hersheys recipe chocolate cake
The Best hersheys recipe chocolate cake
I’ve also noticed how this recipe is surprisingly good for you, too. The Hershey’s chocolate chips add a bit of natural sweetness without the need for extra sugar, and the cake itself is made with whole wheat flour and a touch of honey, which keeps it lighter than most boxed mixes. Plus, it’s just the right amount of indulgence—enough to satisfy a sweet tooth without feeling guilty. My husband swears by it for his post-workout treat, and my kids will eat it for lunch if I let them. It’s that kind of recipe that’s perfect for everyday baking, whether it’s a weekend project or a quick dessert after dinner. And honestly? There’s nothing like a slice of Hershey’s chocolate cake to make even the simplest day feel a little more special.
Hershey’s Recipe Chocolate Cake
A classic, rich chocolate cake inspired by Hershey’s, perfect for any chocolate lover. This moist and decadent cake is ideal for birthdays, celebrations, or simply indulging in a sweet treat.
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup whole milk
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 cups semi-sweet chocolate chips
- 2 tbsp heavy cream
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly grease the sides. -
2
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. -
3
In a large bowl, cream together butter and sugar until light and fluffy (about 3-5 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract. -
4
Alternate adding the dry ingredients and chocolate chips to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. -
5
Gradually add milk, mixing until smooth. Pour batter into the prepared cake pan. -
6
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. -
7
For the frosting, process chocolate chips and butter in a food processor until smooth. Add powdered sugar, heavy cream, and vanilla extract. Process until creamy. -
8
Once the cake is completely cool, spread the frosting evenly over the top and sides of the cake. -
9
Chill the cake in the refrigerator for at least 1 hour before slicing to ensure it holds its shape.
🔧Equipment
- Mixing bowls (2)
- Electric mixer or hand mixer
- Oven
- 9-inch round cake pan
- Parchment paper
- Whisk
- Offset spatula
- Food processor (optional)
📊Nutrition Facts (per serving)
📝Notes
- For a lighter version, reduce butter to 1 1/2 cups and use half the sugar.
- Ensure all ingredients are at room temperature for best results.
- You can add a layer of ganache between two cake layers for extra richness.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Watch Video Of How Hershey’s Recipe Chocolate Cake Works
❓ Frequently Asked Questions About Hershey’s Chocolate Cake
What is the key ingredient that makes Hershey’s chocolate cake so rich and flavorful?
The secret lies in a perfect balance of Hershey’s Special Dark Chocolate (70% cocoa) and high-quality cocoa powder, combined with a generous amount of melted butter and brown sugar. The chocolate’s smooth texture and deep cocoa flavor enhance the cake’s richness, while the butter adds moisture and a luxurious mouthfeel.
Why does the recipe call for both baking powder and baking soda?
This dual-leveraging technique creates a lighter, airier crumb while preventing excessive browning. Baking powder provides lift and a slightly tangy note, while baking soda adds a neutral lift that complements the chocolate’s richness. Together, they ensure the cake rises evenly and stays tender.
How can I ensure my cake stays moist and not dry after baking?
For extra moisture, fold in ½ cup of heavy cream or sour cream into the batter before mixing in the dry ingredients. Additionally, brush the cake layers with a simple egg wash (1 egg + 1 tbsp milk) after baking and refrigerate for at least 2 hours before frosting. A light dusting of powdered sugar on top also helps retain moisture.
Can I substitute the Hershey’s chocolate for a different brand, and if so, what’s the best alternative?
While Hershey’s chocolate is iconic, you can use high-quality semi-sweet or dark chocolate chips (70%+ cocoa)—just adjust slightly: reduce the cocoa powder by 1–2 tbsp and add a pinch of extra cocoa powder to compensate. For a richer flavor, melted chocolate chunks (like Valrhona or Ghirardelli) work beautifully if you have them.
Why does the recipe include a mix of granulated and brown sugar?
The combination creates two key effects: granulated sugar provides structure and a crisp crumb, while brown sugar adds moisture, tenderness, and a subtle caramelized flavor. The brown sugar’s molasses content also enhances the cake’s depth of chocolate taste, balancing the sweetness perfectly.
