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Hershey's Chocolate Cake

Hershey's Chocolate Cake - moist with the silkiest milk chocolate frosting ever! I've made many chocolate cake recipes but always come back to this recipe every time.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 16 servings
Course: Dessert
Cuisine: American

Ingredients

Cake:
  • 2 2 cups white sugar
  • 1 3/4 1 3/4 cups all-purpose flour
  • 3/4 3/4 cup Hershey's Cocoa Powder
  • 1 1/2 1 1/2 teaspoons baking powder
  • 1 1/2 1 1/2 teaspoons baking soda
  • 1 1 teaspoon salt
  • 2 2 eggs
  • 1 1 cup milk
  • 1/2 1/2 cup vegetable oil
  • 2 2 teaspoons vanilla extract
  • 1 1 cup boiling water
Frosting:
  • 1/2 1/2 cup butter
  • 2/3 2/3 cup Hershey's Cocoa Powder
  • 3 3 cups confectioners' sugar
  • 1/3 1/3 cup milk
  • 1 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  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. Add eggs, milk, oil and vanilla to the dry ingredients; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
  4. To make "Perfectly Chocolate" Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
  5. One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
  6. Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
  7. Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.