Hershey’s Perfectly Chocolate Cake

About This Hershey’s Perfectly Chocolate Cake Recipe

Many of us are familiar with the Hershey’s Perfectly Chocolate Cake recipe. This is the chocolate cake recipe printed on the back of the Hershey’s Cocoa box. The recipe makes a GREAT chocolate cake with a super soft, moist, and ultra plush crumb. The cake is then finished with a super creamy chocolate frosting made with lots of cocoa powder and milk.

I’m sharing the Hershey’s Perfectly Chocolate Cake recipe today, but with a few cake baking tips and tricks I’ve learned over the years. This recipe is a part of my Back-Of-The-Box baking series, where I bake recipes from the back of ingredients’ packaging. I share the ones that are worthwhile.

Like this Hershey’s Perfectly Chocolate Cake recipe! The original recipe make a pretty darn good chocolate cake. But what if I told you that, with a little bit of extra work and patience, you could make the chocolate cake even better?!

Why I Love The Hershey’s Perfectly Chocolate Cake Recipe

Before I share my wealth of knowledge with y’all, I wanted to talk about my personal history with the recipe. I’ve had a soft spot for the Hershey’s Perfectly Chocolate Cake recipe for some time now. Years ago, I partnered with Hershey’s to showcase some of their baking ingredients. They flew me and a handful of other food bloggers to their test kitchen in Pennsylvania. There, we baked different versions of the Hershey’s Perfectly Chocolate Cake together. It was my first time making the recipe, and I loved learning about it from recipe developers who had worked in the Hershey test kitchens for many years. (In fact, I’ve incorporated some of their tips and tricks in my version of the recipe below!)

A few months later, I was first re-introduced to the recipe in a cake making class with famed wedding cake maker Ron Ben-Israel. Ron Ben-Israel is known for beautiful wedding cakes topped with elaborate sugar paste flowers. He runs a pastry school in New York City where people come from all over the world to learn how to make wedding cakes like him. He was also the judge of the Food Network baking show, Sweet Genius, and a guest judge on Netflix’s Nailed It! baking competition. Simply put, he’s a big deal.

So imagine my surprise when, during our class, he admitted that the chocolate cake recipe he uses for his thousand dollar wedding cakes is, well, the Hershey’s Perfectly Chocolate Cake recipe. Ron explained that he’d tried many chocolate cake recipes throughout the years. Then he smiled and said that the one on the back of this box was best. He was holding up a box of Hershey’s cocoa powder.

Putting the Hershey’s Perfectly Chocolate Cake Recipe To The Test

The Hershey’s Perfectly Chocolate Cake recipe continues to bubble up on my radar. In 2018, I researched many cake recipes as part of the recipe development process for my cookbook, Weeknight Baking. I baked the Hershey’s Perfectly Chocolate Cake recipe and was happy to find that it held up well when compared with other chocolate cake recipes.

Last year, my friend Erika did something similar in her blog, The Pancake Princess. In her bake off, the Hershey’s Perfectly Chocolate Cake recipe comes in 2nd place out of 12 chocolate cake recipes.

Most recently, Jesse Szewczyk of The Kitchn did a deep-dive of four popular chocolate cake recipes, including the Hershey’s Perfectly Chocolate Cake recipe. I was surprised to find that he ranked the cake poorly. He ranked it third out of the four recipes he tested! Jesse described the cake as “too sweet”, and “extremely moist to the point of being overwhelming”. He concluded that “the flavor was enjoyable, but nothing to rave about.”

Uh-oh.

Making the Hershey’s Perfectly Chocolate Cake Recipe Even Better

First, I tried the original Hershey’s Perfectly Chocolate Cake recipe without any modifications. I wanted to see if, after all these years and a cookbook later, I’d changed my mind. I also wanted to see if I would agree with any of Jesse’s criticisms against the recipe.

To my surprise, I STILL thought that the original, unmodified Hershey’s Perfectly Chocolate Cake recipe produced a delicious cake. I especially loved the super soft and moist cake crumb. I thought the chocolate frosting was a dream to work with. Its texture was super silky and creamy, making the cake easy to frost!

But that being said, I also understood where Jesse was coming from. I could see why he thought the cake was overly moist and sweet. So in my version of the recipe below, I updated the Hershey’s Perfectly Chocolate Cake recipe to address some of his major criticisms. Learn more in the next section!

