Hershey's "Perfectly Chocolate" Chocolate Cake

Name: Hershey's "Perfectly Chocolate" Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups sugar; 1¾ cups all-purpose flour; ¾ cup Hersheys Cocoa powder; 1½ teaspoons baking soda; 1 teaspoon salt; 2 whole eggs; 1 cup milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; ½ cup butter; ⅔ cup Hersheys Cocoa Powder; ⅓ cup milk; 1 teaspoon vanilla extract

A rich, moist chocolate cake made with Hershey's cocoa powder, topped with a creamy chocolate frosting. This classic recipe creates the perfect chocolate cake for any occasion.

12 servings

4 hr 32 min

Published October 4, 2025

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Ingredients

•2 cups sugar
•1¾ cups all-purpose flour
•¾ cup Hersheys Cocoa powder
•1½ teaspoons baking soda
•1 teaspoon salt
•2 whole eggs
•1 cup milk
•½ cup vegetable oil
•2 teaspoons vanilla extract
•1 cup boiling water
•½ cup butter
•⅔ cup Hersheys Cocoa Powder
•⅓ cup milk
•1 teaspoon vanilla extract

Cooking Instructions

1.
Preheat oven to 350°F. Grease and flour two 9-inch round baking pans.
10 min
2.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of an electric mixer for 2 minutes. Stir in boiling water. Pour batter into prepared pans.
5 min
3.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
45 min
4.
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
10 min
5.
Add small amount additional milk, if needed. Stir in vanilla.
2 min
6.
Preheat oven to 350° F. Grease and flour 13x9x2-inch baking pan. Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost.
50 min
7.
Preheat oven to 350° F. Grease and flour three 8-inch round baking pans. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
45 min
8.
Preheat oven to 350° F. Grease and flour 12-cup fluted tube pan. Pour batter into prepared pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
70 min
9.
Preheat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter and bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
35 min
10.
This recipe is made available as a courtesy by the Hershey Company.

Ingredients

•2 cups sugar

•1¾ cups all-purpose flour

•¾ cup Hersheys Cocoa powder

•1½ teaspoons baking soda

•1 teaspoon salt

•2 whole eggs

•1 cup milk

•½ cup vegetable oil

•2 teaspoons vanilla extract

•1 cup boiling water

•½ cup butter

•⅔ cup Hersheys Cocoa Powder

•⅓ cup milk

•1 teaspoon vanilla extract

Cooking Instructions

Preheat oven to 350°F. Grease and flour two 9-inch round baking pans.

10 min

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of an electric mixer for 2 minutes. Stir in boiling water. Pour batter into prepared pans.

5 min

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.

45 min

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

10 min

Add small amount additional milk, if needed. Stir in vanilla.

2 min

Preheat oven to 350° F. Grease and flour 13x9x2-inch baking pan. Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost.

50 min

Preheat oven to 350° F. Grease and flour three 8-inch round baking pans. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

45 min

Preheat oven to 350° F. Grease and flour 12-cup fluted tube pan. Pour batter into prepared pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

70 min

Preheat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter and bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

35 min

10.

This recipe is made available as a courtesy by the Hershey Company.