There’s something undeniably magical about stepping into the kitchen and bringing a timeless treasure to life. Enter the classic Vintage Hershey’s Chocolate Cake, a beloved recipe from the 1970s that has delighted generations with its rich, moist texture and deep chocolate flavor. This cake promises not just a nostalgic bite, but also the joy of easy preparation—perfect for novice bakers and seasoned chefs alike. The remarkable trick of adding boiling water results in an incredibly soft batter that transforms into a fluffy, moist masterpiece. Whether you’re celebrating a family gathering or simply craving comfort food, this cake is bound to earn you rave reviews. So, are you ready to uncover the secret to baking this classic delight? Let’s dive in!
Why is this cake a timeless classic?
Moisture: The secret lies in the boiling water that infuses moisture into each bite, creating a cake that’s irresistibly soft and fluffy.
Simplicity: With just a few pantry staples, this recipe is remarkably easy—perfect for those new to baking or busy home chefs.
Rich Flavor: Each mouthful is a heavenly experience thanks to the deep chocolate flavor that dances on your palate, reminiscent of childhood treats.
Crowd-Pleaser: Whether it’s a birthday, holiday, or just a cozy evening, this cake is sure to impress family and friends alike, much like my freshly baked Firecracker Chocolate Truffles.
Versatile Frosting Options: Top it off with your favorite frosting, whether it’s classic chocolate or a light cream cheese for a twist—this cake plays well with all!
Vintage Hershey’s Chocolate Cake Ingredients
For the Cake
• All-purpose flour – provides essential structure for this moist cake.
• Granulated sugar – adds sweetness; feel free to adjust to your taste preferences.
• Cocoa powder (natural, unsweetened) – delivers the rich chocolate flavor; avoid Dutch-processed cocoa for the best rise.
• Baking soda – a leavening agent that must be fresh for proper rising of the cake.
• Salt – enhances the overall flavor; a small but essential addition.
• Boiling water – moistens and intensifies the chocolate flavor, helping create a thin batter that bakes into a soft cake.
• Vegetable oil – adds moisture and richness; melted butter can be a substitute but may result in a drier cake.
• Eggs – act as a binding agent; can be replaced with 1/2 cup unsweetened applesauce or 2 tablespoons ground flaxseed mixed with water for an egg-free option.
• Vanilla extract – enhances flavor, rounding out the cake’s deliciousness.
Step‑by‑Step Instructions for Vintage Hershey’s Chocolate Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures a consistent cooking temperature, allowing the cake to rise perfectly. While the oven heats, gather your two round cake pans or a 9×13 inch pan, ready to be greased and floured. This preparation helps prevent sticking, which is crucial for a successful Vintage Hershey’s Chocolate Cake.
Step 2: Prepare the Pans
Grease both round cake pans with a little vegetable oil or butter, then dust them with flour. If you’re using a 9×13 inch pan, simply grease it well. This step is essential as it creates a non-stick surface, making it easy to release the cake without breaking. Set the prepared pans aside while you mix the batter.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Blend these dry ingredients well to ensure an even distribution of flavors and leavening. This foundation is what gives your Vintage Hershey’s Chocolate Cake its rich depth and satisfying texture.
Step 4: Incorporate Boiling Water
Carefully add boiling water to the dry mixture and stir until thoroughly combined. The batter will be quite thin, but don’t worry—that’s how it should be! This boiling water helps bloom the cocoa, intensifying the chocolate flavor while creating a perfectly moist batter.
Step 5: Add Wet Ingredients
Next, stir in the vegetable oil, eggs, and vanilla extract into the thin batter. Mix well until everything is smoothly blended. This step is crucial as it adds richness and brings the chocolaty flavors together in your Vintage Hershey’s Chocolate Cake. Ensure the batter is uniform and lump-free before proceeding.
