Description
This double-layer chocolate cake is intensely moist and incredibly flavorful, thanks to a generous helping of Hershey’s cocoa. Topped with classic chocolate buttercream, it’s perfect for birthdays, celebrations, or anytime you’re craving a true chocolate indulgence.
Ingredients
For the cake:
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2 cups all-purpose flour
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2 cups granulated sugar
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¾ cup unsweetened Hershey’s cocoa powder
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2 tsp baking powder
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1½ tsp baking soda
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1 tsp salt
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1 cup whole milk (or buttermilk)
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½ cup vegetable oil
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2 eggs, room temperature
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2 tsp pure vanilla extract
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1 cup freshly hot (just-boiled) water
For the Hershey’s chocolate buttercream:
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1 cup unsalted butter, softened
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3½ cups powdered sugar, sifted
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½ cup Hershey’s cocoa powder
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½ tsp salt
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2 tsp vanilla extract
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¼ cup heavy cream (plus more if needed)
Instructions
1️⃣ Preheat & prep pans:
Preheat your oven to 350 °F (175 °C). Grease and flour two 9-inch round cake pans (or line with parchment rounds).
2️⃣ Mix dry ingredients:
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3️⃣ Combine wet ingredients:
Add milk, oil, eggs, and vanilla to the dry mix. Beat on medium speed for about 2 minutes.
4️⃣ Add hot water:
Slowly pour in the hot water while stirring on low—batter will be thin, but that’s perfect for a moist crumb!
5️⃣ Bake:
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6️⃣ Make the buttercream:
Cream the softened butter on medium speed until smooth. Sift in powdered sugar and cocoa powder, then add salt. Pour in vanilla and heavy cream. Beat on medium-high for about 3 minutes until light, fluffy, and spreadable. Adjust thickness with more powdered sugar (to stiffen) or cream (to thin).
7️⃣ Assemble the cake:
Place one cake layer on a serving plate or cake board. Spread about 1 cup of buttercream evenly on top. Add the second layer and frost the top and sides with remaining buttercream. Smooth with an offset spatula, or create swirls for a decorative finish.
8️⃣ Serve it up:
Slice and enjoy this ultimate chocolate delight! Store leftovers covered at room temperature for up to 2 days or refrigerate for longer, bringing to room temperature before serving.
Notes
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Hershey’s makes it classic: Using unsweetened Hershey’s cocoa gives that quintessential American-chocolate flavor.
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Moisture equals magic: The hot water helps bloom the cocoa, ensuring a super-moist, tender crumb.
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Buttermilk swap: Replace milk with buttermilk and add ½ tsp baking soda for an even richer texture.
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Cake layering: You can halve the recipe in a 9×13″ pan (bake ~35 min).
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Decor ideas: Add fresh berries, chocolate shavings, or drizzle with ganache for a show-stopping finish.
- Prep Time: 20 min
- Cook Time: 35 min