Name: Hershey's "perfectly chocolate" Chocolate Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups granulated sugar; 1 3/4 cups all-purpose flour (plus 2 Tablespoons); 3/4 cup unsweetened cocoa powder; 1/2 cup melted butter

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This iconic Hershey’s chocolate cake recipe has been delighting chocolate lovers for generations with its rich, moist perfection.

In just 40 minutes, you’ll create a decadent chocolate masterpiece that strikes the perfect balance between fluffy texture and deep cocoa flavor. Whether it’s a birthday celebration or simply a sweet craving, this classic recipe promises to deliver heavenly results that will make everyone ask for seconds.

Ingredients for Chocolate Heaven

Sugar & Flour Mix: 2 cups granulated sugar, 1¾ cup + 2 Tbsp all-purpose flour – sift together for best results
Cocoa Blend: ¾ cup unsweetened cocoa powder – creates rich chocolate flavor
Leavening Agents: 1½ tsp each of baking powder and baking soda, 1 tsp salt – ensures perfect rise
Wet Ingredients: 2 large eggs, 1 cup buttermilk, ½ cup oil – brings moisture and tenderness
Flavor Enhancers: 2 tsp vanilla extract, 1 cup boiling water/coffee – deepens chocolate taste

Frosting Components

Butter Base: ½ cup melted butter – creates smooth, creamy texture
Chocolate Mix: ⅔ cup unsweetened cocoa powder, 3 cups powdered sugar – perfect sweetness
Finishing Touch: ⅓ cup milk, 1 tsp vanilla extract – ensures spreadable consistency

Step-by-Step Instructions

Prep Work: Heat oven to 350°F, prepare 8-inch pans with parchment and light spray
Dry Mix: Combine sugar, flour, cocoa, leavening agents, and salt until well mixed
Wet Addition: Beat in eggs, milk, oil, and vanilla until smooth and uniform
Final Batter: Stir in hot water/coffee – don’t worry about thin consistency, it’s perfect!
Baking Magic: Pour into pans, bake 30-35 minutes until toothpick comes clean
Frosting Creation: Mix butter, cocoa, then add sugar, milk, and vanilla until fluffy
Assembly: Layer cakes with generous frosting, cover top and sides with remaining frosting

Baking Tips for Perfect Results

This chocolate cake loves precision! Room temperature ingredients work best, especially the eggs and buttermilk. Your cake will thank you with an extra tender crumb. Don’t skip the parchment paper step – it’s like giving your cake a safety net for easy removal.

When mixing, scrape down the sides of your bowl to catch all the flour hiding there. And here’s a sweet secret: using hot coffee instead of water adds amazing depth to the chocolate flavor without making it taste like coffee!

Smart Substitutions

No buttermilk? Mix 1 cup regular milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. For the frosting, if you’re running low on milk, heavy cream makes an extra rich substitute. Want to make it dairy-free? Use almond milk and plant-based butter – the cake will still be super moist and delicious!

Storage & Make-Ahead Tips

This cake stays fresh covered at room temperature for 3-4 days. For longer storage, pop it in the fridge for up to a week – just bring slices to room temp before eating. You can even freeze unfrosted cake layers wrapped in plastic and foil for up to 2 months.

The frosting can be made 3 days ahead and kept in the fridge – just let it warm up and give it a quick whip before spreading.

Serving Ideas

Add a scoop of vanilla ice cream while the cake is slightly warm – pure heaven! Fresh raspberries or strawberries on the side add a lovely pop of color and fresh flavor. For fancy occasions, dust the top with cocoa powder using a small sieve, or add chocolate shavings. A glass of cold milk is this cake’s best friend!