Cake Central › Recipes › Hershey's Perfect Chocolate Cake

Hershey's Perfect Chocolate Cake

I ran in to this recipe on youtube by seriouscakes and just had to try it, and I would say that this is the best chocolate cake I've ever tasted. Its very moist and it has a soft crumb. The best!!!!!!


  • ·2 cups sugar ·1-3/4 cups all-purpose flour ·3/4 cup HERSHEY'S Cocoa ·1-1/2 teaspoons baking powder ·1-1/2 teaspoons baking soda ·1 teaspoon salt ·2 eggs ·1 cup milk ·1/2 cup vegetable oil ·2 teaspoons vanilla extract ·1 cup boiling water


1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 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 mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 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. 10 to 12 servings. VARIATIONS: ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING 1/2 cup (1 stick) butter or margarine 2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Comments (94)

hi, sounds yummy. just to play it safe, are you referring to sweetened or unsweetened cocoa?
I have made this recipe many many times!!! I too got it from seriouscakes. It is easily THE BEST chocolate cake EVER!!! I get rave reviews every single time!
This cake is the best I've ever made, but instead of using boling water I used boling coffee, Wonderful!
@ auntlizzie is unsweeten cocoa, sorry
maryrosario, Ive never thought of using coffee that sounds interesting. does it have a strong coffee flavor?
These are the recipes Hershey has on the cocoa container. For the coffee version of this recipe, go to the Hershey web site and look up Black Magic Cake. I have been using that recipe for close to 40 years.
Sounds delicious....can't wait to try it.
For those of you who use it alot, is it dense enough to stack or cover in fondant?
@jade: is not strong enough I think, but then again I havent tried it. If you do try it let us know...
@ jade i tried it with fondant it is super moist, i made a 1 tier cake so it was ok and it hold its shape well, but i don't know if it's a big cake with several tiers ...!
Hi Jade8 I use this often and have had no problems with covering it in fondant. I have used it stacked and carved, however you have to freeze it before working on it because it doesn't carve easy. Also, you need to apply the appropriate supports if your design is complex to ensure it doesn't just crumble. I made a bakugan cake out of this and worked really well. All the best!
For the best chocolate cake ever try this: Use Hershey's Special Dark Cocoa 2 Tbs. instant coffee granules It takes this recipe to the next level of deliciousness! A must for the serious dark chocolate lover.
This is pretty much like the Barefoot Contesa in foodnetwork Chocolate cake excpet she uses buttermilk instead of milk and it's AMAZING!
This is my go to chocolate cake and it never fails to be spectacular! I used it for my princess safari cake (pics on my profile) and it stood up to the fondant no problem. This is the best chocolate cake I have ever had!!
can you put another filling instead of chocolate?
this is the recipe I use for my chocolate cake. I've stacked it many times with no problems. I always freeze my cakes seems to make them more sturdy...before I crumb coat. I've used raspberry filling, Nutella filling, peanut butter filling, regular buttercream, whipped ganache--any flavor that goes with chocolate will work with this cake. I also use a cream cheese chocolate buttercream. It's particularly good if you do the coffee addition and add a pinch (and I mean just a pinch) of cinammon. It adds a depth of flavor that people can't quite figure out. Love the Hershey's recipe!!
I have also used this recipe with buttermilk instead, but I have found that the denseness of the cake can be overwhelming. I recently combined 1 box of supermoist Moirs chocolate cake mix with one quantity of this very same recipe, and used 2/3 buttermilk and 1/ 3 milk to make a 10 inch round cake and it was sublime. The box mix lessened the density of the cake and resulted in a dark moist chocolate cake but with a perfect crumb. I stacked this cake with no problem at all.
Tried this receipe yesterday, my new favorite chocolate cake receipe!!!!!
This is what i have used for all my choc cakes and cupcakes all with great succes!!!This is definitely THE BEST!!!
I get so many requests for this cake! And yes, coffee is sooo yummy, I love adding flavored coffees like Hazelnut, delicious!
Cake Central › Recipes › Hershey's Perfect Chocolate Cake