Hershey Chocolate Cake With Buttercream Frosting

Must Try

Hersheys Chocolate Cake With Buttercream Frosting

Hersheys Chocolate Frosting

Birthdays are a big deal around here. Our motto is simple: Everyone should feel special on their birthday. The birthday boy gets to pick out every meal and every activity, and for that one day a year, we all go along with a smile.

My youngest son Andrew is a traditionalist. He expects the same thing every year, more or less. He expects to wake up with a mylar birthday balloon greeting him in his room. He expects to come downstairs to his favorite breakfast of all time, cinnamon buns and bacon. And he expects a chocolate cake with vanilla buttercream frosting, made by his mothers loving hands.

We have tried store bought cakes in years past, and while they blow me away in the razzle dazzle department, the boys quickly figured out that they dont taste all that great . Moms cakes taste good, but they arent fancy looking. Despite having pretty nice handwriting on paper, it somehow doesnt translate to birthday cake writing. Delicious but folksy, thats how we roll.

This is my standard chocolate birthday cake recipe. Im not gonna lie it isnt theeeee best chocolate cake youll ever taste. It is a decent cake which holds up well to frosting, and it is Andrews first choice, which makes it good enough for Mom Moms Apron.

Hersheys Chocolate Cake

  • 3/4 cup HERSHEYS Cocoa
  • 1-1/2 teaspoons baking powder

Ingredients To Make The Hersheys Perfectly Chocolate Cake Recipe More Chocolaty

So to make the Hersheys Perfectly Chocolate Cake recipe even MORE chocolaty, make the following changes to the cake recipe:

  • add 1 ½ teaspoons espresso powder OR instant coffee crystals
  • replace the 1 cup boiling water with 1 cup boiling coffee

Whats espresso powder and where can I find it?

Espresso powder is made from espresso grounds that have been roasted, ground, and brewed. The water is then removed from the espresso either by flash-heat drying or freeze-drying, leaving behind dehydrated crystals.

Historically, espresso powder was primarily used in baking as an ingredient. As a result, it was only available for purchase or in specialty stores like King Arthur Baking Company. However, these days, folks use espresso powder to make drinks! You can now buy espresso powder in most major grocery stores and Target. In the US, the most readily available instant espresso brand is Medaglia DOro.

Whats instant coffee? Is it different from ground coffee? And if so, can I use ground coffee instead?

Instant coffee is different from ground coffee. Ground coffee is made by grinding coffee beans into a coarse or fine powder. You can easily make ground coffee at home with a coffee grinder.

In a pinch, you can use ground coffee instead of instant coffee in this recipe. However, ground coffee doesnt dissolve as well as instant coffee during the baking process. You may end up with small flecks of ground coffee in your chocolate cake!

Why Do You Add Boiling Water To Chocolate Cake

The boiling water is added to the batter at the end because it enhances the cocoa powder, giving the cake that rich delicious chocolate flavor.

This chocolate cake recipe also uses oil instead of butter keeping it super moist.

Lets talk about this Swiss meringue buttercream frosting for a minute.

It may be a little more effort than regular buttercream thats made with powdered sugar, but Ill tell ya, this is one of my FAVORITE frosting recipes, and I am a frosting fanatic.

I was the girl in cake class that would eat spoonfuls of frosting, and am also the girl that request the piece of cake with the most frosting :).

For those of you that have never had Swiss meringue buttercream, its silky, smooth, not to sweet, and easy to frost with.

You May Like: Sam Wedding Cakes

Faq: Storing The Hersheys Perfectly Chocolate Cake

How To Store Hersheys Perfectly Chocolate Cake

The assembled Hersheys Perfectly Chocolate Cake can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out. After that, cover the entire cake loosely with plastic wrap and refrigerate for up to 2 days.

Can I make the chocolate cake batter and save it for baking later?

Sadly, no. The cake batter uses baking soda to leaven the cake. Baking soda reacts immediately with other ingredients in the batter to create bubbles that get trapped in the cake batter. These bubbles then rise up in the oven to give the cake rise and create its texture. If you let the batter sit for too long, these bubbles will pop and dissolve, leaving you with a flat cake.

Can I make the chocolate frosting and save it for baking later?

Yes! You can make the chocolate frosting up to 3 days in advance of making the rest of the cake. Follow the recipes instructions to make the frosting. Then, transfer it to an airtight container with a lid. Press a sheet of plastic wrap directly against the surface of the frosting to prevent a skin from forming, then cover with the lid. You can also freeze the frosting. Instead of an airtight container, scrape the frosting into a zip-top bag. Press as much air out of the bag as possible before sealing. Freeze for up to 1 year.

