When a birthday rolls around or you just want a comforting weekend treat to share with the family, you’ll need a reliable recipe that doesn’t require a trip to the grocery store. This scratch-baked Hershey’s Perfectly Chocolate Chocolate Cake is the ultimate solution for busy families. It’s as easy as whipping up a boxed cake mix, but with a far better flavor and texture. It’s made complete by topping it with Perfectly Chocolate Chocolate Frosting.
Over the years, I’ve made this classic recipe dozens of times for family barbecues and parties. It is easy enough for new bakers, while being tasty enough for seasoned pros, and guarantees rave reviews from the crowd every single time. It’s made with easy, simple ingredients that are likely already in your pantry.
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Jump to:
- What is Hershey’s Perfectly Chocolate Chocolate Cake?
- Key Takeaways
- Ingredient Notes
- How to Make the Hershey’s Perfectly Chocolate Chocolate Cake
- High Altitude Adjustments
- Easy Cake Decoration
- Pro Tips for the Best Chocolate Cake
- Variations and Substitutions
- Frequently Asked Questions
- What to Serve with Chocolate Cake
- Storage and Reheating
- More Chocolate Cakes
- More Dessert Recipes
- Hershey’s Perfectly Chocolate Chocolate Cake and Perfectly Chocolate Chocolate Frosting
What is Hershey’s Perfectly Chocolate Chocolate Cake?
The Hershey’s Perfectly Chocolate Chocolate Cake is a classic, scratch-made two-layer cake made with pantry staples like unsweetened cocoa powder, sugar, oil, and eggs. Some of the best recipes are found on the back of a box, just like this Hershey’s chocolate cake recipe. It has a moist, rich, light crumb, paired with a creamy cocoa-infused frosting.
Key Takeaways
- Ready to eat in less than an hour!
- Uses simple pantry ingredients that you have on hand.
- Perfect for parties and busy weeknights.
- Whip up the batter in one single bowl.
- Use similar ingredients for the frosting.
Ingredient Notes
Granulated Sugar: Sweetens the cake and locks in the moisture for a soft crumb.
All-Purpose Flour: Provides the structure for the cake without making it dense or heavy.
Hershey’s Cocoa Powder: Unsweetened cocoa powder brings out that classic, nostalgic chocolate flavor.
Baking Powder: Essential leavening agent that helps the cake rise evenly.
Baking Soda: Also helps the cake rise evenly when paired with baking powder.
Salt: Adds just the right amount to cut through the sweetness of the cake.
Eggs: Binds the ingredients together and provides structural stability.
Milk: Adds richness and moisture to the batter base.
Canola Oil: Keeps the cake moist for days, performing better than most butter in oil-based cakes.
Vanilla Extract: Adds aromatic flavor to the cake and is also added into the frosting for flavor.
Boiling Water: This is the secret weapon of this cake that allows the cocoa powder to bloom and intensify the chocolate flavor while thinning the batter.
Butter: Formulates the rich, savory base of the traditional chocolate buttercream frosting.
Powdered Sugar: Dissolves into the frosting to add structure and sweetness.
How to Make the Hershey’s Perfectly Chocolate Chocolate Cake
- Heat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside.
- Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla; With a mixer, beat on medium speed for about 2 minutes. Carefully stir in boiling water. The batter will be very thin. Pour batter into prepared cake pans.
- Bake for 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. Frost with chocolate frosting.
- *Before high altitude changes: 2 cups sugar, 1-½ teaspoons baking powder, 1-½ teaspoons baking soda, 1 cup milk
- Perfectly Chocolate Chocolate Frosting. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount of additional milk, if needed. Stir in vanilla. About 2 cups frosting.
If you haven’t baked very many layer cakes before, be sure to check out my Baking Tips For Layer Cakes post.
High Altitude Adjustments
I made a couple of high altitude changes to the recipe because cakes can be temperamental at my altitude (5,000 ft). Generally, I use this great guide from Bonnie, City Home / Country Home, to modify recipes for high altitude. Just a few simple tweaks can make a big difference when baking cakes at altitude.
Easy Cake Decoration
After baking and frosting, the cake is decorated simply with chocolate curls. The chocolate curls are easy to make. You just use a vegetable peeler and a chocolate bar. You could also decorate the cake with sprinkles if you prefer.
Pro Tips for the Best Chocolate Cake
- Enhance the cake with coffee instead of boiling water. This gives it a rich chocolate flavor.
- Use the high altitude adjustments if needed.
- Check the temperature of the cake to be sure it’s perfectly cooked inside with an instant-read thermometer; it should register around 210°F when fully baked.
- Use a vegetable peeler to make the chocolate curls, the perfect bakery touch.
Variations and Substitutions
- Cupcake Adaptation: Use this same recipe but divide the batter into lined cupcake tins and bake for roughly 18 to 22 minutes.
