A rich, moist, and oh-so-chocolatey sheet cake topped with creamy frosting—this Hershey’s Chocolate Cake delivers on every level, making it the perfect sweet treat for birthdays, gatherings, or simply when I’m in need of a chocolate fix.

Hershey’s Chocolate Cake

Why You’ll Love This Recipe

I love how this cake strikes the perfect balance between fudgy depth and fluffy texture. The boiling water intensifies the cocoa flavor and keeps the batter silky smooth, while buttermilk adds a tender crumb. Topped with a velvety Hershey’s cocoa frosting, every bite brings satisfying decadence that never misses the mark.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate Cake

1¾ cups all-purpose flour
⅔ cup unsweetened Hershey’s cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
2 cups granulated sugar
1 cup buttermilk
2 teaspoons pure vanilla extract
½ cup + 2 tablespoons vegetable oil
2 large eggs, room temperature
1 cup boiling water

Chocolate Frosting

1 cup salted sweet-cream butter, softened
1 teaspoon pure vanilla extract
⅔ cup unsweetened Hershey’s cocoa powder
¼ cup + 2 tablespoons whole milk
3 cups powdered sugar

directions

Preheat oven to 350 °F. Spray a 9×13 baking pan with baking spray or line with parchment.
In a large bowl, sift together flour, cocoa, baking powder, and baking soda. Add salt and sugar; whisk to combine.
Add buttermilk, vanilla, and oil; whisk until smooth.
Beat in the eggs one at a time until fully incorporated.
Carefully whisk in boiling water—batter will be thin, and that’s perfect.
Pour into prepared pan and bake 30–35 minutes, or until a toothpick inserted in center comes out clean. Let cake cool completely.
For frosting: Using mixer, beat butter and vanilla on medium-high for 30 seconds.
Add cocoa; mix until uniform.
Pour in milk and mix until combined.
Reduce speed to low; gradually add powdered sugar until fully incorporated, then beat on medium for 1–1½ minutes until light and fluffy.
Spread frosting evenly over cooled cake. Cut into 12 pieces and serve.

Servings and timing

Servings: 12 slices
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: about 40–45 minutes

Variations

Replace boiling water with hot coffee for richer flavor.
Add chocolate chips or chopped nuts to the batter for texture.
Swap homemade frosting for store-bought or your favorite frosting recipe.

storage/reheating

Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.
To freeze, wrap individual slices tightly and freeze for up to 1 month. Thaw at room temperature before serving.
I like to let refrigerated slices sit out for 10–15 minutes before eating for best texture and flavor.

FAQs

What’s the purpose of boiling water in chocolate cake?

I add boiling water because it helps dissolve the cocoa powder fully and releases the cocoa’s flavor compounds, resulting in a smoother, richer, and more uniformly colored cake.

Can I make this cake without buttermilk?

Yes—I sometimes mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes as a substitute. It mimics the tang and texture of buttermilk well.

Can this recipe be made in a layer cake or different pan?

Absolutely! I’ve used the batter for two 9-inch round cake pans, a Bundt pan, and even cupcakes. Just adjust the baking time depending on the pan size.

Is it okay to use hot coffee instead of water?

Yes, I sometimes swap boiling water for hot coffee—it deepens the chocolate flavor without tasting like coffee.

How much frosting should I make?

This recipe makes just enough for a 9×13 cake. If I want extra frosting to pipe or layer generously, I usually make 1.5 times the frosting amount.

Conclusion

I can’t get enough of this Hershey’s Chocolate Cake—it’s classic, crowd-pleasing, and easy to whip up with ingredients I usually have on hand. Whether I make it for a party or just because, it always hits the spot. I hope you find it as delicious and comforting as I do!