Classic Hershey’s “Perfectly Chocolate” Cake

Introduction & Inspiration

If you’re searching for a truly classic, foolproof, and incredibly moist chocolate cake recipe, look no further than the one often found right on the back of the Hershey’s cocoa powder container! This Hershey’s “Perfectly Chocolate” Cake is legendary for a reason. It boasts a deep chocolate flavor, an unbelievably moist and tender crumb (thanks to oil and a surprising boiling water trick!), and it comes together with remarkable ease. Paired with its signature simple chocolate frosting, it’s pure, unadulterated chocolate cake bliss.

My inspiration for sharing this comes from a deep appreciation for those tried-and-true recipes that have graced family tables for generations. This cake is consistently delicious, easy enough for beginner bakers, and delivers that perfect, classic chocolate cake experience every single time. It’s a recipe I turn to again and again.

This cake, typically baked in a simple 9×13 pan, is perfect for birthdays, potlucks, weeknight desserts, or anytime a serious chocolate craving strikes. It’s dependably delicious and always a crowd-pleaser. It is a perfect classic cake recipe.

Nostalgic Appeal / Comfort Factor

This specific Hershey’s chocolate cake recipe holds immense nostalgic value for countless Americans. For many, it is the taste of homemade chocolate birthday cake, school bake sales, or comforting after-school treats. Its straightforward preparation and reliably moist result made it a go-to recipe passed down through families.

The deep chocolate flavor, the super moist texture, and the simple, sweet chocolate frosting combine to create the ultimate chocolate comfort food experience. It’s familiar, satisfying, and evokes warm feelings of home baking and simple celebrations.

Making this cake often feels like baking a piece of delicious history – a comforting taste that never goes out of style. A perfect comfort food cake.

Homemade Focus

This recipe is a shining example of simple, classic homemade baking using basic pantry staples. You’re creating both the incredibly moist chocolate cake batter and the rich chocolate frosting entirely from scratch. The cake batter comes together easily, often in one bowl, using straightforward mixing techniques.

The homemade focus lies in combining these simple ingredients correctly to achieve that signature moistness and deep chocolate flavor, derived purely from the Hershey’s cocoa powder. Whipping up the simple chocolate frosting provides that perfect homemade finish.

It celebrates the delicious results possible with fundamental baking principles and accessible ingredients, proving that a truly amazing homemade cake doesn’t require complex steps. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is a deep, straightforward, satisfying chocolate flavor, characteristic of natural unsweetened cocoa powder, balanced with sweetness. The cake shouldn’t be overly complex, just purely, perfectly chocolatey.

The texture is paramount: the cake must be exceptionally moist, tender, and have a soft, slightly open crumb. This is achieved through the use of oil and the addition of boiling water to the batter. The classic chocolate frosting should be sweet, rich, creamy, fluffy, and intensely chocolatey.

The overall experience should be the quintessential homemade chocolate cake: moist, rich, deeply chocolatey, and covered in delicious frosting. A perfect balance between flavour and texture.

Ingredient Insights

For the Chocolate Cake:

• All-Purpose Flour: Provides the main structure.
• Unsweetened Hershey’s Cocoa Powder: The star flavor! This recipe is designed around standard, natural unsweetened cocoa powder like Hershey’s. Using Dutch-process cocoa might slightly alter the texture and flavor due to different acidity levels affecting the baking soda reaction.
• Baking Powder & Baking Soda: Leavening agents. Both are used for optimal rise and texture. Baking soda reacts with the acidic buttermilk (if used, see note below).
• Salt: Balances sweetness and enhances chocolate flavor.
• Granulated Sugar: Provides sweetness.
• Buttermilk: Adds moisture, tenderness, and tang, reacting with baking soda. Room temperature is best. (Note: Original Hershey’s recipe often lists regular milk + vinegar/lemon juice as a substitute, or just milk. Recipe provided lists buttermilk, which yields excellent results).
• Vegetable Oil: Guarantees an incredibly moist cake crumb. Use a neutral oil like canola, vegetable, or corn oil. (Using standard 1/2 cup amount).
• Large Eggs (Room Temperature): Add richness, structure, and binding. Room temperature helps them incorporate evenly.
• Pure Vanilla Extract: Enhances the chocolate flavor.
• Boiling Water: A key ingredient! Adding boiling water at the end blooms the cocoa powder for deeper flavor and adds significant moisture, creating a thin batter and a very moist final cake.

For the Chocolate Frosting: (Based on standard Hershey’s “Perfectly Chocolate” Frosting)

• Salted Sweet Cream Butter (Softened): Provides the rich, flavorful base. Using salted butter helps balance the sweetness of the powdered sugar. Unsalted works too, just add a pinch of salt. Must be properly softened.
• Unsweetened Hershey’s Cocoa Powder: Provides the deep chocolate flavor for the frosting. Sifting recommended.
• Powdered Sugar (Sifted): Sweetens and provides structure/thickness. Sifting is crucial for a smooth frosting.
• Whole Milk: Used to dissolve the cocoa (sometimes) and achieve the right spreading consistency. (Using standard ~1/3 cup amount).
• Pure Vanilla Extract: Enhances the chocolate flavor.

Essential Equipment

• 9×13 Inch Baking Dish: The classic pan size for this cake. Glass or metal works. Needs proper greasing/flouring or baking spray.
• Large Mixing Bowl: Often, the cake batter can be mixed in just one large bowl.
• Whisk: Ideal for combining both dry and wet ingredients smoothly.
• Rubber Spatula: For scraping the bowl and ensuring even mixing.
• Measuring Cups & Spoons:
• Wire Cooling Rack: Essential for cooling the cake completely.
• Electric Mixer (Handheld or Stand Mixer): Highly recommended for making the buttercream frosting light and fluffy.
• Medium Bowl: For the frosting.
• Sifter: For cocoa powder and powdered sugar for frosting (and optionally for cake dry ingredients).

Ingredients

(Standardized quantities based on classic Hershey’s recipe)

Chocolate Cake:

• ▢ 1¾ cup all-purpose flour (plus extra for pan)
• ▢ ⅔ cup unsweetened Hershey’s cocoa powder (natural)
• ▢ 1½ teaspoons baking powder
• ▢ 1½ teaspoons baking soda
• ▢ ½ teaspoon salt (use 1 tsp if recipe version calls for it)
• ▢ 2 cups granulated sugar
• ▢ 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice, let sit 5 min), room temperature
• ▢ 2 teaspoons pure vanilla extract
• ▢ ½ cup vegetable oil
• ▢ 2 large eggs, room temperature
• ▢ 1 cup boiling water

Chocolate Frosting:

• ▢ 1/2 cup (1 stick) salted butter, softened
• ▢ 2/3 cup unsweetened Hershey’s cocoa powder, sifted
• ▢ 3 cups powdered sugar, sifted
• ▢ 1/3 cup milk (whole preferred)
• ▢ 1 teaspoon pure vanilla extract
• ▢ Pinch of salt (optional, if using unsalted butter)

Step-by-Step Instructions

1. Prepare Oven and Pan:

• Preheat the oven to 350°F (175°C).
• Grease and flour a 9×13 inch baking dish thoroughly. Alternatively, spray well with a baking spray that includes flour (like Baker’s Joy). Set aside.

2. Mix Dry Cake Ingredients:

• In a large mixing bowl, sift together (or whisk well) the all-purpose flour, Hershey’s cocoa powder, baking powder, baking soda, and salt.
• Whisk in the granulated sugar until evenly combined.

3. Mix Wet Cake Ingredients:

• In a separate medium bowl (or directly into the dry ingredients for one-bowl method), whisk together the room temperature buttermilk, vanilla extract, vegetable oil, and room temperature eggs until well combined.

4. Combine Wet and Dry:

• Pour the wet ingredients into the large bowl containing the dry ingredients.
• Whisk everything together until just combined. Be careful not to overmix at this stage. Scrape the bottom and sides of the bowl with a rubber spatula.

5. Add Boiling Water:

• Carefully pour the 1 cup of boiling water into the batter.
• Whisk gently until the batter is smooth and combined. The batter will be very thin – this is correct and key to the moistness!

6. Bake the Cake:

• Pour the thin batter into the prepared 9×13 baking dish.
• Bake for 30 to 35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
• Place the pan on a wire rack and allow the cake to cool ¹ completely in the pan before frosting.  

7. Make the Chocolate Frosting:

• Ensure the butter is properly softened.
• In a medium bowl using an electric mixer (handheld or stand mixer with paddle attachment), beat the softened butter until smooth and creamy.
• Sift the cocoa powder and powdered sugar together (or add separately). With the mixer on low speed, gradually add the sifted cocoa powder and powdered sugar, alternating with splashes of the milk, until all ingredients are incorporated. Begin and end with the dry ingredients.
• Add the vanilla extract (and optional pinch of salt if using unsalted butter).
• Increase the mixer speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and smooth. If too thick, add more milk 1 teaspoon at a time; if too thin, add more sifted powdered sugar 1 tablespoon at a time.

