15 min
18-35 min
24 cupcakes or 2 Layer Cake
Dessert
United States
Ingredients
- 1 ¾ cup AP flour
- 2 cup sugar
- ¾ cup Hershey's Special Dark Cocoa Powder (regular cocoa powder can be substituted)
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp Cook's Vanilla powder (or vanilla extract)
- 1 cup strong brewed coffee, still hot
Directions
Step 1
Preheat oven to 350 degrees. Line cupcake pan with liners or grease/line cake pans with parchment paper. This recipe can be used for one 9x13 sheet cake, 24 cupcakes, or 2 8" round cakes.
Step 2
In the bowl of a stand mixer or large bowl, combine all dry ingredients and blend together.
Step 3
Slowly add the eggs, milk, and vegetable oil, plus vanilla extract if you are using liquid extract rather than vanilla powder. If using vanilla powder, combine it with the dry ingredients. Mix wet ingredients into the dry until well combined, mixing on high for two minutes.
Step 4
Slowly on low speed, add the brewed coffee. The coffee should still be hot. Your batter will be thin. Mix well on low until thoroughly mixed.
Step 5
Put batter into cake pans or cupcake pans and bake accordingly.
Cupcakes take 15-18 minutes.
Sheet cake takes 30-40 minutes.
Round cakes take 25-35 minutes,
Step 6
Remove from oven when a toothpick comes out clean and allow to cool completely before adding your frosting of choice. This cake works deliciously with vanilla butterceam, chocolate frosting, or peanut butter frosting.
