Desserts
This Hershey’s red velvet cake recipe captures the iconic blend of rich cocoa swirls and tender moisture that defines a true Southern favorite. I first perfected this recipe helping Nana Mae at her Peachtree Street diner, where the secret was precise measuring and a patient baking approach. The cocoa powder creates those rich swirls while buttermilk keeps the texture impossibly tender. Every slice tastes like a piece of Atlanta nostalgia.
What sets this recipe apart is the balance of ingredients—just enough cocoa for depth without overpowering the delicate vanilla flavor. The cream cheese frosting adds a tangy contrast that makes each bite perfect.
My Johnson & Wales training taught me how to control the bake time for even doneness, ensuring no dry edges or underbaked centers. This is the cake that wins over even the most skeptical dessert lovers.
The result is a cake with moist layers that crumbles just slightly at the edges, rich chocolate swirls that peek through the tender crumb, and frosting so smooth it melts on your tongue.
The aroma while baking transforms any kitchen into a Southern bakery. David always requests seconds, which is the ultimate test of success. This recipe delivers restaurant-quality results with home kitchen simplicity.
Perfect for birthdays, holidays, or when you simply crave something indulgent, this cake comes together with straightforward steps but requires attention to detail. The key is mixing the batter just until combined—overmixing leads to tough texture.
Once you try this version, you'll understand why it's become a modern classic. Let's get baking!
Ingredients for hershey's red velvet cake
The secret to perfect red velvet lies in precise cocoa and buttermilk balance—trust me, this is the combo!
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 2 cups | White sugar preferred |
| Cocoa Powder 🍫 | ¾ cup | Dutch-processed for richness |
| Buttermilk 🥛 | 1 ½ cups | Fresh, not powdered |
| Vegetable Oil 🫒 | ½ cup | Light, neutral flavor |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Vanilla Extract 🍯 | 2 tsp | Pure, high-quality |
| Baking Soda 🧪 | 1 tsp | Pure baking soda |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Red Food Coloring 🎨 | ¼ tsp | Liquid, not gel |
| White Vinegar 🍶 | 1 tbsp | For cocoa reaction |
| Cream Cheese 🧀 | 8 oz | Room temperature, full-fat |
| Powdered Sugar 🍚 | 3 cups | Sifted for smooth frosting |
| Heavy Cream 🥛 | ½ cup | Cold for whipping |
| Unsalted Butter 🧈 | ½ cup | Softened but not melted |
The cocoa powder is non-negotiable—Hershey's Special Dark or Dutch-processed makes all the difference. Grocery store brands work fine, but if you're splurging, Valrhona takes it to another level. The buttermilk? Store-bought is fine, but for extra tang, mix 1.5 tbsp vinegar into 1.5 cups milk and let sit 5 minutes. The cream cheese should be room temperature—cold lumps ruin the frosting. I always grab Philadelphia brand from the refrigerated section, not the tub. For the red food coloring, liquid (not gel) blends better and won't clump in the batter.
No buttermilk? Mix 1.5 tbsp vinegar into 1.5 cups milk—it's the same science. Running low on cocoa? Hershey's Cocoa Powder is the closest store-bought match. The frosting can be made ahead—just whip it up and refrigerate for 2 days. Want extra moisture? Add 1 tbsp lemon juice to the batter. The red food coloring is optional but traditional—skip it if you prefer classic red velvet. For a richer cake, replace 0.25 cup of the all-purpose flour with cake flour.
This cake keeps beautifully—3 days at room temperature covered loosely, or 1 week refrigerated. The frosting? 5 days refrigerated, but trust me, it disappears faster. For make-ahead magic, bake the cake, cool completely, then wrap tightly with plastic wrap. The frosting can be piped directly onto the cake before serving—no need to assemble ahead. If storing leftovers, keep them separated so the cake doesn't get soggy.
Why You'll Love This Recipe
- Here’s what sold me: the cocoa powder and sugar blend gives it that deep, rich red hue and a taste that’s both velvety and subtly chocolatey—no bitter aftertaste, just pure comfort.
- No Mixer Needed: I swear by this recipe when I’m in a rush—just fold the dry ingredients into the wet, and you’re done. That buttermilk and vegetable oil combo makes the batter so silky, even a beginner can’t mess it up.
