Hershey’s “Perfectly Chocolate” Chocolate Cake

Print Print Recipe
Save Save Recipe

Hershey's Perfectly Chocolate Chocolate Cake

Yield: 10 to 12 servings

Prep Time: 20 min

Cook Time: 30 min

My favorite go-to chocolate cake recipe of all time!

Ingredients:

CAKE:
2 cups granulated white sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 large eggs
1 cup milk
1/2 cup vegetable or canola oil
2 teaspoons vanilla extract
1 cup boiling water

FROSTING:
1/2 cup (1 stick) butter
2/3 cup Hershey's unsweetened cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Prepare cake: Whisk together sugar, flour, cocoa, baking powder, baking soda and salt in large mixer bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer for 2 minutes. Stir in water (batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Prepare frosting: Melt butter. Stir in cocoa. Alternately add sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla.

5. Spread frosting between layers and over top and sides of cake.

Tips:

*You may substitute a 13x9x2-inch baking pan for 9-inch round baking pans. Prepare the same way, but increase baking time to 35-40 minutes.
*Double the frosting recipe if you'd like a good amount of frosting to work with. Picture above indicates a cake with double the amount of frosting.

Source: RecipeGirl.com (via Hershey's Classic Recipes )

Leave a Comment




10 Responses to “Hershey’s “Perfectly Chocolate” Chocolate Cake”

  1. 1

    shauna — May 23, 2011 @ 1:50 PM

    This is a runny cake. I couldnt get it out of my pan and when I did it crumbled to pieces. Wont make again.

  2. 2

    Lori Lange — May 24, 2011 @ 10:44 AM

    How strange! I’ve made this so many times (originally from Hershey’s), and it turns out perfect every time. I wonder if perhaps the water wasn’t mixed in well enough? It’s supposed to be a thin batter. Well greased & floured pans should pop the cake out easily. Sorry it did not work out for you!

  3. 3

    Shelley — August 16, 2011 @ 6:25 AM

    Hi, would this cake work, using almond flour in place of all purpose flour?
    Thanks :)

  4. 4

    Lori Lange — August 16, 2011 @ 6:38 AM

    Hi Shelley- No, almond flour can not be used interchangeably with all-purpose. The cake would not turn out.

  5. 5

    Robin — August 31, 2011 @ 9:52 AM

    This cake is the best! I love trying new recipes, but this is my go-to recipe also : )

  6. 6

    Sharon — August 22, 2013 @ 2:29 PM

    Lori, can this cake be prepared ahead of time and be refrigerated??

  7. 7

    Lori Lange — August 23, 2013 @ 6:47 AM

    I think so!

  8. 8

    Andrea — September 9, 2014 @ 8:55 AM

    I have been making this cake for years, I totally agree, it is the best chocolate cake ever. It has turned out every single time. We look forward to someone’s birthday so we can have this cake.

  9. 9

    brbtrcy — October 8, 2014 @ 12:41 PM

    Will this recipe work for cupcakes?

  10. 10

    Lori Lange — October 11, 2014 @ 7:12 AM

    probably!