Why You Should Make This Version Of The Recipe

Now let’s talk about why you should make MY take on the Hershey’s Perfectly Chocolate Cake recipe. I sincerely think that the original recipe makes a really good chocolate cake that you can make even better with minor changes:

My version of the Hershey’s Perfectly Chocolate Cake recipe instructs you to freeze the cakes overnight.

Although I was impressed with the original Hershey’s Perfectly Chocolate Cake recipe, I agreed with the criticism that the cake is hard to frost. Why? The cake’s crumb is REALLY soft and moist. It can be hard to frost the cake without indenting it and/or loosening crumbs into the frosting.

Freezing the cakes overnight solves this issue. A cake that’s been frozen solid is much easier to frost than a room temperature one. Crumbs are less likely to shake loose, and the cake will hold its shape under a generous amount of frosting.

In general, I always recommend making the cakes for a layer cake ahead of when you’re planning on assembling and frosting everything. Doing so gives you more control over your schedule. Why? Typically, cakes need to be cooled completely before frosting. However, cooling a cake completely can take HOURS. It turns a simple layer cake recipe into a full day of waiting and working in the kitchen.

But if you freeze the cakes overnight (or longer), you can pick up the project any time that works best for you. Pro-tip: if you’re into this kind of recipe time management, I highly encourage you to check out my cookbook, Weeknight Baking. All cake recipes are broken down in this way!

My version of the Hershey’s Perfectly Chocolate Cake recipe tweaks the chocolate frosting.

This review of the Hershey’s Perfectly Chocolate Cake recipe argues that its frosting is too sweet. I also found myself agreeing with this critique. I was surprised to find that the original recipe contained no salt at all!

In general, a little salt goes a long way in baked goods. The salt balances out the sugar, and can make other flavors in the recipe more flavorful. I ended up adding a whopping ½ teaspoon of kosher salt to the frosting. That may seem like a lot, but it really helped tone down the sweetness without any coffee (more on that in a second).

I also found that the recipe didn’t make enough for a 3 layer, 8-inch cake. But that made sense. Because although Hershey’s gives you the option to make the recipe in different cake pans, the original recipe is for a 2 layer, 9-inch cake. As a result, I’ve tweaked the frosting quantities below to be more suitable for a 3 layer cake. However, definitely check out the FAQ below if you want to make this recipe in other cake pans.

My version of the Hershey’s Perfectly Chocolate Cake recipe gives you the option to go the extra mile.

I found it interesting that, in The Kitchn article that ranks the most popular chocolate cake recipes, the winning recipe was actually pretty similar to the Hershey’s Perfectly Chocolate Cake recipe! Specifically: Jesse ranks Ina Garten’s “Beatty’s Chocolate Cake” recipe as the winner. Erika does in her chocolate cake bake-off as well.

However, when I compared the Hershey recipe to Ina’s recipe, I was shocked. They basically had the same ingredients and methodologies. The only differences? Hershey’s Perfectly Chocolate Cake recipe uses milk and hot water. Ina’s Beatty’s Chocolate Cake uses buttermilk and coffee. That’s it!

But those small differences are apparently enough of a difference. Buttermilk has a tangy flavor that helps bring down the overall sweetness of the cake. Similarly, coffee’s bitter flavor can enhance the chocolaty flavor of the cake. So if you’re interested in finessing the Hershey’s Perfectly Chocolate Cake recipe to suit your tastes more, definitely check out the variations on how to do so!

Ingredients and Substitutions

Now that I’ve convinced you to make the Hershey’s Perfectly Chocolate Cake recipe, here’s your shopping list to make it:

Shopping List for Hershey’s Perfectly Chocolate Cake

• granulated sugar
• all-purpose flour
• natural unsweetened cocoa powder
• baking powder
• baking soda
• kosher salt
• large eggs
• whole milk
• canola oil
• pure vanilla extract
• unsalted butter
• confectioners’ sugar

And let’s talk about some key ingredients and their substitutions:

Cocoa Powder

You need ¾ cups natural unsweetened cocoa powder to make the cake recipe, and another 1 cup to make the frosting.

Natural Unsweetened Cocoa Powder versus Dutch-Processed Cocoa Powder

Cocoa powder, when used in baking recipes, often comes in two varieties: natural unsweetened, and Dutch-processed.