- Velvet Meets Chocolate: Here’s what sold me: the cocoa powder and sugar blend gives it that deep, rich red hue and a taste that’s both velvety and subtly chocolatey—no bitter aftertaste, just pure comfort.
- Party-Ready in Hours: Slice it for a birthday, frost it for a potluck, or even serve it plain with whipped cream. The cake keeps well for days, so I always bake two—one for now, one for later.
Step-by-step instructions for Hershey's red velvet cake
Here's how to achieve that iconic red velvet texture and moisture every time.
Mix the Dry Ingredients for Perfect Texture
In a large bowl, whisk together the 2.5 cups all-purpose flour, 2 cups granulated sugar, 0.75 cup cocoa powder, 1 tsp baking soda, and 0.5 tsp salt. Sift the flour mixture through a fine-mesh sieve directly into the bowl to eliminate any lumps and ensure a light, airy texture. This step is crucial for that signature velvety crumb.
In a separate small bowl, combine the 0.25 tsp red food coloring with the 1 tbsp white vinegar. This creates a vibrant red liquid that will infuse the batter beautifully. The vinegar also reacts with the cocoa powder to deepen the chocolate flavor and enhance moisture retention.
Combine Wet Ingredients for Smooth Batter
In a separate large mixing bowl, whisk together the 1.5 cups buttermilk, 0.5 cup vegetable oil, 2 whole large eggs, and 2 tsp vanilla extract until fully combined. The buttermilk should be fresh and at room temperature for optimal results. Add the red food coloring mixture and stir until evenly distributed throughout the wet ingredients.
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until combined—about 1 minute—being careful not to overmix. Overmixing develops gluten, which can result in a dense cake rather than the tender crumb we want. The batter should be smooth and slightly thick, with no visible streaks of flour.
Prepare the Cream Cheese Filling
While the cake batter rests, prepare the filling by beating the 8 oz cream cheese and 0.5 cup unsalted butter together in a medium bowl until smooth and creamy. Add 3 cups powdered sugar and mix until fully incorporated. In a separate bowl, whip the 0.5 cup heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until fully combined. This filling should be light and fluffy, ready to create those iconic swirls.
Divide the filling into four equal portions for easy swirling later. Keep the filling chilled until ready to use, as this helps maintain its structure when combined with the cake batter.
Bake the Cake Layers to Golden Perfection
Preheat your oven to 350°F and grease two 9-inch round cake pans with vegetable oil, then line the bottoms with parchment paper. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden on top but still slightly springy to the touch.
Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. This gradual cooling prevents cracking and ensures even layers when assembling. The cakes should be moist but not sticky, with a tender crumb that practically melts in your mouth.
Assemble and Frost for Ultimate Moisture
Once the cakes are completely cool, place one layer on a serving plate. Spread one portion of the cream cheese filling evenly over the top, leaving a small border around the edges. Repeat with the second cake layer and the remaining filling. The filling should be thick enough to hold the layers together but not so thick that it leaks out the sides.
Spread a thin layer of the remaining filling over the top and sides of the cake to create a smooth base for the final frosting. Dust the entire cake with a thin layer of powdered sugar to create a beautiful, elegant finish. Chill the cake in the refrigerator for 30 minutes before serving to allow the filling to set slightly and the flavors to meld together.
Pro Tips For Making Hershey'S Red Velvet Cake
- Sift That Cocoa: Don’t just dump the cocoa powder—sift it first, especially if your recipe calls for unsweetened. I learned this the hard way when my cake turned dense and muddy; sifting aerates it and keeps the texture light. (Yes, even if you’re impatient like me.)
- Whisk the Buttermilk: Give that buttermilk a good stir before measuring—settled curds will throw off your ratios. I used to skip this, and my cake would either taste too tangy or dry out faster. A quick whisk ensures consistency every time.
- Check at 325°F: Red velvet cake loves a slow bake, but don’t walk away at 300°F—crank it to 325°F halfway through. I’ve had cakes overbake into brick walls when I ignored this; the middle should spring back when pressed, not feel gummy.
