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Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!

HERSHEY’S ”PERFECTLY CHOCOLATE” Chocolate Cake

Details

Time
2 hours 30 minutes
Skill Level
Beginner
Yields
1 cake

Baking a homemade chocolate cake from scratch is easier than you think. And when you're baking a HERSHEY'S chocolate cake, it's more satisfying, too.

Ingredients & Directions

Prep Time
15 minutes
Bake Time
30 minutes
Cool Time
1 hour 30 minutes

Ingredients

  • 2 cups
    sugar
  • 1-3/4 cups
    all-purpose flour
  • 3/4 cup
    HERSHEY'S Cocoa
  • 1-1/2 tsps
    baking powder
  • 1-1/2 tsps
    baking soda
  • 1 tsp
    salt
  • 2
    eggs
  • 1 cup
    milk
  • 1/2 cup
    vegetable oil
  • 2 tsps
    vanilla extract
  • 1 cup
    boiling water
add a garnish Add a garnish

Make our "Perfectly Chocolate" Chocolate Frosting to complete the recipe as shown in the image.

Step-By-Step-Directions

Equipment Needed 
round baking pans 9-INCH ROUND BAKING PANS
measuring cups MEASURING CUPS
mixing bowl MIXING BOWL
mixer MIXER
oven OVEN
wire racks WIRE RACK
1

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.

Variations:

One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

Bundt Cake: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Additional questions?