Butter Cake with Hershey Frosting

Some recipes just taste like home, and this Old Fashioned Butter Cake with Hershey Frosting is exactly that. I remember my grandmother baking this golden beauty on Sundays after church, her kitchen filled with the sweet scent of vanilla and chocolate. The cake was always soft, buttery, and crowned with a glossy layer of cocoa frosting that we couldn’t wait to dig into.

This cake is a true classic—simple ingredients, easy method, and comforting flavor. Whether you’re celebrating a birthday or just want a nostalgic slice of something sweet, this recipe is a keeper.

Why You’ll Love This Recipe

• Simple Pantry Ingredients: No fancy techniques or specialty items required.
• Moist and Buttery Crumb: A soft, tender cake with rich flavor.
• Classic Hershey Frosting: Shiny, sweet, and oh-so-chocolatey.
• Perfect for Any Occasion: Birthdays, potlucks, or casual Sunday dinners.
• Easy to Make: No layers or fillings—just mix, bake, and frost.
• Crowd-Pleaser: Loved by kids and adults alike.

Ingredients You’ll Need

For the Butter Cake:

• 2 cups all-purpose flour
• 1 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup real butter (softened, not margarine)
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 large eggs

For the Hershey Frosting:

• 1/2 cup (1 stick) butter
• 1/3 cup unsweetened Hershey’s cocoa powder
• 1/3 cup milk
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Substitution Tips:

• Use cake flour for an even finer crumb.
• Almond extract can be added for a subtle twist.
• For a darker frosting, add a splash of brewed coffee to enhance the cocoa.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round pans.

Tip: Use parchment paper in the bottom for easy removal if using round pans.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, sugar, baking powder, and salt.

Step 3: Add Wet Ingredients

Add the softened butter, milk, and vanilla extract. Beat on medium speed for 2 minutes until smooth.

Step 4: Add Eggs

Add the eggs and beat for another 2 minutes until the batter is light and fluffy.

Step 5: Bake

Pour the batter evenly into your prepared pan(s). Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Tip: Let cakes cool in the pan for 10 minutes before transferring to a wire rack.

Make the Hershey Frosting

Step 6: Heat Butter, Cocoa, and Milk

In a medium saucepan over medium heat, melt the butter. Stir in the cocoa powder and milk, whisking until smooth and starting to bubble.

Step 7: Add Sugar and Vanilla

Remove from heat and immediately stir in the powdered sugar and vanilla extract. Mix until the frosting is smooth and pourable.

Tip: Sift powdered sugar for an ultra-smooth finish.

Step 8: Frost the Cake

Pour the warm frosting over the cooled cake, spreading evenly. Let the frosting set for 15–20 minutes before slicing.

Serving and Storage Tips

Serve this cake at room temperature with a glass of cold milk or a hot cup of coffee. Store leftovers covered at room temperature for 2 days, or refrigerate for up to 5 days.

To freeze, wrap slices individually in plastic wrap and foil, then store for up to 2 months.

Helpful Notes

• Room Temp Ingredients: Ensure butter, eggs, and milk are at room temperature for best mixing.
• Don’t Overmix: Beat just until smooth to keep the cake tender.
• Pour Frosting Warm: This creates the signature shiny, smooth top layer.
• Decorate Simply: A few chocolate curls or sprinkles can elevate the look.

Frequently Asked Questions

1. Can I make this cake ahead of time?
   Yes! Bake the cake a day in advance and frost before serving.
2. What if I only have salted butter?
   That’s fine—just reduce or omit the added salt in the recipe.
3. Can I use a hand mixer?
   Absolutely. Just mix until smooth and fluffy.
4. Is the frosting too sweet?
   It’s sweet and rich, but balances well with the buttery cake. You can reduce powdered sugar slightly if needed.
5. Can I make cupcakes with this recipe?
   Yes, it yields about 24 cupcakes. Bake at 350°F for 18–20 minutes.
6. What’s the best way to serve it?
   Slightly warm, with a scoop of vanilla ice cream or a dollop of whipped cream.

Final Thoughts

This Old Fashioned Butter Cake with Hershey Frosting is a delicious nod to the past and a joy to bake in the present. Its simple charm, buttery crumb, and luscious chocolate topping make it a recipe you’ll reach for again and again. It’s the kind of cake that brings people together—no frills, just love in every bite.

Have you baked this cake before? What’s your favorite old-fashioned dessert to share?