- 9×13 Sheet Cake Option: If you do not have a round cake pan, use a 9×13 baking pan and bake for 30 to 35 minutes.
- Oil Substitutions: Vegetable oil or melted coconut oil can be used in place of canola oil.
Frequently Asked Questions
This cake can be made in advance. The layers need to cool completely, then wrap them tightly in plastic wrap and store at room temperature until you are ready to assemble.
Unfrosted cake layers can be wrapped tightly in plastic wrap and aluminum foil and frozen for up to 3 months. Thaw them completely on the counter before applying the frosting.
Standard 9-inch round cake pans work best for this recipe. If you only have 8-inch round cake pans, those can be used, but you will need to extend the baking time by a few minutes due to the thicker layers.
Cakes typically sink in the center if the baking powder or soda is expired, if the oven door was opened too early, or if you’re baking at high altitude without an adjustment.
What to Serve with Chocolate Cake
Fresh Red Berries
Chocolate Milk
Storage and Reheating
Refrigerator
Leftovers will stay moist when stored in an airtight container in the fridge for up to 5 days.
Freezer
Frosted slices can be individually wrapped and frozen for up to 2 months.
Reheating
Place a single slice of cake on a microwave-safe plate and heat it for 8-10 seconds to soften the frosting and warm the crumb.
More Chocolate Cakes
Chocolate Dulce De Leche Triple Layer Cake
Keto Sugar-Free Mini German Chocolate Cake
One-Bowl Chocolate Cake Recipe
This classic Hershey’s Perfectly Chocolate Chocolate Cake with Perfectly Chocolate Chocolate Frosting is a tried-and-true, no-fail recipe that can be used time and time again. It comes out perfectly moist and full of rich chocolate flavor.
More Dessert Recipes
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Hershey’s Perfectly Chocolate Chocolate Cake and Perfectly Chocolate Chocolate Frosting
Equipment
Ingredients
Cake
- 2 cups minus 2 tablespoons sugar*
- 1-¾ cups all-purpose flour
- ¾ cup Hershey’s cocoa
- 1-¼ teaspoons baking powder*
- 1-¼ teaspoons baking soda*
- 1 teaspoon salt
- 2 large eggs
- 1 cup plus 2 tablespoons milk*
- ½ cup canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Perfectly Chocolate Chocolate Frosting:
- ½ cup 1 stick butter or margarine
- ⅔ cup Hershey’s Cocoa
- 3 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; With a mixer, beat on medium speed for about 2 minutes. Carefully, stir in boiling water. The batter will be very thin. Pour batter into prepared cake pans.
- Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with chocolate frosting.
- *Before high altitude changes: 2 cups sugar, 1-½ teaspoons baking powder, 1-½ teaspoons baking soda, 1 cup milk
- Perfectly Chocolate Chocolate FrostingMelt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Notes
Nutrition
Cindy Stamus
My niece makes this cake, and instead of making it with boiling water, she uses coffee! I tried it, and it is wonderful!!
Barbara Schieving
Thanks for sharing that tip Cindy!
Lucila Booth
Hi. I live at 7000ft and was wondering if there were more adjustments for high altitude I should make or if it’d be the same as at 5000ft?
Barbara Schieving
Hi Lucila – yes, you will need to make additional changes. Here’s a helpful guide https://cityhomecountryhome.blogspot.com/2010/08/high-altitude-baking-and-candy-making.html
Clarissa
How many cups of batter does one mix make?
Barbara Schieving
Hi Clarissa – I’ve never measured, but here’s a guide that can help you estimate https://www.wilton.com/wedding-cake-guide/cms-wedding-cake-data.html
Wendy
It was about 6 cups for me, when I was doing my layers, I measured out the amount and it was just shy of 6 cups.
Elizabeth Quiroz
I don’t have any round cake pans. If I use a 9×13, how long would you recommend baking?
Barbara Schieving
Hi Elizabeth – probably about 30 minutes, until the cake starts to pull away from the sides of the pan, a toothpick comes out clean and about 210°F on an instant-read thermometer.
Laura Turner
Hi! I’ve made this cake twice and its sunk in the middle both times. I came across your blog searching for answers. I’ve never used high altitude adjustments, but will try yours next time. I’m curious though, I use 8 or 6 inch rounds, but you say 9 inch. Does that really matter? I am dying for something to actually be pretty just once! (Its chocolate, so taste is never an issue!)
Barbara Schieving
Hi Laura – if you use 8 inch rounds your cook time will be longer because they’ll be thicker but shouldn’t need additional high altitude adjustments. You’ll probably need 3 6 inch rounds.
Brenda
Well Hello Gorgeous! This DOES look perfect!! – – Thank you for featuring my chocolate mug cake recipe!
shelley
THE only chocolate cake I make…my youngest daughter too…..even when making a “german” chocolate cake with homemade coconut pecan frosting….
Verna A.
This is my go-to chocolate cake recipe! I usually substitute applesauce for half of the oil.