Hershey’s “Perfectly Chocolate” Cake Recipe
This is a beloved chocolate cake recipe with a soft, moist crumb that bursts with rich chocolate flavor. Perfect for any occasion, this easy, one-bowl cake is topped with a luscious chocolate buttercream frosting.
Yield: 12 servings
Total Time: 1 hour 15 minutes (includes cooling time)
Cuisine: American
Course: Dessert
Keyword: Chocolate Cake Recipe
Ingredients
Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 cups white sugar
- 1 tsp salt
- 2 large eggs (55–65g each)
- 1 cup milk (low or full fat)
- 1/2 cup vegetable or canola oil
- 2 tsp vanilla extract
- 1 cup boiling water
Chocolate Buttercream Frosting
- 1 1/2 batches of Chocolate Buttercream Frosting (see your favorite recipe)
Instructions
1. Preheat the Oven
Set oven to 350°F (180°C) or 160°C for fan ovens. See Note for positioning the oven rack.
2. Prepare the Pans
Grease two 9-inch (22 cm) round cake pans with butter, and line the bottoms with parchment paper. For alternative pan sizes, see Notes.
3. Mix the Batter
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add the sugar and salt, whisking briefly to combine.
4. Add Wet Ingredients
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Whisk until the batter is smooth and lump-free, about 30 seconds.
5. Add Boiling Water
Slowly add the boiling water, whisking to combine. The batter will be very thin.
6. Pour and Bake
Divide the batter evenly between the prepared cake pans. Bake for about 35 minutes, or until a wooden skewer inserted into the center comes out clean. If baking on different oven shelves, monitor as baking times may vary slightly.
7. Cool the Cakes
Let the cakes cool in the pans for 10 minutes. Then turn them out onto wire racks, flipping them upside down to cool completely before frosting.
8. Frost the Cake
Once cooled, frost with a 1 1/2 batch of chocolate buttercream, covering the top and sides as desired.
Notes
- Sugar: White granulated sugar works best for this recipe.
- Cocoa Powder: Use unsweetened cocoa powder for the deepest chocolate flavor.
- Pan Sizes: If using springform pans, line the sides to prevent leaks. Avoid using a single deep pan, as the batter may not cook through evenly.
- Rack Positioning: When using different oven shelves, rotate the pans halfway through baking if needed to ensure even cooking.
- Cooling: Cooling cakes upside down on the rack helps flatten the tops slightly, making it easier to stack layers for frosting.
Enjoy this decadent, classic chocolate cake with your favorite frosting and a glass of cold milk!