Natural unsweetened cocoa powder is more typical and is cocoa powder in its purest form. It is slightly reddish brown in color and results in deeply flavored chocolate goods. Because it is slightly acidic, it is often paired with baking soda in baking recipes to help create a chemical reaction that will cause the baked good to rise in the oven.

Dutch-processed cocoa powder is natural unsweetened cocoa powder that’s been treated with alkaline to neutralize its acidity, giving it a darker color and milder flavor. It is the cocoa powder that is used for making midnight-black baked goods like Oreos.

Can I use Dutch-processed cocoa powder instead?

Yes! Dutch-processed cocoa powder also works in the Hershey’s Perfectly Chocolate Cake recipe. There’s no need to make any modifications to other ingredients. Simply swap out the natural unsweetened cocoa powder and use the same amount of Dutch-processed cocoa powder in both the cake and frosting recipes instead. However, note that your cake will turn out a darker color than my cake.

Can I use sweetened cocoa powder instead?

No, please don’t! Sweetened cocoa powder is made by mixing unsweetened cocoa powder with sugar and other flavors. Using it in a recipe can have unpredictable results. Stick with natural unsweetened and Dutch-processed cocoa powders for baking!

Whole Milk

You need 1 cup whole milk to make the Hershey’s Perfectly Chocolate Cake recipe, and another ⅓ cup to make the frosting.

Can I use skim, low-fat or non-fat milk instead of whole milk in the Hershey’s Perfectly Chocolate Cake recipe?

Yes, but with reservations. Skim, low-fat, and non-fat milks will lead to less flavorful baked goods!

Can I use non-dairy milk like almond milk, coconut milk, soy milk, or oat milk instead of whole milk in the Hershey’s Perfectly Chocolate Cake recipe?

Yes! You can use alternatives like almond milk, coconut milk, soy milk, and/or oat milk in this recipe without altering the cake too much. However, be mindful that using an alternative milk with “strong” flavors (like coconut or oat milk) will impart their flavors into the cake, too. Specifically, your cake and frosting might have a subtle coconut or oat milk flavor to them, too.

So I suggest choosing a non-dairy alternative with a flavor that complements chocolate. I would pick coconut milk as my substitution (because coconut and chocolate together rocks!), followed by almond and oat milk.

Canola Oil

You need ½ cup canola oil to make the Hershey’s Perfectly Chocolate Cake recipe.

Can I use another oil in the Hershey’s Perfectly Chocolate Cake recipe instead?

Yes! You can use whatever oil you have on hand instead. Vegetable oil, grapeseed oil, and peanut oil work best to replace the canola oil because they are also neutral in flavors.

However, you can also use flavored oils like coconut in this recipe. Just note that, similar to using flavored milk above, your cake might have a subtle coconut oil flavor to it, too. If using coconut oil, melt the coconut oil to its liquid state.

How To Make The Hershey’s Perfectly Chocolate Cake Recipe

Whenever I bake a layer cake, I break down the recipe to make its different components over multiple days. Why? It can be really time-consuming to make the cake all in one day! First, you need to bake the cakes and wait for them to cool completely. Then, you need to make the frosting, assemble the layers and frost a crumb coat, and wait for it all to set. After that, you need to finish decorating the whole thing! You can see how this recipe is turning into a full day’s worth of work.

To make sure I’m not stuck in the kitchen all day, I broke down the work for the Hershey’s Perfectly Chocolate Cake recipe over two days. Here’s what I did:

Day 1: Make the Chocolate Cake

1. Prep the ingredients for the chocolate cake. (Prep Time: 10 minutes)
   Luckily, prepping ingredients for the Hershey’s Perfectly Chocolate Cake recipe is straightforward. All you need to do is make sure that all the ingredients are at the temperatures listed in the recipe. Note that you need very hot—as close to freshly boiled as possible—water for the recipe. Be sure to check out the FAQ and Baker’s Tips sections below for more information.
   
   
2. Make the chocolate cake batter. (Work Time: 10 minutes)
   Making the cake batter is an easy process. First, whisk together the dry ingredients in a medium bowl. Then, whisk together the wet ingredients in a large bowl. Add the dry ingredients to the wet ingredients, then pour in the hot water. The recipe uses only two mixing bowls! Cool, right?
   
