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Hershey’s Classic Chocolate Cake: A Moist and Rich Chocolate Lover’s Dream

This Hershey Chocolate Cake is a rich, moist, and fluffy chocolate layer cake made with Hershey’s cocoa and topped with a smooth, creamy chocolate frosting—perfect for birthdays or any chocolate craving.

Ingredients

Scale
  • 2 cups granulated sugar (400g)
  • 1 3/4 cup + 2 Tablespoons all-purpose flour (235g)
  • 3/4 cup unsweetened cocoa powder (64g)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk (227g)
  • 1/2 cup oil (99g), vegetable or canola
  • 2 teaspoons vanilla extract
  • 1 cup boiling water or hot coffee (237g)
  • 1/2 cup melted butter (113g)
  • 2/3 cup unsweetened cocoa powder (57g)
  • 3 cups powdered sugar (360g)
  • 1/3 cup milk (83g)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (180°C). Line two 8-inch round pans with parchment paper and lightly spray with non-stick cooking spray.
  2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt.
  3. Add eggs, buttermilk, oil, and vanilla. Mix until well combined.
  4. Stir in boiling water (or hot coffee). The batter will be thin.
  5. Divide the batter evenly between prepared pans.
  6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For the frosting: Mix melted butter and cocoa powder together. Add powdered sugar, milk, and vanilla. Beat for several minutes until smooth and fluffy.
  9. Place one cake layer on a serving tray. Spread a generous amount of frosting on top. Add the second cake layer and frost the top and sides of the cake.
  10. Cut into slices and serve. Store leftovers covered at room temperature or in the refrigerator.

Notes

  • Use room temperature ingredients for a smoother batter and even baking.
  • Boiling water or hot coffee intensifies the chocolate flavor.
  • Parchment paper ensures easy cake release from the pans.
  • Cake layers can be made ahead and frozen for up to 1 month.
  • Let the cake cool completely before frosting to prevent melting.

Nutrition

Find it online: https://fiteatshub.com/hersheys-classic-chocolate-cake-a-moist-and-rich-chocolate-lovers-dream/