Step 6: Pour and Bake
Divide the cake batter evenly between the prepared pans, or pour it all into your greased 9×13 inch pan. Bake in the preheated oven for 30-35 minutes. Keep an eye on the cakes; they are done when a toothpick inserted in the center comes out clean, indicating that your delicious chocolate cake is perfectly baked.
Step 7: Cool the Cakes
Once baked, remove the pans from the oven and let them cool for about 10 minutes. This cooling period allows the cakes to set and makes them easier to handle. Afterward, carefully transfer the cakes onto wire racks to cool completely. Proper cooling will ensure a tender texture for your Vintage Hershey’s Chocolate Cake, perfect for frosting.
Storage Tips for Vintage Hershey’s Chocolate Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 5 days to maintain its moist texture and flavor.
Fridge: If you prefer a chilled cake, cover it with plastic wrap and place it in the fridge for up to 1 week; let it sit at room temperature for 30 minutes before serving.
Freezer: Wrap the cake tightly in plastic wrap and foil and freeze for up to 3 months. Allow it to thaw in the fridge overnight before enjoying your Vintage Hershey’s Chocolate Cake again.
Reheating: If desired, heat individual slices in the microwave for 10-15 seconds to refresh the cake’s moisture and enhance its rich chocolate flavor.
Expert Tips for Vintage Hershey’s Chocolate Cake
Room Temperature Eggs: Ensure eggs are at room temperature for better incorporation into the batter, resulting in a smoother cake texture.
Avoid Oven Peeking: Resist the urge to open the oven door during the first 20 minutes. It could cause the cake to collapse, ruining your Vintage Hershey’s Chocolate Cake.
Fresh Baking Soda: Always use fresh baking soda; expired leavening agents can prevent the cake from rising properly, affecting texture.
Check for Doneness: The cake is done when it springs back when lightly touched in the center. A toothpick should come out clean; this keeps your cake moist.
Espresso Boost: To deepen the chocolate flavor, consider adding 1-2 teaspoons of espresso powder to the dry ingredients or substituting brewed coffee for the boiling water.
Make Ahead Options
These Vintage Hershey’s Chocolate Cake preparations are ideal for busy home cooks who love to streamline their baking! You can mix the dry ingredients and store them in an airtight container up to 3 days in advance, ensuring they’re ready at a moment’s notice. Additionally, the cake layers can be baked and cooled, then wrapped tightly in plastic wrap and refrigerated for up to 24 hours or frozen for up to 3 months. When ready to serve, simply thaw if frozen, frost your cake while it’s still slightly chilled, and enjoy. This allows you to present a beautiful, homemade dessert with minimal effort, feeling like a star baker without the stress!
Vintage Hershey’s Chocolate Cake Variations
Feel free to mix things up and personalize your baking experience with these fun twists and substitutions!
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend for a cake that everyone can enjoy without sacrificing flavor or texture.
- Dairy-Free: Replace vegetable oil with melted coconut oil and use a non-dairy milk or oat milk. This makes the cake tender while keeping it dairy-free.
- Extra Chocolatey: For a delightful chocolate explosion, add chocolate chips to the batter or drizzle warmed chocolate ganache over the finished cake.
- Nutty Crunch: Incorporate chopped walnuts or pecans into the batter for a delightful textural contrast that complements the rich chocolate.
- Flavor Infusion: Add 1-2 teaspoons of orange or peppermint extract to the batter for a refreshing twist that lifts the chocolate flavor in surprising ways.
- Layered Delight: Bake a 9×13 inch cake for easy serving, and layer with your choice of frosting for a fabulous presentation, draping it in classic vanilla buttercream or even cream cheese frosting.
- Spicy Kick: For an exciting flavor twist, mix in a pinch of cayenne pepper or cinnamon to the dry ingredients for a warm, spicy depth.
- Coffee Lovers: Brew a strong cup of coffee, replacing half of the boiling water with it to amplify the chocolate notes beautifully—just like in my Flourless Orange Cake, which also plays with flavor contrasts.
