Back-of-the-Box Hershey’s Chocolate Cake
Indulge in the ultimate chocolate experience with the Back-of-the-Box Hershey’s Chocolate Cake. This rich, decadent dessert offers a moist, melt-in-your-mouth texture that will satisfy any chocolate lover’s cravings. Perfect for any occasion, it’s a timeless treat.
Each bite brings a velvety blend of chocolatey sweetness, enhanced by a luscious, smooth buttercream frosting. The harmonious balance of flavors and textures makes this cake an unforgettable dessert that stands out, whether for celebrations or casual gatherings.
Easy to make yet impressively delicious, this classic recipe is designed to wow both novice bakers and seasoned pros. Whether for a birthday, holiday, or simply a sweet indulgence, this Hershey’s Chocolate Cake promises to be a crowd-pleaser.
Back-of-the-Box Hershey’s Chocolate Cake Ingredients
Sugar
The foundation of sweetness, sugar balances the rich cocoa, creating a smooth, delectable flavor that permeates every bite.
Unsweetened Cocoa Powder
The heart of this chocolate cake, cocoa brings an intense depth of flavor, ensuring a bold, velvety texture.
All-Purpose Flour
Essential for structure, flour provides the perfect crumb, delivering the light yet moist texture that makes this cake irresistible.
Eggs
Eggs bind the ingredients together, adding richness and contributing to the cake’s tender, fluffy rise.
Milk
This liquid brings moisture and enhances the cake’s creaminess, ensuring a soft, melt-in-your-mouth experience.
Vegetable Oil
Oil introduces moisture, keeping the cake soft and moist, even days after baking.
Vanilla Extract
A touch of vanilla elevates the chocolate, adding a subtle warmth and complexity to the overall flavor.
Recipe Tips
- Use Room Temperature Ingredients
To achieve the fluffiest and most even cake, ensure your eggs, butter, and milk are at room temperature before mixing. This allows for better emulsification, which leads to a more tender and moist cake. Cold ingredients may cause the batter to seize, resulting in a denser cake. For quick results, leave eggs and butter out for about 30 minutes before you begin baking. - Don’t Overmix the Batter
When combining the wet and dry ingredients, mix just until they are combined and smooth. Overmixing can cause the gluten in the flour to overdevelop, leading to a tough or chewy texture. For a perfectly soft cake, stop mixing as soon as the ingredients are well-blended. Stirring in the boiling water by hand is a critical step to prevent overmixing. - Properly Cool Before Frosting
It’s tempting to frost the cake while warm, but resist the urge! Let the cake cool completely on a wire rack to avoid melting the butter in the frosting, which could cause it to become runny and uneven. Patience pays off with a smooth, professional finish. If pressed for time, placing the cake in the fridge for 20 minutes can speed up the cooling process.
What to Serve with Back-of-the-Box Hershey’s Chocolate Cake
- Fresh Berries
Serve this rich chocolate cake with a side of fresh berries like strawberries, raspberries, or blueberries. The tartness of the berries provides a bright contrast to the deep, indulgent flavors of the chocolate, creating a balanced and refreshing dessert experience. - Vanilla Ice Cream
A scoop of creamy vanilla ice cream pairs beautifully with the cake’s rich chocolate flavor. The cool and smooth texture of the ice cream complements the moist, tender cake, adding a delightful contrast to each bite. It’s a simple yet luxurious pairing that never fails. - Whipped Cream
For a lighter option, serve the cake with a dollop of freshly whipped cream. The airy, slightly sweet cream adds a cloud-like texture to the dense chocolate cake, enhancing its flavor without overpowering it. It’s an elegant addition that softens the richness of the cake.
FAQ
- Can I substitute the vegetable oil with butter?
Yes, you can substitute vegetable oil with melted butter in equal amounts. However, keep in mind that butter will add a richer flavor but may also make the cake slightly denser than using oil. - Can I use a different type of cocoa powder?
You can use Dutch-process cocoa powder, but it may alter the flavor slightly, giving the cake a deeper and more mellow chocolate taste. Adjust the baking soda and powder ratios accordingly, as Dutch-process cocoa is less acidic. - How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze the cake, tightly wrapped in plastic wrap, for up to 3 months. - Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by substituting all-purpose flour with a gluten-free flour blend that is designed for baking. Make sure to use a blend that contains xanthan gum or another binding agent to maintain the cake’s structure.
Back-of-the-Box Hershey’s Chocolate Cake
Ingredients
- For the Cake:
- 1 ¾ cups all-purpose flour
- 2 cups white sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Frosting:
- ¾ cup unsalted butter softened
- 5 ⅓ cups powdered sugar
- 1 ½ cups unsweetened cocoa powder
- ⅔ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans:
- Heat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring they are fully coated to prevent sticking.
- Mix Dry Ingredients:
- In a large bowl, sift together the sugar, flour, cocoa, baking soda, baking powder, and salt. Stir until evenly combined.
- Combine Wet Ingredients:
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Use an electric mixer to beat the ingredients on medium speed for about 3 minutes, until smooth and creamy. Gently fold in the boiling water by hand, which will result in a thin batter.
- Bake the Cake:
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting:
- While the cakes cool, use an electric mixer to cream the softened butter until light and fluffy. Gradually add the powdered sugar and cocoa powder, alternating with the milk and vanilla, beating until the frosting reaches a smooth, spreadable consistency.
- Assemble the Cake:
- Once the cake layers have fully cooled, carefully slice them horizontally to create four layers. Spread an even layer of frosting over the top of each layer as you stack them. Finish by frosting the outside of the assembled cake, ensuring even coverage.
- Serve and Enjoy:
- Your rich, chocolatey creation is now ready to be sliced and enjoyed!
