Chocolate Cake Recipe
Seriously, who doesn’t like chocolate cake? If you enjoy sweets you are sure to love it. I won’t go as far as to say this is the best chocolate cake ever, but it’s really good! Chances are some of you have either tried this recipe or make it on a regular basis. This is the legendary Hersey’s chocolate cake recipe. What I love about this cake is that is has an amazing chocolate flavor, is easy to make and it’s very moist. What a perfect combination. You can frost the cake with chocolate frosting but butter cream frosting goes great on this cake. After I added the water I was a little worried because the batter seemed so thing but it baked up beautifully. This cake can either be made in two 9” round baking pans or a 13×9” pan. If you want to please your family and friends with an extremely delicious chocolate cake, give this recipe a try. Enjoy.
Ingredients:
1 ¾ cups flour
2 cups sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¾ cup baking cocoa
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
¾ cup boiling water
Butter cream Frosting-
1 cup butter
1 ½ teaspoons vanilla extract
1 pinch salt
5 cups confectioners sugar
1-2 tablespoons milk (as needed)
Cooking Instructions:
Step 1: Pre-heat oven to 350 degrees and grease two 9” round baking pans. In a large bowl mix flour, sugar, cocoa, baking power, baking soda and salt. Add eggs, milk, vanilla extract, and oil. Beat on medium speed for 2 minutes. Stir in boiling water with a spatula or spoon. Evenly pour batter into both baking pans.
Step 2: Bake in the oven for 30-35 minutes or until a toothpick comes out clean. Remove from oven and allow to fully cool.
Step 3: To make frosting- In a large bowl cream butter and add vanilla extract and salt. Beat on medium speed adding sugar 1 cup at a time. Add milk 1 tablespoon at a time until frosting has reached your desired consistency.
Step 4: Frost the cake with a spatula.
If you had used the accompanying Hershey’s Chocolate Frosting recipe, I think you might be leaning further towards “best chocolate cake ever”.
I could shove my face into that and eat my way out!
Hi. I love this site, I’m going to make the honey garlic chicken recipe tomorrow
Instead of archives, it’s easier for me if you could sort your recipes into categories.
Keep cooking!
Ooo, this looks so deliciously moist! I’m a sucker for a good chocolate cake, but then again, who isn’t?
Thanks so much! We deal with dairy allergies and this recipe baked up perfectly with soymilk instead of regular milk. (With no need to try to cream shortening instead of butter too. And with healthier canola oil. Bonus!) Fantastic! Baked goods tend to be kinda hit and miss for us due to the soymilk. This was a huge hit! Thanks again.
Forgot to mention that I usually don’t like chocolate cake. We ate it with a sprinkle of sugar on top. I didn’t have any non dairy margarine in the house so I couldn’t make the frosting but it didn’t even need frosting. Thanks again!
Nice recipe, the cake looks moist and very tasty.
I can really imagine myself eating it with my bare hands, yum…
Added to my to do list, thanks!
i try it:) it’s delicious and soft!
thanksss
I have been making this recipe for my husband for a couple years now and he loves it
. I usually use the original chocolate frosting that it calls for. I’ll have to try the butter cream out; it’ll be a nice little change 
.
bobby! quick Q. I have made this multiple times and sometimes it can be a little difficult getting the cake out of the pans. do you have any suggestions? The original recipe says to lightly flour the pans. What would you recommend?
Megan – I always use a thick coat of non-stick cooking spray. You could try lightly flouring the pans.
This cake was very good
hi boby, im having a problem with the cake, it has been cooking for nearly 50 minutes now and it is still very gooey and soggy inside, is this right< can you give me any hint as to what could have gone wrong, i followed the recipe and the steps exactly except i used self raising flour, could that be it< thank you.
Jess – it sounds like your oven temp is wrong or your oven is not holding the correct temp. You shoulnd’t have a cooking problem with self rising flour. That is 350 degrees F not C.
i cooked it at 180 degrees c, but this is not the only recipe i have had problems with, thankyou very much for the help, the cake did cook ok in the end and it is very nice
Hey Bobby, I live in Germany and we dont use like two baking pans for our cakes.I would have to put the whole batter in one cake pan.. I guess I should just leave it in longer right?
Kate- the baking time should be around the same, but yes, it could take a little longer.
I made it yesterday and it turned out amazing! Thank you!!!
Can use This recipe to make cupcake?
Jesi- sure, you could make cupcakes with this recipe.