Hershey Chocolate Cake
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4.9
2,358 reviews
Excellent
Hershey Chocolate Cake
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This easy Chocolate Cake recipe is the best! Soft, moist, and has the perfect chocolate flavor. It's easy to make, with a delicious homemade chocolate frosting.
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Ingredients
Chocolate Cake:
- 2 cups granulated sugar (400g)
- 1 3/4 cup + 2 Tablespoons all-purpose flour (235g)
- 3/4 cup unsweetened cocoa powder (64g)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs , room temperature*
- 1 cup buttermilk* (227g)
- 1/2 cup oil (99g), (vegetable or canola oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water (237g), or hot coffee
Chocolate Frosting:
- 1/2 cup melted butter (113g)
- 2/3 cup unsweetened cocoa powder (57g)
- 3 cups powdered sugar (360g)
- 1/3 cup milk (83g)
- 1 teaspoon vanilla extract
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Instructions
- Preheat oven to 350°F(180°C). Line two 8 inch round baking pans with parchment paper* and then spray lightly with non-stick cooking spray. Set aside.
- Dry Ingredients: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla and mix until well combined. Stir in boiling water (or hot coffee). Batter will be thin. Pour batter into prepared pans.
- Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Chocolate Frosting: Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.
- Assemble: Place one cake layer on serving tray. Spread a generous amount of frosting on top. Add second cake layer. Frost top and sides of cake with remaining frosting. Cut and serve.
Equipments used:
Notes
- Eggs: room temp eggs allow them to emulsify easier in the batter and help the cake rise properly. If you're short on time, place them in a cup of hot water for a few minutes.
- room temp eggs allow them to emulsify easier in the batter and help the cake rise properly. If you're short on time, place them in a cup of hot water for a few minutes.
- Buttermilk: If you don't have any on hand, follow my recipe to easily make your own, with milk and lemon juice or vinegar.
- Buttermilk
- my recipe to easily make your own
- One Layer Cake: Grease 9x13 inch pan with non-stick cooking spray. Pour batter into prepared pan. Bake at 350 degrees F for 35 to 40 minutes. Cool completely before frosting.
- Cupcakes: Line a standard 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
- standard cupcake pan
- paper liners
- Bundt Cake: Properly grease and flour the pan and cook the chocolate cake in a 12-cup bundt pan for about 50-55 minutes. Cool for 15 minutes in the pan before inverting onto a wire cooling rack.
- 12-cup bundt pan
- Gluten-Free: substitute Bob's Redmill Gluten-Free flour at a 1:1 ratio. Dairy-Free: substitute Almond milk in both the cake and frosting recipes at a 1:1 ratio.
- Bob's Redmill Gluten-Free flour
- Almond milk
- Use Parchment Paper: I always use these pre-cut parchment circles so I don't worry about cake sticking to the pan.
- Parchment Paper
- parchment circles
- Make Ahead Instructions: The cakes and the chocolate frosting can both be made ahead of time. Store frosting in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Let frosting come to room temperature (I also like to re-whip it, with electric beaters), until soft and smooth.
- Freezing Instructions: Allow the cakes to cool completely then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three months. Fully frosted cake can also be frozen, if covered really well.
- Recipe adapted from Hershey’s.
Nutrition Information
Show Details
Calories
438kcal
(22%)
Carbohydrates
74g
(25%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
41mg
(14%)
Sodium
364mg
(15%)
Potassium
186mg
(5%)
Fiber
4g
(16%)
Sugar
48g
(96%)
Vitamin A
245IU
(5%)
Calcium
66mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 74g | 25% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 41mg | 14% |
| Sodium | 364mg | 15% |
| Potassium | 186mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 48g | 96% |
| Vitamin A | 245IU | 5% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
2,358 reviews
Excellent
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