This cake is easy and rich. It tastes like classic chocolate. Read on to learn how to bake it step by step.
INTRODUCTION
Hershey’s Chocolate Cake is a simple cake that many people love. It uses common pantry items and a little coffee to make the chocolate deep and smooth. You can bake it for a family dinner, a birthday, or any time you want a quick treat. If you like soft, moist cake with a chocolate frosting, this recipe will work well for you. For a lighter chocolate dessert, you might also enjoy a chocolate angel food cake recipe that uses airier batter and a different texture.
This article will guide you with clear steps, tools to use, tips to store the cake, and simple variations. The words are plain and the instructions are direct. Follow each part, and you will have a tasty Hershey’s Chocolate Cake.
WHY YOU WILL LOVE THIS RECIPE
You will like this cake for many simple reasons. It uses easy ingredients you may already have at home. The small amount of instant coffee makes the chocolate taste stronger, without adding a coffee flavor. The cake bakes in two pans and layers nicely. The frosting is creamy and rich, and you can change its thickness for spreading or piping.
The recipe works well for new bakers. You mix dry and wet parts separately, then bring them together and add hot coffee. This step makes the batter smooth and helps the cocoa bloom. The bake time is short, so you do not wait long to enjoy the cake. If you prefer a cakier treat or a cookie-style dessert, you may like the chocolate chip cookie cake as another fun option for sharing.
HOW TO MAKE Hershey’s Chocolate Cake
This section shows the full plan to make the cake. Read all steps before you start. Have all ingredients measured and ready. Use the equipment list to prepare pans, mixer, and cooling racks.
EQUIPMENT NEEDED
- Two 8-inch round baking pans
- Mixing bowls (large and medium)
- Whisk and rubber spatula
- Electric mixer or hand mixer
- Measuring cups and spoons
- Microwave-safe cup or small saucepan for boiling water
- Wire cooling rack
- Knife or cake spatula for frosting
Ingredients You’ll Need :
- 1 cup water
- 1 tablespoon instant coffee granules
- 2 cups granulated sugar
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/2 cup unsalted butter
- 2/3 cup unsweetened cocoa powder for frosting
- 1/2 teaspoon kosher salt for frosting
- 3 cups powdered sugar
- 1/3 cup whole milk for frosting
- 1 tablespoon vanilla extract for frosting
STEP-BY-STEP INSTRUCTIONS :
- Preheat oven to 350 degrees F. Grease and flour two 8-inch round baking pans.
- In a microwave-safe container, combine water and coffee granules and bring to boiling. Set aside.
- In a large mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and beat on medium speed for 2 minutes.
- Stir in the boiling coffee; the batter will be thin.
- Pour batter evenly into the prepared pans and bake for 30 to 35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes and then transfer to a wire rack to cool completely.
- For the frosting, melt butter and mix with cocoa powder and salt.
- Alternately add powdered sugar and milk until smooth.
- Stir in vanilla and adjust consistency as needed.
- Frost the cooled cakes with chocolate frosting.
Follow each step in order. Let the cake cool well before you spread the frosting. If the frosting is too thick, add a little milk. If it is too thin, add a bit more powdered sugar.
HOW TO SERVE Hershey’s Chocolate Cake
Slice the cake with a clean, sharp knife. For neat slices, wipe the knife between cuts. Serve on small plates with a fork. This cake is good warm or at room temperature. If you want, heat a slice for 10 seconds in the microwave to make it extra soft. Add a scoop of vanilla ice cream for a classic pairing.
For a party, place the cake on a stand and let guests serve themselves. You can put small bowls of berries, nuts, or whipped cream nearby so each person can add their favorite topping.
STORAGE & FREEZING : Hershey’s Chocolate Cake
Store leftovers in an airtight container or cover the cake with plastic wrap. Keep the cake in the fridge if your room is warm or if you used a cream-based frosting. The cake keeps well for 3 to 4 days in the fridge.
To freeze, wrap the whole cake or single slices tightly in plastic wrap and then in foil. You can freeze the cake for up to 3 months. Thaw in the fridge overnight before serving. If you freeze unfrosted layers, wrap them well and frost after thawing for best texture.
SERVING SUGGESTIONS
- Serve with hot coffee or cold milk.
- Add a dollop of whipped cream and fresh berries on the side.
- Dust the top with a little cocoa powder or powdered sugar for a simple look.
- For a richer dessert, add a scoop of vanilla or coffee ice cream.
VARIATIONS
You can change the cake in many small ways. Add a teaspoon of espresso powder for a stronger chocolate taste. Mix 1/2 cup of chocolate chips into the batter for little bites of chocolate. Add a layer of jam or chocolate ganache between the cake layers for a special touch. For a nutty twist, fold in 1/2 cup of chopped pecans or walnuts to the batter.
If you want a dessert with a different feel, try pairing this cake idea with a rich berry cheesecake. For a different type of chocolate dessert, you might like the dark chocolate raspberry cheesecake which blends chocolate and fruit in one dish.
FAQs
Q: Can I make this cake without coffee?
A: Yes. The coffee deepens the chocolate taste. If you do not want coffee, use hot water instead. The cake will still be good.
Q: Can I use different pans?
A: You can use a 9×13 pan. Bake time will change. Start checking at 25 minutes. Use a toothpick to test for doneness.
Q: How do I fix frosting that is too runny?
A: Add more powdered sugar a little at a time until it firms up. Chill the frosting for a few minutes if it is still soft.
Q: Can I make this cake gluten-free?
A: Yes. Replace the flour with a 1-to-1 gluten-free flour blend. The texture may change, so watch the bake time and test with a toothpick.
Q: Can I use oil alternatives?
A: You can use melted coconut oil or light olive oil instead of vegetable oil. The flavor will change a bit, but the cake will still be moist.
Q: How do I get an even layer for frosting?
A: Use a serrated knife to level each cake top. Spread a thin crumb coat first and chill for 15 minutes, then add the final frosting layer.
MAKE-AHEAD TIPS FOR Hershey’s Chocolate Cake
You can bake the cake layers a day ahead. Wrap each cooled layer in plastic wrap and keep at room temperature or in the fridge. Make the frosting the day before and store it in an airtight container in the fridge. Bring the frosting to room temperature and re-whip it slightly before spreading.
If you need to prepare more in advance, bake and freeze the unfrosted layers. Thaw them in the fridge overnight and frost the next day. For parties, assemble the cake the same day for the best look, but baking and making the frosting ahead saves time.
Enjoy baking this Hershey’s Chocolate Cake. It is a simple way to make a crowd-pleasing dessert with deep chocolate flavor and a smooth, creamy frosting.
Hershey's Chocolate Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round baking pans.
- In a microwave-safe container, combine water and coffee granules and bring to boiling. Set aside.
- In a large mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and beat on medium speed for 2 minutes.
- Stir in the boiling coffee; the batter will be thin.
- Pour batter evenly into the prepared pans and bake for 30 to 35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes and then transfer to a wire rack to cool completely.
- For the frosting, melt butter and mix with cocoa powder and salt.
- Alternately add powdered sugar and milk until smooth.
- Stir in vanilla and adjust consistency as needed.
- Frost the cooled cakes with chocolate frosting.