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Makes 1 cake

Use a classic to make a classic with HERSHEY’S red velvet cake starring HERSHEY’S cocoa, and if you’re feeling extra sweet, either HERSHEY’S milk chocolate or mini semi-sweet chocolate chips. Whether you’re a baking enthusiast or just looking to surprise and delight the crowd at a family gathering or friendly party, you likely already know that red velvet chocolate cake with vanilla frosting is a favorite dessert for special occasions, which is why it’s such a good fallback for just about any event. Bake your own red velvet dessert from scratch to show off your confectionary skills and delight the chocolate and cake lovers in your life.



1/2 cup butter or margarine (1 stick), softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk or sour milk*
2 teaspoons red food color (one 1 oz bottle)
2 cups all-purpose flour
1/3 cup HERSHEY’S Cocoa
1 tsp salt
1 1/2 teaspoons baking soda
1 tablespoon white vinegar
1 to 2 cans ready-to-spread vanilla frosting (16 oz each)
HERSHEY’S Mini Semi-Sweet Chocolate Chips or HERSHEY’S Milk Chocolate Chips (optional)



1.Heat oven to 350 degrees. Grease and flour 13 x 9 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.

TIP – * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

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.

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.

**Cake can also be baked in two greased and floured 9-inch round baking pans. Bake at 350 degrees for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost as desired.

HERSHEY’S Red Velvet Cupcakes – Line about 28 muffin cups (2 1/2 inches in diameter) with paper or foil baking cups. Prepare batter as above; fill each muffin cup about 1/2 full of batter. Bake at 350 degrees about 20 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pan on wire rack. Frost as desired. About 28 cupcakes.


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