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Hershey Chocolate Cake

tastesbetterfromscratch.com · 2025 · 16

Against 357 chocolate cake recipes

More liquid than 88% of recipes and more salt than 91%.

See how all 357 chocolate cake recipes compare →

Get the method at tastesbetterfromscratch.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 357 chocolate cake recipes, per 100 g of flour.

  • More liquid than 88% of recipes: 205% of the flour weight against the typical recipe's 138%.
  • More salt than 91% of recipes: 2.6% of the flour weight against the typical recipe's 1.1%, about 2.5 times as much.
  • More sugar than 76% of recipes: 171% of the flour weight against the typical recipe's 142%.
  • More leavening than 78% of recipes: 6.8% of the flour weight against the typical recipe's 4.8%.
Cocoa: 28%, 67th percentileChocolate: 0%, 32nd percentileSugar: 171%, 77th percentileFat: 47%, 26th percentileEgg: 43%, 40th percentileLiquid: 205%, 89th percentileLeavening: 6.8%, 79th percentileSalt: 2.6%, 92nd percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 2 cups granulated sugar≈ 400 g
  • 1 3/4 cup + 2 Tablespoons all-purpose flour≈ 234 g
  • 3/4 cup unsweetened cocoa powder≈ 65 g
  • 1 1/2 teaspoons baking powder≈ 7 g
  • 1 1/2 teaspoons baking soda≈ 9 g
  • 1 teaspoon salt≈ 6 g
  • 2 large eggs ( , room temperature*)≈ 100 g
  • 1 cup buttermilk*≈ 244 g
  • 1/2 cup oil ((vegetable or canola oil))≈ 109 g
  • 2 teaspoons vanilla extract≈ 8 g
  • 1 cup boiling water (, or hot coffee)≈ 237 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/2 cup melted butter≈ 114 g
  • 2/3 cup unsweetened cocoa powder≈ 57 g
  • 3 cups powdered sugar≈ 360 g
  • 1/3 cup milk≈ 81 g
  • 1 teaspoon vanilla extract≈ 4.2 g

flour 234 gbatter 1419 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 357 recipes. Shaded: the middle half. Tick: the median.

  • Cocoa28% · 67th percentile
  • Chocolate0% · 32nd percentile
  • Sugar171% · 77th percentile
  • Fat47% · 26th percentile
  • Egg43% · 40th percentile
  • Liquid205% · 89th percentile
  • Leavening6.8% · 79th percentile
  • Salt2.6% · 92nd percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 35 minutes
median 33 minutes

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