Hershey’s Chocolate Cake

Rich, moist, and irresistibly chocolatey this classic Hershey’s Chocolate Cake is the perfect dessert for any occasion. With its deep cocoa flavor, soft crumb, and creamy chocolate frosting, it’s a timeless favorite that never fails to impress.

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Ingredients

For the Chocolate Cake:

• 2 cups granulated sugar (400 g)
• 1 ¾ cups + 2 tablespoons all-purpose flour (235 g)
• ¾ cup unsweetened cocoa powder (64 g)
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, room temperature*
• 1 cup buttermilk (227 g)*
• ½ cup oil (vegetable or canola) (99 g)
• 2 teaspoons vanilla extract
• 1 cup boiling water or hot coffee (237 g)

For the Chocolate Frosting:

• ½ cup melted butter (113 g)
• ⅔ cup unsweetened cocoa powder (57 g)
• 3 cups powdered sugar (360 g)
• ⅓ cup milk (83 g)
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the Oven:
   Set the oven to 350°F (180°C). Line two 8-inch round baking pans with parchment paper and lightly coat with non-stick cooking spray. Set aside.
2. Mix Dry Ingredients:
   In a large mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt until fully combined.
3. Add Wet Ingredients:
   Add the eggs, buttermilk, oil, and vanilla extract. Beat on medium speed until the batter is smooth and well mixed.
4. Add Boiling Water (or Coffee):
   Carefully pour in the boiling water or hot coffee. Mix until combined — the batter will be thin, but that’s what makes the cake so moist.
5. Bake the Cake:
   Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
   Allow the cakes to cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
6. Make the Chocolate Frosting:
   In a bowl, whisk together melted butter and cocoa powder until smooth. Gradually add powdered sugar, alternating with milk, and beat until light and fluffy. Mix in vanilla extract.
7. Assemble the Cake:
   Place one cooled cake layer on a serving plate. Spread a generous layer of frosting over the top. Add the second cake layer and frost the top and sides evenly.
   Slice, serve, and enjoy this decadent homemade chocolate masterpiece!

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Why You’ll Love This Recipe

• Incredibly moist and rich texture thanks to buttermilk and boiling water.
• Deep chocolate flavor with just the right balance of sweetness.
• Uses simple pantry ingredients — no fancy tools or techniques needed.
• The frosting is silky, creamy, and chocolatey, pairing perfectly with the soft cake.
• Perfect for birthdays, celebrations, or any time you crave classic chocolate comfort.

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Tips

• Don’t skip the boiling water or coffee: It enhances the cocoa flavor and keeps the cake moist.
• Room temperature ingredients (eggs and buttermilk) blend more smoothly for a uniform batter.
• Cool completely before frosting — warm cake will melt the frosting.
• For neat layers, level the tops of the cakes with a serrated knife before assembling.
• Use high-quality cocoa powder (like Hershey’s or Dutch-process) for best flavor.

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Variations and Substitutions

• Coffee Alternative: If you prefer, use boiling water instead of coffee. The coffee just deepens the chocolate flavor — it won’t make the cake taste like coffee.
• Frosting Options: Swap the chocolate frosting for cream cheese frosting, whipped ganache, or a peanut butter buttercream.
• Dairy-Free Version: Substitute buttermilk with 1 cup plant-based milk mixed with 1 tablespoon vinegar or lemon juice; use dairy-free butter and milk for frosting.
• Cupcakes: Pour batter into a lined muffin pan and bake for 18–20 minutes for a quick grab-and-go dessert.
• Bundt Cake: Bake in a greased bundt pan for 45–50 minutes.

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FAQs

Can I make this cake ahead of time?
Yes! The cake layers can be baked up to 2 days in advance. Wrap them tightly and store at room temperature or refrigerate.

Can I freeze this cake?
Absolutely. Wrap each layer (unfrosted) in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before frosting.

Why is my cake dry or crumbly?
This usually happens if it’s overbaked. Check your cake a few minutes early to prevent drying out.

Can I make it gluten-free?
Yes, use a 1:1 gluten-free baking flour blend. The texture will remain moist and soft.

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Serving and Suggestions

Serve this Hershey’s Chocolate Cake at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a glass of milk, a latte, or even fresh berries on the side.

For special occasions, top with chocolate curls, fresh strawberries, or a dusting of powdered sugar for an elegant finish.