- Swap Oil for Butter: Trade half the vegetable oil for melted butter if you can—it adds richness and a subtle depth. I was skeptical until I tried it; the crumb stays moist longer, and the flavor feels more luxurious. (Your future self will thank you.)
Best sauces and condiments for these flavors
Cream Cheese Frosting
This classic cream cheese frosting is the star of red velvet cake, balancing the rich cocoa with tangy creaminess. I use 8 oz Philadelphia cream cheese softened to room temperature, 0.5 cup unsalted butter, and 3 cups powdered sugar for the perfect consistency.
For extra fluffiness, whip 0.5 cup cold heavy cream to stiff peaks before folding it in. The secret? Chill the bowl and beaters for 10 minutes before mixing to prevent melting. 🧀
Chocolate Ganache
For a decadent twist, drizzle chocolate ganache over the cake after frosting. Melt 12 oz dark chocolate (I love Ghirardelli 60% cocoa) with 1 cup heavy cream over a double boiler, then cool slightly before drizzling.
Let it set for 30 minutes before slicing. The ganache adds depth that complements the cake's natural sweetness without overpowering it. 🍫
Cream Cheese Glaze
Skip the full frosting and go for a light cream cheese glaze instead. Mix 4 oz cream cheese, 1 cup powdered sugar, and 1 tbsp milk until smooth. Drizzle over the cooled cake layers and let it drip naturally.
This keeps the cake moist while adding a delicate sweetness. My kids, Emma and Jack, love this version because it's less messy for them to eat. 🥛
Spiced Whipped Cream
For a lighter option, top the cake with spiced whipped cream. Whip 1 cup heavy cream with 1 tsp vanilla, 0.5 tsp cinnamon, and 1 tbsp powdered sugar until soft peaks form.
Pipe it alongside the cake or dollop on top for a fresh contrast. This works especially well if you prefer less frosting but still want that creamy texture. ✨
Berry Compote
Brighten the cake with a berry compote made from 1 cup mixed berries (fresh or frozen), 2 tbsp sugar, and 1 tbsp lemon juice. Simmer until thickened, then cool before spreading between cake layers or drizzling on top.
Strawberries or raspberries add a perfect tangy-sweet balance to the rich cake. 🍓
Caramel Drizzle
Add a salted caramel drizzle for a modern touch. Heat 1 cup sugar in a saucepan until melted, then whisk in 0.5 cup heavy cream and 2 tbsp butter.
Cool slightly, then drizzle over the frosted cake. Sprinkle with flaky sea salt for contrast. This elevates the cake to restaurant-quality dessert status. 🍯
Nutrition facts
Frequently asked questions
Why does red velvet cake have a slightly tangy flavor?
The tang comes from the combination of buttermilk and white vinegar in the batter. The vinegar reacts with the cocoa powder to deepen the chocolate flavor while the buttermilk adds moisture and a subtle tang. This classic Southern technique creates that signature balance between sweet and slightly acidic.
Can I make this cake without red food coloring?
The red coloring is traditional but optional. For a natural version, try 1 tbsp beet juice or 1 tsp pomegranate juice powder>—both add subtle color without artificial ingredients. The cake's flavor won't change, just the visual contrast of the swirls. My kids Emma and Jack love this version too!
What's the best way to store leftovers?
Keep the cake layers and frosting separately in airtight containers for up to 3 days at room temperature. For longer storage, refrigerate the cake (covered) for 5 days> or freeze the unfrosted layers for 2 months. Refrigerate the frosting separately for 5 days>. Thaw frozen layers overnight in the fridge before reassembling.
My cake came out dense—what went wrong?
Overmixing the batter is the most common cause. Mix just until combined (1 minute) to avoid developing gluten. Also check your baking soda>—old or expired leavening can make cakes dense. Another tip: don't overfill your pans—batter should be 2/3 full> for even baking. Preheat your oven fully too!
Can I use this recipe for cupcakes?
Yes! Divide the batter into 24 lined cupcake tins> and bake at 350°F for 18-20 minutes. For extra drama, pipe swirls of the cream cheese filling on top before baking. The cupcake version is perfect for parties—just add a dollop of frosting and a sprinkle of powdered sugar. My Austin farmers market friends love this portable version!