Hershey’s Chocolate Cake Frosting
So what about the frosting? Well, the frosting featured in this recipe is slightly different from the official Hersheyland’s “Perfectly Chocolate Chocolate Frosting” it calls for a bit more butter, sugar, cocoa powder, and milk.
You’ll need the same ingredients for both frostings, though: Butter, unsweetened cocoa powder, confectioners’ sugar, milk, and vanilla extract. You can adjust the amounts to suit your taste, of course.
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?
Faq: Hersheys Perfectly Chocolate Cake Recipe Troubleshooting
Help! My cake came out weird. Its top looks bubbly in the center. What did I do wrong?
Ah! Im so excited to answer this question because I learned the answer straight from bakers at Hersheys test kitchens themselves! And according to them, this texture comes from undermixing the cake.
Specifically, after adding the hot water to the recipe, you need to whisk the batter for the amount of time listed in the recipe. Seriouslyset a timer. It helps! Whisk at a steady pace thats neither too fast or too slow. At the end, the batter will be thin in texture but uniform in color. There should be no streaks or differing shades of brown. If it looks even a little bit streaky, the batter needs more whisking!
Help! I froze the cakes like you instructed but now water is beading through the cake and frosting. What did I do wrong?
To answer this question, we need to understand where that water is coming from. That water is condensation from the frozen cake thawing as it comes to room temperature. Its similar to how the outside of a glass full of ice water is wet on a hot day. Luckily, the cake is still perfectly safe to eat. The condensation just makes an ugly cake .
And in the recipe below, I instruct you to start the cake assembling process by first removing the cakes from the freezer. Doing so allows them to thaw slightly while you make the frosting, helping prevent this condensation issue. If you skipped this step, youre more likely to have this issue.
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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?
Queenie Cooks: Old Fashioned Hershey Chocolate Cake
Today Im sharing my often-requested but seldom released recipe for the most popular cake Ive ever made my bodacious Hershey chocolate cake.
The first time I tried it, a dear friend had made one by an old recipe his mother used. It was beautiful to behold, and tasted even better than it looked! I was instantly hooked, begged for the recipe, and got busy whipping one up the very next week.
Well, let me just say up front that, at least when I make it, this is not always a pretty cake. To begin with, its so rich and moist that you cant make it into a layer cake it only works in a 9×13 pan. In fact, its so moist that it occasionally kind of droops in the middle.
But heres the first secret you have to keep/serve it in the same pan you bake it in because its so moist it doesnt cut pretty due to the sixteen ounces of Hersheys chocolate syrup that go into the batter. Thats right. The same chocolatey goodness you used to use to make chocolate milk is baked into this wonderful cake.
But thats still not the real secret to the absolute deliciousness of this Hershey chocolate cake. Ready? Once you get the cake made, you top that with a boiled icing into which you melt three regular Hershey bars. Just pour that all over the top of the cake.
Its truly not hard to make. In fact, its a simple, one-bowl, cake. It even uses self-rising flour.
Queenies best chocolate cake
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How To Make Ahead And Store The Homemade Chocolate Cake:
Both the cake and the chocolate frosting can be made ahead. Allow the cakes to cool completely, wrap them well in plastic wrap and place each layer into a gallon zip-top freezer bag. Freeze the cake layers for up to one month.
To frost the cake, simply remove from the freezer and allow to thaw in the refrigerator with wrapping intact. Then, frost the cake once it has completely thawed.
Store the cake at room temperature on the counter. I like to store under a cake dome to keep the cake fresh.
Why This Cake Is The Best
As much as I love it, I rarely order chocolate cake in restaurants. Even the best restaurants usually serve a slightly dry chocolate cake and I cannot stand that.
So I adapted the Hershey’s Chocolate Cake recipe to include vegetable oil and butter as well as an extra egg yolk to ensure the cake is moist and tender and not at all dry.
What I love about this cake is that it’s so easy. And although throwing everything in one bowl to mix up a cake seems a little counter-intuitive to the precise nature of cake-making, it works so well for this cake that I don’t know why we don’t use this method for every cake!