   
3. Bake the chocolate cake. (Bake Time: 30 minutes)
   Divide the cake batter between three 8-inch round cake pans. Bake for 30 to 35 minutes. After baking the cakes, cool them completely. Then, turn out each layer and wrap it tightly in plastic wrap. Freeze overnight.

Day 2: Make the Hershey’s Perfectly Chocolate Frosting and Assemble the Cake

First, make the chocolate frosting.

1. Prep the ingredients for the chocolate frosting. (Prep Time: 5 minutes)
   When making frosting, it’s especially important to make sure that your butter is at room temperature. Cold butter makes lumpy frosting that is difficult to frost and riddled with bumps!
   
   
2. Make the chocolate frosting. (Work Time: 5 minutes)
   Making the chocolate frosting is an easy process. Simply sift together the confectioners’ sugar, cocoa powder, and salt. Then, beat the butter until creamy, then gradually add the sifted dry ingredients, milk, and vanilla. Easy, right?

Then, assemble the cake.

1. Assemble the cake layers. (Work Time: 10 minutes)
   Place one of the cake layers on a cake board (or a serving plate) in the middle of the rotating cake stand. Take an offset spatula and drop about ½ cup of the frosting right in the middle of the top of the cake. Spread it evenly all over the top, just like you would spread butter on toast. Repeat the process with a second layer of cake. Then, stack the third and last layer on top. There’s no need to frost this layer… yet.
   
   
2. Crumb coat the cake. (Work Time: 15 minutes)
   A crumb coat is a thin layer of frosting that’s spread over the naked cake to trap crumbs. If you’ve ever tried to frost a cake without a crumb coat, you’ll know that crumbs can shake loose from the cake and get caught in the frosting, leaving your cake with unsightly bumps. The crumb coat seals in any crumbs, allowing you to apply thicker and smoother layers of frosting later.
   
   To apply a crumb coat, follow the instructions to stack the cakes, layering frosting between each cake to “glue” them together. Cover the top and sides of the cake with a thin layer of frosting—this is the crumb coat. Use just enough frosting to cover the entire cake completely. There’s no need to spend the time to make it look pretty! You’ll end up covering the crumb coat later.
   
   Then, refrigerate the whole thing for 10 to 15 minutes, just enough for the frosting to harden. You won’t need to refrigerate the cakes for too long because, in theory, the cakes are still chilled from the freezer.

Finally, finish frosting the cake.

1. Make the cake pretty. (Work Time: 5 minutes)
   Use an offset spatula to cover the cake with the remaining chocolate frosting. Then, use the spatula to make large, random sweeping motions across the frosting on the top and sides of the cake. The sweeping motions will create swirls. Don’t overthink it! For this method, a little work goes a long way. I promise it’ll be beautiful no matter what you do.

How to Make The Recipe In One Day

I get it. You read everything above but thought that overnight seems like a long time to wait for a chocolate cake. What if you want the Hershey’s Perfectly Chocolate Cake RIGHT NOW? Good news! You don’t have to assemble the cake over two days. You can make the both the cake and frosting in one day, and assemble it in the same day, too.

To do so, follow the recipe instructions to make the chocolate cake. Cool completely in the pans on a wire rack before frosting. Once cool, tightly wrap each cake layer in its own sheet of plastic wrap. Freeze for 5 to 10 minutes while you make prep the ingredients for and make the chocolate frosting. Then, follow the recipe instructions to assemble, crumb coat, and frost the cake.

Freezing the cakes for 5 to 10 minutes will stiffen the cake and make it easier to frost. Note that you’ll likely need to set the crumb coat for longer than what’s listed in the recipe below. The recipe instructs you to refrigerate the crumb coated cake for 10 to 15 minutes. However, if the cakes haven’t been frozen overnight, you need to refrigerate the crumb coated cake for at least 30 minutes.

Recipe Troubleshooting and FAQ

FAQ: Baking Equipment You Need To Make The Cake Recipe

Do I need special tools to make the recipe?

Sort of. If you bake cakes regularly, it’s likely that you already have the main tools you need for this chocolate cake: a round cake board, a rotating cake stand and an offset spatula.

What’s a cake board?

A cake board is a stiff piece of cardboard that’s placed underneath the cake. The cake board makes it easy to transfer the cake from the rotating cake stand (which we’ll get to in a hot second) and onto a different serving plate or cake stand.