Let your creativity shine and customize your Vintage Hershey’s Chocolate Cake to fit your palate or occasion!
What to Serve with Vintage Hershey’s Chocolate Cake
Indulging in a slice of this rich chocolate delight is a true pleasure, and pairing it with the right accompaniments elevates your dessert experience.
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Fresh Berries: The tartness of strawberries or raspberries cuts through the cake’s richness, adding a fresh burst of flavor.
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Vanilla Ice Cream: Creamy and cool, it provides a contrast to the moist cake, creating a heavenly combination. The melting ice cream around each luscious bite is pure bliss!
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Chocolate Ganache: For chocolate lovers, a drizzle of warm ganache deepens the cake’s flavor and adds a luxurious touch.
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Espresso or Coffee: A hot cup of strong coffee enhances that chocolatey richness, making each bite taste even better. Its bitterness balances the sweetness.
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Whipped Cream: Light and airy, a dollop of homemade whipped cream adds a delightful texture without overwhelming the chocolate flavor.
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Chocolate Frosting: Frosting your slice with an extra layer of chocolate perfection never hurts! It amplifies the decadent experience and makes it extra special.
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Mint Leaves: Adding a few fresh mint leaves brings a refreshing element, making the dessert feel light while enhancing its vibrant flavors.
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Nuts: Crushed nuts like walnuts or pecans add a satisfying crunch and complement the softness of the cake.
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Zesty Citrus: A twist of lemon or orange zest can enliven the whole dessert, refreshing your palate after that rich chocolate bite.
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Cold Milk: For a classic pairing, enjoy a glass of cold milk alongside your cake for a nostalgic nod to childhood treats.
Vintage Hershey’s Chocolate Cake Recipe FAQs
What type of cocoa powder should I use for this cake?
Absolutely! For the Vintage Hershey’s Chocolate Cake, it’s best to use natural, unsweetened cocoa powder. Avoid Dutch-processed cocoa, as it might affect the cake’s rise and texture. The natural cocoa provides the perfect deep flavor that makes this cake so special!
How should I store the cake after baking?
To keep your Vintage Hershey’s Chocolate Cake fresh, store it in an airtight container at room temperature for up to 5 days. If you want to prolong its life, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just remember to let it thaw in the fridge overnight before serving again!
Can I freeze the cake? If so, how do I do it correctly?
Yes, you can definitely freeze your Vintage Hershey’s Chocolate Cake! To do this, first let the cake cool completely. Then, wrap the cake slices individually in plastic wrap, followed by a layer of aluminum foil to protect against freezer burn. This method ensures the cake stays moist and delightful when you’re ready to enjoy it again. Just thaw in the refrigerator overnight before serving.
What can I do if my cake doesn’t rise properly?
Very often, a lack of rise can be due to using expired baking soda. Always check the expiration date on your leavening agents! Additionally, make sure you mix the ingredients well. If your cake does not rise or turns out dense, gently fold in air by mixing less vigorously next time. Also, avoid opening the oven during the first 20 minutes, as this can cause your cake to collapse.
Are there any allergy considerations for this recipe?
Definitely! While the Vintage Hershey’s Chocolate Cake recipe is vegetarian, those with specific allergies should take precautions. The ingredients contain eggs and gluten. You can substitute eggs with 1/2 cup unsweetened applesauce or 2 tablespoons ground flaxseed mixed with water to make it egg-free. For gluten-free options, consider using a 1:1 gluten-free flour blend. Always read labels to ensure safety for individuals with allergies!
Moist Vintage Hershey’s Chocolate Cake That’s Pure Bliss
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and prepare your cake pans.
- Grease and flour your cake pans.
- Mix together the dry ingredients in a large bowl.
- Add boiling water to the dry mixture and stir until combined.
- Stir in the wet ingredients until well blended.
- Pour the batter into prepared pans and bake for 30-35 minutes.
- Cool the cakes for 10 minutes before transferring to wire racks.
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