Can you freeze Hersheys Perfectly Chocolate Cake?

The Best Chocolate Cake Recipe

Hersheys Chocolate Cake with Cream Cheese Filling ...

Chocolate flavour oozes all through this cake even though its only made with cocoa powder, like our very own Fudgy Chocolate Cake. With a crumb so incredibly tender, this cake stays moist for a good 4-5 days. Whether you eat it plain, dust it with powdered sugar or serve with dollops of cream or scoops of ice cream, it truly is perfectly perfect!

Of course, smothering it with a buttercream frosting never hurt anyone.

Read Also: Birthday Cake Ice Cream Ben And Jerry’s

More About Hershey Cocoa Frosting Buttercream Recipes

TINA’S CHOCOLATE BUTTERCREAM FROSTING | EPICURICLOUD , beat the butter until smooth and fluffy. Add salt, vanilla, cocoa powder and chocolate syrup and mix until From epicuricloud.com4/5 Category DessertServings 3Estimated Reading Time 1 min

  • Gradually mix in 2 cups sugar on the lowest speed. Add 1 tablespoon milk, then continue mixing and adding sugar and milk 1 tablespoon at a time to reach the desired consistency. Mix on medium-high speed for about 30 seconds or until light and fluffy.

See details »


FromServingsTotal TimeCategory


FromReviewsEstimated Reading TimeServingsTotal Time


FromEstimated Reading Time



  • Transfer chocolate mixture to a large mixing bowl. With mixer on low speed, add in powdered sugar and milk, alternating the two. Reserve a few tablespoons of milk. If frosting is thick, add in remaining milk. Add vanilla extract.

FromTotal TimeCategoryCalories




FromCuisineCategoryServingsTotal Time


Faq: Hersheys Perfectly Chocolate Cake Recipe Techniques

Why do I need to add boiling water to the cake batter?

Great question! Ive been doing a lot of research to answer this question for some time now. I believe its a trick gleaned from old-fashioned chocolate cake recipes. According to my research, the hot water helps get rid of any stubborn lumps in the cocoa powder. Most old-fashioned chocolate cake recipes instruct you to make the batter by hand with a whisk. And if youre a seasoned baker, you know how hard it can be to whisk lumps out of batter.

Furthermore, the hot water blooms the cocoa powder, deepening the cocoa powders chocolate flavor. Its similar to how coffee and tea become more flavorful when steeped in hot water.

And finally, all that extra water makes the cake super moist.

Why do you recommend freezing the cakes overnight?

Why do I recommend freezing the cakes overnight? Well, I already mentioned how doing so gives me more control of my time. Typically, you need to wait for cakes to cool completely before frosting them. Otherwise, the frosting will melt! And it can take a while to bring cakes down to room temperature. So making the cakes a day ahead means I dont have to sit around for hours waiting. Instead, I can just frost and assemble the cakes any time I want on the next day!

Okay, but I dont have room in my freezer. Can I refrigerate the cakes instead?

Do I really need a crumb coat for the Hersheys Perfectly Chocolate Cake?

Also Check: In Ground Pool Stairs For Sale

A Couple Of Tips For Making The Perfect Swiss Meringue Buttercream:

  • To make sure your egg whites are cooked to a high enough temperature, youll want to use a thermometer. If they arent cooked to at least 160-165, your meringue wont turn fluffy with stiff peaks.
  • Cut your butter into small chunks. I like to cut mine in 1 pieces. Also, dont add your butter too quickly. I like to add 2-3 pieces at a time, while keeping the mixer on high, and letting it incorporate until adding more.
  • If your buttercream looks curdled after all of your butter, DONT PANIC. This is totally fine. Just keep mixing and it will eventually come together. This could be because you added the butter too quickly or because your meringue wasnt cool enough before adding the butter.

The swiss meringue buttercream recipe is from Liv for Cake who has an awesome post and tutorial for making perfect buttercream if you want to check it out!

This chocolate cake with mocha Swiss meringue buttercream is filled with a decadent espresso almond butter ganache.

Regular ganache is made by heating heavy cream just to boiling and pouring it over chocolate. Its stirred until smooth and cooled until thickened.

For this ganache filling, were adding almond butter and a shot of espresso. The almond butter gives the ganache a creamier texture and the espresso emphasizes the chocolaty flavor.

