Is there anything better than this Hershey chocolate cake recipe? It’s the perfect combination of rich, chocolatey goodness and moist, fluffy cake, making it just the right choice when a chocolate craving strikes.
Hershey’s Chocolate Cake Ingredients
You’ll need:
For The Chocolate Cake:
- 1¾ cup of all-purpose flour
- ⅔ cup of unsweetened Hershey’s cocoa powder
- 1½ teaspoons of baking powder
- 1½ teaspoons of baking soda
- ½ teaspoon of salt
- 2 cups of granulated sugar
- 1 cup of buttermilk
- 2 teaspoons of pure vanilla extract
- ½ cup + 2 tablespoons of vegetable oil
- 2 large eggs, room temperature
- 1 cup of boiling water
For The Chocolate Frosting:
- 1 cup of salted sweet cream butter, softened
- 1 teaspoon of pure vanilla extract
- ⅔ cup of unsweetened Hershey’s cocoa powder
- ¼ cup + 2 tablespoons of whole milk
- 3 cups of powdered sugar
Substitutions And Additions
BUTTERMILK: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar.
For every one cup of milk, stir in one tablespoon of lemon juice or vinegar.
WATER: You can substitute the boiling water for hot coffee in this delicious cake.
CHOCOLATE CHIPS: You can add chocolate chips tossed in flour to the cake batter.
NUTS: You can add chopped nuts to this easy cake batter.
How To Make This Hershey’s Chocolate Cake Recipe
For The Chocolate Cake
STEP ONE: Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray (Baker’s Joy or generic version), or line the pan with parchment paper. Set it aside.
STEP TWO: In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
STEP THREE: Whisk in the salt and granulated sugar.
STEP FOUR: Whisk in the buttermilk, vanilla extract, and oil with the dry ingredients.
STEP FIVE: Whisk in the eggs, one at a time, until well incorporated.
STEP SIX: Carefully whisk in the boiling water until all the ingredients are combined. The batter will be thin, but it is supposed to be.
STEP SEVEN: Pour batter into the prepared baking dish and bake for 30 to 35 minutes, or until a toothpick inserted comes away clean.
Allow the cake to cool completely.
For The Chocolate Frosting
STEP ONE: Using either a stand mixer or medium bowl and an electric mixer on medium-high speed, beat the butter and vanilla for 30 seconds.
STEP TWO: Add the Hershey cocoa powder and continue mixing until well incorporated.
STEP THREE: Add the milk and continue mixing until combined.
STEP FOUR: Lower the mixer speed to low and add the powdered sugar.
Once the powdered sugar is no longer “dusty”, increase the mixer speed to medium and beat for 1 to 1½ minutes until fluffy.
STEP FIVE: Using either a silicone spatula or an offset spatula, evenly frost the top of the chocolate cake.
Slice twelve 3-inch by 3½-inch slices.
How to Serve
Whether you’re celebrating a special occasion or just feeling like something sweet, this rich chocolate cake is always the right choice.
Storage
IN THE FRIDGE: Store any leftovers of this homemade chocolate cake covered in plastic wrap in the refrigerator for up to four days.