Cake boards come in different sizes to match the most commonly used cake pans. Professionals like to match the size of their cake board to their cake pan—that is, professional bakers will place an 8-inch round cake on top of an 8-inch round cake board. That being said, it’s easier for beginners and novice bakers to use a slightly larger cake board (e.g. pairing an 8-inch round cake with a 9-inch round cake board). Doing so makes it easier to pick the cake up for transfer. You can cover the rest of the cake board with a piped frosting border, or leave it as is—nobody will mind, I promise!

Do I really need a cake board for the Hershey’s Perfectly Chocolate Cake recipe?

No, you don’t really need a cake board. This recipe instructs you to place the cake on a cake board, and then place the whole thing in the center of a rotating cake stand. However, you can place the cake on its serving plate instead (and then place the serving plate on the rotating cake stand). If you’re opting for this method, it’s best to use a plate that’s completely flat—like any of these plates from Crate and Barrel’s Mercer collection (which I love and have, BTW). A flat plate gives you a level surface that makes it easier to frost the cake evenly and smoothly.

What’s a rotating cake stand?

A rotating cake stand, or a cake turntable, is a cake stand with a plate that rotates 360 degrees. This function allows bakers to smooth the sides of cakes evenly and efficiently. The best cake stands are sturdy, with a heavy base that doesn’t easily move when accidentally nudged. I found my rotating cake stand at a local restaurant professional supply store; however, this Ateco model is very similar. If you’re on a budget, opt for this cheaper, lightweight plastic version by Wilton. I also like this rotating cake stand from Food52. It looks like a regular cake stand, so there’s no need to put yourself through the scary task of moving your beautiful, finished cake onto a serving platter!

Can I make the Hershey’s Perfectly Chocolate Cake recipe without a rotating cake stand?

Yes, but I don’t recommend it. In a pinch, you can use a lazy Susan by setting the cake on a serving platter, then placing it on an upside-down bowl on the lazy Susan’s center. You’ll be able to rotate the cake this way. That being said, it’s likely that you’re going to have a much harder time crumb coating your cake. Learn more in the next section!

Okay, now what’s an offset spatula?

While spatulas for cooking have a wide rectangular or square head, offset spatulas have a thin, blunt blade. This blade enables you to easily spread and scrape sauces, fillings, frostings and more when baking. If you don’t already own one, I recommend investing in both a short and long offset spatula with sturdy metal blades. These ones from Ateco are my favorites.

Can I make the Hershey’s Perfectly Chocolate Cake recipe without an offset spatula?

Yes, but your life will be infinitely easier if you invest in an offset spatula. But without one, you can use a baking spatula, a butter knife, or the back of a spoon to cover the cake completely in frosting. Then, use a bench scraper or a (clean) ruler to smooth the sides of the cake for the crumb coat.

Ugh, making a layer cake sounds like way too much work. Can I make the Hershey’s Perfectly Chocolate Cake recipe as a sheet cake instead?

Yes! You can make the Hershey’s Perfectly Chocolate Cake recipe in a 9 x 13-inch cake pan to make a sheet cake. However, you’ll need to adjust the Bake Time. I also recommend changing the frosting quantities.

To turn this layer cake recipe into a sheet cake recipe, start by generously spraying a 9 x 13 cake pan and line the bottom with parchment paper. Spray the parchment, too. Then, follow the recipe instructions to make the cake batter. Pour the cake batter into the prepared pan and bake for 35 to 40 minutes.

I also recommend reducing the frosting ingredient quantities to the following instead:

• 1 ½ cups (6 ounces or 170 grams) confectioners’ sugar
• ⅓ cup (1 ounce or 28 grams) natural unsweetened cocoa powder
• a pinch of kosher salt
• 3 Tablespoons (1.5 ounces or 43 grams) whole milk
• ½ teaspoon pure vanilla extract
• 4 Tablespoons (2 ounces or 57 grams) unsalted butter

I don’t own three 8-inch cake pans. Can I bake the recipe in two 8-inch cake pans instead?

Yes, with reservations. Your cake layers will come out much thicker than mine since you’ll end up using more batter per pan. In the recipe below, I state that this recipe makes around 48 ounces (1351 grams) of batter. I instruct you to divide the batter evenly between the three pans, so that each cake pan holds around 16 ounces (454 grams) of batter.

