This is by far the best and easiest chocolate cake recipe ever! I consider myself a novice at baking. I grew up in a country where cakes were bought, whether it be for birthday parties or for afternoon tea. Simply bought, because they were cheap and delicious. Then I moved to Sydney, Australia and to my surprise, I found a simple round cake very expensive. The price gets dearer of course if you want to add characters or intricate designs to the cake. No wonder many mums here learn to bake… and honestly, the good that came out of this, was that I learned too.
This recipe from Hershey’s Kitchens.com was a real life saver. It is a very versatile recipe – I have done chocolate cupcakes, layered cakes and even used this as a base for a race car birthday cake. In fact, I have thrown many kids parties in the past 3 years using this easy chocolate cake recipe and it has been a hit every time. I have been asked for the recipe countless times and I simply direct them to my good friend Google.
So borrowed from Hershey’s Kitchens, the best and easiest chocolate cake recipe ever, which by the way, they call the Hershey’s ‘Perfectly Chocolate’ Chocolate Cake…
For the ‘Perfectly Chocolate’ Chocolate Cake:
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa – this is not available in Australia, so I use Nestle Cocoa instead
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the ‘Perfectly Chocolate’ Chocolate Frosting:
- 1/2 cup (1 stick) butter or margarine
- 2/3 cup HERSHEY’S Cocoa
- 3 cups powdered sugar – I personally find this too sweet. I use around 2 to 2 1/2 cups only.
- 1/3 cup milk
- 1 teaspoon vanilla extract
Directions for the chocolate cake:
- Heat oven to 350°F (or 170C for conventional ovens and 160C for fan forced ovens).
- Grease and flour two 9-inch round baking pans.
- 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.
- 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. 10 to 12 servings.
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.
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.
BUNDT CAKE: Grease and flour 12-cup fluted tube 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.
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.
Directions for the 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.
About 2 cups frosting.