Hershey's Chocolate Cake
Moist, rich, and intensely chocolatey—this Hershey's cake is a foolproof classic using real cocoa and a touch of coffee magic.
Print Pin Servings: 12 slices
Calories: 420kcal
Cost: $8–$10
Equipment
- 2 9-inch round cake pans Greased
- 1 Large mixing bowl For dry ingredients
- 1 Large mixing bowl For wet ingredients
- 1 Electric mixer or whisk To combine batter
- 1 set Measuring cups/spoons For all measurements
- 1 Rubber spatula For scraping and folding
- 1 Offset spatula For frosting the cake
- 1 Wire cooling rack To cool cakes completely
Ingredients
- 1¾ cups All-purpose flour
- 2 cups Granulated sugar
- ¾ cup Hershey's unsweetened cocoa powder
- 1½ teaspoon Baking powder
- 1½ teaspoon Baking soda
- 1 teaspoon Salt
- 2 large Eggs Room temperature
- 1 cup Buttermilk Room temperature
- ½ cup Vegetable oil
- 2 teaspoon Vanilla extract
- 1 cup Boiling water
- 1 tablespoon Instant coffee granules Mixed into boiling water
- ½ cup Butter For frosting
- 2½ cups Powdered sugar For frosting
- 4 oz Cream cheese Softened
- 2 tablespoon Heavy cream For frosting consistency
Instructions
- Preheat oven to 350°F and grease pans
- Mix dry ingredients in large bowl
- Beat wet ingredients separately
- Combine wet and dry mixtures
- Stir in coffee + boiling water mixture
- Divide into pans and bake 30–35 minutes
- Cool in pans 10 minutes, then transfer to racks
- Frost after fully cooled
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 120g | Calories: 420kcal | Carbohydrates: 58g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 350mg | Potassium: 210mg | Fiber: 3g | Sugar: 38g | Vitamin A: 320IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 2.4mg