Hershey's Chocolate Cake

5 from 1 vote

Hershey's Chocolate Cake

This delicious Hershey's chocolate cake recipe is extra moist and extra chocolatey! It's a show-stopper at every event and perfect for sharing.

Prep Time25

Cook Time30

Cool Time40

Total Time1 35

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Cake

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

Icing

½ cup butter, melted
⅔ cup Hershey's cocoa
3 cups powdered sugar
⅓ cup half and half
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Grease and flour two 9-inch baking pans.
In a large bowl, mix sugar, flour, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla and beat with a hand mixer until smooth and combined (about 2 minutes).
Stir in boiling water and mix. Then, pour the batter evenly into the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in pans and then remove to wire racks to finish cooling.

Frosting

Beat melted butter, cocoa, powdered sugar, and half and half until it is a spreading consistency. Stir in vanilla, then frost the cooled cake.

Video

Notes

Other pan sizes.

Sheet cake (9x13x2 inch): Bake at 350°F for 35-40 minutes.
Bundt cake (or 12-cup fluted tube pan): Be sure to grease and flour each nook and cranny of the bundt pan. Bake at 350°F for 50-55 minutes. Cool for 15 minutes before removing it.
Cupcakes: Bake at 350°F; regular for 22-25 minutes, mini cupcakes for 10-12 minutes, and jumbo cupcakes for 21-23 minutes.

Make ahead of time. Let the cake cool completely, wrap each round with plastic wrap, and store them in a freezer-safe container. They're best when used within 6 weeks but can last for up to 3 months. The icing can be stored in a separate airtight container in the freezer.

Store. Whether frosted or unfrosted, store at room temperature for 3-4 days, after that move it to the fridge for another 2 days. To freeze, wrap it with plastic wrap and again with aluminum foil and freeze for 3 months.

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