Imagine sinking your fork into a slice of Hershey’s Chocolate Cake, where each bite is a rich, velvety dream! ( You can learn more about the origins and quality of Hershey’s cocoa powder straight from the source : Hershey’s)This vintage 70’s recipe combines the deep, luscious flavor of Hershey’s cocoa with the perfect balance of sweetness and a hint of vanilla. The cake is moist and tender, thanks to buttermilk and a splash of boiling water that brings it all together. Topped with a creamy, chocolate frosting that melts in your mouth, it’s pure bliss! Whether it’s a celebration or just a Tuesday, this cake is sure to bring smiles and warm hearts. Let’s bake some memories!
Table of Contents
Why You’ll Love This Recipe
- Trust me, you’re going to love the rich, chocolatey flavor!
- This one’s a game-changer for any chocolate lover.
- It’s super easy to whip up, perfect for any occasion.
- The frosting is creamy and decadent, taking it to the next level.
- It’s a vintage recipe that brings back all the warm, nostalgic vibes!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dessert |
| Cuisine | American-inspired comfort food |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Dietary | Vegetarian |
| Serves | 8 |
| Best Served | With a scoop of ice cream |
Ingredients
Gather these delightful ingredients to create your Hershey’s Chocolate Cake!
- All-purpose flour – 1¾ cup
- Unsweetened Hershey’s cocoa powder – ⅔ cup
- Baking powder – 1½ teaspoons
- Baking soda – 1½ teaspoons
- Salt – ½ teaspoon
- Granulated sugar – 2 cups
- Buttermilk – 1 cup
- Pure vanilla extract – 2 teaspoons
- Vegetable oil – ½ cup + 2 tablespoons
- Large eggs, room temperature – 2
- Boiling water – 1 cup
- Salted sweet cream butter, softened – 1 cup
- Pure vanilla extract – 1 teaspoon
- Unsweetened Hershey’s cocoa powder – ⅔ cup
- Whole milk – ¼ cup + 2 tablespoons
- Powdered sugar – 3 cups
How to Make Hershey’s Chocolate Cake
Get ready to indulge in a slice of nostalgia with this delightful Hershey’s Chocolate Cake! Follow these simple steps to create a moist and rich chocolate cake that will impress everyone.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and comes out perfectly fluffy.
Step 2: Prepare the Pans
Grease and flour two 9-inch round cake pans. This will help your cakes release easily after baking.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This blends the dry ingredients and adds air for a lighter cake.
Step 4: Combine Sugar and Wet Ingredients
In another bowl, mix the granulated sugar, buttermilk, vanilla extract, vegetable oil, and eggs until well combined. This creates a sweet, creamy base for your cake.
Step 5: Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!
Step 6: Add Boiling Water
Slowly stir in the boiling water. This step makes the batter thin, but it’s essential for a moist cake.
Step 7: Pour Batter into Pans
Divide the batter evenly between the prepared cake pans. Give them a little shake to level the batter.
Step 8: Bake the Cakes
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly!
Step 9: Cool the Cakes
Once baked, let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 10: Make the Frosting
In a bowl, beat the softened butter until creamy. Add vanilla extract, cocoa powder, and milk, mixing until smooth. Gradually add powdered sugar until you reach your desired consistency.
Step 11: Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread frosting on top, then place the second layer on top and frost the entire cake.
Step 12: Serve and Enjoy!
Slice up your delicious Hershey’s Chocolate Cake and enjoy a piece of chocolate heaven with friends and family!
Pro Tips for Making the Recipe
- Use room temperature eggs for better mixing.
- Measure flour accurately by spooning it into the cup and leveling it off.
- Let the cake cool completely before frosting for a smoother finish.
- For extra moisture, add a tablespoon of mayonnaise to the batter.
- Use a toothpick to check for doneness; it should come out clean.
How to Serve
Enjoy your Hershey’s Chocolate Cake with these delightful serving suggestions:
- Top with a scoop of vanilla ice cream for a classic combo.
- Serve with fresh berries for a fruity contrast.
- Drizzle with caramel sauce for an extra sweet touch.
- Pair with a dollop of whipped cream for added creaminess.
- Enjoy with a cup of hot coffee or tea for a cozy treat.
