What makes Hershey's chocolate cake so moist?

The incredible moisture comes from the combination of vegetable oil and boiling water. While butter adds flavor, oil remains liquid at room temperature, keeping the crumb soft for days. The boiling water thin batter also guarantees the flour does not develop too much gluten, resulting in a tender bite.

Why is the cake batter so thin?

The batter is meant to be watery because of the full cup of boiling liquid added at the end. This liquid melts the sugar and fully hydrates the cocoa powder, which is essential for the soft texture. Do not add extra flour, as the thin batter will bake up into a wonderfully light and airy structure.

Can I substitute boiling water with hot coffee?

Substituting boiling water with hot coffee is an excellent choice for a deeper chocolate flavor. The coffee does not leave a strong espresso taste, but it enhances the natural richness of the cocoa. Make sure the coffee is steaming hot when you stir it into the batter to bloom the cocoa properly.

What kind of cocoa powder should I use?

This classic recipe is designed to work best with standard unsweetened natural cocoa powder. Dutch-process cocoa has a different acidity level and may not react correctly with the baking soda. Stick to the classic Hershey's natural unsweetened cocoa for the best rise and flavor.

What frosting goes best with this recipe?

The traditional Hershey's chocolate frosting included in this recipe is the ideal match for these layers. Its sweet, buttery finish balances the rich, deep flavor of the cake beautifully. You can also use a simple cream cheese frosting or a rich chocolate ganache if you want to experiment.

Can I make this cake ahead of time?

You can easily bake the layers a day in advance and store them wrapped tightly in plastic wrap. Keep them at room temperature until you are ready to assemble and frost the dessert. This actually allows the flavors to settle and makes the layers much easier to frost.

How should I store the leftover cake?

Keep your leftover cake under a cake dome or in an airtight container at room temperature for up to three days. You can also store it in the refrigerator if you prefer a firmer frosting texture. Bring slices back to room temperature before serving to restore the soft, tender crumb.

Bake A Classic Hershey's Perfectly Chocolate Cake Today

Description

This classic, moist chocolate cake comes together in a single bowl for a quick and decadent weeknight dessert. Featuring a signature hot water method, it delivers a tender crumb and deep cocoa flavor that satisfies any craving in under an hour.

Ingredients

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup melted butter
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

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Instructions

Prep the oven. Preheat your oven to 350 degrees Fahrenheit and grease and flour two nine-inch round cake pans.
Whisk dry ingredients. Combine the sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl and whisk until uniform.
Mix wet ingredients. Add the eggs, milk, oil, and vanilla, then beat with an electric mixer on medium speed for two minutes.
Incorporate boiling water. Carefully stir in the boiling water by hand until the batter is thin and well combined.
Bake the layers. Pour batter into the prepared pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake. Allow the cakes to cool in pans for 10 minutes before inverting them onto wire racks to cool completely.
Prepare the frosting. Whisk melted butter with cocoa, then alternate adding powdered sugar and milk while beating until smooth.
Frost and serve. Assemble the cooled layers with a thick layer of frosting between them and cover the exterior with remaining frosting.

Notes

Use room temperature dairy ingredients to ensure the batter emulsifies perfectly for a superior texture.
Always measure flour by spooning it into a measuring cup and leveling it off rather than scooping directly from the bag.
Avoid opening the oven door during the first 25 minutes of baking to prevent the center from sinking.
Replace the boiling water with equal parts hot brewed coffee to intensify the chocolate profile without adding a coffee taste.
Cool the melted butter slightly before mixing in the cocoa to ensure the frosting achieves a stable, fluffy consistency.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American