring well after each addition. Stir till the cake batter is just combined.
  • Add the White Vinegar and Baking Soda - Add the white vinegar and baking soda to your cake batter. Mix until well combined.
  • Bake the Cake - Pour the red velvet cake batter into the prepared cake pan. Bake for 30-35, using a toothpick to check if the red velvet cake is fully baked. Let your cake sit in the pan for about 10 minutes before transferring to a wire rack to cool.
  • Decorate Your Cake - Once your cake is completely cool, frost it with cream cheese frosting. If desired, garnish the cake with chocolate chips. Slice and serve the red velvet cake.


Store this cake in an airtight container at room temperature for up to a day. It can also be kept in the fridge in an airtight container for 3-5 days.
If you wish, you can also freeze this cake as well. Let the frosted cake sit in the freezer for one hour uncovered. After the hour, wrap the cake in plastic wrap followed by a layer of aluminum foil. When ready to serve, you can thaw the cake in your fridge overnight or you can thaw it at room temperature on your counter for two hours.
If you want to make a layer cake, bake this cake in two 9-inch round cake pans. The cakes will bake for about 30-35 minutes at 350 degrees Farenheit. Allow the cakes to fully cool before frosting between the layers along with the side and top.
For cupcakes, use three standard cupcake tins. Line 28 cupcake cups with wrappers and fill them with the cake batter. Bake the red velvet cupcakes for about 20 minutes at 350 degrees Farenheit. Let the cupcakes cool completely before adding the cream cheese frosting.
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