Hershey’s Perfectly Chocolate cake with rose buttercream frosting

Remember my post about vanilla cupcakes?  Well, read on for the chocolate cupcake recipe that I had mentioned for our daughter’s birthday party.

This chocolate cake recipe is a popular one, and there’s a good reason why.  The cakes are not too sweet and keep their moisture even after a few days. Many people describe this as the perfect chocolate cake. I guess that is why this is called Hershey’s Perfectly Chocolate Cake.

I haven’t had a single complaint about this cake. In fact, my husband requests this cake all the time. It’s hard for the two of us to finish on our own, so I usually turn them into cupcakes instead. My coworkers definitely are not complaining about that!

I used this chocolate cake and its accompanying frosting recipe for a work potluck last winter around the holidays.  In between the layers, I filled it with a peppermint buttercream frosting that I found on ABC’s Good Morning America website. My coworkers (and husband!) absolutely loved this simple adaptation.

This time, I made the cake for a coworker’s surprise bridal shower. I used the buttercream icing recipe from i am baker, who also provides the tutorial for the rose cake design. The photo above is the final product of the rose cake, so it’s a bit hard to see the actual chocolate layers. You don’t need a picture of the chocolate cake anyway, so I’m sure you’ll forgive me this time.

Print Recipe

Hershey's Perfectly Chocolate cake with rose buttercream frosting

This is, hands-down, one of the best chocolate cake recipes out there. I decorated with a buttercream frosting and covered my cake in roses.

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Course: Dessert

Cuisine: American

Keyword: Cake

Servings: 10

Author: Eva Bakes

Ingredients

• 2 cups granulated sugar
• 1 and 3/4 cups all-purpose flour
• 3/4 cup cocoa
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Instructions

• Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
• Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Notes

Variations

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. 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.

CUPCAKES: Line cupcake pan with paper liners. Heat oven to 350° F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Sources: Cake from Hershey's (their chocolate frosting recipe which I used for cupcakes can also be found there). Peppermint buttercream frosting mentioned above is from ABC's Good Morning America website. Buttercream recipe from i am baker. Rose cake tutorial can also be found at i am baker

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