Back-of-the-Box Hershey's Chocolate Cake

This rich super moist chocolate cake with buttercream frosting is the best. It is perfect for a birthday or a special dessert that's sure to impress.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 655 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• 2 teaspoons vanilla extract
• ¾ cup unsweetened cocoa powder
• 1 cup milk
• ½ cup vegetable oil
• 1 teaspoon salt
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 cup boiling water
• 2 large eggs
• ⅔ cup milk
• 1 ½ cups unsweetened cocoa powder
• ¾ cup unsalted butter, at room temperature
• 5 ⅓ cups confectioners' sugar

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool for 10 minutes before removing from pans to cool completely.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.

Step 3

Make cake: Stir together sugar, flour, cocoa, baking soda, baking powder, and salt in a bowl. Add eggs, milk, oil, and vanilla; mix for 3 minutes with an electric mixer. Stir in boiling water by hand. Pour evenly into the prepared pans.

Step 4

While cakes cool, make frosting: Cream butter with an electric mixer until light and fluffy. Stir in confectioners' sugar and cocoa alternately with milk and vanilla. Beat to a smooth spreading consistency.

Step 5

Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate.

Step 6

Frost the outside of the cake with remaining frosting.