Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Hershey's ® 'Perfectly Chocolate' Chocolate Cake

HersheysKitchens.com 0

"A deep chocolate 2 layer cake with chocolate frosting."

Ingredients {{adjustedServings}} servings 527 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 84.4g
  • 27%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 474 mg
  • 19%

Based on a 2,000 calorie diet

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  1. Heat oven to 350 F. Grease and flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
  4. To make "Perfectly Chocolate" Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
  5. One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
  6. Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
  7. Bundt Cake: Grease and flour 12-cup Bundt pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost
  8. Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
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Reviews 503

  1. 566 Ratings


Why, oh why, do people think they can substitute ingredients willy-nilly and still get a good result? This is baking, folks. You need to follow the recipe. This recipe, for example, calls for oil for a reason -- not shortening. If you don't have enough oil, then you need to: A) go get more oil; B) find a recipe that calls for something other than oil; or C) substitute as you will, don't complain when the recipe doesn't turn out well. I made this cake by following the recipe and it is perfect and perfectly delicious. Not dense, not spongy, not too chocolaty.


This recipe is ingredient for ingredient and amount for amount the recipe on the back of a Hershey's Cocoa can , only they called it Deep Dark Chocolate Cake. The frosting recipe on the can is only slightly different and suggests different amounts of the cocoa depending on flavor desired: 1/3 cup for light flavor, 1/2 cup for medium flavor, and 3/4 cup for dark flavor. That may help some people who think it's too chocolatey. It also states on the can that the butter is to be softened, as another review notes. Then it says to cream the butter in a small mixer bowl. This current recipe says melt. You may get better results with the softened idea. And as always, you can't go substituting too far off the beaten path with either the cake recipe or the frosting and think you're getting what other people are raving about.


Ever since I found this recipe, it has been my "tried and true" chocolate cake recipe. I use 1 cup of hot, strong, fresh brewed coffee instead of the boiling water. I have also used evaporated milk, and it makes the cake sooooo dense and moist! This is a great recipe, the frosting and cake are to die for! I have baked the cake in a 9 x 13 pan, a bundt pan, and giant muffin tins. If any of you are looking for a great chocolate cake recipe, look no further, this is it!