- Slice and serve with a side of chocolate sauce for the ultimate indulgence.
- Garnish with chocolate shavings or sprinkles for a festive look.
Make Ahead and Storage
Storing Leftovers
- Allow the cake to cool completely before storing.
- Wrap the cake tightly in plastic wrap or aluminum foil.
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate the cake for up to a week.
Freezing
- Wrap the cooled cake in plastic wrap, then in aluminum foil.
- Label with the date and type of cake.
- Freeze for up to 3 months for best quality.
- For frosting, freeze in an airtight container or freezer bag.
Reheating
- Thaw the cake in the refrigerator overnight before reheating.
- Reheat slices in the microwave for 10-15 seconds.
- For a whole cake, warm in a preheated oven at 350°F for 10-15 minutes.
- Check for warmth and avoid overheating to maintain texture.
Hershey’s Chocolate Cake
Equipment
- 2 9-inch round cake pans Greased and floured for easy release.
- 1 Mixing bowl For mixing dry and wet ingredients.
- 1 Whisk For combining dry ingredients.
- 1 Electric mixer For beating the frosting.
- 1 Wire rack For cooling the cakes.
Ingredients
Dry Ingredients
- 1¾ cup All-purpose flour
- ⅔ cup Unsweetened Hershey’s cocoa powder
- 1½ teaspoons Baking powder
- 1½ teaspoons Baking soda
- ½ teaspoon Salt
Wet Ingredients
- 2 cups Granulated sugar
- 1 cup Buttermilk
- 2 teaspoons Pure vanilla extract
- ½ cup + 2 tablespoons Vegetable oil
- 2 large Eggs, room temperature
- 1 cup Boiling water Essential for a moist cake.
Frosting Ingredients
- 1 cup Salted sweet cream butter, softened
- 1 teaspoon Pure vanilla extract
- ⅔ cup Unsweetened Hershey’s cocoa powder
- ¼ cup + 2 tablespoons Whole milk
- 3 cups Powdered sugar
Instructions
Preparation Steps
- Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and comes out perfectly fluffy. - Step 2: Prepare the Pans
Grease and flour two 9-inch round cake pans. This will help your cakes release easily after baking. - Step 3: Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This blends the dry ingredients and adds air for a lighter cake. - Step 4: Combine Sugar and Wet Ingredients
In another bowl, mix the granulated sugar, buttermilk, vanilla extract, vegetable oil, and eggs until well combined. This creates a sweet, creamy base for your cake. - Step 5: Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay! - Step 6: Add Boiling Water
Slowly stir in the boiling water. This step makes the batter thin, but it’s essential for a moist cake. - Step 7: Pour Batter into Pans
Divide the batter evenly between the prepared cake pans. Give them a little shake to level the batter. - Step 8: Bake the Cakes
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly! - Step 9: Cool the Cakes
Once baked, let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. - Step 10: Make the Frosting
In a bowl, beat the softened butter until creamy. Add vanilla extract, cocoa powder, and milk, mixing until smooth. Gradually add powdered sugar until you reach your desired consistency. - Step 11: Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread frosting on top, then place the second layer on top and frost the entire cake. - Step 12: Serve and Enjoy!
Slice up your delicious Hershey’s Chocolate Cake and enjoy a piece of chocolate heaven with friends and family!
Video
Notes
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 350 | 18g | 4g | 45g |
FAQs
Can I use a different type of flour for this cake?
Yes, you can use cake flour for a lighter texture, but keep in mind that it may alter the cake’s density slightly. Just make sure to measure it correctly for the best results!
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using!
How do I ensure my cake is moist?
To keep your cake moist, avoid overmixing the batter and ensure you don’t overbake it. Also, adding the boiling water helps to create a moist texture, so don’t skip that step!
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it in an airtight container at room temperature, and frost it just before serving for the best flavor and texture.
Final Thoughts
There you have it—Hershey’s Chocolate Cake, a delightful throwback to the 70s! This recipe is not just simple; it’s a celebration of chocolatey goodness that will make your taste buds dance. So, gather your ingredients, roll up your sleeves, and enjoy the process. Whether it’s for a special occasion or just because, this cake is sure to bring smiles and sweet memories. Happy baking!