Description
This Easy Red Velvet Cake recipe is a delightful twist on traditional red velvet, combining a boxed cake mix with Cool Whip for a light, moist texture. Topped with powdered sugar and Hershey’s Hugs, it’s a simple yet indulgent dessert perfect for any occasion.
Ingredients
Scale
Ingredients
- 1 box red velvet cake mix
- 8 ounces Cool Whip
- 1 large egg
- 2 tablespoons powdered sugar
- 16 Hershey’s Hugs chocolates
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to ensure it reaches the right temperature for baking your cake evenly.
- Mix Batter: In a large mixing bowl, thoroughly combine the red velvet cake mix, 8 ounces of Cool Whip, and 1 large egg until you achieve a smooth and consistent batter.
- Prepare Baking Dish: Grease an 8×8 inch baking dish to prevent sticking, then pour the cake batter evenly into the dish.
- Add Powdered Sugar: Evenly sprinkle 2 tablespoons of powdered sugar across the top of the batter to add a subtle sweetness and help create a delicate crust.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Decorate Cake: After baking, let the cake cool for 5 minutes, then gently press 16 Hershey’s Hugs chocolates into the top of the warm cake to create an inviting, chocolatey garnish.
- Cool and Serve: Allow the cake to cool completely before slicing and serving to ensure the texture sets properly and the chocolates hold their shape.
Notes
- You can substitute Cool Whip with whipped cream for a fresher taste, but note it may alter the texture slightly.
- To check doneness, insert a toothpick into the center; if it comes out with moist crumbs but no raw batter, the cake is ready.
- For added flavor, consider folding in 1 teaspoon of vanilla extract when mixing the batter.
- Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
- This recipe is a great shortcut for a classic red velvet cake, perfect for beginners or busy cooks.
