Who doesn’t love a classic chocolate cake? It’s a staple for celebrations, a comfort food for many, and a delightful treat for any day of the week. Today, I’m excited to share with you the most versatile and easiest perfect Hershey’s Chocolate Cake recipe I’ve ever made. Whether you’re a seasoned baker or a beginner, this recipe is sure to impress with its rich flavor and moist texture.
Why This Recipe Works
This Hershey’s Chocolate Cake is perfect for anyone who loves the deep, satisfying flavor of chocolate. Its simplicity makes it ideal for busy home cooks, while its delicious taste is sure to please even the most discerning palates. It’s a great choice for birthdays, anniversaries, or just a cozy night in.
Ingredients
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (Hershey’s recommended)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Kitchen Equipment Needed
- Two 9-inch round cake pans
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Mixer (optional)
- Toothpick (for testing doneness)
- Wire rack (for cooling)
Preparation Steps
- Preheating and Pan Preparation: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. This step ensures easy removal of the cake after baking.
- Mixing Dry Ingredients: In a large mixing bowl, whisk together granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This blend forms the base of your cake, ensuring a perfect balance of flavors.
- Adding Wet Ingredients: To the dry mixture, add eggs, whole milk, vegetable oil, and vanilla extract. Mix these on medium speed for 2 minutes. This process incorporates air, which helps in creating a fluffy texture.
- Incorporating Boiling Water: Stir in boiling water last. The batter will be thin, but this is what contributes to the cake’s moistness.
- Baking: Pour the batter evenly into the prepared pans. Bake in your preheated oven for 30-35 minutes. A toothpick inserted into the center should come out clean, indicating the cake is done.
- Cooling: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Variations and Swaps
- Dairy-Free Version: Substitute the whole milk with almond or soy milk.
- Egg-Free Alternative: Use flax eggs as a substitute for regular eggs.
How to Store Leftovers
Store any leftovers in an airtight container. The cake will keep fresh at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Serving Suggestions
This Hershey’s Chocolate Cake pairs wonderfully with a glass of cold milk or a cup of hot coffee. For a special touch, serve with a scoop of vanilla ice cream.
FAQs
Q: Can I make this cake in a different pan size? A: Yes, you can use different pan sizes, but remember to adjust the baking time accordingly.
Q: Can I add chocolate chips to the batter? A: Absolutely! Fold in 1/2 cup of chocolate chips for an extra chocolatey experience.
Q: How can I make this cake more festive? A: Decorate with sprinkles, fresh berries, or a dusting of powdered sugar for a festive look.
Nutritional Information
- Calories: 420
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 186mg
- Sodium: 1513mg
- Total Carbohydrates: 49g
- Dietary Fiber: 5g
- Sugar: 6g
- Protein: 24g
Conclusion
I hope you enjoy making and indulging in this delightful Hershey’s Chocolate Cake. It’s perfect for any occasion, or simply when you need a chocolate fix. If you try this recipe, please share your experience and subscribe to my blog for more delicious recipes. Your feedback and shares keep the baking inspiration flowing!
