Indulging in a slice of rich, moist chocolate cake can evoke the kind of memories that make your heart flutter. This Hershey Chocolate Cake is a delightful blend of cocoa and sweetness that requires only about an hour from start to finish, making it perfect for satisfying those chocolate cravings. It’s the perfect treat for any occasion and promises to impress with its luscious layers and smooth frosting.
This recipe is ideal for chocolate lovers and can be made for birthdays, celebrations, or just a sweet weekend treat. You can prepare the cake layers a day in advance and store them in an airtight container, ensuring they’re fresh when you’re ready to frost and serve.
Why You’ll Love This Recipe
- The cake is incredibly moist and tender thanks to the buttermilk and boiling water.
- The chocolate frosting is rich, creamy, and easy to whip up.
- Each bite delivers a perfect balance of sweetness and chocolate flavor.
- It’s simple to make, even for novice bakers.
What You’ll Need
Gather these ingredients to create your Hershey Chocolate Cake.
For the Cake
- 2 cups granulated sugar
- 1 3/4 cup + 2 tablespoons all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature*
- 1 cup buttermilk*
- 1/2 cup oil, vegetable or canola
- 2 teaspoons vanilla extract
- 1 cup boiling water or hot coffee
For the Frosting
- 1/2 cup melted butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
*It’s best to use room temperature ingredients for even baking.
Substitutions & Swaps
- Buttermilk can be replaced with milk plus vinegar or lemon juice.
- Oil can be swapped for melted coconut oil.
- Granulated sugar may be replaced with coconut sugar for a different flavor profile.
- Use gluten-free flour for a gluten-free version.
How to Make It
Here’s how to whip up this delightful cake.
Preheat and Prepare
Preheat your oven to 350°F (180°C). Line two 8-inch round baking pans with parchment paper and spray lightly with non-stick cooking spray. Set aside.
Combine Dry Ingredients
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt until well combined.
Mix Wet Ingredients
Add the eggs, buttermilk, oil, and vanilla to the dry ingredients. Mix until everything is well combined.
Add Hot Liquid
Stir in the boiling water or hot coffee. Be aware that the batter will be thin, but this is necessary for moisture.
Bake
Pour the batter into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the Frosting
In a medium bowl, combine the melted butter and cocoa powder. Gradually add the powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.
Assemble the Cake
Place one cake layer on your serving tray. Spread a generous amount of frosting on top, then add the second cake layer. Frost the top and sides of the cake with the remaining frosting. Cut and serve.
How to Store It
Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, store for up to 3 months.
Reheat: Microwave individual slices for 20-30 seconds.
Tips for Best Results
- Make sure your baking powder and baking soda are fresh for optimal rise.
- Allow the cakes to cool completely before frosting to prevent melting.
- Adjust the consistency of the frosting by adding more milk or powdered sugar as needed.
- For extra chocolate flavor, consider adding chocolate chips to the batter.
Serving Suggestions
- Serve with a scoop of vanilla ice cream for a classic dessert.
- Pair with fresh berries for a fruity contrast.
- Enjoy slices alongside a hot cup of coffee or tea.
