Description
A rich, moist Hershey’s-style chocolate cake with deep cocoa flavor and tender crumb, perfect for celebrations or any chocolate craving.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup warm water
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp white vinegar (or apple cider vinegar)
Instructions
- Preheat oven to 175 °C (350 °F). Lightly grease an 8‑inch round pan or line with parchment.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well blended.
- Add warm water, vegetable oil, vanilla, and vinegar. Stir until batter is smooth and free of lumps.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove cake from oven and let cool in the pan on a wire rack for 10 minutes. Then invert onto the rack and cool completely.
- Frost as desired—classic Hershey’s frosting, chocolate buttercream, or dust with powdered sugar.
Notes
- Warm water blooms the cocoa, enhancing the chocolate flavor.
- Vinegar reacts with baking soda to give a light, airy texture.
- Can be made dairy-free or vegan by using plant‑based oil.
- For a richer taste, add ¼ cup hot coffee instead of water.
- Store frosted cake covered at room temperature for up to 3 days, or refrigerate up to 5 days.
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg