Classic Hershey’s “Perfectly Chocolate” Cake
Bake the famously moist and delicious Hershey’s Chocolate Cake! This easy, classic recipe uses Hershey’s cocoa and results in a deeply chocolatey cake with a simple, perfect chocolate frosting.
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)
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 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!