Hershey's [perfectly chocolate] Chocolate Cake

Hershey’s “perfectly chocolate” Chocolate Cake with 5 ingredient chocolate frosting is our favorite homemade chocolate cake recipe! Extra moist, with a perfect rich chocolate flavor and tender, smooth crumb.

This quick and easy chocolate cake recipe has become my all-time favorite over the years...

I can confidently say that it’s everything you’d hope for from a homemade chocolate cake, including incredibly moist and tender, with a fantastic homemade chocolate frosting.


You’ll Need:

For the Chocolate Cake:

  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup oil (vegetable or canola oil)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Chocolate Frosting:

  • 1/2 cup butter (*see note)
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract


Instructions:


  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
  3. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
  4. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  5. Bake 30 to 35 minutes
  6. For a 9x13'' One Layer Cake
  7. Grease 9x13'' pan with non-stick cooking spray. Pour batter into prepared pan. Bake at 350 degrees F. for 35 to 40 minutes. Cool completely. Frost.

For Cupcakes:

  1. Line cupcake pan with paper liners and fill 2/3 full with batter. Bake cupcakes for 22 to 25 minutes. Cool completely completely before frosting. Makes 24-30 cupcakes
  2. For the Chocolate Frosting:
  3. Combine butter and cocoa powder.
  4. Add powdered sugar, milk, and vanilla extract.
  5. You might also love my German Chocolate Cake!


NOTES:

*For a richer flavored chocolate frosting, try melting the butter before stirring in the cocoa powder

MORE TIPS FOR PERFECT CHOCOLATE CAKE:

USE ROOM TEMPERATURE INGREDIENTS, PARTICULARLY EGGS.
Eggs at room temperature (as opposed to cold from the fridge) are fluffier and will emulsify in the batter better, which will also help the cake rise properly. A trick for bringing eggs to room temperature quickly is to run hot water over them for one minute, or let them sit in a bowl of warm water for 5 minutes.

USE BUTTERMILK (OR EASILY MAKE YOUR OWN):
The original Hershey’s recipe does not use buttermilk, but buttermilk is a great ingredient to make cakes like this extra moist. If you don’t have buttermilk, use a simple trick of mixing 1 teaspoon of lemon juice or vinegar into 1 cup of milk. Allow the mixture to sit for a few minutes and you’ll notice it curdle slightly, to form buttermilk.

LINE THE BOTTOM OF YOUR CAKE PAN, BEFORE ADDING THE BATTER.
I learned early on to never skip the step of lining the bottom of my cake pans with parchment or wax paper. Then you never have to stress about the cake sticking to the bottom of the pan. I also spray the bottom of the paper and the sides of the pan lightly with cooking spray.

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