Recipe Reviews · Uncategorized

Hershey’s “Perfectly Chocolate” Cake Recipe

I have tried 5 different chocolate cake recipes (I’ll share them all eventually), but ever since I tried this one, I haven’t stopped using it. It’s super moist without sinking under the weight of buttercream.

Recipe from Hershey’s

Hershey’s “Perfectly Chocolate” Cake Recipe

Makes 24 cupcakes, or 2 9″ round cake layers

2 cups sugar

1 3/4 cups flour

3/4 cups Hershey’s cocoa powder (I’ve used their dark cocoa powder as well)

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla

1 cup boiling water (I’ve also used hot coffee)

*See Hershey’s website for full directions*



Perfectly chocolatey and moist.

I’ve made a few accommodations to this recipe the past couple of times:

I now use coffee instead of hot water. It doesn’t actually taste like coffee, it just enhances the chocolate flavor.

I also use dark cocoa powder, because I prefer dark chocolate. It works great with either.

If you’re going to use this recipe for cupcakes, I recommend filling them about 2/3 of the way, and baking at 375. If not, they will puddle and spread into each other rather than rising on top. I got 27 cupcakes this way.


What’s your favorite chocolate cake recipe? Have you tried the Hershey’s recipe yet?

One thought on “Hershey’s “Perfectly Chocolate” Cake Recipe

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