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Chocolate Hershey Cake Recipe

Yasser
Is there anything more comforting than the rich, deep flavor of homemade chocolate cake? This Chocolate Hershey Cake Recipe delivers everything you love in a classic dessert—moist layers, intense cocoa flavor, and velvety frosting, all made with the timeless taste of Hershey’s cocoa powder.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings 12
Calories 420 kcal

Ingredients
  

Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup Hershey’s unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs, room temperature Use room-temperature eggs for better batter consistency.
  • 1 cup strong brewed coffee, cooled Strong brewed coffee enhances the chocolate flavor without adding coffee taste.
  • 1 cup whole milk Whole milk ensures a richer texture, but 2% milk can be substituted.
  • 1/2 cup vegetable oil
  • 2 tsp pure vanilla extract

Chocolate Frosting

  • 1/2 cup unsalted butter, softened
  • 2/3 cup Hershey’s cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup whole milk
  • 1 tsp vanilla extract
  • Chocolate shavings or sprinkles (optional, for decoration)

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Electric mixer
  • Wooden spoon
  • Two 9-inch round cake pans
  • Parchment paper
  • Wire cooling racks
  • Offset spatula
  • Serving plate
  • Oven

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • In a separate bowl, whisk together the eggs, cooled coffee, milk, vegetable oil, and vanilla extract.
  • Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Avoid overmixing, as the batter should remain thin.
  • Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
  • For the frosting, beat the softened butter until creamy. Add the cocoa powder, then alternate adding powdered sugar and milk while mixing. Stir in the vanilla and beat until the frosting is fluffy.
  • Assemble the cake by frosting between the layers and covering the top and sides. Garnish with chocolate shavings or sprinkles if desired.

Notes

Use room-temperature eggs for better batter consistency. Strong brewed coffee enhances the chocolate flavor without adding coffee taste. Whole milk ensures a richer texture, but 2% milk can be substituted.