When you think of a true American chocolate cake, the Hershey’s Chocolate Cake often comes to mind. This rich, moist, and decadent cake has been a household favorite for decades. With its roots in the early days of home baking, this recipe brings together pantry staples to deliver a bakery-quality cake with minimal effort.
In this comprehensive guide, you’ll discover not only the full recipe for Hershey’s Chocolate Cake but also tips, variations, and storage methods to ensure your cake turns out perfect every time. Whether you’re baking for a birthday, a holiday, or just a sweet weekend treat, this cake is guaranteed to be a crowd-pleaser.
Why Hershey’s Chocolate Cake Is So Popular
- Unbeatable Chocolate Flavor: Made with 100% Hershey’s cocoa powder, the chocolate taste is deep and rich.
- Incredibly Moist: Thanks to the boiling water and the oil-based batter, the cake has a super moist crumb.
- Simple Ingredients: Uses everyday pantry items like flour, sugar, eggs, and cocoa powder.
- Versatile Format: Bake it as a layer cake, sheet cake, cupcakes, or even a bundt cake.
- Perfect for Any Occasion: Great for birthdays, potlucks, family dinners, and holidays.
Ingredients for the Perfect Hershey’s Chocolate Cake
For the Cake:
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup Hershey’s unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
For the Chocolate Frosting:
- 1/2 cup (1 stick) butter
- 2/3 cup Hershey’s cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk (plus more if needed)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare Your Pans
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans or one 9×13 inch pan.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt until well combined.
3. Add Wet Ingredients
Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth.
4. Add Boiling Water
Stir in the boiling water carefully. The batter will be thin—this is what makes the cake extra moist.
5. Bake the Cake
Pour the batter evenly into your prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool and Frost
Allow cakes to cool in pans for 10 minutes, then remove to wire racks to cool completely. Once cooled, frost with the chocolate frosting.
Tips for the Best Results
- Use Fresh Ingredients: Always check expiration dates on baking soda, baking powder, and cocoa.
- Don’t Overmix: Mix just until combined to keep the cake tender.
- Room Temperature Eggs: These incorporate more easily and create a smoother batter.
- Sift Cocoa Powder: To avoid lumps and ensure a velvety texture.
Frosting Tips
- If you prefer a thicker frosting, add more powdered sugar.
- For a smoother, more spreadable texture, increase the milk slightly.
- Add a pinch of salt to balance the sweetness.
Popular Variations
1. Hershey’s Chocolate Cupcakes
Use the same batter to make cupcakes. Fill liners 2/3 full and bake for 22-25 minutes.
2. Add Coffee
Replace boiling water with hot brewed coffee to enhance the chocolate flavor.
3. Layered Birthday Cake
Slice each 9-inch cake layer in half to make four thin layers. Fill each with frosting for an impressive birthday treat.
4. Peanut Butter Frosting
Swap chocolate frosting for a creamy peanut butter frosting for a classic flavor combination.
5. Mini Bundt Cakes
Bake in mini bundt pans for cute, individual-sized cakes.
Make-Ahead and Storage Tips
- Make-Ahead: Bake cake layers a day in advance. Wrap tightly in plastic wrap and store at room temperature.
- Freezing: Freeze unfrosted cake layers for up to 3 months. Thaw overnight in the refrigerator.
- Storage: Store the frosted cake in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
Frequently Asked Questions
Can I use almond milk instead of regular milk?
Yes, almond milk or other dairy-free alternatives work well.
Can I use Dutch-processed cocoa?
This recipe is designed for natural unsweetened cocoa. Dutch-processed cocoa may not react the same with baking soda.
Why is my cake dry?
You may have overbaked it or used too much flour. Always spoon and level your flour, and check for doneness early.
Can I make this gluten-free?
Yes, use a gluten-free all-purpose flour blend. Be sure to add xanthan gum if your mix doesn’t contain it.
Serving Suggestions
- With a scoop of vanilla ice cream
- Drizzled with warm chocolate ganache
- With fresh raspberries or strawberries
- Sprinkled with crushed nuts or chocolate shavings
Nutrition Information (per slice, 1/12 of cake):
- Calories: ~450
- Fat: 21g
- Carbs: 60g
- Protein: 4g
- Sugars: 40g
Final Thoughts
Hershey’s Chocolate Cake is more than just a dessert. It’s a piece of American baking history. With its easy preparation and irresistible flavor, it’s the chocolate cake recipe you’ll turn to again and again. Whether for a celebration or a regular weekend treat, this cake always delivers satisfaction and smiles.
Ready to bake? Gather your ingredients, preheat your oven, and let the rich aroma of homemade chocolate cake fill your kitchen.
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