Hershey’s Perfectly Chocolate Cake
Hershey’s Perfectly Chocolate Cake – moist with the silkiest milk chocolate frosting ever! I’ve made many chocolate cake recipes but always come back to this recipe every time.
I’m not usually a very demanding person but for my birthday all I wanted was my husband to make me a decadent chocolate cake.
Can you think of a better way to celebrate “30” than by drowning yourself in a sea of chocolate?
I gave him a couple of recipes to choose from but the “Hershey’s Perfectly Chocolate Cake” was the best option since we were staying with his family and most of the ingredients they had in their pantry. 
He went to work in their kitchen meticulously measuring, pouring, and baking the cake. He even doubled the frosting recipe because there’s no reason to be stingy on birthdays and well let’s face it…he knows me too well.
As he was turning the cake plate to smooth out the final layer of frosting he turned the cake platter…right into the sink.
Complete with firework residue…
UPDATE: We’ve since made this chocolate cake many times and love it every single time!
Hershey's Perfectly Chocolate Cake
Hershey's Perfectly Chocolate Cake - moist with the silkiest milk chocolate frosting ever! I've made many chocolate cake recipes but always come back to this recipe every time.
Ingredients
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup HERSHEY®'S Cocoa Powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1/2 cup butter
- 2/3 cup HERSHEY®'S Cocoa Powder
- 3 cups confectioners' sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350 F. Grease and flour two 9-inch round baking pans.
- 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.
- 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.
- To make "Perfectly Chocolate" Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
- 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.
- 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.
Recipe Notes
Source: Allrecipes
Disasters can happen to anyone but your hubby showed real originality by blowing the cake up, priceless! My family has been making this cake for years. It is a look no further chocolate cake recipe & is still on the back of the Hershey’s Cocoa Box. Never add boiling water though & it isn’t in the original recipe. I am not opposed to trying new things. What exactly does it do?
It’s supposed to bring out the flavor of the chocolate.
It does! I always add the boiling water. Everyone raves, even those that “aren’t chocolate livers” love it! Of course, I’ve never done it without, so who knows? Maybe it’s the same?
Can I make the cake layers ahead of time and freeze them?
absolutely!
I’m happy to say that I promised my grandson a Hershey Bar chocolate cake. Its 3-29-2018 & We did frost it with the prefect chocolate frosting then stood Hershey candy bars along cake and leftover pieces stuck into the top amongst 11 candles.
I bet it looked soooo good!
This is a delicious Chocolate and more Chocolate Cake. I’ve made several times .
Today I started making for my husband’s 70th Birthday and no milk in the refrigerator, but I had buttermilk.
I used 1 cup buttermilk and cake was just as sweet and moist .
While the cake cooled, went for milk to make frosting.
I enjoy your adventures with your recipes !
I bet buttermilk was great!
This has been my go to chocolate cake for years! I love perfection in simplicity. The only thing I do different is instead of one cup hot water, I use one cup hot coffee! It is decadent.
YesSSSS!
Really enjoyed making this chocolate cake. It was nice and moist. It was great.do you by any chance have a very moist vanilla cake recipe please?. I have been looking for a great recipe but no luck yet. Could you please let me know if you do. Thank you so much.
I do not BUT I have heard that I am baker’s vanilla cake is good!
http://iambaker.net/the-perfect-white-cake/
Has anyone made this using butter instead of oil??
This cake turned out great. Thanks so much. Do you by any chance have an equally awesome vanilla cake recipe too please?
Mels Kitchen Cafe has perfected this one here: http://www.melskitchencafe.com/perfected-yellow-cake/
Does this transfer over to cupcakes well?
Yes!
What type o cocoa do you use, sweet or unseated? Pls email me @ mike565656@hotmail.com
I used unsweetened.
This reminds me of the old chocolate cake recipe that used to be on the Hershey cocoa can years ago. I think it was called something like Townhouse Chocolate cake. It was sooooooo good. Haven’t had it in years and have never forgotten it. Can’t believe I didn’t write the recipe down. Then one day, the recipe on the can changed. Woe was me. This cake looks so good. Could it just be that this is the very same recipe?! If not, it just may make me forget about my old-time love. I’m trying it!
I think it might be the same one!?
I’m just curious why you reduced the salt to 1 teaspoon from 1 1/2 teaspoons in the original Hershey’s recipe. I currently have this cake in the oven, but I chose to go with the original 1 1/2 teaspoons.
That’s odd. My recipe only says 1 teaspoon. Hmm.
I just baked this cake, not once, but twice because the first time I forgot to flour the pans. However, BOTH times, the cake would not come out of the pans. Complete fail. I bake ALL THE TIME!!! I know how to read and follow a recipe, so I have no idea how this recipe is supposed to work.
Very disappointed.
I’m so sorry! This recipe has been around for 100 years so I’m thinking it might be something weird. Could it be altitude? Have you tried Baker’s Joy spray?