If you’re only using two 8-inch cake pans, each cake pan will now hold 24 ounces (680 grams) of batter. As a result, I recommend baking them for 5 to 10 minutes longer than the Bake Time listed in the recipe. I also recommend using cake pans with tall sides that are at least 3 inches tall. I recommend this Wilton cake pan, or this Fat Daddio one with 4 inch tall sides if you want to be extra cautious. These cake pans will prevent any cake batter from overflowing out of the pan.

And finally, because you only have two layers, you won’t need as much frosting. I recommend reducing the frosting ingredient quantities to the ones below instead:

• 3 cups (12 ounces or 340 grams) confectioners’ sugar
• ⅔ cup (2 ounces or 57 grams) natural unsweetened cocoa powder
• ¼ teaspoon kosher salt
• ⅓ cup (2.65 ounces or 75 grams) whole milk
• 1 teaspoon pure vanilla extract
• ½ cup (4 ounces or 113 grams) unsalted butter

I only own 9-inch cake pans. Can I bake the recipe in 9-inch cake pans instead?

Yes! I recommend making this cake in two 9-inch cake pans. Although you can technically make it in three 9-inch cake pans, the layers will be super thin. It’s much better to bake the cake in two 9-inch cake pans instead.

To bake the cake in two 9-inch cake pans, simply follow the recipe instructions below. There’s no need to change Bake Time. It will remain between 30 to 35 minutes. And because you only have two layers, you won’t need as much frosting. You may want to reduce the frosting to the quantities listed in the answer above.

FAQ: Questions About Recipe Techniques

Why do I need to add boiling water to the cake batter?

Great question! I’ve been doing a lot of research to answer this question for some time now. I believe it’s a trick gleaned from old-fashioned chocolate cake recipes. According to my research, the hot water helps get rid of any stubborn lumps in the cocoa powder. Most old-fashioned chocolate cake recipes instruct you to make the batter by hand with a whisk. And if you’re a seasoned baker, you know how hard it can be to whisk lumps out of batter.

Furthermore, the hot water “blooms” the cocoa powder, deepening the cocoa powder’s chocolate flavor. It’s similar to how coffee and tea become more flavorful when steeped in hot water.

And finally, all that extra water makes the cake super moist.

Why do you recommend freezing the cakes overnight?

Why do I recommend freezing the cakes overnight? Well, I already mentioned how doing so gives me more control of my time. Typically, you need to wait for cakes to cool completely before frosting them. Otherwise, the frosting will melt! And it can take a while to bring cakes down to room temperature. So making the cakes a day ahead means I don’t have to sit around for hours waiting. Instead, I can just frost and assemble the cakes any time I want on the next day!

Furthermore, in this Kitchn review about the recipe, Jesse complains that the Hershey’s Perfectly Chocolate Cake crumb is way too soft. He states that its super moist texture makes it difficult to frost the cake without ripping it apart. Because of this, he advises bakers to let the cake dry out for four hours. However, freezing the cake actually solves this issue just as well. In my recipe below, I advise you to frost the cakes when they are still chilled from the freezer. Doing so keeps the cake and its crumbs in tact!

Okay, but I don’t have room in my freezer. Can I refrigerate the cakes instead?

No, please don’t! Refrigerating unfrosted cakes makes them stale faster (even when wrapped in plastic wrap!). Freezing them, on the other hand, locks in moisture in the crumb. If you don’t have room in your freezer, it’s better to leave the cakes out on the counter overnight (wrapped in plastic wrap, of course). However, I still recommend freezing them for at least 10 minutes before frosting and assembling the cake. If you can spare it, remove some things from your freezer to make room for these cakes for 10 minutes.

Do I really need a crumb coat for the Hershey’s Perfectly Chocolate Cake?

If you don’t care about the appearance of your cake, by all means, skip the crumb coat! However, if you’re making this cake to impress someone, I highly recommend crumb coating this cake.

I mentioned above that Jesse from The Kitchn criticizes this cake for its super soft and moist crumb. This soft crumb can be really hard to frost, especially if you skipped freezing it overnight. If you try and frost this cake without a crumb coat, it’s VERY likely that crumbs will shake loose from the cake and get caught in the frosting. However, the crumb coat will help seal crumbs from the cake, allowing you to apply thicker swirls of frosting later.

