go to top
Heritage Chocolate Cake Recipe

Heritage Chocolate Cake Recipe

This classic chocolate layer cake is one for the record books. The ideal ending (if you can wait that long!) to dinner.


SKILL LEVEL : Intermediate


  • 2/3 cup butter or margarine, softened (150 mL)
  • 1 3/4 cups granulated sugar (425 mL)
  • 3 eggs (3)
  • 1 tsp vanilla extract (5 mL)
  • 2 cups all-purpose flour (500 mL)
  • 1/2 cup HERSHEY'S Cocoa (125 mL)
  • 1 tsp baking powder (5 mL)
  • 3/4 tsp baking soda (4 mL)
  • 1/2 tsp salt (2 mL)
  • 1 1/2 cups buttermilk or soured milk* (375 mL)
  • 1/3 cup butter or margarine (75 mL)
  • 1/3 cup HERSHEY'S Cocoa (75 mL)
  • 2 2/3 cups icing sugar (625 mL)
  • 1/3 cup milk (75 mL)
  • 1 tsp vanilla extract (5 mL)


    1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (1.5 L) round baking pans.

    2. Beat butter with sugar, eggs and vanilla in a large bowl until fluffy. Combine flour with cocoa, baking powder, baking soda and salt; add alternately with the buttermilk to the butter mixture, beating until smooth. Divide batter between prepared pans.

    3. Bake for 30 to 35 minutes or until a wooden pick inserted in the centre comes out clean; cool in pans for 10 minutes. Remove cake from pans to a rack; cool completely.

    Chocolate Fudge Frosting: Melt butter in a small saucepan set over low heat; add cocoa. Cook, stirring constantly, until smooth and slightly thickened. Remove from heat; pour into medium bowl. Cool until very thick (about 40 minutes).
    Add icing sugar alternately with milk and vanilla; beat until a spreadable consistency is achieved. Frost cooled cake.

    Makes 8 to 10 servings.

    *To sour milk: Use 4 1/2 tsp (22 mL) white vinegar plus milk to equal 1 1/2 cups (375 mL)

Top 5 HERSHEY'S CHIPITS Cookie Recipes

There's nothing better than a warm cookie fresh from the oven. Can you guess our most popular cookie recipe?