Valentine’s Day is the perfect occasion to whip up something sweet and heartfelt, and this Hershey’s Chocolate Cake is sure to impress your special someone.
Baking from scratch might seem intimidating, but this recipe makes it wonderfully simple without skimping on rich, indulgent flavor.
Known for its luscious, moist texture and deep chocolate taste, this cake is a go-to for both seasoned bakers and beginners looking to make something truly special.
The magic comes from Hershey’s Cocoa and a hint of instant espresso powder, which enhances the chocolate flavor beautifully.
Boiling water may seem like an unusual addition, but it creates a silky batter that bakes into a cake that’s perfectly tender.
Finished with creamy chocolate frosting, this dessert is a decadent way to say “I love you.” Pair it with candlelight and good company, and you have a celebration to remember.
With simple ingredients and easy steps, this recipe is approachable for anyone looking to add a little sweetness to their Valentine’s Day.
For an extra chocolate-filled treat, why not explore variations like a German Chocolate Cake or a gooey Chocolate Lava Cake? After all, love and chocolate go hand in hand!
Why This Is My Go-To Recipe?
- Time-Tested: This recipe has been a family favorite for years, proving its enduring appeal.
- Simplicity: With just a few basic ingredients, this cake comes together quickly, making it perfect for both beginners and seasoned bakers.
- Moisture: The combination of boiling water and oil ensures a moist texture that stays fresh for days.
- Versatility: While delicious on its own, this cake pairs well with various frostings and fillings, allowing for endless customization.
- Crowd-Pleaser: Its rich chocolate flavor and tender crumb make it a hit at any gathering.
Hershey Chocolate Cake Recipe
Equipment
- Two 8-inch round baking pans
- Non-stick cooking spray
- Large mixing bowl
- Whisk or electric mixer
- Toothpick or Cake Tester
- Cooling Rack
- Spatula
Ingredients
- 2 cups granulated sugar
- 1 ¾ cup + 2 Tablespoons 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 buttermilk
- 1/2 cup oil vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water or hot coffee
- Chocolate Frosting:
- 1/2 cup melted butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Heat oven to 350°F. Line two 8-inch round baking pans with parchment paper and lightly spray with non-stick cooking spray. Set aside.
- Mix Dry Ingredients: Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
- Add Wet Ingredients: Add eggs, buttermilk, oil, and vanilla. Mix until well combined.
- Incorporate Liquid: Stir in boiling water or hot coffee. The batter will be thin. Pour it into the prepared pans.
- Bake: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Prepare Frosting: Combine melted butter and cocoa powder. Add powdered sugar, milk, and vanilla. Mix for several minutes until smooth and fluffy.
- Assemble Cake: Place one cake layer on a serving tray. Spread a generous amount of frosting on top. Add the second cake layer and frost the top and sides with the remaining frosting.
- Serve: Cut and serve.
James Butler
Sunday 16th of March 2025
Why are the photos for a pie and not a cake?
Anne Carter
Friday 28th of March 2025
Hi James! The recipe is definitely for a cake, and the photos should reflect that. If something looks off, it might be a mix-up. Can you let me know what you’re seeing? I'd love to clear up any confusion!