Hershey Cake
A rich, moist chocolate cake with a tender crumb, perfect for celebrations or casual gatherings, featuring cocoa and vanilla flavors that appeal to all chocolate lovers.
Ingredients
Instructions
- Mix all dry ingredients and add to milk, eggs, vegetable oil, and vanilla extract. Stir in boiling water to form a thin batter.
- Pour the batter into a greased and floured pan.
- Bake at 350°F (175°C) for 30 to 35 minutes for a round pan or 35 to 40 minutes for a rectangular pan.
- Check for doneness with a toothpick; it should come out clean.
- Allow to cool before serving. Enjoy!
Tips & Substitutions
For a richer flavor, consider using dark cocoa instead of regular cocoa powder. If you don’t have buttermilk, you can substitute with regular milk mixed with a bit of vinegar. Make sure to measure the flour correctly; spoon it into the measuring cup and level off for best results. This cake pairs beautifully with Hugh'S Blender Hollandaise Sauce for a sweet and savory twist.
Serving Suggestions
Serve this cake with a dusting of powdered sugar or a drizzle of chocolate ganache for added indulgence. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful combination, try serving it alongside Blueberry Biscuits for a sweet brunch spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and refrigerate for up to a week. To reheat, microwave individual slices for about 10-15 seconds or warm in an oven at 350°F (175°C) for a few minutes until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Hershey Cake contains roughly 37 calories, with 1g protein, 5g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 975mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this cake?
Yes, you can use cake flour for a lighter texture, or even gluten-free flour if you need a gluten-free option. Just ensure that the gluten-free flour blend includes a binding agent, like xanthan gum, to help the cake rise properly.
What can I do if my cake is too dry?
If your cake turns out dry, you can brush it with a simple syrup made from equal parts sugar and water heated until dissolved. This will add moisture back into the cake. Additionally, ensure you are not overbaking it next time, as that can lead to dryness.
How can I enhance the chocolate flavor in this cake?
To enhance the chocolate flavor, you can add a teaspoon of espresso powder to the dry ingredients or use brewed coffee instead of boiling water. This will intensify the chocolatey notes in the cake, making it even more delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).