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Collector's Cocoa Cake Recipe


1 hour 10 minutes
Skill Level
8 servings

Bring out the collector in yourself with this fantastic chocolate cake recipe!

Ingredients & Directions

Prep Time
30 minutes
Bake Time
40 minutes


  • 3/4 cup
    butter or margarine, softened (175 mL)
  • 1 3/4 cups
    granulated sugar (425 mL)
  • 2
  • 1 tsp
    vanilla extract (5 mL)
  • 2 cups
    all-purpose flour (500 mL)
  • 3/4 cup
    HERSHEY'S Cocoa (175 mL)
  • 1 1/4 tsps
    baking soda (6 mL)
  • 1/2 tsp
    salt (2 mL)
  • 1 1/3 cups
    water (325 mL)
  • Buttercream Frosting:
  • 6 tbsps
    butter or margarine, softened (90 mL)
  • 2 2/3 cups
    icing sugar (650 mL)
  • 1/2 cup
    HERSHEY'S Cocoa (125 mL)
  • 1/3 cup
    milk (75 mL)
  • 1 tsp
    vanilla extract (5 mL)


Equipment Needed 
oven Oven
round cake pans (2) 8-inch (20 cm) Round Cake Pans
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack

Preheat the oven to 350°F (180°C). Grease and flour two 8-inch (1.2 L) round cake pans.


Beat butter and sugar in a large bowl until fluffy. Add eggs and vanilla; beat with an electric mixer, on medium speed, for 1 minute. Stir flour with cocoa, baking soda and salt. Add flour mixture alternately with water to butter mixture, beating until well blended. Divide batter evenly between prepared pans.


Bake for 35 to 40 minutes or until wooden pick inserted in centre comes out clean. Place on a wire rack and cool for 10 minutes. Remove cakes from pans to a rack; cool completely.


9-inch (1.5 L) round baking pans can be used in the recipe by decreasing the baking time by 5 minutes.


Buttercream Frosting: Beat butter in a medium bowl until fluffy. Combine the icing sugar with the cocoa. Add alternately with the milk to the butter until smooth. Add additional milk, a bit at a time, until a spreadable consistency is reached; stir in vanilla. Frost cooled cake.


Fluffy Peanut Butter FrostingCombine 1 cup (250 mL) milk, 3 tbsp (45 mL) flour in a small saucepan; whisking until smooth. Set over low heat and cook, stirring constantly, until very thick. Transfer to a bowl, press a piece of plastic wrap directly onto the surface and cool to room temperature. Add 1 cup (250 mL) granulated sugar, 1/2 cup (125 mL) smooth peanut butter, 1/2 cup (125 mL) shortening, 1 tsp (5 mL) vanilla and a pinch of salt. Beat on high speed until sugar is dissolved and the frosting is fluffy.