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Hershey’s® “Perfectly Chocolate” Chocolate Cake

Hershey’s® “Perfectly Chocolate” Chocolate Cake

This is hands down the BEST scratch chocolate cake that I've ever made or had!

Servings 8 people


Dry Ingredients

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour (unbleached & unbromated)
  • 3/4 cup Hershey's® Cocoa Powder
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt

Wet Ingredients

  • 2 eggs
  • 1 cup milk (lactose free if you are lactose intolerant)
  • 1/2 cup vegetable oil (Saflower preferably)
  • 2 tsp. vanilla extract
  • 1 cup boiling water

Chocolate Frosting

  • 1/2 cup butter (lactose free if you are lactose intolerant)
  • 2/3 cup Hershey's® Cocoa Powder
  • 3 cups confectioner's sugar
  • 1/3 cup milk (lactose free if you are lactose intolerant)
  • 1 tsp. vanilla extract



  1. Heat oven to 350° F

  2. Grease and flour two 9-inch cake pans

  3. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl

  4. Add eggs, milk, oil, and vanilla

  5. Beat on medium speed of mixer 2 minutes. (Do not over beat!)

  6. Stir in boiling water by hand (batter will be thin)

  7. Pour batter into prepared pans

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

  9. Cool 10 minutes; remove from pan to wire racks. Cool completely

  10. Frost with "Perfectly Chocolate" Chocolate Frosting


  1. Melt butter, stir in cocoa

  2. Alternately add powdered sugar and milk, beating to spreading consistency, add small amount of additional milk if needed

  3. Stir in vanilla

Alternative Pan Options

  1. One pan cake: Grease & flour 13X9X2-inch baking pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

  2. Three layer cake: Grease and flour three 8-inch round baking pans. Heat oven to 350° Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely, frost

  3. 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

  4. 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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