Butter Cake with Hershey Frosting
A delightful and comforting cake featuring a buttery base topped with rich Hershey frosting, perfect for family gatherings and celebrations.
Ingredients
For the butter cake
- 1 cup unsalted butter, softened Make sure it's at room temperature for better incorporation.
- 2 cups granulated sugar
- 4 large eggs Room temperature preferred.
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder Ensure it's fresh for optimal rise.
- ½ teaspoon salt
- 1 cup whole milk Room temperature preferred.
For the Hershey frosting
- 1 cup unsweetened cocoa powder
- ½ cup unsalted butter, softened Make sure it’s creamy.
- 2 cups powdered sugar
- ⅓ cup whole milk Add more if frosting is too thick.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 4-5 minutes).
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients.
Baking
- Divide the batter between the prepared pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for about 10 minutes before transferring to wire racks to cool completely.
Frosting and Assembly
- In a mixing bowl, beat the softened butter until creamy, then gradually add the cocoa powder and powdered sugar.
- Add the milk and vanilla, mixing until smooth and spreadable.
- Once the cakes are cool, stack one layer on a serving plate, spreading frosting on top, then place the second layer and frost the entire cake.
- Cut a slice and enjoy!
Notes
For a unique twist, consider adding almond extract or chocolate chips. Store covered at room temperature for up to 3 days or refrigerate for about a week.