Description

This Easy Red Velvet Cake recipe offers a quick and simple way to enjoy a classic dessert with minimal ingredients and effort. Combining a red velvet cake mix with Cool Whip and egg, it yields a moist and flavorful cake topped with a light sprinkle of powdered sugar and delicious Hershey’s Hugs chocolates for an extra sweet touch. Perfect for any occasion, this recipe makes a delightful treat that everyone will love.

Ingredients

Scale

Cake Mixture

1 box red velvet cake mix (approx. 15.25 oz)
8 ounces Cool Whip
1 large egg

Topping

2 tablespoons powdered sugar
16 Hershey’s Hugs chocolates

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Instructions

Preheat Oven: Preheat your oven to 350ºF (175ºC) to ensure it reaches the right temperature for baking.
Mix Ingredients: In a large mixing bowl, combine the red velvet cake mix, 8 ounces of Cool Whip, and 1 egg. Beat the ingredients together until a smooth batter forms.
Prepare Baking Dish: Grease an 8×8 inch baking dish to prevent sticking, then pour the batter evenly into it.
Add Powdered Sugar: Sprinkle 2 tablespoons of powdered sugar evenly over the surface of the batter for a delicate sweetness and slight crust.
Bake the Cake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
Cool & Add Chocolates: Let the cake cool for about 5 minutes, then gently press 16 Hershey’s Hugs chocolates into the top of the cake, spacing them evenly.
Final Cooling & Serve: Allow the cake to cool completely so the chocolates set, then slice and serve your delicious red velvet cake.

Notes

Make sure the Cool Whip is thawed before mixing for better incorporation.
Use a toothpick test to avoid under or over-baking the cake.
You can substitute Hershey’s Hugs with other chocolates or leave the topping off if preferred.
For a more intense red velvet flavor, consider adding a teaspoon of vanilla extract or a splash of buttermilk if desired.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.