That being said, if you froze the cakes overnight, your cake will hold its crumb better. It’s easier to skip a crumb coat with frozen cakes… but I still don’t recommend it.

How do I transfer the cake from the rotating cake stand onto a different cake stand for serving?

First, let me stress this: use a cake board!!! Doing so makes it much easier to transfer the cake from place to place. If you’re a beginner, I recommend getting a cake board that’s slightly larger than the size of cake you’re making (ie, using a 9-inch or 10-inch cake board for an 8-inch chocolate cake). A larger cake board makes it easier to pick the cake up by the board and move it place to place without messing up the frosting you worked so hard on.

However, I mentioned earlier that professionals tend to use the same size cake board as their cake. Like me! Though I’m not really a professional (I think I’m more akin to a contestant on The Great British Bake Off, maybe?), I used an 8-inch cake board for this Hershey’s Perfectly Chocolate Cake recipe. To transfer it to its serving platter, I used this handy Wilton tool for lifting cakes. I wedge it carefully underneath the cake to pick it up and transfer it to its new cake stand. In a pinch, you can use a long and wide offset spatula.

FAQ: Recipe Troubleshooting

Help! My cake came out weird. Its top looks bubbly in the center. What did I do wrong?

Ah! I’m so excited to answer this question because I learned the answer straight from bakers at Hershey’s test kitchens themselves! And according to them, this texture comes from undermixing the cake.

Specifically, after adding the hot water to the recipe, you need to whisk the batter for the amount of time listed in the recipe. Seriously—set a timer. It helps! Whisk at a steady pace that’s neither too fast or too slow. At the end, the batter will be thin in texture but uniform in color. There should be no streaks or differing shades of brown. If it looks even a little bit streaky, the batter needs more whisking!

Help! I froze the cakes like you instructed but now water is beading through the cake and frosting. What did I do wrong?

To answer this question, we need to understand where that water is coming from. That water is condensation from the frozen cake thawing as it comes to room temperature. It’s similar to how the outside of a glass full of ice water is wet on a hot day. Luckily, the cake is still perfectly safe to eat. The condensation just makes an ugly cake (lol).

And in the recipe below, I instruct you to start the cake assembling process by first removing the cakes from the freezer. Doing so allows them to thaw slightly while you make the frosting, helping prevent this condensation issue. If you skipped this step, you’re more likely to have this issue.

If you DID thaw the cakes slightly first, let me ask you this: is it a really hot day? Because this is an issue that is more likely to happen in the summer! If you plan on making this cake on a really hot day again, simply let the cakes thaw for longer before frosting. I recommend setting them out 15 to 20 minutes before frosting.

FAQ: Storing The Hershey’s Perfectly Chocolate Cake

How To Store Hershey’s Perfectly Chocolate Cake

The assembled Hershey’s Perfectly Chocolate Cake can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out. After that, cover the entire cake loosely with plastic wrap and refrigerate for up to 2 days.

Can I make the chocolate cake batter and save it for baking later?

Sadly, no. The cake batter uses baking soda to leaven the cake. Baking soda reacts immediately with other ingredients in the batter to create bubbles that get trapped in the cake batter. These bubbles then rise up in the oven to give the cake rise and create its texture. If you let the batter sit for too long, these bubbles will pop and dissolve, leaving you with a flat cake.

Can I make the chocolate frosting and save it for baking later?

Yes! You can make the chocolate frosting up to 3 days in advance of making the rest of the cake. Follow the recipe’s instructions to make the frosting. Then, transfer it to an airtight container with a lid. Press a sheet of plastic wrap directly against the surface of the frosting to prevent a skin from forming, then cover with the lid. You can also freeze the frosting. Instead of an airtight container, scrape the frosting into a zip-top bag. Press as much air out of the bag as possible before sealing. Freeze for up to 1 year.

To use in the Hershey’s Perfectly Chocolate Cake recipe, bring the frosting back down to room temperature. Beat on medium-high speed in a stand mixer fitted with the paddle attachment, until soft and creamy, about 2 to 3 minutes.

Can you freeze Hershey’s Perfectly Chocolate Cake?

Yes! You can freeze the Hershey’s Perfectly Chocolate Cake in the following ways:

Freeze the baked, unfrosted chocolate cake layers.

