Hershey’s Chocolate Cake with Chocolate Frosting Recipe

This Chocolate cake is called “Perfectly Chocolate” for a reason, it’s rich, moist and soooo chocolaty! The chocolate frosting is like the cherry on top! 

Hershey's Chocolate Cake with Chocolate Frosting


Cakes are easy and predictable, you have a recipe, you follow it to the T and you know the result will not vary. This is one reason I love baking! Cooking is more instinctive but baking is purely the recipe! If you follow the recipe religiously you know your cake will turn out just like the one in the picture.

This is all a LIE.

Yes, a lie. Baking cakes is not just about following a recipe, it’s much more. It’s about finding a blog or a cookbook that does not lie and gives you recipes that are tried and tested. I’ve tried baking chocolate cakes so many times, SO many that I’ve lost count but I never baked a perfect chocolate cake, and I know why, it’s because I never had the perfect recipe.

I tried and tried and tried and then one fine day (aka yesterday) I found this “Perfectly Chocolate” Chocolate Cake recipe on a food group and all my prayers were answered! I followed the recipe and the cake did turn out the way it promised, moist and “perfectly chocolate”. Not bitter, not overly sweet but just right!



The cake was rich and moist but it needed something! So I made the best frosting to go with it. Delicious and creamy, chocolate buttercream. Unlike most frosting this one doesn’t have powdered sugar in it because I feel like that makes frosting too sweet so I used icing sugar and so it’s just the right amount of sweet! If you like your frostings sweeter by all means use powdered sugar.

Hershey's Chocolate Cake with Chocolate Frosting


This recipe makes enough for two 6 inch cakes or two 9 inch cakes..you can use any tin but please remember the time will vary. Baking time depends on the thickness of the cake and not the size so if you use a 9″ cake tin, bake for about 25 minutes but for a 6″ cake tin, your cake will need to be baked for at least 30-35 minutes. Also, allow your cake to cool down completely before you start with the  icing otherwise you risk melting it.

RECIPE: Hershey’s Chocolate Cake with Chocolate Frosting

Makes: Two 6″ cakes   Prep Time: 20 minutes   Baking time: 30-35 minutes     


For the Chocolate Cake

  • Sugar*, 2 cups (or 450 grams approx.)
  • Flour (or maida), 1 3/4 cups (230 grams approx.)
  • Cocoa Powder, 1 cup (125 grams)
  • Baking Powder, 1 1/2 teaspoons
  • Salt, 1 teaspoon
  •  Eggs, 2 (or 1 cup/240ml buttermilk**)
  • Milk (at room temp.), 1 cup (or 240 ml)
  • Vegetable Oil, 1/2 cup (or 120 ml)
  • Vanilla Extract, 2 teaspoons
  • Boiling Water, 1 cup (or 240 ml)

For the Chocolate Frosting

  • Unsalted Butter*** (or white butter), 150 grams (at room temp.)
  • Whipping Cream****, 4 tablespoons
  • Icing Sugar, 1 cup (or 110 grams)
  • Cocoa Powder, 2/3 cup (or 85 grams approx.)
  • Vanilla Essence, 1 teaspoon
*I used 1 1/2 cup white sugar and 1/2 cup dark brown sugar, you can however, use only white.
** To make 1 cup buttermilk, boil 1 cup milk, once it starts boiling add a tablespoon of lemon juice. As soon as the milk curdles take it off heat and sieve it. Use the liquid part as buttermilk in the recipe. Wait for it to come to room temp before you use it.
***Butter should be room temperature so that it’s easy to work with. If your butter is cold and hard because of winters microwave it for about 10 seconds or until it is slightly soft. It should be melted, justly slightly soft.
****I use Whipping cream by Rich’s, if you can’t find it then use Amul cream instead. Your icing will be slightly heavy but still tasty!


Grease and flour two 6-inch round cake tin. (Instead of flour use cocoa powder so that it matches the color of your cake, flour can stain your cake.)

Preheat your oven at 180 degrees celsius for 10 minutes.

Stir together sugar, flour, cocoa, baking powder, and salt in large bowl. Add in eggs (or buttermilk), milk, oil and vanilla; whisk for about 2 minutes using a mixer or about 3-4 minutes if you’re using a hand whisk. Stir in boiling water (batter will be thin so don’t be alarmed). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Let them cool while your prepare your frosting.

For the frosting, whisk butter and whipping using  a hand mixer for about 3 minutes or until they form soft peaks, add in vanilla, icing sugar and cocoa powder. Whisk until everything is properly mixed and the frosting forms stiff peaks.

Frost your cake once it completely cool and enjoy!

Write to me for any queries!

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The chocolate cake recipe is Hershey’s “Perfectly Chocolate” Chocolate Cake recipe. Chocolate Frosting recipe is Sugar n Spice by Radhika original.

11 thoughts on “Hershey’s Chocolate Cake with Chocolate Frosting Recipe

  1. I have had this query recently when I realized that the measuring cup that I am using says 200 ml as it’s maximum capacity … And when I checked measurements online it was said that 1 cup is 240 ml .. U think I’m using wrong measuring tools??
    I have been baking a little bit recently and everything has always turned out pretty good … What do u think??

    • It could be because you’re over beating your batter, once you add in the dry ingredients to the wet ones ditch the whisk and use a spatula to mix. Once you no longer see dry flour stop mixing. That should sort it out hopefully. About the buttermilk, yes you could use chaas but I heat 1 cup milk and add 1 tbsp lemon juice to it. Once the milk curdles sieve it and use the liquid as buttermilk. 🙂

      • Thanks for replying! That’s really helpful to know. Two more questions: if I want to just make one 6″ tin, is it okay to simply halve the recipe ingredients? And, I want to use a caramel frosting (the recipe uses 14oz of dulche le leche), should I be adjusting the sugar in cake accordingly?

      • Hi! Yes you can half the recipe, however use 1tsp baking powder and 1tsp vanilla. Also, the cake isn’t too sweet so I’m sure the caramel frosting would taste just fine. 🙂 however, if you still want to cut down the sugar, don’t reduce it too much because that would mean changing the recipe totally. A variation of 20% is fine but not more than that. 🙂 Good luck! Let me know how it turns out!

  2. Pingback: 12 Valentine’s Day Special Recipes |

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