When it comes to baking, few recipes capture nostalgia quite like the beloved Back-of-the-Box Hershey’s Chocolate Cake. This irresistible dessert, made with rich cocoa and simple ingredients, has been a staple in kitchens across America for generations. Its delectable chocolate flavor and moist texture make it perfect for any occasion, whether it’s a birthday, holiday, or just a weekend treat.
Moreover, the ease of preparation adds to its charm, allowing both novice and experienced bakers to whip up this sweet indulgence effortlessly. As you explore the various twists and turns of this classic recipe, you’ll discover how to create your own unforgettable version of a Back-of-the-Box Hershey’s Chocolate Cake that will surely impress friends and family alike.
Key Ingredients for Back-of-the-Box Hershey’s Chocolate Cake:
Creating the delightful Back-of-the-Box Hershey’s Chocolate Cake requires a blend of key ingredients, each contributing to the cake’s rich, delicious flavor. Here’s what you need:
– 2 cups white sugar
– 1 ¾ cups all-purpose flour
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking soda
– 1 ½ teaspoons baking powder
– 1 teaspoon salt
– 2 large eggs
– 1 cup milk
– ½ cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
For the frosting, gather these ingredients:
– ¾ cup unsalted butter, at room temperature
– 5 ⅓ cups confectioners’ sugar
– 1 ½ cups unsweetened cocoa powder
– ⅔ cup milk
– 1 teaspoon vanilla extract
This moist chocolate cake is perfect for any occasion. If you’re looking for something equally tempting, check out our Death by Chocolate Trifle recipe for a rich dessert that will amaze your guests! Enjoy your baking adventure with the iconic Back-of-the-Box Hershey’s Chocolate Cake!
How to Prepare Back-of-the-Box Hershey’s Chocolate Cake:
This delightful Back-of-the-Box Hershey’s Chocolate Cake combines rich flavors and simple steps, making it a baking favorite. To start, preheat your oven to 350°F (175°C). In a large bowl, mix 2 cups of white sugar, 1¾ cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 1½ teaspoons each of baking soda and baking powder, along with 1 teaspoon of salt. Blend these dry ingredients well.
Next, add 2 large eggs, 1 cup of milk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract to the mixture. Stir until smooth before incorporating 1 cup of boiling water. This hot water helps create a moist texture. Pour the batter into greased cake pans, and bake for 30 to 35 minutes.
While the cake cools, prepare the frosting. Cream ¾ cup of unsalted butter at room temperature with 1½ cups of unsweetened cocoa powder and 5⅓ cups of confectioners’ sugar. Gradually mix in ⅔ cup of milk and 1 teaspoon of vanilla extract. Once the cakes are fully cooled, generously spread the frosting between layers and on top. For more indulgent desserts, check out this Death by Chocolate Trifle Recipe.
Baking Tips for Flawless Results:
Achieving the perfect Back-of-the-Box Hershey’s Chocolate Cake requires a few essential tips. Start with quality ingredients; fresh eggs and unsweetened cocoa powder ensure the best flavor. Always preheat your oven to the specified temperature, as this helps your cake rise evenly. When mixing the batter, combine dry ingredients before incorporating wet ones to avoid clumps. Additionally, avoid overmixing; a few lumps are perfectly fine!
To enhance flavor, consider adding a teaspoon of espresso powder or vanilla extract. This addition amplifies the chocolate notes beautifully. For an unforgettable dessert experience, try pairing your cake with a delightful scoop of Tasty Caramel Chocolate Pecan Ice Cream Pie for the ultimate chocolate indulgence. Finally, always allow the cake to cool completely in the pan before inverting and decorating. For more variations, check out the Extreme Chocolate Cake recipe. Happy baking!
Frosting Ideas for Back-of-the-Box Hershey’s Chocolate Cake:
When it comes to decorating your Back-of-the-Box Hershey’s Chocolate Cake, the frosting can elevate it to a whole new level. One delightful option is to whip up a classic buttercream frosting. Simply beat together unsalted butter, powdered sugar, cocoa powder, and a splash of cream until you achieve a smooth, spreadable consistency. This rich frosting pairs perfectly with the cake’s moist chocolate layers.
For a fun twist, consider a decadent ganache. Heat heavy cream and pour it over chocolate chips, then stir until melted and glossy. Drizzle it generously over your cake for a luxurious finish!
