Hershey’s Chocolate Cake is easy to make and satisfies chocolate cravings for any chocolate lover! Whether you’re making a layered cake, sheet cake or bundt cake, you’ll use this recipe again and again.
For any true chocolate lover, the quickest way to their heart is with a slice of rich chocolate cake with chocolate frosting.
Sure, brownies are always a favorite. Homemade chocolate pudding is hard to beat. And few can resist my favorite chocolate chip cookies.
But for those people who really, really love chocolate? Chocolate cake with chocolate frosting is a true slice of heaven.
I’ve made plenty of chocolate cakes over the years – from Dark Chocolate Cranberry Bundt Cake to Chocolate Zucchini Cake – but the best chocolate cake recipe has always been popular with readers.
But that cake recipe uses coffee, which not everyone loves. So while this Hershey’s Chocolate Cake is similar, it’s coffee-free and still oh so delicious.
Hershey’s Chocolate Cake
Hershey’s Chocolate Cake is easy to make and satisfies chocolate cravings for any chocolate lover! Whether you’re making a layered cake, sheet cake or bundt cake, you’ll use this recipe again and again.
Ingredients
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened 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
Instructions
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
- In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat with a mixer on medium for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting.
Notes
For a 13×9-inch Cake: Grease and flour 13x9x2-inch baking pan. Bake at 350° F for 35 to 40 minutes.
For a 3-Layer Cake: Grease and flour three 8-inch round baking pans. Bake at 350°F for 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks.
For a Bundt Cake: Grease and flour 12-cup bundt pan. Bake at 350°F for 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack.
For Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake at 350°F for 22 to 25 minutes. Makes about 30 cupcakes.