Hershey's Chocolate Cake

Few desserts rival the comfort and nostalgia brought by a slice of homemade chocolate cake. At the core of many cherished family gatherings and celebrations is the iconic Hershey’s Chocolate Cake—a treat revered for its moist crumb and decadent cocoa flavor. Whether you’re baking for a birthday, a holiday, or an easy weekend dessert, this recipe captures the essence of chocolate cake done right. Dive in and discover every detail for perfect results, every time.

Why Hershey’s Chocolate Cake Stands Out

Hershey’s Chocolate Cake, sometimes referred to as “Perfectly Chocolate Cake,” delivers a harmonious balance of flavor and texture. Hershey’s cocoa, with its precise blend of bittersweet undertones, transforms simple pantry ingredients into a memorable dessert. This cake’s versatility means it suits everything from layered birthday cakes to low-key sheet cakes for impromptu get-togethers.

Ingredients for Hershey’s Chocolate Cake

Gather the following ingredients for that signature chocolate taste:

Granulated sugar
Sweetens the cake and helps keep the cake moist.
All-purpose flour
Provides the main structure for a tender, soft crumb.
Hershey’s Cocoa powder (unsweetened)
Delivers deep chocolate flavor without excessive bitterness.
Baking powder & baking soda
Ensure a gentle, even rise and prevent a dense texture.
Salt
Amplifies the richness of the cocoa, intensifying flavor.
Eggs (room temperature)
Bind the batter and contribute to a smooth-textured cake.
Milk (whole milk preferred)
Adds moisture and creates a soft, plush crumb.
Vegetable oil
Locks in moisture, yielding a cake that stays tender for days.
Vanilla extract (pure or paste)
Enhances both the chocolate and overall depth.
Boiling water (or hot coffee, optional)
Activates cocoa, deepening the cake’s flavor and ensuring a velvety batter.

Example Ingredient Table:

Ingredient	Quantity	Notes
Granulated sugar	2 cups
All-purpose flour	1 3/4 cups	Spoon and level for accuracy
Hershey’s Cocoa	3/4 cup	Unsweetened
Baking powder	1 1/2 tsp
Baking soda	1 1/2 tsp
Salt	1 tsp
Eggs	2 large	Room temperature
Milk	1 cup	Whole milk preferred
Vegetable oil	1/2 cup	Neutral oil
Vanilla extract	2 tsp	Pure or paste
Boiling water	1 cup	Or hot, strong coffee

Step-by-Step: Making Hershey’s Chocolate Cake

Let’s break down the process to ensure each layer comes out flawless and rich.

1. Prepping Your Tools and Oven

Preheat the oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans. For especially easy removal, line each with parchment circles.

2. Mixing Dry Ingredients

In a large mixing bowl, whisk together sugar, flour, Hershey’s cocoa powder, baking powder, baking soda, and salt.
Whisk thoroughly to evenly disperse the leaveners and cocoa.

3. Combining Wet Ingredients

Add eggs, milk, vegetable oil, and vanilla to the bowl of dry ingredients.
Use a hand or stand mixer. Beat on medium speed for 2 minutes until the batter looks smooth and uniform.

4. Activating the Cocoa

Slowly pour in the cup of boiling water (or hot coffee) while mixing on low speed.
The batter will become thin—this is normal. The hot liquid activates the cocoa, intensifying the color and taste.

5. Baking

Divide the batter equally between prepared pans. Tap gently to remove air bubbles.
Bake for 30-35 minutes, or until a toothpick inserted at the center comes out with just a few moist crumbs.
Let cakes cool in pans for 10 minutes. Then, run a knife around the edges and invert onto wire racks to finish cooling.

Chocolate Frosting: The Classic Finish

A luscious chocolate frosting turns a simple cake into a celebration. Hershey’s “Perfectly Chocolate” Frosting pairs seamlessly.

Ingredients:

Butter (softened)
Hershey’s Cocoa (unsweetened)
Powdered sugar
Milk
Pure vanilla extract

Whip room temperature butter with cocoa, gradually add powdered sugar, and loosen with milk until you reach a spreadable consistency. Stir in vanilla for the final touch.

Tip: Spread frosting over completely cooled cakes to prevent melting or sliding.

Pro Techniques and Troubleshooting

For Even Layers

Use a kitchen scale to divide batter so layers bake to the same height.

Frosting Like a Pro

Freeze cooled cake layers for an hour. This firms the crumb, reducing tears as you frost.
Apply a thin “crumb coat” first, chill for 10 minutes, then finish with the remaining frosting.

Enhancing Chocolate Depth

Swap the boiling water for strong, hot coffee—a classic trick for richer chocolate flavor. Coffee amplifies chocolate without a pronounced taste.

Moisture Tricks

Substitute half the milk with buttermilk. The acidity results in a tender, even lighter crumb.
Avoid overbaking. Remove the cake as soon as the toothpick shows moist crumbs, not a dry tip.

Preventing Sticking

Always line cake pans with parchment circles, especially for round or Bundt pans, to guarantee easy release.

Variations: Making the Recipe Your Own

One-Pan Sheet Cake

For easier serving, pour the batter into a greased 9×13-inch pan. Bake at 350°F for 35–40 minutes, testing doneness with a toothpick.

Chocolate Cupcakes

Line a muffin tin with cupcake papers. Fill each 2/3 full. Bake for 22–25 minutes. Once cool, frost individually.

Bundt Cake

Prepare a 10- or 12-cup Bundt pan. Grease well and dust lightly with cocoa. Pour batter in and bake 50–55 minutes, letting it cool before turning out.

Storage and Make-Ahead Tips

Preparing In Advance

Bake cake layers up to a day ahead. Cool completely, wrap with plastic, and refrigerate or freeze.
Frost just before serving for optimal freshness.

Leftover Storage

Store frosted cake covered at room temperature for up to two days.
Refrigerate for three to five days if keeping longer; bring slices to room temperature before enjoying.

Freezing

Wrap unfrosted cakes tightly in plastic and foil before freezing.
Freeze for up to three months. Thaw layers on the counter (still wrapped) to retain moisture.

Frequently Asked Questions

Why use hot water or coffee?

Hot water dissolves cocoa particles, resulting in a smoother batter and deeper cocoa taste. Coffee intensifies the chocolate but doesn’t impart its own flavor.

Can I make this cake dairy-free?

Swap regular milk for almond or oat milk, and use a plant-based butter for the frosting.

Is it possible to bake this as a loaf?

Yes, but adjust the baking time. The batter suits loaf pans, but always check for doneness with a skewer.

Serving Suggestions

Garnish the frosted cake with chocolate shavings or curls.
Serve with whipped cream or vanilla ice cream for a classic pairing.
Dust the top with a light sprinkle of cocoa powder or powdered sugar for a restaurant-style finish.

Hershey’s Chocolate Cake continues as a beloved favorite for bakers of all experience levels. The straightforward process, pantry-friendly ingredients, and consistent results make it the go-to chocolate cake recipe for families and serious dessert lovers alike. Whether frosted simply or dressed up for an occasion, this cake brings a taste of both tradition and pure chocolate satisfaction to any table.

Hershey’s Chocolate Cake
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Why Hershey’s Chocolate Cake Stands Out

Ingredients for Hershey’s Chocolate Cake