You really cant go wrong with ganache. It takes minutes to make and gives you a decadently smooth chocolaty filling.

For an easy yet impressive cake recipe, this Hersheys chocolate cake is a must.

How To Make Chocolate Cake

Chocolate Cake Recipe -Rich & Moist cake with buttercream frosting & chocolate ganache

The world famous Hersheys Perfectly Chocolate Cake recipe ticks all your chocolate-loving boxes: EASY, QUICK AND AMAZING RESULTS.

TIPS: Sift the dry ingredients into a large bowl first to get rid of any hard lumps caused during storage, while getting more air into the mixture.

Then add in your wet ingredients. Just keep in mind that the cake batter is VERY thin. Dont be tempted to add more flour as this is what makes the cake super soft and moist.

The ONLY thing you can add to this already perfect cake recipe is a couple teaspoons of instant coffee or espresso for an even deeper chocolate flavour. Of course, this is totally and COMPLETELY optional. You cannot taste the coffee flavour.

Super-fine cake flour can be used if you have it for an even softer crumb but is not necessary.

Don’t Miss: Mrs Fields Happy Birthday Cookie Cake

Dont Forget The Frosting

What cake would be complete without frosting??

I think this recipe for Hersheys Chocolate Cake is perfect with the accompanying homemade chocolate frosting recipe.

After all, we already discussed how chocolate cake and chocolate frosting are a match made in heaven.

But if you want to change it up, you could always turn to homemade buttercream frosting instead. would be a fun option, too!

Honestly, it doesnt really matter which frosting you use, because when theres homemade chocolate cake, you know everybody will be happy.

Chocolate Cake & Chocolate Buttercream Ingredients

  • Cocoa Powder essential for a rich, chocolate flavor! I use Hersheys 100% Natural Unsweetened Cocoa Powder.
  • Buttermilk I make my own buttermilk. I add 1 T lemon juice to a cup and then enough milk to equal 1 C or 8 ounces.
  • Dutch-Process Cocoa Yes, there are two types of cocoa in this cake! Dutch-preocess cocoa is processed with alkali and will specify that in the ingredient list. I use Hersheys Special Dark 100% Cacao Dutched Cocoa.
  • Salted Butter Using salted butter is necessary to make the Chocolate Buttercream lick-the-spoon delicious!
  • Also Check: Birthday Cake Ice Cream Ben And Jerry’s

    The Chocolate Cake Origin

    I used to love using boxed Devils Food cake mixes. I learned from my first cake decorating class back in 1998 to start with a basic cake mix and doctor it up a bit. It made a great cake with good flavor. I received lots of compliments over the years and no one ever knew it came from a box! However, over the years, cake mixes changed. The amount decreased over time and I noticed my cakes baked up thinner and the flavor changed for the worse. I was tired of subpar results, so I decided to create my own Chocolate Cake recipe from scratch.

    I spent time researching, testing, baking, and retesting chocolate cakes. I had chocolate cakes all over my counter. There were six cookbooks laid out across my table, comparing and researching. This cake needed to have the structure to stack four layers high, be moist and flavorful, but not have too dark of a chocolate flavor that it wouldnt pair with my Chocolate Buttercream Frosting or Easy Chocolate Mousse. It needs to be endlessly versatile and a cake my children could also easily make.

    One moment on the right day, I had a eureka! moment! Adding a touch of Dutch-process cocoa powder made this cake perfect. This Chocolate Cake has the perfect balance of moisture and texture I hoped for. My husband even calls this cake The Only Cake. I hope you enjoy this cake as much as we do!

    Do I Have To Add Coffee To This Blackout Cake

    The Best Chocolate Cake with Buttercream Frosting ...

    The reason you want to add the espresso powder and warm water to this cake is that it brings the richness of the chocolate cake out. If you are concerned about a strong coffee taste to the cake, you wont notice it. All of the best chocolate cake recipes use coffee. It gives the best flavor to the chocolate.

    You May Like: Sam’s Club Bakery Wedding Cakes

    How To Make Chocolate Cake:

    Mix Dry Ingredients. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

    Addwet ingredients:. Eggs, buttermilk, oil and vanilla and mix until well combined.

    Add boiling water. Stir to combine . Pour batter into prepared pans.

    Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cakes to cool in the pan for a few minutes before inverting onto a cooling rack. Cool completely before frosting.

    Assemble and Frost: Place one cake layer on serving tray. Spread a generous amount of frosting on top. Add second cake layer. Frost top and sides of cake with remaining frosting.

    Popular Recipes

    More Recipes Like This