Introduction & Inspiration: The Quintessential Homemade Chocolate Cake
This chocolate cake recipe holds a special place in my heart – it’s incredibly similar, if not identical, to the famously moist and deeply chocolatey cake recipe often found on the back of the Hershey’s cocoa powder container. For me, and likely for many of you, this is the quintessential homemade chocolate cake. It’s reliable, intensely flavorful, and surprisingly easy to make.
The inspiration behind celebrating this specific recipe is its enduring legacy and simple perfection. It doesn’t rely on fancy techniques or expensive ingredients, yet it delivers one of the most satisfyingly moist and chocolatey cakes imaginable. It’s a testament to classic American baking.
The secret lies in the combination of oil for moisture, buttermilk for tenderness, and that final addition of hot water or coffee which “blooms” the cocoa powder for maximum flavor intensity. Paired with a simple, rich chocolate frosting, it’s pure chocolate heaven.
Perfect for birthdays, potlucks, or just a Tuesday night craving, this classic chocolate cake is a recipe every home baker should have. It’s dependably delicious and always a crowd-pleaser.
Nostalgic Appeal (A Taste of American Home Baking)
This cake is pure nostalgia for countless Americans. It’s the cake many of us grew up with – the one baked for school birthdays, family dinners, or simply as a comforting treat. Its familiar deep chocolate flavor and super moist crumb are instantly recognizable.
It represents a certain era of straightforward, satisfying home baking. Before overly complicated gourmet desserts became the norm, recipes like this, often shared on product packaging or in community cookbooks, were the trusted go-tos. They were reliable, used pantry staples, and always delivered delicious results.
The smell of this cake baking – that intense cocoa aroma – is itself a nostalgic trigger. It promises warmth, comfort, and the simple joy of a homemade chocolate cake, often frosted while still slightly warm.
Making this cake feels like connecting with that wholesome tradition. It’s unpretentious, universally loved, and embodies the heartwarming essence of American home baking.
Homemade Focus (Simple Mixing, Intense Flavor)
I adore recipes that prove homemade doesn’t have to be difficult, and this chocolate cake is a prime example. The beauty of this recipe lies in its incredibly simple mixing method, which yields exceptionally flavorful and moist results.
Unlike many cakes that start with creaming butter and sugar, this one often involves simply whisking the dry ingredients together, whisking the wet ingredients together, combining the two, and then stirring in the hot liquid. It’s nearly a one-bowl method (or two bowls, max!), making cleanup easier too.
The homemade focus here is on understanding why this simple method works so well. Using oil instead of butter guarantees moistness that lasts for days. The hot water or coffee not only adds liquid but also blooms the cocoa powder, intensifying its flavor significantly.
This recipe empowers anyone to bake a fantastic chocolate cake from scratch. It demystifies the process and proves that you can achieve deep chocolate flavor and incredible moistness without complex steps or techniques.
Flavor Goal: Deep Chocolate, Super Moist, Perfectly Sweet
The ultimate flavor and texture goal is clear: an intensely chocolatey cake with a super moist, tender crumb, complemented by a rich, sweet, fudgy chocolate frosting. This isn’t about subtle nuances; it’s about pure, satisfying chocolate flavor.
The cake gets its deep flavor primarily from the unsweetened cocoa powder, amplified by the hot liquid. It should taste richly of chocolate, balanced by the sugar. The texture is key – it should be exceptionally moist, almost bordering on fudgy, thanks to the oil, buttermilk, and thin batter.
The frosting provided is a simple, almost fudge-like frosting made with melted butter, cocoa, powdered sugar, and milk. It should be rich, smooth, very chocolatey, and sweet, providing the perfect classic pairing for the moist cake.
Every bite should be a comforting, satisfying explosion of deep chocolate flavor and incredible moistness. It’s the classic chocolate cake experience, perfected.
Ingredient Insights: The Science of a Moist Chocolate Cake
Let’s explore the key ingredients that make this iconic cake work so well:
For the Cake:
- Granulated Sugar: Provides sweetness and contributes to moisture and tenderness.
- All-Purpose Flour: The primary structural component.
- Unsweetened Cocoa Powder (Natural Recommended): The star flavor! Natural cocoa powder (like standard Hershey’s) is slightly acidic and reacts well with the baking soda for leavening. Dutch-processed cocoa can be used, but the leavening might be slightly different, and the flavor profile less sharp.
- Baking Soda & Baking Powder: Chemical leaveners. Baking soda reacts with acidic ingredients (cocoa, buttermilk); baking powder provides additional lift.
- Salt: Balances sweetness and enhances chocolate flavor.
