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Easy Chocolate Cake Recipe

A moist, layered chocolate cake made with mayonnaise and topped with vanilla buttercream and caramel.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • Chocolate cake (section heading)
  • 1/4 cup HERSHEY'S Kitchens SPECIAL DARK Chocolate Chips
  • 1/3 cup HERSHEY'S Unsweetened Cocoa Powder plus 2 tablespoons
  • 1 1/4 cup boiling water
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 1 1/4 cup mayonnaise (full fat)
  • 2 large eggs
  • 1 egg yolk egg yolk
  • 2 teaspoons pure vanilla extract
  • Vanilla frosting (section heading)
  • 1 cup unsalted butter, softened
  • 1/4 teaspoon fine sea salt
  • 4 cups confectioners' sugar, sifted
  • 4 tablespoons milk
  • 2 teaspoons vanilla extract
  • Topping (section heading)
  • 1/2 cup HERSHEY'S Caramel Topping

Instructions

  • Heat oven to 350°F (175°C). Line the bottoms of two 8-inch round pans with parchment, then lightly butter and dust the pans with unsweetened cocoa powder.
  • Place the 1/4 cup chocolate chips and the 1/3 cup plus 2 tablespoons unsweetened cocoa powder in a heat-proof bowl. Pour 1 1/4 cups boiling water over the chocolate and cocoa, then stir until smooth; set aside to cool slightly.
  • Whisk together 2 1/3 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon baking powder, and 3/4 teaspoon salt in a large bowl.
  • In a separate bowl, beat 3/4 cup sugar, 3/4 cup light brown sugar, and 1 1/4 cups mayonnaise until combined, about 1–2 minutes. Add 2 large eggs and 1 egg yolk one at a time, mixing until just incorporated, then beat in 2 teaspoons vanilla extract.
  • Add the flour mixture to the mayonnaise mixture in three additions, alternating with the chocolate mixture, beginning and ending with the flour. Beat just until blended after each addition; do not overmix.
  • Divide the batter evenly between the prepared pans and smooth the tops. Bake 20–25 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when gently pressed.
  • Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • To make the frosting, beat 1 cup softened unsalted butter until creamy. Add 1/4 teaspoon fine sea salt. Add the confectioners' sugar and milk in four additions (about 1 cup sugar and 1 tablespoon milk at a time), beating on low to combine then on high until smooth and creamy. Stir in 2 teaspoons vanilla extract.
  • When cakes are completely cool, slice each cake horizontally to make four layers total. Place one layer on a serving plate and spread a 1/4-inch layer of frosting. Repeat with remaining layers and frosting.
  • Drizzle 1/2 cup HERSHEY'S Caramel Topping over the assembled cake to finish.

Equipment

  • two 8-inch round cake pans
  • Parchment Paper
  • Mixing bowls
  • Whisk or electric mixer
  • heat-proof bowl
  • Wire Rack
  • rubber spatula

Notes

  • Use full-fat mayonnaise for best texture.
  • Sift confectioners' sugar to avoid lumps in the frosting.
  • Allow cakes to cool completely before slicing to prevent crumbly layers.
  • If batter is uneven, rotate pans halfway through baking for even rise.