Hershey’s “The Perfect Chocolate” chocolate cake with 5-ingredient chocolate frosting is our favorite homemade chocolate cake recipe! Extremely moist, with perfect rich chocolate flavor and crumbs that are soft and smooth.
This chocolate cake recipe is similar to yellow cake with chocolate frosting in that it is a staple recipe that everyone in their group needs. If you are looking for something a little more ‘luxurious’, check out the popular German chocolate cake or coconut cake with pineapple filling.
This quick and easy chocolate brownie recipe has become my favorite over the years, and is the base recipe for many of my other favorite chocolate brownie recipes.
It’s also one of the first recipes I have ever shared here, back in 2010!
I can confidently say it’s everything you wish for a homemade chocolate cake, including incredibly soft and moist, with great homemade chocolate frosting.
° 2 cups sugar
° 1 and 3/4 cup flour
° 3/4 cup cocoa powder
° 1 and 1/2 teaspoon baking powder
° 1 and 1/2 teaspoon baking soda
° 1 teaspoon salt
° 2 eggs
° 1 cup milk or heavy cream
° 1/2 cup vegetable oil
° 2 teaspoons vanilla
° 1 cup boiling water
+To prepare butter cream with whipped cheese:
° 1 cup cream cheese
° 3/4 cup butter
° 1/2 tablespoon vanilla extract
° 4 cups powdered sugar
+To prepare butter with chocolate cheese:
° 3/4 cup butter
° 3/4 cup cream cheese
° 1 and 3/4 cup of Hersheys cocoa powder
° 5 cups powdered sugar
° 1/2 cup + 3 tablespoons whole milk
° 2 teaspoons of vanilla extract
* Instructions :
+Hersheys chocolate cake:
First, pre-heat the oven to 350 degrees F .
Spray 3 round cake pans with cooking spray
Gently sprinkle the flour on the pans and set aside.
In a large mixing bowl or kitchenaid mixer, mix flour, Hershey’s cocoa, sugar, baking powder, baking soda, and salt.
Adding milk, oil, eggs & vanilla extraact and blend until well blended. Once all mixed, stir in finally boiling water; Mix again, the mixture will be very thin.
Pour the mixture evenly into each floured / sprinkled cake pan
Bake for 30-35 minutes, or until a toothpick is inserted into the center of each layer and comes out clean. Once fully baked, take them out of the oven and let 3 cakes to cool for at least 10-15 minutes before taking them out.
Once removed, move it to a wire rack to finish cooling completely.
I always use a cake leveler to make sure the layers are even, and you can also use a serrated knife
While you’re done cooling down, make your decorations.
Whipped Butter Cream Instructions:
Beat the cream cheese and butter with an electric mixer on high speed for about 30 seconds. Once mixed, start adding 1/2 cup of powdered sugar at a time, making sure each half cup is completely incorporated before mixing into another 1/2 cup. , Add vanilla extract and whisk one last time for another 30 seconds on high and beat another minute until smooth and fluffy.
+Buttercream decorating instructions:
In a large bowl, mix the butter and cream cheese with an electric mixer and start adding half a cup of powdered sugar again.
Add cocoa, milk and vanilla
Whisk all ingredients until well combined
Beat on high speed for one minute or until fluffy.
Once you are ready to assemble the cake:
Adjust the level of the cakes with the cake leveler to ensure perfect stacking of cake layers
Placeing bottom layer on cake plate.
Spread 3/4 cup of buttercream cheese filling over the bottom cake layer
Apply the second flat layer and repeat the process.
Finally, placing third layer on top.
Freeze the top only with the remaining buttercream and whipped cheese and place in the refrigerator for 15 minutes
Finally, take it out of the refrigerator and gently place the topping with the chocolate cream, butter cheese and butter cream on the sides of the cake.