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Hershey’s Chocolate Cake Recipe

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Hershey’s Chocolate Cake is a rich, moist, and indulgent chocolate dessert that features a perfectly balanced cocoa-flavored cake base with a creamy, fluffy chocolate frosting. This classic recipe combines simple ingredients to create a luscious treat, ideal for celebrations or any time you crave a decadent chocolate experience.

Ingredients

Chocolate Cake

  • 1¾ cup all-purpose flour
  • ⅔ cup unsweetened Hershey’s cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups granulated sugar
  • 1 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • ½ cup vegetable oil
  • 2 tablespoons vegetable oil
  • 2 large eggs (room temperature)
  • 1 cup boiling water

Chocolate Frosting

  • 1 cup salted sweet cream butter (softened)
  • 1 teaspoon pure vanilla extract
  • ⅔ cup unsweetened Hershey’s cocoa powder
  • ¼ cup whole milk
  • 2 tablespoons whole milk
  • 3 cups powdered sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. Lightly spray a 9×13 inch baking dish with baking spray to prevent sticking, then set it aside.
  2. Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda to ensure an even mixture.
  3. Add Sugar and Salt: Whisk into the dry ingredients the salt and granulated sugar until evenly combined.
  4. Combine Wet Ingredients: Whisk in the buttermilk, vanilla extract, and ½ cup vegetable oil into the dry mixture to create a smooth batter.
  5. Add Eggs: Incorporate the eggs one at a time, whisking well after each addition until the batter is uniform.
  6. Integrate Boiling Water: Carefully whisk in the boiling water. The batter will become thin but this is expected to ensure moisture in the cake.
  7. Bake the Cake: Pour the batter into the prepared baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
  8. Prepare Frosting – Beat Butter and Vanilla: In a stand mixer or mixing bowl with a handheld mixer on medium-high speed, beat the softened salted butter and vanilla extract for 30 seconds until creamy.
  9. Add Cocoa Powder: Add the cocoa powder to the butter mixture and beat until fully incorporated and smooth.
  10. Add Milk: Slowly add the whole milk, mixing until combined to achieve the desired frosting consistency.
  11. Add Powdered Sugar: Reduce mixer speed to low and gradually mix in the powdered sugar until it’s no longer dusty. Increase speed to medium and beat for 1 to 1½ minutes until the frosting is fluffy and light.
  12. Frost the Cake: Using a silicone or offset spatula, evenly spread the chocolate frosting over the cooled cake surface.
  13. Serve: Slice the cake into twelve pieces, each approximately 3 inches by 3½ inches, and serve.

Notes

  • Ensure eggs are at room temperature for better incorporation into the batter.
  • The batter will be thin after adding boiling water, which is normal and helps keep the cake moist.
  • Use good quality unsweetened cocoa powder for a richer chocolate flavor.
  • Let the cake cool completely before frosting to prevent the frosting from melting.
  • The frosting consistency can be adjusted by adding more milk if too thick or more powdered sugar if too thin.
  • For a more intense chocolate flavor, you can add a teaspoon of espresso powder to the batter.

Find it online: https://cookedbysarah.com/hersheys-chocolate-cake-recipe/