Name: Hershey's Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups granulated sugar; 1 3/4 cups all-purpose flour (spooned and leveled); 3/4 cup unsweetened Hershey's cocoa powder (Use fresh cocoa for best flavor.); 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs at room temperature; 1 cup whole milk (Or buttermilk for extra tang.); 1/2 cup vegetable oil (Or mild-flavored oil.); 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup unsalted butter (At room temperature.); 2/3 cup Hershey's cocoa powder; 3 cups powdered sugar (Sifted.); 1/3 cup whole milk (Plus extra if needed.); 1 teaspoon vanilla extract; 1 pinch salt

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Introduction

I first discovered this Hershey’s Chocolate Cake on a rainy Sunday when I wanted something that smelled like home and tasted like celebration. I remember the warm cocoa aroma filling the house as I mixed the batter, and how the steam from the cake fogged the kitchen window when it came out of the oven. Baking this cake became my go-to comfort dessert whenever friends stopped by or when I wanted to recreate a simple, joyful moment.

This recipe is special because it reliably produces a deep, chocolatey, and moist cake every time. If you like classic chocolate flavor with a tender crumb and a glossy chocolate frosting, you will love it. For a richer, flourless alternative, I sometimes pair a slice with ideas from this recipe: flourless chocolate cake to compare textures and serve a mini tasting at family gatherings.

What Makes This Recipe Special

This Hershey’s recipe is beloved because it is:

Dependable: simple steps deliver consistent results.
Quick enough for weeknight baking yet impressive for guests.
Versatile: great with simple frosting or dressed up with berries and whipped cream.

Readers love the straightforward ingredients and the way the cake stays moist for days. It is family-approved and perfect for birthdays, potlucks, or an indulgent weeknight treat.

What You’ll Need

For the Cake (makes two 9-inch layers)

2 cups granulated sugar
1 3/4 cups all-purpose flour (spooned and leveled)
3/4 cup unsweetened Hershey’s cocoa powder (use fresh cocoa for best flavor)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk (or buttermilk for extra tang)
1/2 cup vegetable oil (or mild-flavored oil)
2 teaspoons vanilla extract
1 cup boiling water

Notes on ingredients and substitutions:

For deeper chocolate flavor, use high-quality dutch-process cocoa as a variation.
Substitute non-dairy milk and a neutral oil to make the cake dairy-free.
If you prefer a slightly denser cake, use 3/4 cup sour cream instead of 1/2 cup oil and 1/4 cup milk.

For the Frosting

1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup Hershey’s cocoa powder
3 cups powdered sugar, sifted
1/3 cup whole milk (plus extra if needed)
1 teaspoon vanilla extract
Pinch of salt

Helpful note: Sift the cocoa and powdered sugar to avoid lumps. I sometimes add a tablespoon of espresso for an extra depth of flavor.

Also see this creative cake pairing for a chocolate and cream contrast: decadent chocolate chip cheesecake cake.

How to make Hershey’s Chocolate Cake

Step 1: Preheat and prepare pans

Preheat oven to 350°F (175°C). Grease two 9-inch round pans and line bottoms with parchment. Lightly dust with flour and tap out excess.

Step 2: Combine dry ingredients

In a large bowl, whisk together 2 cups sugar, 1 3/4 cups flour, 3/4 cup cocoa, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt until evenly mixed.

Step 3: Add wet ingredients and mix

Add 2 eggs, 1 cup milk, 1/2 cup oil, and 2 tsp vanilla to the dry ingredients. Beat on medium speed for 2 minutes until smooth. The batter will be somewhat thick.

Step 4: Add boiling water

Carefully stir in 1 cup boiling water. The batter will thin significantly and may look glossy. This is normal and produces a moist cake.

Step 5: Bake

Divide batter evenly between prepared pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not raw batter. The cake should spring back slightly when pressed.

Step 6: Cool

Let pans cool on a wire rack for 10 minutes, then invert cakes onto racks to cool completely before frosting. Frost when the cakes are fully cool to prevent melting of the frosting.

Step 7: Make the frosting

In a medium bowl, beat 1/2 cup butter until creamy. Add 2/3 cup cocoa and alternate adding 3 cups powdered sugar and 1/3 cup milk, beating until smooth. Stir in 1 tsp vanilla and a pinch of salt. If frosting is too thick, add milk 1 teaspoon at a time until spreadable.

Step 8: Assemble

Place one layer on your serving plate, spread a generous layer of frosting, top with second layer, and frost the top and sides. For a clean finish, chill 15 minutes, then smooth the sides with an offset spatula.

Visual cues: The finished cake has a deep brown crumb and a glossy, slightly fudgy frosting. The crumb should be tender, not gummy.

Expert Tips & Ideas

Use room-temperature eggs and milk for better emulsification and a lighter crumb.
Do not overbake. Start checking at 28 minutes for the most moist result.
For a richer frosting, substitute 1/4 cup of the milk with heavy cream.
Add 1 teaspoon instant espresso powder to the batter to amplify chocolate flavor without coffee taste.
To make this gluten-free, substitute a 1:1 gluten-free baking flour and add 1/4 teaspoon xanthan gum if your blend lacks it.
Store: keep wrapped at room temperature for 2 days or refrigerate up to 5 days. Bring to room temperature before serving.
Freeze: you can freeze unfrosted layers wrapped tightly for up to 3 months. Thaw overnight in the refrigerator.

How to Serve

Serve warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for contrast.
Garnish with fresh berries, chocolate shavings, or toasted nuts for texture and color.
Drink pairings: a cup of strong coffee, milk, or a dessert wine like port complements the chocolate.
Presentation tip: Use a cake turntable and an offset spatula for smooth frosting; chill the cake between crumb-coating and final frosting for a neater finish.
Estimated serving size: 12 slices. Approximate calories per slice vary by frosting amount, typically 350 to 450 calories.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?

A: Yes. Bake the layers a day ahead, wrap tightly in plastic, and frost the next day for freshest texture.

Q: Can I freeze leftovers?

A: Yes. Slice and wrap individual pieces for up to 2 months. Thaw overnight in the refrigerator.

Q: What can I use instead of vegetable oil?

A: Melted butter or coconut oil can work. Butter will give slightly more flavor and a denser crumb.

Q: How do I prevent the cake from becoming soggy after adding frosting?

A: Ensure cakes are completely cooled before frosting. A thin crumb coat chilled for 15 minutes helps seal crumbs and moisture.

Review

“This cake is the definition of comfort. The chocolate is rich without being overwhelming, and the frosting is smooth and silky. It became our family favorite the first time I baked it.” – Sam R.

Conclusion

This Hershey’s Chocolate Cake is a personal favorite because it brings people together with its familiar chocolate flavor and tender crumb. I hope you try it and make the kitchen smell like the happy moments I described. For the original Hershey’s source and exact inspiration, check the classic recipe here: HERSHEY’S “Perfectly Chocolate” Chocolate Cake Recipe. If you enjoy home-tested adaptations, this reliable version is also worth a look: Hershey’s Chocolate Cake – Tastes Better From Scratch.

If you bake this cake, please share how it turned out and any tweaks you made. I love hearing about your results and serving ideas.