It’s literally all made in one bowl.< < < < < < ——-
This Hershey’s Chocolate Cake is so easy, you almost cannot mess it up.
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How To Store Hershey’s Chocolate Cake
Since this cake is frosted with buttercream instead of a cream cheese frosting, it will last at room temperature for up to five days. If you’ve cut the cake, it won’t last quite as long maybe four days. Cutting the cake introduces air, which contributes to drying.
If your cake becomes slightly dry before the four to five days are up, that’s OK! Just use the leftovers to make Cake Balls.
Gingerbread Pound Cake From Scratch
Christmas is all about sweet treats at our house and this Gingerbread Bundt Cake is a favorite! Its easy to make, super moist, and bursting with holiday flavors! The cake is topped with a quick meringue frosting that really puts it over the top! This is a must-make dessert for the holiday season! Ive already made one this month and I have it on the list to make again for Santa.
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Make Ahead And Freezing Instructions:
The cakes and the chocolate frosting can both be made ahead of time. Allow the cakes to cool completely and then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three month. Cakes can be frosted while frozen.
The homemade chocolate frosting will keep well in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Remove the frosting from the fridge about an hour before youre ready to frost your cake to allow it to come to room temperature.
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Fluffy Vanilla Frosting Recipe
1/2 cup butter or shortening5 cups confectioners sugar1/8 teaspoon salt4 to 5 tablespoons milk
Cream butter, 1 cup confectioners* sugar, vanilla and salt in large mixer bowl. Add remaining confectioners sugar alternately with milk, beating to spreading consistency. Makes 3 cups frosting.
2-1/4 cups unsifted all-purpose flour1-1/2 teaspoons baking soda1-1/3 cups buttermilk or sour milk*Burnt sugar frosting
Stir together cocoa and boiling water in small bowl until smooth set aside. Cream shortening, sugar and vanilla in large mixer bowl blend in eggs.
Combine flour, baking soda and salt add alternately with buttermilk to creamed mixture. Blend in reserved cocoa mixture.
Pour batter into two greased and floured 9-inch or three 8-inch layer pans. Bake at 350° for 35 to 40 minutes for 9-inch layers, 25 to 30 minutes for 8-inch layers or until cake tester inserted in center comes out clean.
Cool 10 minutes remove from pans. Cool completely. Fill and frost with Burnt Sugar Frosting.
* To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup. Have milk at room temperature before combining with the amount of vinegar indicated in the recipe. Let mixture stand several minutes before using.
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Making The Hersheys Perfectly Chocolate Cake Recipe Even Better
First, I tried the original Hersheys Perfectly Chocolate Cake recipe without any modifications. I wanted to see if, after all these years and a cookbook later, Id changed my mind. I also wanted to see if I would agree with any of Jesses criticisms against the recipe.
To my surprise, I STILL thought that the original, unmodified Hersheys Perfectly Chocolate Cake recipe produced a delicious cake. I especially loved the super soft and moist cake crumb. I thought the chocolate frosting was a dream to work with. Its texture was super silky and creamy, making the cake easy to frost!
But that being said, I also understood where Jesse was coming from. I could see why he thought the cake was overly moist and sweet. So in my version of the recipe below, I updated the Hersheys Perfectly Chocolate Cake recipe to address some of his major criticisms. Learn more in the next section!
Gingerbread Cake For Dessert
This cake is AH-MAZ-ING. This is great for potlucks, parties, and a nice homemade gift. We like to serve this cake with fresh whipped cream or ice cream. YUM! This is sure to become a holiday must have for the whole family!
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Burnt Sugar Frosting Recipe
Pour 3/4 cup sugar into large heavy skillet. Cook and stir constantly over low heat until sugar melts and begins to turn a dark golden color gradually stir in 3/4 cup boiling water. Cook and stir over low heat until sugar dissolves and mixture comes to a boil boil and stir 2 minutes. Cool completely.
Cream 3/4 cup butter or margarine in large mixer bowl. Add 2 egg yolks blend well. Add 6 cups confectioners sugar and sugar syrup, reserving 2 tablespoons syrup beat to spreading consistency. Frost cake drizzle with reserved syrup.
