Hershey’s Chocolate Cake and Frosting Recipe

This post may contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase.

A super simple, super sweet treat that’s completely addictive!

photo: krista for we heart this

Every year for his birthday, the hubby only asks for one thing: chocolate cake. I made him a birthday cake years ago on a whim and pretty much ever since – for the last 5 years – I’ve been making his cake from scratch. It’s always the same cake – the chocolate cake recipe on the box of Hershey’s cocoa.

Occasionally, I’ve made it for him to take to potlucks they’ve had at his work or for his family when they visit (being a chocoholic is genetic) and have since been informed that as long as I keep the cake coming, nobody will get hurt.

So, I’ve decided to share my burden with y’all and give you one of the best chocolate cake recipes I’ve ever had the pleasure of eating. Making it is another story. The recipe is simple and easy, but keep in mind that you will be creating addicts by serving this and you will probably be called upon to produce this cake a few times a year. You’ve been warned.

Hershey’s Chocolate Cake and Frosting Recipe
Cake Ingredients:
• 2 cups sugar
• 1 ¾ cup flour
• ¾ cup cocoa powder
• 1 ½ tsp. baking powder
• 1 ½ tsp. baking soda
• 1 tsp. salt
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 tsp. vanilla extract
• 1 cup boiling water

Cake Instructions:
1. Heat oven to 350 degrees. Grease and flour 2 9-inch round cake pans.
2. Whisk together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla and beat on medium speed using electric mixer for 2 minutes.
3. Stir in boiling water (batter will be thin). Pour evenly into prepared pans.
4. Place round pans on large baking sheet (your oven will thank me) and bake for 30 to 35 minutes – or until toothpick inserted into center comes out clean.
5. Place pans on cooling rack. Cool for 10 minutes. Remove cake from pans and place on wire rack to cool completely.
6. Frost with Hershey’s Chocolate Frosting (see below).

Frosting Ingredients
• 1 stick butter
• 2/3 cup cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk
• 1 tsp. vanilla extract
(Yields 2 cups frosting)

1. Melt butter.
2. Stir in cocoa.
3. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed.
4. Stir in vanilla.

To frost a layer cake:
1. Place one round cake on cake stand.
2. Using an angled spatula or silicon-topped spatula, spread 1/3 to 1/2 cups of the frosting on top of cake using small, gentle strokes.
3. Place other cake on top of frosted cake.
4. Frost the top of cake using small, gentle strokes.
5. Spread the frosting onto sides of cake, frosting seam of cakes first and then working frosting over entire side.
6. Cover and let sit for at least 5 hours.
That last part is my own secret tip for cakes and breads – they taste best after they’ve had a chance to rest.

Anybody out there have a loved one with an insatiable sweet tooth? Make this classic Hershey’s recipe and they’ll love you forever! Or at least until the cake is gone…