Hershey Chocolate Cake Recipe
This Hershey's Chocolate Cake recipe creates a rich, moist, and decadent dessert perfect for any occasion. Made with Hershey’s Cocoa, this classic cake is simple to prepare and pairs beautifully with Perfectly Chocolate Frosting for a truly indulgent treat.
Equipment
- Two 9-inch round baking pans
- Large mixing bowl
- Hand or stand mixer
- Measuring cups and spoons
- Wire cooling racks
- Spatula
Ingredients
- all-purpose flour
- 2 tsp vanilla extract
- 1 cup boiling water
- ½ cup vegetable oil
- 1 cup milk
- 2 cups sugar
- ¾ cups HERSHEY'S Cocoa
- 1 tsp salt
- 2 eggs
- 1½ cups baking powder
- 1½ tsp baking soda
Instructions
- Preheat the oven to 350°F and prepare two 9-inch round baking pans by greasing and flouring them.
- In a large bowl, combine 2 cups of sugar, 1 3/4 cups of flour, 3/4 cup of Hershey’s Cocoa, 1 1/2 teaspoons each of baking powder and baking soda, and 1 teaspoon of salt.
- Add 2 eggs, 1 cup of milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract, then beat on medium speed for 2 minutes.
- Mix in 1 cup of boiling water; the batter will be thin.
- Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool for 10 minutes before transferring them to wire racks to cool completely.
- Once cooled, frost with Perfectly Chocolate Frosting.
Notes
- This estimate does not include the frosting; adding frosting will increase calories, sugar, and fat content.
- Swapping ingredients like using whole wheat flour or a sugar substitute can alter nutritional values.