hershey’s perfectly chocolate chocolate cake recipe

The Best hershey’s perfectly chocolate chocolate cake recipe

I have been baking this Hershey’s chocolate cake for close to fifteen years now, and it is the one my family asks for by name. The recipe comes straight from Hershey’s, and it uses plain cocoa powder rather than melted chocolate, which means I can make it on a Tuesday night without a trip to the store. My oldest requested it for his birthday every year from age four to age twelve, and my youngest still licks the frosting bowl clean before I finish the second layer.

What keeps me coming back is how simple the method is. One bowl for the dry ingredients, one for the wet, then a cup of boiling water stirred in last. The batter will look thin, almost watery, and that is exactly how it should look. I bake it in two nine inch round pans at 350 degrees for about 30 to 35 minutes, until a toothpick in the center comes out with just a few moist crumbs. The crumb is soft and stays that way for days, which is rare for a from scratch cake.

I make this for birthdays and graduation parties, but I also make it for Sunday dinner with nothing else going on. It is a chocolate cake with a chocolate frosting, so I am not going to pretend it belongs on a list of health foods. What I can tell you is that it is built from ingredients I keep in my pantry, things like flour, sugar, eggs, milk, oil, vanilla, and cocoa, and cocoa does bring antioxidants to the party. Baking it myself means I know every single thing that went into it, and that counts for something in my house.

Hershey’s Perfectly Chocolate Chocolate Cake

4.5 from 1888 votes

A rich, tender two-layer chocolate cake made with cocoa and boiling water, then finished with a glossy chocolate frosting. The crumb stays moist for days, and the whole thing comes together with pantry staples and one bowl.

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Prep Time15 mins

Cook Time30 mins

Resting Time0 mins

Total Time45 mins

Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Hershey’s Perfectly Chocolate Chocolate Cake Works

This Hershey’s perfectly chocolate chocolate cake is the one I reach for when I need a dessert that works for a birthday, a potluck, or a quiet Sunday dinner with the family. It comes out moist and deeply chocolatey every time, and it holds up well on a crowded table where everyone wants a slice. If you keep the ingredients on hand, you can pull it together for any occasion without a last minute run to the store.

❓ Frequently Asked Questions About Hershey’s Perfectly Chocolate Chocolate Cake

1. Why is the batter so thin and runny?

The batter is supposed to be thin. The recipe calls for a full cup of boiling water, which thins the mixture and blooms the cocoa so the chocolate flavor comes through. Pour it into the pans right away and bake as directed. A thick, scoopable batter would mean something was left out.

2. Can I use hot tap water instead of boiling water?

Use water that is actually boiling or just off the boil. The heat is what dissolves the cocoa and gives the cake its deep color and flavor. Warm tap water will leave the crumb flatter and less chocolaty. Let the kettle come to a boil, measure, and stir it in while it is still hot.

3. What can I use if I do not have buttermilk?

Stir one tablespoon of white vinegar or lemon juice into one cup of milk and let it sit for five to 10 minutes until it looks slightly thickened. Use it measure for measure in place of the buttermilk. Plain milk works in a pinch but gives a slightly less tender crumb. Do not skip the step of letting the mixture sit; the acid needs a moment to do its job.

4. How do I know when the cake is done?

Bake the layers at 350°F and start checking near the early end of the time range. A wooden pick inserted in the center should come out with a few moist crumbs, not wet batter. The edges will pull slightly away from the pan and the top will spring back when pressed gently. Overbaking is the most common way this cake dries out, so pull it as soon as the pick looks right.

5. How should I store the frosted cake, and how long does it keep?

Cover the cake and keep it at room temperature for up to two days, or refrigerate it if your kitchen is warm. Bring slices back to room temperature before serving so the frosting softens and the chocolate flavor opens up. For longer storage, wrap unfrosted layers tightly and freeze them for up to a couple of months, then thaw and frost when you are ready.