❤️ Introduction
hershey chocolate cake recipe, Have you ever stumbled upon a recipe so good, it hides in plain sight? Imagine this: a cold day, a cozy kitchen, and a cup of hot cocoa for your daughter—and suddenly, you flip over the container and find the perfect chocolate cake recipe. Yes, that happened.
I’m Cherie, and in my 15 years as a recipe developer, I’ve chased down chocolate cake perfection. Turns out, it was in my pantry all along. Let me walk you through how this humble recipe from a Hershey’s cocoa container creates a rich, moist, and unforgettable chocolate cake—every time.
🛒 Ingredients: What You’ll Need (with Highlight)
This cake’s charm lies in its simplicity—everything is likely already in your kitchen!
🔥 Highlight Ingredient: Hershey’s Unsweetened Cocoa Powder
This isn’t just your average cocoa powder—it’s the soul of this recipe. Hershey’s Unsweetened Cocoa provides a deep, bold chocolate flavor that transforms the cake from basic to bakery-level. Its richness, when paired with boiling water, creates a velvety batter that bakes into a moist, indulgent crumb.
🧾 Ingredients (1x, 2x, 4x Scale)
| Ingredient | 1x Quantity | 2x Quantity | 4x Quantity |
|---|---|---|---|
| Granulated Sugar | 2 cups | 4 cups | 8 cups |
| All-Purpose Flour | 1 ¾ cups | 3 ½ cups | 7 cups |
| Hershey’s Cocoa Powder | ¾ cup | 1 ½ cups | 3 cups |
| Baking Powder | 1 ½ tsp | 3 tsp | 6 tsp |
| Baking Soda | 1 ½ tsp | 3 tsp | 6 tsp |
| Kosher Salt | 1 tsp | 2 tsp | 4 tsp |
| Eggs | 2 | 4 | 8 |
| Whole Milk | 1 cup | 2 cups | 4 cups |
| Vegetable Oil | ½ cup | 1 cup | 2 cups |
| Vanilla Extract | 2 tsp | 4 tsp | 8 tsp |
| Boiling Water | 1 cup | 2 cups | 4 cups |
🧁 Step-by-Step Directions (with Time Intervals)
Step 1: Preheat & Prepare (5 mins)
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round baking pans. Make parchment circles to line bottoms—just fold paper like a paper airplane, match to pan center, snip, and voilà!
Step 2: Mix Dry Ingredients (2 mins)
Into a stand mixer bowl, add: sugar, flour, Hershey’s cocoa, baking powder, baking soda, and salt.
Step 3: Add Wet Ingredients (5 mins)
Crack in eggs one by one. Pour in milk, oil, and vanilla. Beat on medium speed until smooth and fully combined.
Step 4: Add Boiling Water (2 mins)
Slowly stream in boiling water on low speed. The batter will become thin—don’t worry, that’s the magic!
Step 5: Bake (30–35 mins)
Divide the batter evenly between pans. Bake for 30–35 minutes. Use the toothpick test or press the top—if it bounces back, you’re golden.
Step 6: Cool (15 mins)
Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.
🌟 How to Make Moist Chocolate Cake – The Creative Secret
The secret? Boiling water + oil + whole milk + Hershey’s cocoa = velvet magic.
Boiling water “blooms” the cocoa, unlocking deep flavor. Canola oil keeps the crumb soft. Whole milk adds richness. The result? A lusciously moist cake that whispers sweet nothings to your taste buds.
Want to go further? Wrap warm cake layers in plastic and chill before frosting—the retained steam deepens moistness. It’s science and sorcery.
🔟 Test Kitchen Tips
- Use room-temperature eggs and milk for smooth mixing.
- Always sift cocoa powder to avoid lumps.
- Use high-quality vanilla extract for richer depth.
- Don’t overmix—just until combined.
- Check oven calibration—too hot dries cakes.
- Use parchment paper disks for perfect release.
- Let layers cool completely before frosting.
- Freeze layers before frosting for smoother finish.
- Add espresso powder to deepen chocolate flavor.
- Double the frosting for layer cakes or piping.
🧊 How to Store This Cake
Wrap leftover cake slices in plastic wrap or store in an airtight container. Room temperature works well for 2 days. Refrigerate for up to 5 days—just allow to come to room temp before serving for best texture.
❄️ Can You Freeze It?
Absolutely—and it freezes beautifully.
For Cake Layers:
Wrap each completely cooled layer tightly in plastic wrap, then foil. Store flat in the freezer for up to 3 months.
For Frosted Cake:
Place cake in the fridge for 30 minutes to harden the frosting. Then wrap tightly in plastic wrap and foil. When ready to eat, thaw overnight in the fridge, then allow to come to room temperature.
Pro Tip: Slice and individually wrap pieces for lunchbox-ready treats!
👨🍳 nonvegkahani Community Tips & Praise
🗣️ “I’ve tried dozens of chocolate cake recipes over the years, but this one—straight off the cocoa can—is unbeatable. Moist, rich, and easy. Cherie nailed it!”
— Rahul K, IISc Bangalore & Proud Chocolate Cake Connoisseur
📏 Recipe Directions
- Prep: Preheat oven to 350°F. Grease and line two 9-inch pans with parchment circles.
- Dry Ingredients: In stand mixer: Add sugar, flour, cocoa, baking powder, baking soda, and salt.
- Wet Ingredients: Add eggs, milk, oil, and vanilla. Beat until smooth.
- Add Boiling Water: Pour in slowly on low speed.
- Bake: Divide batter into pans and bake 30–35 mins.
- Cool: Cool in pans 10 mins, then transfer to racks.
- Frost & Decorate: Frost with your favorite chocolate frosting and decorate as desired.
🥗 Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 |
| Total Fat | 18g |
| Saturated Fat | 5g |
| Carbohydrates | 45g |
| Sugar | 28g |
| Protein | 4g |
| Sodium | 270mg |
| Fiber | 3g |