Description

Craving a rich, moist chocolate cake that’s a guaranteed crowd-pleaser? What if you could bake a decadent, cocoa-packed dessert using Hershey’s iconic cocoa powder in under an hour? Say hello to Hershey’s Chocolate Cake! This classic recipe delivers a tender, deeply chocolatey cake topped with a creamy chocolate frosting, perfect for birthdays, celebrations, or cozy family dinners. With simple ingredients and straightforward steps, it’s a go-to for both novice and seasoned bakers.

Ingredients

For the Chocolate Cake

All-Purpose Flour (1¾ cups): Provides structure for a tender, fluffy cake.
Unsweetened Hershey’s Cocoa Powder (⅔ cup): Delivers deep, rich chocolate flavor.
Baking Powder (1½ tsp): Helps the cake rise for a light texture.
Baking Soda (1½ tsp): Works with buttermilk for lift and tenderness.
Salt (½ tsp): Enhances flavors and balances sweetness.
Granulated Sugar (2 cups): Sweetens the cake and contributes to a moist crumb.
Buttermilk (1 cup): Adds tanginess and moisture, reacting with baking soda for lift.
Pure Vanilla Extract (2 tsp): Enhances the chocolate flavor with a warm note.
Vegetable Oil (½ cup + 2 tbsp): Ensures a moist, soft texture that stays tender.
Large Eggs (2, room temperature): Bind the ingredients and add structure.
Boiling Water (1 cup): Blooms the cocoa for intense flavor and creates a thin, moist batter.

For the Chocolate Frosting

Salted Sweet Cream Butter (1 cup, softened): Forms a creamy, rich frosting base.
Pure Vanilla Extract (1 tsp): Adds a sweet, balancing note.
Unsweetened Hershey’s Cocoa Powder (⅔ cup): Provides bold chocolate flavor.
Whole Milk (¼ cup + 2 tbsp): Thins the frosting to a spreadable consistency.
Powdered Sugar (3 cups): Sweetens and thickens the frosting for a smooth finish.

Substitutions and Variations

Flour: Use a 1:1 gluten-free flour blend for a gluten-free cake.
Cocoa Powder: Substitute with another unsweetened cocoa powder, but Hershey’s is recommended for classic flavor.
Buttermilk: Replace with 1 cup milk (or non-dairy milk) mixed with 1 tbsp lemon juice or vinegar, rested for 5 minutes.
Vegetable Oil: Swap with canola oil or melted butter, though butter may firm up the texture.
Eggs: Use ½ cup unsweetened applesauce or 2 flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan version, noting a denser texture.
Butter: Use unsalted butter with a pinch of salt or vegan butter for dairy-free frosting.
Milk: Substitute with non-dairy milk (almond, oat, or soy) or heavy cream for a richer frosting.
Add-Ins: Fold ½ cup chocolate chips or chopped nuts into the batter for extra texture, or add 1 tsp espresso powder for a mocha twist.

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Instructions

Preheat and Prep:
- Preheat the oven to 350°F (175°C).
- Spray a 9×13-inch baking dish with baking spray (like Baker’s Joy) to prevent sticking.
- Tip: Line with parchment paper, leaving an overhang, for easy removal if desired.
Mix Dry Ingredients:
- In a large mixing bowl, sift together 1¾ cups all-purpose flour, ⅔ cup unsweetened Hershey’s cocoa powder, 1½ tsp baking powder, and 1½ tsp baking soda to remove lumps.
- Whisk in ½ tsp salt and 2 cups granulated sugar until evenly combined.
- Tip: Sifting ensures a smooth batter, but whisk thoroughly if you skip sifting.
Add Wet Ingredients:
- Whisk in 1 cup buttermilk, 2 tsp pure vanilla extract, and ½ cup + 2 tbsp vegetable oil until well combined.
- Add 2 large eggs (room temperature), one at a time, whisking well after each until fully incorporated.
- Tip: Use room-temperature eggs for smooth blending, and whisk gently to avoid overmixing.
Incorporate Boiling Water:
- Carefully whisk in 1 cup boiling water until all ingredients are fully combined. The batter will be thin—this is normal and helps create a moist cake.
- Tip: Boil water in a kettle or microwave, and pour slowly while whisking to avoid splashing.
Bake the Cake:
- Pour the batter into the prepared 9×13-inch baking dish, smoothing the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and let cool completely in the pan on a wire rack, about 1–2 hours.
- Tip: Check at 30 minutes, as ovens vary, and avoid overbaking to keep the cake moist.
Make the Chocolate Frosting:
- Using a stand mixer or a medium mixing bowl with a handheld mixer on medium-high speed, beat 1 cup softened salted sweet cream butter and 1 tsp pure vanilla extract for 1–1½ minutes, until creamy.
- Add ⅔ cup unsweetened Hershey’s cocoa powder and ¼ cup + 2 tbsp whole milk, beating until combined.
- Gradually add 3 cups powdered sugar, ½ cup at a time, beating until smooth and spreadable. Adjust with an extra 1–2 tsp milk if too thick or ¼ cup powdered sugar if too thin.
- Tip: Soften butter at room temperature for 30–60 minutes, and sift powdered sugar to avoid lumps.
Frost and Serve:
- Once the cake is completely cooled, spread the chocolate frosting evenly over the top using an offset spatula for a smooth or swirled finish.
- Optionally garnish with chocolate shavings, sprinkles, or Hershey’s chocolate chips for extra flair.
- Slice into 12–15 pieces and serve at room temperature, perfect with a scoop of vanilla ice cream or a glass of milk.
- Tip: Chill the frosted cake for 15 minutes to set the frosting for cleaner slices, if desired.