If you’re looking for something fruitier, try a raspberry cream cheese frosting. Blend softened cream cheese with powdered sugar and fresh raspberries for a tangy contrast. You can also explore other sweet treats for inspiration; check out these Death by Chocolate Trifle ideas. These creative frosting options will make your Back-of-the-Box Hershey’s Chocolate Cake an unforgettable dessert.
Storage Tips for Back-of-the-Box Hershey’s Chocolate Cake:
To ensure your delicious Back-of-the-Box Hershey’s Chocolate Cake remains fresh and tasty, it’s important to store it properly. After baking, let the cake cool completely before storing it. Wrap the cake tightly in plastic wrap or aluminum foil to maintain its moisture and prevent it from absorbing other odors from the fridge. For best results, keep the cake at room temperature in an airtight container if you plan to consume it within three days.
However, if you’re looking to extend its shelf life, consider refrigerating it. Just be aware that this can slightly affect the cake’s texture. You can also freeze leftovers for up to three months. To do this, slice the cake and wrap each piece individually for convenience. When ready to enjoy, thaw them in the refrigerator overnight. Interested in another delightful dessert? Check out my recipe for Creamsicle Cheesecake Bars for a perfect pairing!
Variations to Try with Back-of-the-Box Hershey’s Chocolate Cake:
For a delightful twist on your famous Back-of-the-Box Hershey’s Chocolate Cake, consider adding a layer of cherry cheesecake brownie bars as a filling. Adding espresso powder can enhance the chocolate flavor, while swirls of caramel or nuts can give it an extra crunch. Each variation promises a delicious new experience!
Frequently Asked Questions (FAQs):
What is the origin of Back-of-the-Box Hershey’s Chocolate Cake?
The iconic Back-of-the-Box Hershey’s Chocolate Cake recipe has its roots in Hershey, Pennsylvania. It was originally published on the back of Hershey’s cocoa packaging, making it a beloved and accessible treat for home bakers.
How can I enhance the flavor of the Back-of-the-Box Hershey’s Chocolate Cake?
To elevate the cake, consider adding a splash of espresso or a teaspoon of vanilla extract to the batter. This simple enhancement deepens the chocolate flavor. For a unique twist, try pairing it with a scoop of homemade chocolate chip cookie cheesecake to create a dessert experience.
Can I substitute ingredients in the Back-of-the-Box Hershey’s Chocolate Cake recipe?
Certainly! You can substitute buttermilk for regular milk to achieve a richer texture. Additionally, using oil instead of butter can result in an even moist cake.
Are there tips for keeping the Back-of-the-Box Hershey’s Chocolate Cake moist?
To ensure your cake remains moist, avoid overbaking and consider wrapping it in plastic wrap once cooled to lock in moisture. A simple syrup brushed over the layers can also help retain that perfect softness.
How should I store my Back-of-the-Box Hershey’s Chocolate Cake?
Store your cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigeration will help preserve its freshness, but be sure to let it come to room temperature before serving.
What are some popular frostings for Back-of-the-Box Hershey’s Chocolate Cake?
Classic chocolate buttercream pairs beautifully, but cream cheese frosting can add a delightful tang. For an adventurous option, try a whipped ganache or a rich chocolate glaze for a decadent finish.
Print
Back-of-the-Box Hershey’s Chocolate Cake: The Ultimate Treat!
- Total Time: 50
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the classic Back-of-the-Box Hershey’s Chocolate Cake, a rich and moist chocolate delight perfect for any celebration.
Ingredients
2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
¾ cup unsalted butter
at room temperature
5 ⅓ cups confectioners’ sugar
1 ½ cups unsweetened cocoa powder
⅔ cup milk
1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth.
- Carefully stir in the boiling water until well combined; the batter will be thin.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the butter until creamy, then gradually add the confectioners’ sugar and cocoa powder.
- Mix in the milk and vanilla extract until the frosting is smooth and spreadable.
- Once the cakes are completely cool, frost the top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
Notes
Ensure all ingredients are at room temperature for best results. You can substitute the vegetable oil with melted butter for a richer flavor.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 430 kcal
- Sugar: 52 g
- Sodium: 360 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 40 mg
Keywords: Hershey's Chocolate Cake, chocolate cake recipe, dessert, baking, American cuisine