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Hershey’s Chocolate Cake

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A rich, moist chocolate cake made with Hershey’s cocoa, offering deep chocolate flavor and topped with a creamy homemade chocolate frosting.

Ingredients

  • 1¾ cup all-purpose flour
  • ⅔ cup unsweetened Hershey’s cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • 2 cup granulated sugar
  • 1 cup buttermilk
  • 2 tsp pure vanilla extract
  • ½ cup + 2 tbsp vegetable oil
  • 2 large eggs, room temperature
  • 1 cup boiling water
  • 1 cup salted sweet-cream butter, softened
  • 1 tsp pure vanilla extract (for frosting)
  • ⅔ cup unsweetened Hershey’s cocoa powder (for frosting)
  • ¼ cup + 2 tbsp whole milk
  • 3 cups powdered sugar

Instructions

  1. Preheat the oven to 350°F. Spray a 9×13-inch pan with nonstick spray or line with parchment; set aside.
  2. In a large bowl, sift together flour, cocoa, baking powder, and baking soda.
  3. Whisk in salt and sugar.
  4. Add buttermilk, vanilla, and oil; whisk until smooth.
  5. Beat in eggs one at a time until incorporated.
  6. Carefully whisk in boiling water—the batter will be thin.
  7. Pour into pan and bake 30–35 minutes, until a toothpick comes out clean. Cool completely.
  8. For frosting: beat butter and vanilla 30 seconds on medium-high.
  9. Add cocoa and mix until combined.
  10. Stir in milk until smooth.
  11. On low speed, add powdered sugar, then increase to medium and beat 1–1½ minutes until fluffy.
  12. Frost cooled cake and slice into twelve 3×3½-inch pieces.

Notes

  • Store leftovers in the fridge for up to 4 days or freeze for up to 1 month.
  • Use hot coffee instead of boiling water for deeper flavor.
  • Add chocolate chips or nuts for texture variation.
  • Substitute buttermilk with 1 cup milk + 1 tbsp lemon juice or vinegar.
  • Use any frosting you prefer, such as caramel or cream cheese.

Nutrition

Find it online: https://lauracooks.com/hersheys-chocolate-cake-recipe/