What Size Chocolate Cake Does This Recipe Make
This recipe is really versatile and can be used to make:
- One 9-inch 2-layer cake,
- One 13×9-inch sheet cake,
- One bundt cake, or
- 30 cupcakes
Seriously! I love when a cake recipe is so adaptable because it means I dont have to dig into my recipe file and find a different recipe if I need cupcakes instead of a layer cake.
Just make sure you grease and flour any cake pan you use or use cupcake liners if youre making cupcakes.
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.
Hersheys Chocolate Cake Recipe
- Preheat the oven to 350 degrees and spray a 9×13 baking dish with Pam baking spray.
- In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt until combined in a large bowl.
- Beat in the buttermilk, coffee, and oil until combined.
- Beat in the eggs, one at a time, until combined.
- Pour the batter into the baking dish and bake for 30-40 minutes or until a toothpick comes out clean.
- Allow to cool completely this is essential before frosting the cake
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If you are a real chocoholic, love cheesecake and are an Oreo addict, then there is only one solution for you, the decadent Triple Chocolate Cheesecake with Oreo Crust.
If your chocolate cake has three chocolate layers instead of one? Then, we are talking about one of the most decadent chocolate cakes Triple Chocolate Mousse Cake.
Hersheys Perfect Chocolate Cake
- 2cupssugar390 grams
- 1-3/4cupsall-purpose flour220 grams
- 3/4cupnatural or dark Hersheys cocoa60 grams
- 1-1/2teaspoonsbaking powder
- 1/2cupvegetable oil or canola oil
- 2teaspoonsvanilla extract
- 1cupboiling water or hot brewed coffee
Perfectly Chocolate Frosting
- 1/2cupunsalted butter
- 2/3cupnatural Hersheys Cocoanot extra dark
- 3cupspowdered sugar
- 1/3cupwhole milk
- 1tablespoonsour cream, heaping optional
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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.
How To Make Hersheys Chocolate Cake
Youll start by combining sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. To that youll add eggs, milk, vanilla extract, and vegetable oil. Use an electric mixer to beat everything together until thick and smooth, then carefully stir in boiling water to thin it out. The batter will look very loose at this point almost watery but thats okay! Pour it into two greased and floured cake pans and bake in a 350°F oven until a toothpick comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer them onto a wire rack to finish cooling completely.
While the cakes are baking, you can make Hersheys perfectly chocolate chocolate frosting. In a large bowl, mix together melted butter, cocoa powder, powdered sugar, milk, and vanilla extract until smooth. If the frosting is too thick, you can add more milk to thin it out.Once the layers have cooled, its time to build the cake and slather on the frosting. The recipe makes enough frosting to generously cover the entire cake with a thin coating between the layers, so dont be nervous about running out.
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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?
How To Make Chocolate Cake
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.
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This Simple But Decadent Hersheys Chocolate Cake Recipe Is One Of My Kids Absolute Favorites And Its One Of Mine Too
You know that random craving that you get for chocolate? This mouth-watering Hersheys chocolate cake recipe is perfect for satisfying all of your chocolate cravings! This cake is a chocolate lovers dream, its fluffy, soft, and smothered in homemade chocolate frosting and Hersheys bars.
Covered in a thick, rich layer of rich chocolate frosting and topped with Hersheys chocolate bars, this Hersheys chocolate cake is delicious enough to send you into a chocolate coma! Dont believe us? Give this simple recipe a try, and you will immediately become a fan.
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?
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Hersheys Perfectly Chocolate Cupcakes
November 20, 2020 By
This post contains affiliate links.
Are you looking for an old fashioned chocolate cake recipe that is delicious, chocolaty and easy? Then look no further than the back of your Hersheys Unsweetened coco can.
My family has been making this perfectly chocolate cake recipe since I was a little girl and we love it, paired with the frosting also listed on the can it is a perfect combination.The recipe is easy and delicious and I am sure that you have everything you need in your pantry right now!
Last week was my birthday and instead of making a cake for myself I made cupcakes to share, and they were delicious if I may say so myself. In fact my French neighbor kids, who were the recipients of most of the cupcakes, told their mom I must be a famous chef for coming up with this recipe. If you have never made the perfectly chocolate cake or frosting make it as an addition to your Thanksgiving dessert table and I promise you there will not be a crumb left.
My Version Of The Hersheys Perfectly Chocolate Cake Recipe Instructs You To Freeze The Cakes Overnight
Although I was impressed with the original Hersheys Perfectly Chocolate Cake recipe, I agreed with the criticism that the cake is hard to frost. Why? The cakes crumb is REALLY soft and moist. It can be hard to frost the cake without indenting it and/or loosening crumbs into the frosting.
Freezing the cakes overnight solves this issue. A cake thats been frozen solid is much easier to frost than a room temperature one. Crumbs are less likely to shake loose, and the cake will hold its shape under a generous amount of frosting.
In general, I always recommend making the cakes for a layer cake ahead of when youre planning on assembling and frosting everything. Doing so gives you more control over your schedule. Why? Typically, cakes need to be cooled completely before frosting. However, cooling a cake completely can take HOURS. It turns a simple layer cake recipe into a full day of waiting and working in the kitchen.
But if you freeze the cakes overnight , you can pick up the project any time that works best for you. Pro-tip: if youre into this kind of recipe time management, I highly encourage you to check out my cookbook, Weeknight Baking. All cake recipes are broken down in this way!
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What Makes This The Best Chocolate Cake Recipe
It has a wonderful, rich chocolate flavor that comes simply from using Hersheys cocoa in the cake batter. Its super easy to make. The frosting is creamy and so delicious. I like to double the frosting recipe on this cake so it yields a nice, thick layer of frosting. And this cake has been a big hit at every single party where Ive served it. People love a good chocolate cake, and this is one good chocolate cake!
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!
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Hershey’s Perfect Chocolate Cake
I ran in to this recipe on youtube by seriouscakes and just had to try it, and I would say that this is the best chocolate cake Ive ever tasted. Its very moist and it has a soft crumb. The best!!!!!!
- · 3/4 cup HERSHEYS Cocoa
- · 1-1/2 teaspoons baking powder
VARIATIONS:ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes remove from pan to wire rack. Cool completely. Frost.
PERFECTLY CHOCOLATE CHOCOLATE FROSTING