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Hershey's Chocolate Cake

A rich, moist chocolate cake topped with glossy chocolate frosting, perfect for any celebration or comforting treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 3/4 cup unsweetened Hershey's cocoa powder Use fresh cocoa for best flavor.
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs at room temperature
  • 1 cup whole milk Or buttermilk for extra tang.
  • 1/2 cup vegetable oil Or mild-flavored oil.
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the frosting
  • 1/2 cup unsalted butter At room temperature.
  • 2/3 cup Hershey's cocoa powder
  • 3 cups powdered sugar Sifted.
  • 1/3 cup whole milk Plus extra if needed.
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease two 9-inch round pans and line bottoms with parchment. Lightly dust with flour and tap out excess.
  2. In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt until evenly mixed.
  3. Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes until smooth. The batter will be somewhat thick.
  4. Carefully stir in boiling water. The batter will thin significantly and may look glossy.
  5. Divide batter evenly between prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  6. Let pans cool on a wire rack for 10 minutes, then invert cakes onto racks to cool completely before frosting.
Make the Frosting
  1. In a medium bowl, beat butter until creamy. Add cocoa and alternate adding powdered sugar and milk, beating until smooth.
  2. Stir in vanilla and a pinch of salt. If frosting is too thick, add milk 1 teaspoon at a time until spreadable.
Assemble the Cake
  1. Place one layer on your serving plate, spread a generous layer of frosting, top with second layer, and frost the top and sides.
  2. For a clean finish, chill for 15 minutes, then smooth the sides with an offset spatula.

Notes

For deeper chocolate flavor, use high-quality dutch-process cocoa. Substitute non-dairy milk and a neutral oil to make the cake dairy-free. To store, keep wrapped at room temperature for 2 days or refrigerate up to 5 days. Freeze unfrosted layers wrapped tightly for up to 3 months.