- Large Eggs (Room Temperature): Provide binding, structure, richness, and some leavening. Room temp incorporates better.
- Buttermilk (Room Temperature): Adds moisture, tenderness (due to acid), and tang, which complements the chocolate. Room temp ensures smooth mixing.
- Vegetable Oil (Canola or other neutral oil): Provides significant moisture, resulting in a tender cake that stays moist longer than many all-butter cakes.
- Vanilla Extract: Enhances the chocolate flavor.
- Hot Water or Hot Coffee: This is crucial! The hot liquid “blooms” the cocoa powder, releasing more intense chocolate flavor. Coffee further deepens the chocolate notes without making the cake taste like coffee. It also creates a very thin batter, leading to an exceptionally moist cake.
For the Frosting:
- Melted Butter: Using melted butter (instead of creamed softened butter) creates a denser, fudgier frosting texture rather than a light, fluffy buttercream. Use salted or unsalted (adding a pinch more salt if using unsalted).
- Unsweetened Cocoa Powder: Provides the chocolate flavor.
- Powdered Sugar (Sifted Recommended): Provides sweetness and structure. Sifting helps prevent lumps.
- Milk: Adjusts the consistency to be smooth and spreadable.
- Vanilla Extract: Enhances flavor.
Essential Equipment: Keeping it Simple
This cake doesn’t require fancy tools:
- Two 8-inch Round Cake Pans: The recipe specifies this size. 9-inch pans would also work, but baking time might be slightly shorter.
- Parchment Paper: For lining pan bottoms – highly recommended for easy release.
- Large Mixing Bowl: Often, this cake can be mixed primarily in one large bowl.
- Medium Bowl: For whisking wet ingredients separately.
- Whisk & Rubber Spatula: Standard mixing tools.
- Measuring Cups and Spoons.
- Wire Cooling Racks.
- Small Saucepan (Optional): If heating water on the stove instead of using kettle/microwave. Bowl for frosting.
An electric mixer is helpful but not strictly necessary for the cake batter (though recommended for the frosting).
List of Ingredients with Measurements (Classic Hershey’s Style)
Here is your ingredient checklist for this beloved chocolate cake:
Chocolate Cake:
- 2 cups (400g) granulated sugar (Note: Original recipe used 414g, adjusting slightly)
- 1 ¾ cup + 2 Tablespoons (235g) all-purpose flour
- ¾ cup (64g) natural unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature*
- 1 cup (240ml / 227g) buttermilk*, room temperature
- ½ cup (120ml / 99g) vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup (240ml / 237g) boiling water or hot brewed coffee
Chocolate Frosting:
- ½ cup (113g / 1 stick) butter, melted (Salted or Unsalted)
- ⅔ cup (57g) unsweetened cocoa powder
- 3 cups (360g) powdered sugar, sifted
- ⅓ cup (83g / 80ml) milk
- 1 teaspoon vanilla extract
- (Optional: Pinch of salt if using unsalted butter)
Room Temperature Notes: Ensure eggs and buttermilk are truly at room temp for best batter emulsion.
Step-by-Step Instructions: Baking the Iconic Chocolate Cake
Let’s bake this famously moist chocolate cake:
1. Preheat and Prepare Pans:
Preheat oven to 350°F (180°C).
Grease two 8-inch round baking pans. Line the bottoms with parchment paper rounds, then lightly grease the parchment paper. Dust the pans lightly with flour or cocoa powder, tapping out any excess. Set aside.
2. Combine Dry Ingredients:
In a large mixer bowl (or just a large bowl), add the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk or stir with the mixer on low speed just to combine everything evenly.
3. Combine Wet Ingredients (Except Hot Liquid):
In a separate medium-sized bowl, whisk together the room temperature eggs, buttermilk, oil, and vanilla extract until well combined.
4. Combine Wet and Dry:
Add the wet ingredients to the dry ingredients in the large bowl.
Beat on medium speed with an electric mixer (or whisk vigorously by hand) until well combined, scraping down the sides of the bowl as needed (about 2 minutes with a mixer).
5. Add Hot Liquid (Key Step!):
Reduce mixer speed to low (or prepare to stir carefully by hand).
Slowly pour the hot water (or hot coffee) into the batter. Mix on low speed (or stir gently) just until well combined. The batter will be very thin – this is correct!
6. Bake the Cake Layers:
Pour the thin batter evenly between the two prepared cake pans.
Bake for 30 to 35 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached. Do not overbake, as this can negate the moistness.
7. Cool the Cakes:
Let the cakes cool in the pans on wire racks for about 10 minutes.
Then, carefully invert the cakes onto the cooling racks, remove the parchment paper, and let them cool completely before frosting.
8. Make the Chocolate Frosting:
Combine the melted butter and cocoa powder in a medium bowl. Whisk until smooth.
Alternately add the sifted powdered sugar and the milk, beating (with mixer or by hand) after each addition until smooth. Start and end with powdered sugar if beating by hand.
Stir in the vanilla extract (and pinch of salt if using unsalted butter).
Beat or mix for several minutes until the frosting is smooth, glossy, and reaches a good spreading consistency. It will be denser and fudgier than a standard buttercream.
9. Assemble the Cake:
Place one cooled cake layer on a serving tray or cake stand.
Spread a generous amount of the chocolate frosting evenly over the top.
Place the second cake layer on top.
Frost the top and sides of the cake smoothly with the remaining frosting.
10. Serve:
Slice and serve! This cake is delicious at room temperature.
Troubleshooting: Ensuring Moist Perfection
Even this simple cake can have hiccups:
Problem: Cake is Dry
Cause: Overbaking!; inaccurate flour measurement (too much); oven running hot. Solution: This cake’s #1 feature is moistness, so avoid overbaking like the plague! Check at 30 mins. Measure flour correctly (spoon & level/weight). Use an oven thermometer.
Problem: Cake Sunk Significantly in Middle
Cause: Oven door opened too early; underbaking; too much leavening (unlikely if measured correctly); oven temp too high causing rapid rise/fall. Solution: Resist opening oven door until last 5-10 mins of baking. Bake until toothpick is clean. Check oven temp accuracy (350°F is standard).
Problem: Frosting is Too Thick/Thin
Cause: Incorrect ratio of powdered sugar to milk/butter. Solution: If too thick, add more milk, 1 teaspoon at a time. If too thin, add more sifted powdered sugar, 1 tablespoon at a time. Remember, melted butter frosting firms up more upon cooling than creamed butter frosting.
Problem: Frosting is Grainy Cause: Powdered sugar not sifted or not fully dissolved/mixed. Solution: Sift powdered sugar! Beat the frosting well for several minutes to ensure sugar dissolves.
Tips and Variations: Playing with a Classic
Enhance this beloved cake:
- Coffee Power: Using hot brewed coffee instead of hot water really deepens the chocolate flavor without tasting like coffee. Highly recommended!
- Buttermilk Substitute: If you don’t have buttermilk, make a substitute: place 1 tablespoon of white vinegar or lemon juice in a measuring cup and add milk (whole or 2%) to reach the 1 cup line. Let stand 5 minutes before using.
- Cocoa Choice: While natural cocoa powder is traditional for this style (reacting with baking soda), Dutch-processed can be used for a darker color and smoother flavor (it might rise slightly less).
- Frosting Variations: While the included frosting is classic, this cake pairs beautifully with chocolate ganache, cream cheese frosting, or even a simple dusting of powdered sugar.
- Add-Ins: Fold 1 cup of chocolate chips or chopped nuts into the batter just before pouring into pans.
- Different Pans: Bake as cupcakes (fill ⅔ full, bake ~18-22 mins) or in a 9×13 inch pan (bake ~30-40 mins).
Serving and Pairing Suggestions: Simple Chocolate Comfort
This cake is best served simply:
Serving Suggestions:
- Serve at room temperature for the best moist texture and frosting consistency.
- Perfect for birthdays, potlucks, bake sales, or as an everyday chocolate cake fix.
- Dust with extra cocoa powder or powdered sugar if desired.
Pairing Suggestions:
- Beverages: A tall glass of cold milk is the ultimate pairing! Also great with coffee or tea.
- Alongside: A scoop of vanilla or raspberry ice cream provides a lovely temperature and flavor contrast. Fresh raspberries are also delicious.
Nutritional Information (Approximate, as of March 31, 2025)
The original prompt did not provide Nutrition Facts. Based on the ingredients (sugar, oil, butter, flour, cocoa, eggs, milk), this is a rich, moist, classic chocolate cake. A rough estimate per slice (assuming 12 slices) could be:
- Calories: 400 – 550+ (depending on frosting amount)
- Fat: High (20-30g+), significant saturated fat if using butter frosting heavily.
- Carbohydrates: High (50-70g+).
- Sugars: High.
- Protein: Moderate (4-6g).
Enjoy this comforting classic!
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Hershey Chocolate Cake
Description
This chocolate cake recipe holds a special place in my heart – it’s incredibly similar, if not identical, to the famously moist and deeply chocolatey cake recipe often found on the back of the Hershey’s cocoa powder container. For me, and likely for many of you, this is the quintessential homemade chocolate cake. It’s reliable, intensely flavorful, and surprisingly easy to make.