8. Frost and Serve:

• Once the cake is completely cool, spread the chocolate frosting evenly over the top of the cake directly in the pan.
• Slice into squares and serve. Enjoy this classic chocolate cake!

Troubleshooting

• Cake Sank in Middle: Oven door opened too early, underbaked, or possibly leaveners were old. Ensure toothpick test is clean. Avoid opening oven door during first 20-25 mins.
• Cake Dry: Very unlikely with this recipe! Check for overbaking – remove when toothpick is clean. Ensure accurate liquid measurements.
• Cake Texture Slightly Coarse: Might be slightly overmixed after adding flour. Mix just until combined.
• Frosting Grainy: Powdered sugar not sifted, or butter too cold/not beaten smooth initially. Sift sugar! Ensure butter is soft.
• Frosting Too Stiff/Soft: Adjust consistency carefully with tiny amounts of milk (to thin) or sifted powdered sugar (to thicken).

Tips and Variations

• Boiling Water: Don’t skip this step! It’s crucial for the cake’s texture and deep chocolate flavor. Be careful when adding it.
• Don’t Overmix: Mix the batter just until ingredients are combined for the most tender crumb.
• Cocoa Powder: Using Hershey’s natural unsweetened cocoa is traditional for this recipe’s specific flavor profile.
• Coffee Swap: Replace the boiling water with 1 cup of hot brewed coffee for a deeper, mocha-like flavor.
• Layer Cake: Divide batter between two greased/floured 8-inch or 9-inch round pans. Adjust baking time (likely 25-30 minutes). Cool completely before frosting between layers and on outside. Double frosting recipe if making layers.
• Add Chips: Fold 1 cup of chocolate chips into the batter before baking.
• Different Frosting: While the chocolate buttercream is classic, cream cheese frosting or a simple ganache also pairs well.

Serving and Pairing Suggestions

• Serve at Room Temperature: For best cake texture and frosting consistency.
• Sheet Cake Style: Easy to slice and serve directly from the 9×13 pan.
• With Milk: The absolute perfect pairing for classic chocolate cake!
• A La Mode: Serve warm (reheat slice briefly) or room temp with a scoop of vanilla ice cream.
• Potlucks & Parties: A universally loved cake that feeds a crowd easily.

Nutritional Information

(Note: Estimated, per slice, assuming 12-15 slices from a 9×13 pan. Variable based on specific ingredients.)

• Calories: 350-450+
• Fat: 18-28g+
• Saturated Fat: 5-10g+ (depends if using butter vs oil for frosting based on original recipe confusion, using butter here)
• Cholesterol: 40-60mg+
• Sodium: 300-450mg+
• Total Carbohydrates: 45-60g+
• Dietary Fiber: 2-4g+
• Sugars: 30-45g+ (Sweet cake and frosting)
• Protein: 4-6g+

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Recipe Summary and Q&A

Summary: The classic Hershey’s “Perfectly Chocolate” Cake involves mixing dry ingredients (flour, sugar, cocoa, leaveners, salt) and wet ingredients (buttermilk, oil, eggs, vanilla) separately or together, then carefully whisking in boiling water to create a thin batter. It’s baked typically as a 9×13 sheet cake until a toothpick comes out clean, cooled completely, and frosted with a simple homemade chocolate buttercream made from butter, Hershey’s cocoa, powdered sugar, milk, and vanilla.

Q&A:

• Q: Why is the batter so thin? Is that right?
  • A: Yes! The thin batter, due to the boiling water added at the end, is characteristic of this recipe and is key to creating its famously super moist crumb. Don’t worry, it bakes up perfectly!
• Q: Can I use Dutch-process cocoa instead of Hershey’s natural unsweetened?
  • A: You can, but the cake’s texture and rise might be slightly different because Dutch-process cocoa is less acidic and reacts differently with the baking soda/powder. The flavor will also be slightly different (smoother, less sharp chocolate). This recipe is specifically designed for natural cocoa like Hershey’s.
• Q: Can I substitute something for the buttermilk?
  • A: Yes, the classic substitute is to place 1 tablespoon of white vinegar or lemon juice in a measuring cup and add regular milk to the 1-cup line. Let it sit for 5 minutes before using. Sour cream or plain yogurt thinned with milk can also sometimes work.
• Q: How should I store this cake?
  • A: Store the frosted cake covered tightly at room temperature for 2-3 days or in the refrigerator for up to 5 days (let slices come to room temp before serving for best texture).