Introduction
Few desserts have earned iconic status like the Hershey’s Chocolate Cake. Rich, deeply chocolaty, and exceptionally moist, this beloved cake has graced American tables for generations. Whether you grew up baking it with a parent or discovered it through a recipe card tucked in a drawer, this cake has a way of becoming a family tradition.
What sets it apart? Simplicity, reliable results, and an unmistakable chocolate flavor that comes straight from Hershey’s unsweetened cocoa powder. With ingredients most bakers already have in their pantry, you can create a cake that feels indulgent but is wonderfully approachable.
From birthday parties and potlucks to quiet evenings and Sunday suppers, Hershey’s Chocolate Cake is a perfect fit. This guide will walk you through the full recipe, share expert tips, suggest tasty variations, and answer the most common questions — ensuring your next cake is your best yet.
Why Hershey’s Chocolate Cake Remains a Favorite
- Bold Chocolate Flavor: Thanks to the cocoa powder, the chocolate is rich but not overly sweet.
- Super Moist Texture: The oil and boiling water in the batter create a soft, tender crumb.
- Easy to Prepare: No melted chocolate, no complicated steps — just basic mixing.
- Versatility: Works as a layer cake, sheet cake, cupcakes, or bundt.
- Crowd-Pleasing: It’s a guaranteed hit at any gathering, with or without frosting.
Ingredients
For the Cake
- 2 cups granulated sugar
- 1¾ cups all-purpose flour
- ¾ cup Hershey’s unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk (whole milk preferred)
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
For the Chocolate Frosting
- ½ cup (1 stick) unsalted butter
- ⅔ cup Hershey’s cocoa powder
- 3 cups powdered sugar
- ⅓ cup milk (plus more as needed)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Prepare Your Bakeware
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round pans or one 9×13-inch rectangular pan. You can also line them with parchment paper for easier removal.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until everything is evenly distributed.
Add the Wet Ingredients
Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat with an electric mixer on medium speed for about 2 minutes. The batter will be smooth and slightly thick.
Incorporate the Boiling Water
Carefully stir in the boiling water. The batter will become thin, which is exactly what gives the cake its moist texture. Mix gently until fully combined.
Pour and Bake
Evenly divide the batter between the pans. Place in the oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for about 10 minutes. Then, turn them out onto a wire rack and allow to cool completely before frosting.
Making the Chocolate Frosting
Melt the Butter
In a medium saucepan or microwave-safe bowl, melt the butter.
Add Cocoa
Stir in the cocoa powder until smooth. It will form a thick paste.
Combine Remaining Ingredients
Gradually mix in the powdered sugar and milk, beating on medium speed. Add vanilla extract and continue beating until the frosting is fluffy and spreadable.
Adjust consistency if needed: add more milk for a looser texture or more sugar to thicken.
Frosting and Assembly
Once the cake layers are completely cool, spread a generous layer of frosting on the first cake. Place the second layer on top, and frost the top and sides.
If using a 9×13-inch pan, simply frost the top. For cupcakes, pipe or spoon frosting on top once cooled.
Variations to Try
Cupcakes
Use the same batter to make cupcakes. Fill liners ⅔ full and bake for 22–25 minutes. Yields about 24 cupcakes.
Coffee-Infused Chocolate Cake
Replace the boiling water with hot brewed coffee to intensify the chocolate flavor without making the cake taste like coffee.
Four-Layer Celebration Cake
Slice each round layer in half horizontally to create four thin layers. Add frosting between each for a dramatic birthday cake.
Peanut Butter Chocolate Cake
Use a creamy peanut butter frosting instead of chocolate for a classic flavor combo that always delights.
Mini Bundt Cakes
Pour batter into greased mini bundt pans and bake for about 20 minutes. A fun option for individual servings.
Expert Tips for Success
- Room Temperature Eggs: They blend better into the batter and help the cake rise evenly.
- Sift the Cocoa Powder: Prevents lumps in both the cake and frosting.
- Don’t Overbake: Start checking around the 30-minute mark to avoid a dry cake.
- Use High-Quality Vanilla: It enhances the chocolate flavor more than you’d expect.
- Add a Pinch of Salt to Frosting: Balances out the sweetness beautifully.
Make-Ahead and Storage
Make-Ahead
Bake the cake layers a day before serving. Wrap them tightly in plastic wrap and keep at room temperature.
Freezing
Wrap unfrosted layers in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge.
Storage
Store the frosted cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Frequently Asked Questions
Can I use almond milk instead of regular milk?
Yes, almond milk and other dairy-free options like oat or soy milk work well in this recipe.
Can I use Dutch-processed cocoa instead of natural?
It’s best to stick with natural cocoa (like Hershey’s), which reacts with the baking soda for proper rise.
Why is my cake dry?
Most often, it’s due to overbaking or too much flour. Spoon flour into your measuring cup and level off — never scoop directly from the bag.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free all-purpose flour blend. Add xanthan gum if your mix doesn’t already include it.
Is this cake good without frosting?
Absolutely. It’s moist and flavorful on its own — a dusting of powdered sugar is all you need for a simpler dessert.
Serving Suggestions
- Top with a scoop of vanilla bean ice cream
- Serve with fresh berries and whipped cream
- Drizzle with warm chocolate ganache
- Sprinkle with chocolate shavings or crushed toffee bits
- Pair with a glass of milk or coffee for the ultimate comfort food moment
Final Thoughts
Hershey’s Chocolate Cake isn’t just a recipe — it’s a tradition. It’s the kind of cake that brings people together, whether for a celebration or a casual Sunday dinner. With its moist crumb, deep chocolate flavor, and dreamy frosting, it satisfies every sweet craving with minimal effort and maximum reward.