When you crave a decadent dessert, nothing satisfies like a rich chocolate cake made with high-quality ingredients. That’s why this gluten-free Hershey’s chocolate cake recipe is a true gem for both flavor enthusiasts and those with dietary restrictions. Crafted with love and care, this cake provides all the moisture and intensity of classic chocolate cake without the gluten.
Growing up, my mom would always make this chocolate cake for family gatherings. One year, she discovered she had a gluten sensitivity, but that didn’t stop our tradition. With a few tweaks to her famous recipe, she created this sensational gluten-free version that no one in the family even noticed the difference. It’s now a staple at every birthday celebration and holiday get-together.
Why You’ll Love This Recipe
This gluten-free chocolate cake is irresistibly soft and fluffy, ensuring every bite melts in your mouth. Made with Hershey’s cocoa, the depth of chocolate flavor is second to none. It’s also super easy to make, requiring just one bowl for minimal cleanup. Perfect for both special occasions and weekday treats, this cake is a winner that delights every time.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan using gluten-free flour to ensure the cake doesn’t stick.
Step 2
In a large bowl, combine 1-3/4 cups gluten-free all-purpose flour, 2 cups sugar, 3/4 cup Hershey’s cocoa, 1-1/2 teaspoons baking powder, 1-1/2 teaspoons baking soda, and 1 teaspoon salt. Mix until thoroughly incorporated.
Step 3
Add 2 large eggs, 1 cup milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract. Beat on medium speed for about 2 minutes until the batter is smooth and creamy. Stir in 1 cup of boiling water. Don’t worry, the batter will be thin.
Step 4
Pour the batter into the prepared cake pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Step 5
Let the cake cool completely before frosting. Use your favorite gluten-free chocolate frosting for a final touch, like a smooth buttercream or a rich ganache.
Storage Options
To keep your chocolate cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to a week. If you prefer to freeze, wrap individual slices tightly in plastic wrap, then foil, and store in the freezer for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Variations & Substitutions
For a dairy-free option, substitute the milk with almond or coconut milk. Want to add a twist of spice? Incorporate a teaspoon of cinnamon into the dry ingredients. For those who like a nutty crunch, sprinkle some chopped walnuts or pecans into the batter before baking. Each variation adds a unique flavor profile that’s sure to please diverse palates.
Frequently Asked Questions
Q: Can I use regular cocoa powder instead of Hershey’s?
A: Absolutely! While Hershey’s cocoa offers a rich chocolate flavor, any high-quality unsweetened cocoa powder will work well in this recipe. Just make sure it’s gluten-free to maintain the cake’s gluten-free status.
Q: What if I don’t have a 9×13-inch pan?
A: You can use two 9-inch round cake pans instead. Just adjust the baking time to 25-30 minutes and check with a toothpick for doneness. This can also create a beautiful layered cake presentation.
Q: How can I make sure the cake is moist?
A: The use of oil instead of butter is a key factor in maintaining the cake’s moisture. Additionally, incorporating the boiling water helps to bloom the cocoa, enhancing the cake’s flavor and texture. Be careful not to over-bake it, as that can dry out the cake.
Gluten-Free Hershey's Chocolate Cake
Ingredients
Main Ingredients
- 1.5 cups gluten-free all-purpose flour
- 1 cup Hershey's cocoa powder
- 1.5 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 1 cup milk at room temperature
- 0.5 cup vegetable oil
- 1 cup boiling water for thinning the batter
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, combine gluten-free flour, cocoa, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla; beat on medium speed of mixer for 2 minutes.
- Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until a wooden pick inserted in the center comes out clean.
- Cool for 10 minutes, then remove from the pans to wire racks. Allow to cool completely before frosting.
