Hershey Chocolate Cake

Indulging in a slice of warm, moist Hershey Chocolate Cake is like wrapping yourself in a cozy blanket of chocolate bliss. This decadent dessert comes together in just about an hour and is perfect for any chocolate lover, thanks to its rich flavor and fluffy texture. The secret to its success lies in the combination of boiling water, which intensifies the cocoa flavor and ensures a slightly fudgy interior.

This recipe is perfect for birthdays, family gatherings, or whenever you’re craving something sweet. You can easily make the cake ahead of time, storing it for up to three days before frosting it or serving.

Why You’ll Love This Recipe

• The cake is incredibly moist, thanks to the buttermilk and boiling water.
• It features a smooth, creamy chocolate frosting that complements the cake perfectly.
• The baking process is straightforward, making it a great option for bakers of any skill level.
• It’s versatile enough for any occasion, from casual get-togethers to elegant celebrations.

What You’ll Need

Gather the following ingredients to create this heavenly cake.

For the Cake

• 2 cups granulated sugar
• 1 3/4 cup + 2 tablespoons all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, room temperature
• 1 cup buttermilk
• 1/2 cup oil (vegetable or canola oil)
• 2 teaspoons vanilla extract
• 1 cup boiling water (or hot coffee)

For the Frosting

• 1/2 cup melted butter
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Note: Use coffee for a deeper flavor, if desired.

Substitutions & Swaps

• Buttermilk can be replaced with milk plus vinegar or lemon juice.
• Vegetable oil can be substituted with melted coconut oil.
• Granulated sugar can be swapped for brown sugar for added moisture.
• All-purpose flour can be replaced with a gluten-free blend.

How to Make It

Let’s get started on this delicious cake!

Preheat the Oven

Preheat your oven to 350°F (180°C). Prepare two 8-inch round baking pans by lining them with parchment paper and lightly spraying them with non-stick cooking spray.

Mix the Dry Ingredients

In a large bowl, stir together the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt until well combined.

Combine the Cake Batter

Add the eggs, buttermilk, oil, and vanilla extract to the dry mixture. Mix until everything is well combined. Gradually stir in the boiling water or hot coffee, being careful as the batter will be thin.

Pour and Bake

Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Frosting

While the cake is baking, combine the melted butter and cocoa powder in a bowl. Gradually add the powdered sugar, milk, and vanilla extract. Mix for several minutes until the frosting is smooth and fluffy.

Assemble the Cake

Once the cakes have cooled, place one layer on a serving tray. Spread a generous amount of frosting on top, then add the second layer. Frost the top and sides of the cake with the remaining frosting. Slice and serve.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for up to 3 months.
Reheat: Microwave slices for 10-15 seconds until warm.

Tips for Best Results

• Ensure all ingredients are at room temperature for a more even bake.
• Use high-quality cocoa powder for an intense chocolate flavor.
• Let the cakes cool completely before frosting to prevent melting.
• For a fun twist, add chocolate chips to the batter for extra texture.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for a delightful contrast.
• Pair with fresh berries for a refreshing touch.
• Add a drizzle of chocolate syrup for an extra indulgent treat.