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Hershey's Chocolate Cake

Hershey's chocolate cake is the perfect combination of rich, chocolatey goodness and moist, fluffy cake. It’s easy to make and satisfies your chocolate cravings!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Chocolate Cake

  • 1¾ cup all-purpose flour
  • ⅔ cup unsweetened Hershey’s cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups granulated sugar
  • 1 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • ½ cup vegetable oil
  • 2 tablespoons vegetable oil
  • 2 large eggs room temperature
  • 1 cup boiling water

Chocolate Frosting

  • 1 cup salted sweet cream butter softened
  • ⅔ cup unsweetened Hershey’s cocoa powder
  • 3 cups powdered sugar
  • ¼ cup whole milk
  • 2 tablespoons whole milk
  • 1 teaspoon pure vanilla extract

Instructions
 

Chocolate Cake

  • Preheat the oven to 350°F. Spray a 9x13 baking dish with baking spray (Baker's Joy or generic version). Set it aside.
  • In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
  • Whisk in the salt and granulated sugar.
  • Whisk in the buttermilk, vanilla extract, and oil.
  • Whisk in the eggs, 1 at a time, until well incorporated.
  • Carefully whisk in the boiling water until all the ingredients are combined. The batter will be thin, but it is supposed to be.
  • Pour into the prepared baking dish and bake for 30 to 35 minutes, or until a toothpick inserted comes away clean. Allow the cake to cool completely.

Chocolate Frosting

  • Using either a stand mixer or medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the butter and vanilla for 30 seconds.
  • Add the cocoa powder and continue mixing until well incorporated.
  • Add the milk and continue mixing until combined.
  • Lower the mixer speed to low and add the powdered sugar. Once the powdered sugar is no longer “dusty”, increase the mixer speed to medium and beat for 1 to 1½ minutes until fluffy.
  • Using either a silicone spatula or an offset spatula, evenly frost the top of the chocolate cake. Slice twelve 3-inch by 3½-inch slices.

Notes

PRO TIP: Make sure that your eggs are at room temperature as they will combine better with the batter.
PRO TIP: The hot water is key to helping the cocoa powder incorporate well into the batter and won’t leave you with pockets of dry powder.
PRO TIP: Allowing the cake to cool before frosting is important as the frosting won’t spread well and will just melt if the cake is still warm.