This rich and moist chocolate cake is a timeless classic, inspired by Hershey’s famous recipe and enhanced with a hint of coffee for added depth. Say goodbye to dry cakes! Passed down from my grandma, this beloved recipe is full of flavor and sure to impress.
INGREDIENTS
- Dry Ingredients:
1 ¾ cups (219 g) all-purpose flour
2 cups (400 g) granulated sugar
¾ cup (90 g) unsweetened cocoa powder (high quality)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt - Wet Ingredients:
1 cup (240 g) buttermilk, room temperature
½ cup (112 g) vegetable oil
2 large eggs, room temperature
2 teaspoons pure vanilla extract (such as McCormick)
1 cup (237 g) freshly brewed hot coffee (regular or decaf) or hot water - For Frosting:
Chocolate buttercream frosting
INSTRUCTIONS
- Prepare the Oven & Pans:
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans (with at least 3-inch sides) with nonstick spray to prevent overflow. Set aside. - Mix Dry Ingredients:
In the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. - Combine Wet Ingredients:
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. - Combine Batter:
With the mixer on low speed, gradually pour the wet ingredients into the dry ingredients. Then, slowly add the hot coffee, mixing just until combined. Scrape down the sides and bottom of the bowl to ensure everything is well incorporated. - Bake:
Evenly divide the batter between the prepared cake pans. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. - Cool the Cakes:
Let the cakes cool in the pans for about 30 minutes, then carefully transfer them to a wire rack to cool completely. - Frost & Serve:
Once fully cooled, frost with chocolate buttercream and enjoy!
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