Hershey Chocolate Cake
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.
Servings: 16
Calories: 438kcal
Cost: 5
Equipment
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
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.
Video
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.
Buttermilk: If you don't have any on hand, follow my recipe to easily make your own, with milk and lemon juice or vinegar.
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
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.
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.
Use Parchment Paper: I always use these pre-cut parchment circles so I don't worry about cake sticking to the pan.
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
Calories: 438kcal | Carbohydrates: 74g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 364mg | Potassium: 186mg | Fiber: 4g | Sugar: 48g | Vitamin A: 245IU | Calcium: 66mg | Iron: 3mg
Recipe Link
Recipe Video
