Hershey's Perfectly Chocolate Cake
Hershey's Perfectly Chocolate Cake
Ingredients
For the Cake Batter
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup avocado oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Frosted Icing
- 1/2 cup unsalted butter, melted
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon milk, as needed, for consistency
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
⏱️ 3 min
- 3
Add the large eggs, milk, avocado oil, and vanilla extract to the dry ingredients. Mix on medium speed until just combined and smooth.
⏱️ 3 min
- 4
Carefully stir in the boiling water. The batter will be thin, which is normal for this recipe.
⏱️ 2 min
- 5
Divide the thin batter evenly between the two prepared 8-inch cake pans.
⏱️ 2 min
- 6
Bake in the preheated oven for 30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
⏱️ 30 min•🌡️ 350
- 7
Once baked, remove the cake pans from the oven and let the cakes cool in the pans for 20 to 30 minutes. This is crucial to prevent the icing from melting when applied.
⏱️ 30 min
- 8
While the cakes are cooling, prepare the frosted icing. In a medium bowl, combine the melted unsalted butter and unsweetened cocoa powder. Mix until smooth.
⏱️ 3 min
- 9
Gradually add the powdered sugar, milk, and vanilla extract to the butter and cocoa mixture. Beat with an electric mixer on medium speed until the icing is light and fluffy.
⏱️ 5 min
- 10
If the icing is too thick to spread easily, add additional milk, one tablespoon at a time, beating after each addition, until the desired consistency is reached.
⏱️ 2 min
- 11
Once the cakes are completely cooled, invert them onto a wire rack, remove the parchment paper, and frost with the prepared chocolate icing. Stack the layers and frost the top and sides.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hershey's Perfectly Chocolate Cake
For the Cake Batter
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup avocado oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Frosted Icing
- 1/2 cup unsalted butter, melted
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon milk, as needed, for consistency
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
⏱️ 3 min - 3
Add the large eggs, milk, avocado oil, and vanilla extract to the dry ingredients. Mix on medium speed until just combined and smooth.
⏱️ 3 min - 4
Carefully stir in the boiling water. The batter will be thin, which is normal for this recipe.
⏱️ 2 min - 5
Divide the thin batter evenly between the two prepared 8-inch cake pans.
⏱️ 2 min - 6
Bake in the preheated oven for 30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
⏱️ 30 min•🌡️ 350 - 7
Once baked, remove the cake pans from the oven and let the cakes cool in the pans for 20 to 30 minutes. This is crucial to prevent the icing from melting when applied.
⏱️ 30 min - 8
While the cakes are cooling, prepare the frosted icing. In a medium bowl, combine the melted unsalted butter and unsweetened cocoa powder. Mix until smooth.
⏱️ 3 min - 9
Gradually add the powdered sugar, milk, and vanilla extract to the butter and cocoa mixture. Beat with an electric mixer on medium speed until the icing is light and fluffy.
⏱️ 5 min - 10
If the icing is too thick to spread easily, add additional milk, one tablespoon at a time, beating after each addition, until the desired consistency is reached.
⏱️ 2 min - 11
Once the cakes are completely cooled, invert them onto a wire rack, remove the parchment paper, and frost with the prepared chocolate icing. Stack the layers and frost the top and sides.
⏱️ 5 min