✨ Introduction
hershey’s chocolate cake recipe, Ever craved the perfect chocolate cake — the kind that’s fluffy yet fudgy, moist yet airy, and deliciously rich in every bite? You’re in the right place. This timeless recipe, adapted from the iconic Hershey’s Cocoa label, is a tried-and-tested crowd-pleaser. It’s everything you want in a chocolate cake — and then some!
Whether you’re baking for a birthday, a weekend treat, or just because chocolate is life — this cake delivers with minimal fuss and maximum flavor.
🛒 Ingredients
(Highlight Ingredient: Unsweetened Cocoa Powder – the soul of this cake!
Its deep chocolate flavor transforms a humble batter into a decadent dessert.)
Choose Your Quantity:
| Ingredients | 1x | 2x | 4x |
|---|---|---|---|
| Granulated Sugar | 2 cups | 4 cups | 8 cups |
| All-Purpose Flour | 1¾ cups | 3½ cups | 7 cups |
| Unsweetened Cocoa Powder | ¾ cup | 1½ cups | 3 cups |
| Baking Powder | 1½ tsp | 3 tsp | 6 tsp |
| Baking Soda | 1½ tsp | 3 tsp | 6 tsp |
| Salt | 1 tsp | 2 tsp | 4 tsp |
| Eggs | 2 | 4 | 8 |
| Milk | 1 cup | 2 cups | 4 cups |
| Vegetable Oil | ½ cup | 1 cup | 2 cups |
| Pure Vanilla Extract | 2 tsp | 4 tsp | 8 tsp |
| Boiling Water | 1 cup | 2 cups | 4 cups |
👩🍳 Directions
Step-by-Step (with Approx. Time)
Step 1: Mix Dry Ingredients (5 min)
- In a large mixing bowl, whisk together: sugar, flour, cocoa powder, baking soda, baking powder, and salt.
Step 2: Add Wet Ingredients (3 min)
- Make a well in the center and pour in eggs, milk, oil, and vanilla extract.
- Beat on medium-high for 2 minutes until smooth.
Step 3: Add Boiling Water (2 min)
- Gradually stir in 1 cup of boiling water. The batter will be thin — that’s okay!
Step 4: Preheat Oven & Prepare Pans (5 min)
- Preheat to 350°F (175°C).
- Grease and flour two 9-inch round pans.
Step 5: Bake (30–35 min)
- Pour batter evenly into pans.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean.
Step 6: Cool (15–20 min)
- Let cakes cool in the pan for 10 minutes, then transfer to wire racks.
🌟 How to Make Moist Chocolate Cake (The Creative Secret!)
The secret? Hot water.
That magical step — adding boiling water — unlocks the cocoa powder’s richness and helps emulsify the fat, keeping the cake unbelievably moist. Combined with oil instead of butter and just the right egg balance, it creates that dreamy, velvety texture every baker longs for.
🧁 Chocolate Frosting Recipe
Perfectly Chocolate Frosting
Ingredients:
- 3 cups powdered sugar
- ⅔ cup unsweetened cocoa powder
- ⅓ cup milk (plus more if needed)
- 1 stick (½ cup) butter
- 1 tsp vanilla extract
Directions:
- Melt butter in a saucepan over medium heat. Stir in cocoa.
- Pour into a mixing bowl and add vanilla.
- Alternately beat in powdered sugar and milk until you reach spreading consistency.
- Frost completely cooled cakes.
✅ 10 Test Kitchen Tips for Success
- Use boiling water — never skip this step!
- Don’t overmix — once smooth, stop.
- Use pure vanilla extract — flavor game-changer.
- Scrape the bowl — no clumps, no regrets.
- Measure flour right — spoon and level.
- Sift cocoa — prevents bitter clumps.
- Line pans — parchment works wonders.
- Room temp eggs — better rise, better mix.
- Cool completely — frosting melts on warm cake.
- Double the recipe — always worth it.
🧊 How to Store
- Counter: Store covered at room temp up to 3 days.
- Fridge: Store in an airtight container up to 5 days. Let sit out before serving for best texture.
❄️ Can You Freeze Chocolate Cake?
Absolutely!
To freeze unfrosted cakes, wrap each layer tightly in plastic wrap, followed by aluminum foil. Label and date — they’ll stay fresh for up to 3 months. To thaw, leave in the fridge overnight or on the counter for a few hours.
For frosted cakes, freeze until solid (1 hour), then wrap and freeze. Thaw in the fridge and serve at room temperature.
💬 Nonvegkahani Community Praise
🗣️ Rahul K. says:
“This is the only chocolate cake I bake now. Moist, rich, and insanely chocolaty. Tastes like it came straight from a bakery! My whole family devours it in minutes. Thank you for the best recipe ever!”
🍽 Nutrition Facts (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | ~350 |
| Carbs | 48g |
| Fat | 16g |
| Protein | 4g |
| Sugar | 35g |
| Sodium | 250mg |
Approximate values. Varies by slice size and frosting amount.
📺 Best YouTube Video
🎥 Watch Full Recipe Tutorial on YouTube (placeholder – replace with actual recipe video)
❓ FAQs
1. Can I use butter instead of oil?
Yes, but oil makes the cake more moist. If using butter, melt it and use the same amount.
2. Can I use buttermilk instead of milk?
Absolutely! Buttermilk adds richness and tang – just reduce baking soda slightly.
3. Can I make this into cupcakes?
Yes! Fill cupcake liners ⅔ full and bake for 20–22 minutes.
4. Can I skip the frosting?
You can – the cake is delicious on its own! Dust with powdered sugar or add a chocolate glaze.
5. How do I make it eggless?
Use ½ cup yogurt or applesauce per egg. The texture may vary slightly but still turns out soft and moist.
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