Description
This classic Hershey’s Chocolate Cake recipe delivers a rich, moist, and perfectly chocolaty dessert, topped with a smooth and creamy chocolate frosting. It’s easy to prepare and baked to perfection, ideal for celebrations or any time you crave a decadent chocolate treat.
Ingredients
Cake Ingredients
- 1¾ cup all-purpose flour
- ⅔ cup unsweetened Hershey’s cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- 1 cup buttermilk
- 2 teaspoons pure vanilla extract
- ½ cup vegetable oil
- 2 tablespoons vegetable oil
- 2 large eggs, room temperature
- 1 cup boiling water
Frosting Ingredients
- 1 cup salted sweet cream butter, softened
- 1 teaspoon pure vanilla extract
- ⅔ cup unsweetened Hershey’s cocoa powder
- ¼ cup whole milk
- 2 tablespoons whole milk
- 3 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with baking spray like Baker’s Joy or a generic non-stick spray. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda to ensure even distribution and prevent lumps.
- Add Sugar and Salt: Whisk in the salt and granulated sugar to the sifted dry ingredients until combined.
- Add Wet Ingredients: Whisk in the buttermilk, vanilla extract, and ½ cup plus 2 tablespoons of vegetable oil into the dry ingredients until the mixture is smooth.
- Add Eggs: Add the eggs one at a time, whisking well after each addition to fully incorporate them into the batter.
- Add Boiling Water: Carefully whisk in 1 cup of boiling water. The batter will be thin, but this is expected and ensures a moist cake.
- Bake: Pour the batter into the prepared baking dish. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- Prepare Frosting – Beat Butter and Vanilla: Using a stand mixer or handheld mixer on medium-high speed, beat the softened butter with the vanilla extract for about 30 seconds until creamy.
- Add Cocoa Powder: Mix in the unsweetened cocoa powder until well combined and smooth.
- Add Milk: Pour in the whole milk and mix until fully integrated.
- Add Powdered Sugar: Lower the mixer speed to low and gradually add the powdered sugar. Once it’s fully incorporated and no longer dusty, increase the speed to medium and beat for 1 to 1½ minutes until fluffy and light.
- Frost the Cake: Using a silicone or offset spatula, spread the frosting evenly over the cooled cake’s surface.
- Slice and Serve: Cut the frosted cake into twelve 3-inch by 3½-inch slices to serve.
Notes
- Use room temperature eggs to ensure the batter mixes smoothly.
- The batter will be thin after adding boiling water; this is normal and results in a moist cake.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- For easier slicing, chill the cake briefly after frosting.
- This cake can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
