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Hershey's Perfectly Chocolate Cake made as a two layer cake.
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Hershey's Perfect Chocolate Cake

An all American chocolate layer cake from Hershey's. There are a few variations including Black Magic Cake and a buttermilk version. This is the basic.
Course Dessert
Cuisine American
Keyword Perfectly Chocolate
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12
Author Anna
Cost 5

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 13x9 inch cake, bake 35 to 40 minutes.
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