2-3/4 cups unsifted cake flour1/2 cup Hersheys Cocoa2 teaspoons baking soda1 teaspoon salt2 cups buttermilk or sour milk*
Cream butter and sugar in large mixer bowl. Add eggs and vanilla blend well. Combine flour, cocoa, baking soda and salt add alternately with butter¬ milk to creamed mixture. Pour into three greased and floured 8-inch layer pans or a 13x9x2-inch pan.
Bake at 350° for 30 to 35 minutes for layers, 55 to 60 minutes for oblong cake or until cake tester inserted in center comes out clean. Cool 10 minutes remove from pans. Cool completely frost.
* To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup. Have milk at room temperature before combining with the amount of vinegar indicated in the recipe. Let mixture stand several minutes before using.
Hersheys Perfectly Chocolate Chocolate Cake
While I ate more than my fair share of sugar over the holiday season, I didnt really get my chocolate fix. I had lots of delicious cookies and pies, but I was craving cake. Not just any cake though a rich, double chocolate layer cake! Nothing fancy, shmancy though no piping, splitting layers, or elaborate recipes that take all day. I was craving a good, old-fashioned chocolate layer cake, so thats exactly what I made! =) I used one of my favorite recipes for classic chocolate cake the one on the back of Hersheys cocoa. This was my first time using Hersheys special dark cocoa though, and if youre a dark chocolate fan like me, youll appreciate this version even more than the original. I actually halved the recipe and made a 6-inch layer cake instead of 9-inch, since there are only two of us and it worked out perfectly. The cake is very moist with lots of chocolate flavor and the icing is the perfect compliment. And best of all, is that you probably have all the ingredients you need already on hand! So what are you waiting for? Go make some chocolate cake! Enjoy!
Hersheys Perfectly Chocolate Chocolate Cakefor the cake:1 cup boiling water
for the frosting:1/2 cup butter or margarine2/3 cup Hersheys Special Dark Cocoa3 cups powdered sugar
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My Version Of The Hersheys Perfectly Chocolate Cake Recipe Gives You The Option To Go The Extra Mile
I found it interesting that, in The Kitchn article that ranks the most popular chocolate cake recipes, the winning recipe was actually pretty similar to the Hersheys Perfectly Chocolate Cake recipe! Specifically: Jesse ranks Ina Gartens Beattys Chocolate Cake recipe as the winner. Erika does in her chocolate cake bake-off as well.
However, when I compared the Hershey recipe to Inas recipe, I was shocked. They basically had the same ingredients and methodologies. The only differences? Hersheys Perfectly Chocolate Cake recipe uses milk and hot water. Inas Beattys Chocolate Cake uses buttermilk and coffee. Thats it!
But those small differences are apparently enough of a difference. Buttermilk has a tangy flavor that helps bring down the overall sweetness of the cake. Similarly, coffees bitter flavor can enhance the chocolaty flavor of the cake. So if youre interested in finessing the Hersheys Perfectly Chocolate Cake recipe to suit your tastes more, definitely check out the variations on how to do so!
Recipe For Chocolate Mint Brownies
I hope you give these glorious chocolate syrup brownies a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite Hershey Syrup Brownies recipe, let me know, Id love to give it a try.
And if youre looking for more dessert recipes, check out my Dessert Category. Youll find lots of fun recipes to satisfy that sweet tooth, including the most popular on my site for No Bake Key Lime Pie.
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How To Make The Hersheys Perfectly Chocolate Cakerecipe
Whenever I bake a layer cake, I break down the recipe to make its different components over multiple days. Why? It can be really time-consuming to make the cake all in one day! First, you need to bake the cakes and wait for them to cool completely. Then, you need to make the frosting, assemble the layers and frost a crumb coat, and wait for it all to set. After that, you need to finish decorating the whole thing! You can see how this recipe is turning into a full days worth of work.
To make sure Im not stuck in the kitchen all day, I broke down the work for the Hersheys Perfectly Chocolate Cake recipe over two days. Heres what I did: