Hershey's Perfectly Chocolate Cake is one of my favorite chocolate cake recipes. It was originally published in 1979 in a little paperback book called The Hershey's Cocoa Cookbook. I loved this book as a kid and made so many things from it including Black Magic Cake which is also up there with favorite cakes.
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Hershey's Perfectly Chocolate for Beginners
But Hershey's Perfectly Chocolate Cake is the most iconic, and perfect for novice bakers. Like most recipes put out by Hershey's, it's pretty much foolproof, doesn't require lots of equipment and always gets commended for its texture. Plus it's less expensive than some other cakes since it calls for cocoa powder rather than unsweetened chocolate.
Perfectly Chocolate Bundt or Layers
Another nice thing about Perfectly Chocolate Cake is that you can make it as a Bundt cake, layer cake or as a sheet cake. I make it as a layer cake for the family, but when I need to take a cake to a party, I bake it in a disposable pan and decorate it with frosting and sprinkles.
Perfectly Chocolate vs. Nana's Chocolate Cake
I still love this cake, but these days it has a competitor -- Nana's Chocolate Cake or Nana's Favorite Red Devil's Food Cake! Both cakes are equally delicious along with the Perfectly Chocolate Frosting recipe.
Beatty's Chocolate Cake
If you want to make Ina Garten's version (Beatty's Chocolate Cake), use buttermilk in place of the whole milk and 2 teaspoons of baking soda and 1 teaspoon of baking powder rather than 1 ½ of each. Also, use 2-inch deep 8-inch pans instead of 9-inch and increase the baking time to between 35 and 40 minutes.
Hershey's Cocoa Cookbook
So these are all some of the best chocolate cakes, but as I'm updating this post I'm feeling very nostalgic for the old Hershey's Cocoa Cookbook from 1979. Ours was a paperback copy that got lost years ago. Some used booksellers have copies they say have writing and highlighting throughout. It's funny thinking one of those might be mine from when I was a kid.
Recipe
Hershey's Perfect Chocolate Cake
Ingredients
- 2 cups sugar (390 grams)
- 1-¾ cups all-purpose flour (220 grams)
- ¾ cup natural or dark Hershey's cocoa (60 grams)
- 1-½ teaspoons baking powder
- 1-½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil or canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water or hot brewed coffee
Perfectly Chocolate Frosting
- ½ cup unsalted butter (salted okay too) (114 grams)
- ⅔ cup natural Hershey's Cocoa not extra dark
- 3 cups powdered sugar (345 grams)
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon sour cream, heaping (plus more if desired) optional
Instructions
- Preheat oven to 350. Grease 2 9-inch round cake pans and then dust with flour.
- In a mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt .
- Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
- Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes; remove from pans to wire racks.
- Let cool completely, then make the frosting.
- Frosting: Melt butter, then put it in the bowl of a stand mixer. Stir in cocoa, then begin adding powdered sugar alternately with the milk. Beat to spreading consistency.
- Add small amount additional milk, if needed. Stir in vanilla and sour cream and beat until blended.
Notes
For a 3 layer cake, bake 30 to 35 minutes.
For a Bundt cake, bake 50 to 55 minutes.
Cupcakes: Line muffin cups (2-½ inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups ⅔ full with batter. Makes about 30
Angie says
Absolutely love this cake! I have made it for years: it’s so dependable and I always have the ingredients on hand. I live in Pennsylvania about 20 minutes from Hershey! Thanks for posting the recipe, I hope your readers give this recipe a try!