Ingredients
Chocolate Cake:
- 2 cups (400g) granulated sugar (Note: Original recipe used 414g, adjusting slightly)
- 1 ¾ cup + 2 Tablespoons (235g) all-purpose flour
- ¾ cup (64g) natural unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature*
- 1 cup (240ml / 227g) buttermilk*, room temperature
- ½ cup (120ml / 99g) vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup (240ml / 237g) boiling water or hot brewed coffee
Chocolate Frosting:
- ½ cup (113g / 1 stick) butter, melted (Salted or Unsalted)
- ⅔ cup (57g) unsweetened cocoa powder
- 3 cups (360g) powdered sugar, sifted
- ⅓ cup (83g / 80ml) milk
- 1 teaspoon vanilla extract
- (Optional: Pinch of salt if using unsalted butter
Instructions
1. Preheat and Prepare Pans:
Preheat oven to 350°F (180°C).
Grease two 8-inch round baking pans. Line the bottoms with parchment paper rounds, then lightly grease the parchment paper. Dust the pans lightly with flour or cocoa powder, tapping out any excess. Set aside.
2. Combine Dry Ingredients:
In a large mixer bowl (or just a large bowl), add the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk or stir with the mixer on low speed just to combine everything evenly.
3. Combine Wet Ingredients (Except Hot Liquid):
In a separate medium-sized bowl, whisk together the room temperature eggs, buttermilk, oil, and vanilla extract until well combined.
4. Combine Wet and Dry:
Add the wet ingredients to the dry ingredients in the large bowl.
Beat on medium speed with an electric mixer (or whisk vigorously by hand) until well combined, scraping down the sides of the bowl as needed (about 2 minutes with a mixer).
5. Add Hot Liquid (Key Step!):
Reduce mixer speed to low (or prepare to stir carefully by hand).
Slowly pour the hot water (or hot coffee) into the batter. Mix on low speed (or stir gently) just until well combined. The batter will be very thin – this is correct!
6. Bake the Cake Layers:
Pour the thin batter evenly between the two prepared cake pans.
Bake for 30 to 35 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached. Do not overbake, as this can negate the moistness.
7. Cool the Cakes:
Let the cakes cool in the pans on wire racks for about 10 minutes.
Then, carefully invert the cakes onto the cooling racks, remove the parchment paper, and let them cool completely before frosting.
8. Make the Chocolate Frosting:
Combine the melted butter and cocoa powder in a medium bowl. Whisk until smooth.
Alternately add the sifted powdered sugar and the milk, beating (with mixer or by hand) after each addition until smooth. Start and end with powdered sugar if beating by hand.
Stir in the vanilla extract (and pinch of salt if using unsalted butter).
Beat or mix for several minutes until the frosting is smooth, glossy, and reaches a good spreading consistency. It will be denser and fudgier than a standard buttercream.
9. Assemble the Cake:
Place one cooled cake layer on a serving tray or cake stand.
Spread a generous amount of the chocolate frosting evenly over the top.
Place the second cake layer on top.
Frost the top and sides of the cake smoothly with the remaining frosting.
10. Serve:
Slice and serve! This cake is delicious at room temperature.
Recipe Summary and Q&A: Your Guide to the Iconic Cake
Let’s recap this classic Hershey-style Chocolate Cake!
Summary: This recipe creates a famously moist and deeply chocolatey layer cake, characteristic of the classic Hershey’s recipe. It uses oil and hot water/coffee in a thin batter for ultimate moistness and cocoa blooming. It’s paired with a simple, fudgy chocolate frosting made with melted butter.
Q&A:
Q: Why is the batter so thin? Is that correct?
A: Yes! The thin batter, created by the high ratio of liquid (including the hot water/coffee), is a key characteristic of this style of cake. It results in an exceptionally moist crumb.
Q: Can I use Dutch-processed cocoa instead of natural?
A: Yes, but the flavor will be slightly milder and darker, and the cake might rise slightly less as Dutch-processed cocoa is not acidic and won’t react as strongly with the baking soda. The original Hershey recipe typically uses natural cocoa.
Q: Why use oil instead of butter in the cake?
A: Oil is 100% fat (unlike butter, which contains water and milk solids) and remains liquid at room temperature. This contributes significantly to a cake that is very moist and stays moist for longer than many all-butter cakes.
Q: Is the frosting supposed to be fudgy rather than fluffy? A: Yes, using melted butter instead of creaming softened butter results in a denser, fudgier, glossier frosting, distinct from light and airy American buttercream. It’s characteristic of some classic homemade chocolate frostings.