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Heritage Chocolate Cake Recipe


30 Min.
Skill Level:
8 servings

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

Ingredients & Directions

Bake Time
30 minutes
Cool Time
40 minutes


  • 2/3 cup
    butter or margarine, softened (150 mL)
  • 1 3/4 cups
    granulated sugar (425 mL)
  • 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)
  • Chocolate Fudge Frosting (recipe follows)
  • 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)


Equipment Needed 
oven and stovetop Oven & Stovetop
round baking pans (2) 9-inch (23 cm) Round Baking Pans
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
saucepan Saucepan

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


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.


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


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.