5.0 from 3 votes
Hershey's Chocolate Cake
This delicious Hershey's chocolate cake recipe is extra moist and extra chocolatey! It's a show-stopper at every event and perfect for sharing.
Prep Time
25 mins
Cook Time
25 mins
Cool Time
40 mins
Total Time
1 hr 35 mins
Servings: 12
Calories: 437 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake
- 2 cups granulated sugar
- 1¾ cups all-purpose flour
- ¾ cup Hershey's cocoa
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Icing
- ½ cup Butter, melted
- ⅔ cup Hershey's cocoa
- 3 cups powdered sugar
- ⅓ cup half and half
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch baking pans.
- In a large bowl, mix sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla and beat with a hand mixer until smooth and combined (about 2 minutes).
- Stir in boiling water and mix. Then, pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in pans and then remove to wire racks to finish cooling.
Cup of Yum
Frosting
- Beat melted butter, cocoa, powdered sugar, and half and half until it is a spreading consistency. Stir in vanilla, then frost the cooled cake.
Notes
- Other pan sizes.
- Make ahead of time. Let the cake cool completely, wrap each round with plastic wrap, and store them in a freezer-safe container. They're best when used within 6 weeks but can last for up to 3 months. The icing can be stored in a separate airtight container in the freezer.
- Store. Whether frosted or unfrosted, store at room temperature for 3-4 days, after that move it to the fridge for another 2 days. To freeze, wrap it with plastic wrap and again with aluminum foil and freeze for 3 months.
- Sheet cake (9x13x2 inch): Bake at 350°F for 35-40 minutes.
- Bundt cake (or 12-cup fluted tube pan): Be sure to grease and flour each nook and cranny of the bundt pan. Bake at 350°F for 50-55 minutes. Cool for 15 minutes before removing it.
- Cupcakes: Bake at 350°F; regular for 22-25 minutes, mini cupcakes for 10-12 minutes, and jumbo cupcakes for 21-23 minutes.
Nutrition Information
Serving
1g
Calories
437kcal
(22%)
Carbohydrates
85g
(28%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
52mg
(17%)
Sodium
432mg
(18%)
Potassium
275mg
(8%)
Fiber
4g
(16%)
Sugar
64g
(128%)
Vitamin A
333IU
(7%)
Vitamin C
0.1mg
(0%)
Calcium
75mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 437
% Daily Value*
| Serving | 1g | |
| Calories | 437kcal | 22% |
| Carbohydrates | 85g | 28% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 52mg | 17% |
| Sodium | 432mg | 18% |
| Potassium | 275mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 64g | 128% |
| Vitamin A | 333IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.