Hershey’s Chocolate Cake Recipe

Introduction

This Hershey Chocolate Cake recipe is simple and delicious, perfect for any occasion. Made with pantry staples, it delivers rich, moist results every time. For another quick chocolate treat, try this Easy No-Bake Hershey Pie Ready in 30 Minutes. Both are sure to satisfy any sweet tooth with minimal effort.

Ingredients

This classic Hershey Chocolate Cake delivers an incredibly moist, rich crumb and deep chocolate flavor that makes it an irresistible treat for any occasion.

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa Powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil (or canola oil)
• 2 teaspoons vanilla extract
• 1 cup boiling water

Chocolate Frosting

• 1/2 cup butter
• 2/3 cup HERSHEY’S Cocoa Powder
• 3 cups confectioners’ sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Hershey Chocolate Cake recipe is about 20% faster than similar recipes, making it perfect for last-minute dessert needs.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.

Step 2 — Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Ensure they are well combined for a uniform texture in your Hershey Chocolate Cake.

Step 3 — Add Wet Ingredients

Add the eggs, milk, oil, and vanilla extract to the dry mixture. Use an electric mixer on medium speed to blend for about 2 minutes. Scrape the sides of the bowl to incorporate all ingredients evenly.

Step 4 — Incorporate Boiling Water

Carefully stir in the boiling water. The batter will be thin; this is normal and helps create a moist Hershey Chocolate Cake. Mix just until the water is fully incorporated.

Step 5 — Pour and Tap

Pour the batter evenly into the prepared pans. Gently tap each pan on the counter to release any large air bubbles, which helps achieve an even crumb.

Step 6 — Bake to Perfection

Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Avoid opening the oven door early, as this can cause the cake to fall.

Step 7 — Cool Completely

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack. Cool completely before frosting to prevent the frosting from melting.

Step 8 — Frost and Serve

Once cooled, frost the cake layers with your favorite chocolate frosting. For best results, use a spatula to spread evenly. Slice and serve your delicious Hershey Chocolate Cake.

Nutritional Information

Calories	430
Protein	5g
Carbohydrates	65g
Fat	18g
Fiber	2g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and a nutty flavor to your Hershey Chocolate Cake.
• Greek yogurt — Replaces oil for a protein boost and moist texture.
• Unsweetened applesauce — A lower-calorie swap for butter, keeping the cake tender.
• Coconut sugar — A lower-glycemic alternative with a caramel-like taste.
• Almond flour — A gluten-free, lower-carb option for a rich, dense crumb.
• Avocado — Replaces butter for healthy fats and a creamy, fudgy result.
• Oat milk — A dairy-free alternative that maintains moisture without overpowering chocolate flavor.
• Reduced-sodium baking powder — Cuts sodium while still providing the necessary lift.

Serving Suggestions

• Serve a slice of this classic Hershey Chocolate Cake warm with a scoop of vanilla bean ice cream for a timeless dessert pairing.
• For a sophisticated touch, drizzle each slice with a rich chocolate ganache or a raspberry coulis to complement the deep cocoa flavor.
• This Hershey Chocolate Cake is perfect for birthday celebrations, potlucks, or as a comforting weekend treat for the family.
• Garnish with fresh berries like raspberries or strawberries and a light dusting of powdered sugar for a beautiful, simple presentation.
• Pair a square of this moist Hershey Chocolate Cake with a glass of cold milk or a hot cup of coffee for the ultimate cozy experience.
• For a festive occasion, decorate the cake with chocolate shavings or colorful sprinkles to make it the centerpiece of your dessert table.

This versatile Hershey Chocolate Cake can be dressed up or down to suit any event, from a casual family dinner to a special holiday gathering.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring eggs, milk, and butter to room temperature for better emulsification and a smoother batter.
• Mistake: Overmixing the batter once flour is added. Fix: Mix just until the ingredients are combined to avoid developing gluten, which makes the cake tough.
• Mistake: Incorrectly measuring flour by scooping from the bag. Fix: Spoon flour into your measuring cup and level it off for an accurate, non-dense cake.
• Mistake: Baking in a pan that isn’t properly prepared. Fix: Always grease and flour your pan or use parchment paper to ensure a clean release.
• Mistake: Opening the oven door too early during baking. Fix: Wait until at least the minimum bake time has passed to prevent the cake from collapsing.
• Mistake: Using old baking soda or powder. Fix: Check the expiration date to ensure your leavening agents are active for proper rise.
• Mistake: Not allowing the cake to cool completely before frosting. Fix: A warm cake will melt the frosting; let it cool in the pan for 15 minutes, then on a wire rack.
• Mistake: Substituting Dutch-process cocoa for natural cocoa without adjusting. Fix: Stick to natural, non-alkalized cocoa as specified in the classic Hershey Chocolate Cake recipe for the right chemical reaction.
• Mistake: Rushing the creaming of butter and sugar. Fix: Cream for a full 3-5 minutes until light and fluffy to incorporate air for a tender crumb.

Storing Tips

• Fridge: Cool completely, then store in an airtight container for up to 5 days.
• Freezer: Wrap tightly in plastic wrap and foil or place in a freezer-safe container for up to 3 months.
• Reheat: Warm individual slices in the microwave for 15-20 seconds or in a 300°F oven until heated through to an internal temperature of at least 165°F for food safety.

Properly stored, this Hershey Chocolate Cake will stay moist and delicious for your next sweet treat.

Conclusion

This classic Hershey Chocolate Cake is sure to become a family favorite. Give it a try and let us know how it turns out in the comments! For another festive treat, check out our Easy Peanut Butter Spider Cookies for Halloween. Don’t forget to subscribe for more delicious recipes!

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FAQs

Can I make this Hershey Chocolate Cake without buttermilk?

Yes, you can substitute buttermilk. Mix 1 tablespoon of vinegar or lemon juice with enough milk to make 1 cup, then let it sit for 5 minutes before using. This substitution works perfectly for a moist Hershey Chocolate Cake.

How should I store this Hershey Chocolate Cake to keep it fresh?

Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it for up to a week. This helps maintain the delicious texture of your Hershey Chocolate Cake.

Can I use a different type of cocoa powder for this recipe?

We recommend using natural unsweetened cocoa powder for the best flavor and rise in this Hershey Chocolate Cake. Using Dutch-processed cocoa may affect the cake’s leavening and final texture, so stick with the standard type if possible.