Description
Hershey’s Chocolate Cake brings rich chocolate dreams straight from your kitchen, melting together classic comfort and sweet indulgence. Silky smooth layers promise pure chocolate happiness with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder (Hersheys)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup whole milk
Leavening Agents:
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
Supporting Ingredients:
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Position your oven rack in the center and heat to 350°F (175°C). Generously coat two 9-inch round baking pans with butter and dust with 2 tablespoons flour, ensuring complete coverage.
- Sift together 1 ¾ cups flour, ¾ cup Hershey’s cocoa powder, 1 ½ cups sugar, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt in a large mixing bowl.
- Crack 2 large eggs into a separate bowl and whisk with 1 cup whole milk, ½ cup vegetable oil, and 2 teaspoons vanilla extract until the mixture becomes uniform and slightly frothy.
- Pour liquid ingredients into dry ingredients and mix with a wooden spoon for 2 minutes, stopping when the batter looks smooth with no visible flour streaks.
- Distribute batter equally between prepared pans, using a rubber spatula to scrape every bit from the mixing bowl.
- Slide pans into preheated oven and bake precisely 32-35 minutes, rotating halfway through for even browning.
- Check cake doneness by inserting a wooden toothpick into the center – it should emerge with just a few moist crumbs clinging to it.
- Remove pans and let cakes rest in their tins for exactly 10 minutes before transferring to a wire cooling rack.
Notes
- Check cake doneness by inserting a toothpick in the center, which should come out with just a few moist crumbs for the most tender texture.
- Sifting cocoa powder and flour prevents lumps and ensures a smoother, more even cake batter.
- For a richer chocolate flavor, substitute half the oil with strong brewed coffee to intensify the chocolate notes.
- Dairy-free version works perfectly by replacing milk with almond or oat milk and using vegetable oil instead of dairy-based ingredients.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 297 kcal
- Sugar: 23 g
- Sodium: 195 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 37 mg