Follow the recipe instructions for making and baking the chocolate cake layers. Once the layers have cooled, tightly wrap each cake layer in its own individual sheet of plastic wrap. Freeze for up to 3 months. To use in the recipe, there’s no need to thaw the cakes! Simply set the cake layers out on the counter as you make the frosting to let them thaw slightly. Use in the recipe as directed.

Freeze the entire assembled Hershey’s Perfectly Chocolate Cake.

You can freeze the entire assembled Hershey’s Perfectly Chocolate Cake, too! However, doing so works best if you use a cake board. Follow the recipe instructions for making all the different components of Hershey’s Perfectly Chocolate Cake and assembling them together on a cake board. Refrigerate the entire assembled cake, uncovered, for a minimum of 4 hours. Doing so sets the frosting and preps it for freezing. After 4 hours, test the cake by gently poking the frosting with your finger. Poke it gently! You don’t want to leave an indent, you just want to swipe it gently to see if any frosting comes off. If no frosting comes off onto your finger, the cake is ready.

Carefully cover the whole thing—cake board and all—in two layers of plastic wrap. Freeze for up to 3 months. To serve, transfer to the refrigerator overnight to thaw, then let stand at room temperature for 1 to 2 hours before serving.

Freeze any leftover slices of Hershey’s Perfectly Chocolate Cake.

Tightly wrap any leftover slices of cake in plastic wrap and freeze for up to 3 months. Follow the instructions above to thaw and enjoy!

Variation: How To Make The Hershey’s Perfectly Chocolate Cake Recipe Even More Chocolaty

If you’re a seasoned baker, you probably already know that coffee is the secret to making things taste more like chocolate. Why? According to this Kitchn article, coffee and chocolate share many of the same flavor characteristics. Adding coffee to any chocolate baked good amplifies some of the darker taste elements in chocolate, making it more flavorful. Coffee can also make the overall flavor of the baked good less sweet.

Ingredients To Make The Hershey’s Perfectly Chocolate Cake Recipe More Chocolaty

So to make the Hershey’s Perfectly Chocolate Cake recipe even MORE chocolaty, make the following changes to the cake recipe:

• add 1 ½ teaspoons espresso powder OR instant coffee crystals
• replace the 1 cup (8 ounces or 227 grams) boiling water with 1 cup (8 ounces or 227 grams) boiling coffee

What’s espresso powder and where can I find it?

Espresso powder is made from espresso grounds that have been roasted, ground, and brewed. The water is then removed from the espresso either by flash-heat drying or freeze-drying, leaving behind dehydrated crystals.

Historically, espresso powder was primarily used in baking as an ingredient. As a result, it was only available for purchase online on Amazon or in specialty stores like King Arthur Baking Company. However, these days, folks use espresso powder to make drinks! You can now buy espresso powder in most major grocery stores and Target. In the US, the most readily available instant espresso brand is Medaglia D’Oro.

What’s instant coffee? Is it different from ground coffee? And if so, can I use ground coffee instead?

Similar to instant espresso above, instant coffee is made from whole coffee beans that are roasted, ground, and brewed. The water is then removed from the brewed coffee either by flash-heat drying or freeze-drying, leaving behind dehydrated crystals. You then add water back to these crystals to make a cup of coffee. So while ground coffee literally looks like ground up coffee, instant coffee looks more like Demerara or raw sugar crystals. Most folks are unable to make instant coffee crystals at home (since you’d need a freeze-dried machine to do so).

Instant coffee is different from ground coffee. Ground coffee is made by grinding coffee beans into a coarse or fine powder. You can easily make ground coffee at home with a coffee grinder.

In a pinch, you can use ground coffee instead of instant coffee in this recipe. However, ground coffee doesn’t dissolve as well as instant coffee during the baking process. You may end up with small flecks of ground coffee in your chocolate cake!

Hm, I like the sound of a more intensely chocolaty cake. But I’m also sensitive to caffeine. Is there a way to make it more chocolaty with less caffeine?

Yes! First things first—skip the addition of espresso powder/instant coffee to the recipe. Then, simply use decaf coffee in place of regular coffee. Decaf works just as well in bringing out chocolate flavors in baked goods!

Alternatively, you can use the espresso powder/instant coffee and stick with hot water to make the cake instead of coffee. However, a tiny teaspoon of espresso powder tends to have more caffeine than a cup of coffee. Don’t say I didn’t warn you!

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This post was last updated on 9/22/2020.