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Hershey Chocolate Cake Recipe

Hershey Chocolate Cake Recipe
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★★★★★

5.3 from 19 reviews

This classic Hershey Chocolate Cake recipe delivers a rich, moist, and deeply chocolatey dessert that’s perfect for any celebration or satisfying your sweet craving. The combination of cocoa powder in both the cake and frosting provides an intense chocolate flavor, while the use of boiling water ensures a tender crumb. Topped with a creamy, smooth chocolate frosting, this cake is a timeless favorite for chocolate lovers.

Ingredients

Scale

Dry Ingredients

  • 2 cups granulated sugar (400g)
  • 1 3/4 cups + 2 tablespoons all-purpose flour (235g)
  • 3/4 cup unsweetened cocoa powder (64g)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt

Wet Ingredients

  • 2 large eggs, room temperature
  • 1 cup buttermilk (227g)
  • 1/2 cup vegetable or canola oil (99g)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water or hot coffee (237g)

Chocolate Frosting

  • 1/2 cup melted butter (113g)
  • 2/3 cup unsweetened cocoa powder (57g)
  • 3 cups powdered sugar (360g)
  • 1/3 cup milk (83g)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Set your oven to 350°F (180°C). Prepare two 8-inch round baking pans by lining them with parchment paper and spraying lightly with non-stick cooking spray. This ensures easy cake removal later.
  2. Combine Dry Ingredients: In a large bowl, stir together the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well mixed. This forms the base of your cake batter.
  3. Add Wet Ingredients: Mix in the eggs, buttermilk, vegetable or canola oil, and vanilla extract with the dry ingredients until the batter is smooth and well combined.
  4. Incorporate Boiling Water: Carefully stir in the boiling water or hot coffee to the batter. The batter will be thin, which is normal and ensures a moist final cake. Pour the batter evenly into the prepared pans.
  5. Bake the Cake: Place the pans in the preheated oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out clean. Remove from oven and let cool in pans for about 10 minutes before transferring to a wire rack to cool completely.
  6. Prepare the Chocolate Frosting: In a medium bowl, combine melted butter and cocoa powder. Gradually add powdered sugar, milk, and vanilla extract, mixing for several minutes until the frosting is smooth, fluffy, and spreadable.
  7. Assemble the Cake: Place one cooled cake layer on your serving tray. Spread a generous amount of frosting on top. Add the second cake layer over it, then frost the top and sides of the entire cake with the remaining frosting. Slice and serve.

Notes

  • Room temperature eggs and buttermilk help create a smoother batter and better texture.
  • Using boiling water enhances the cocoa flavor and keeps the cake moist.
  • If preferred, substitute hot coffee for boiling water for a richer chocolate flavor.
  • Make sure to let the cake layers cool completely before frosting to avoid melting the frosting.
  • You can store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
  • For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend designed for baking.

Nutrition

Keywords: Hershey chocolate cake, chocolate cake recipe, moist chocolate cake, chocolate frosting, classic chocolate cake

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