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Hershey’s Chocolate Cake

Slice of rich Hershey's Chocolate Cake with chocolate frosting on a plate and a forkful taken.
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This classic Hershey’s Chocolate Cake is ultra moist, rich, and deeply chocolatey. Made with simple pantry staples and Hershey’s cocoa powder, it’s the perfect dessert for any occasion, complete with a decadent homemade chocolate frosting.

Ingredients

Scale
  • 2 cups granulated sugar
  • 1¾ cups all-purpose flour
  • ¾ cup Hershey’s cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs, milk, oil, and vanilla until combined.
  4. Gradually stir the wet ingredients into the dry ingredients until well mixed.
  5. Carefully stir in the boiling water. The batter will be thin—this is normal.
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool in pans for 10 minutes, then remove to wire racks to cool completely before frosting.

Notes

  • Use natural unsweetened cocoa, not Dutch-processed.
  • Sifting dry ingredients helps with texture.
  • Don’t overmix the batter to keep the cake moist.
  • You can freeze unfrosted layers for up to 2 months.
  • Perfect as cupcakes or a sheet cake, too.

Nutrition

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