Hershey's Chocolate Cake
This Hershey's chocolate cake is a decadent, moist cake topped with a rich chocolate frosting.
Servings: 12
Calories: 502kcal
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
- 1 teaspoon pure vanilla extract
- ⅔ cup unsweetened Hershey’s cocoa powder
- ¼ cup whole milk
- 2 tablespoons whole milk
- 3 cups powdered sugar
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
- Make sure that your eggs are at room temperature as they will combine better with the batter.
- 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.
- 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.
Nutrition
Calories: 502kcal | Carbohydrates: 84g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 410mg | Potassium: 271mg | Fiber: 4g | Sugar: 64g | Vitamin A: 563IU | Calcium: 79mg | Iron: 2mg