Description
This Easy Red Velvet Cake Recipe combines a simple cake mix with Cool Whip and a touch of powdered sugar to create a moist, fluffy dessert enhanced by the addition of Hershey’s Hugs. Perfect for quick baking and delightful for any occasion, this cake is easy to prepare and yields a rich red velvet flavor in less than an hour.
Ingredients
Scale
Red Velvet Cake
- 1 package red velvet cake mix
- 8 ounces Cool Whip (thawed)
- 1 large egg
- 2 tablespoons powdered sugar
- 16 Hershey’s Hugs candies
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to ensure it’s ready for baking the cake.
- Mix Ingredients: In a large mixing bowl, combine the red velvet cake mix, Cool Whip, and egg. Beat the mixture until it’s smooth and well blended to form the batter.
- Prepare Baking Dish: Grease an 8×8 inch baking dish to prevent sticking, then pour the batter evenly into the dish.
- Add Powdered Sugar: Sprinkle the 2 tablespoons of powdered sugar evenly over the top of the batter to add a slight sweetness and delicate texture.
- Bake the Cake: Place the baking dish in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Add Hershey’s Hugs: After baking, let the cake cool for about 5 minutes. Then gently press the Hershey’s Hugs candies into the top of the cake for decoration and added flavor.
- Cool and Serve: Allow the cake to cool completely before slicing and serving, ensuring the texture is set and flavors blend perfectly.
Notes
- Ensure the Cool Whip is thawed before mixing for better batter consistency.
- You can substitute Hershey’s Hugs with white and milk chocolate chips if preferred.
- The powdered sugar addition is optional but adds a subtle sweetness and helps create a slight crust on top.
- Use an 8×8 inch pan for the best thickness and baking results.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate to extend freshness.
