Name: Hershey’s Chocolate Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1¾ cup 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 vegetable oil; 2 tablespoons vegetable oil; 2 large eggs, room temperature; 1 cup boiling water; 1 cup salted sweet cream butter, softened; 1 teaspoon pure vanilla extract; ⅔ cup unsweetened Hershey’s cocoa powder; ¼ cup whole milk; 2 tablespoons whole milk; 3 cups powdered sugar

Jump to Recipe· 4.1 from 8 reviews

I absolutely adore this Hershey’s Chocolate Cake Recipe because it’s my go-to for a rich, moist, and truly chocolatey dessert that never disappoints. Every time I make this cake, it feels like a celebration, whether it’s a casual weeknight treat or the star of a party. The deep chocolate flavor combined with the silky frosting is just irresistible, and the fact that it’s based on Hershey’s classic cocoa makes it feel nostalgic and comforting all at once.

Why You’ll Love This Hershey’s Chocolate Cake Recipe

From the very first bite, I’m always amazed at how intensely chocolatey this cake is without ever being overwhelming. The balance between the cocoa’s slight bitterness and the sugary sweetness creates a flavor profile that truly satisfies chocolate lovers like me. The cake itself is incredibly tender and moist, which I think comes from the use of buttermilk and the addition of boiling water that lightens the batter just enough. It’s that perfect crumb that keeps me coming back for seconds.

One of the things I appreciate most is how straightforward this Hershey’s Chocolate Cake Recipe is to prepare. I don’t consider myself a professional baker, and this cake feels super approachable—I can mix the ingredients in one bowl, pour it into a pan, bake, and then whip up the frosting in just a few minutes. It’s perfect for any occasion, whether I’m hosting a birthday party, bringing a dessert to a potluck, or just satisfying a craving in the middle of the week. This cake stands out because it’s deliciously classic, effortlessly elegant, and always hits the spot.

Ingredients You’ll Need

A clear glass bowl is filled with a dry mix of light brown cocoa powder, flour, and baking ingredients with a metal whisk resting inside it. To the top right, there is a white bowl filled with white powder and a small wooden spoon. Above the bowls, black text on a white translucent banner reads

All the ingredients in this recipe are simple but essential, each playing a key role in delivering the perfect texture and rich chocolate flavor that defines this cake. From the all-purpose flour that provides structure to the Hershey’s cocoa powder that delivers deep chocolate notes, every component works in harmony.

All-purpose flour: Ensures the cake has a sturdy but tender crumb that’s perfect for layering with frosting.
Unsweetened Hershey’s cocoa powder: The star ingredient that gives the cake its signature chocolate flavor and rich color.
Baking powder and baking soda: Help the cake rise beautifully, making it light and fluffy.
Salt: Balances sweetness and enhances the chocolate’s depth.
Granulated sugar: Sweetens the cake without overpowering the cocoa flavors.
Buttermilk: Adds moisture and a subtle tang that keeps the cake tender and flavorful.
Vegetable oil: Provides moistness and richness, making every bite so satisfying.
Pure vanilla extract: Amplifies the chocolate and adds warmth.
Large eggs: Bind the ingredients while adding structure and tenderness.
Boiling water: Enhances the cocoa, making the cake even more luscious and moist.
Salted sweet cream butter (softened): The base for the frosting, which adds creamy richness.
Whole milk: Helps create the perfect frosting consistency, silky and smooth.
Powdered sugar: Sweetens the frosting and helps achieve that fluffy texture.

Directions

Step 1: Preheat your oven to 350°F and generously spray a 9×13 baking dish with baking spray to ensure the cake releases easily after baking.

Step 2: In a large mixing bowl, carefully sift together the all-purpose flour, Hershey’s cocoa powder, baking powder, and baking soda—this makes sure everything is evenly combined and prevents lumps.

Step 3: Next, whisk in the salt and granulated sugar until fully incorporated, which helps distribute sweetness and seasoning evenly.

Step 4: Add the buttermilk, vanilla extract, and vegetable oil, whisking gently to blend everything together and start forming your batter.

Step 5: Crack in the eggs one at a time, whisking after each addition until the batter is smooth and homogenous.

Step 6: This is the surprise step—slowly pour in the boiling water while whisking carefully. Expect the batter to be quite thin; that’s what keeps the cake moist and tender.

Step 7: Pour the batter into your prepared pan, spreading it evenly. Place it in the oven and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs clinging.

Step 8: While the cake cools completely, prepare the frosting. Beat the softened salted sweet cream butter and vanilla extract for about 30 seconds until creamy and light.

Step 9: Add the cocoa powder and continue mixing until fully combined, creating a luscious chocolate base for the frosting.

Step 10: Slowly pour in the milk and beat until blended, which ensures the frosting will be smooth and easy to spread.

Step 11: Reduce the mixer speed to low and gradually add powdered sugar. Once it’s no longer dusty, increase the speed to medium and beat until fluffy and light, around 1 to 1 ½ minutes.

Step 12: Finally, spread the frosting evenly over the cooled cake using a silicone or offset spatula. Slice into twelve generous pieces measuring about 3 inches by 3.5 inches each, and enjoy!

Servings and Timing

This Hershey’s Chocolate Cake Recipe yields twelve satisfying servings, making it perfect for gatherings or family dinners where everyone wants a hearty slice. The prep time, including mixing and frosting, is around 15 minutes, while baking takes an additional 30 to 35 minutes. Don’t forget to allow your cake to cool completely before frosting so it doesn’t melt. Altogether, you’re looking at about 40 minutes from start to finish, making this treat both delicious and surprisingly quick to enjoy.

How to Serve This Hershey’s Chocolate Cake Recipe

A close-up side view of a single thick slice of chocolate cake with one dark brown moist layer and a thick, rough-textured lighter brown chocolate frosting layer on top, held above a white marbled surface with the rest of the cake showing the same frosting spread in smooth, swirled patterns. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I love to keep things simple and let the cake shine on its own. Warm or at room temperature is my favorite because the frosting is creamy but not too soft, and the cake slices come out perfectly moist every time. To elevate the dessert, pairing it with a scoop of vanilla ice cream or a dollop of freshly whipped cream adds a cool contrast that feels indulgent.

For presentation, I like to garnish the cake with a sprinkling of chocolate shavings or a few fresh berries like raspberries or strawberries, which add a pop of color and a little tartness against the sweet chocolate. It’s a quick way to make your cake look festive without much effort. When it comes to drinks, a classic cold glass of milk is always a great choice to balance the richness, but I’ve also loved pairing this cake with a bold red wine, like a Cabernet Sauvignon, or even a rich espresso to complement the deep cocoa flavors.

This cake is incredibly versatile and perfect for occasions ranging from weeknight desserts to birthdays, holiday gatherings, or even casual potlucks. Slicing the cake into generous portions ensures everyone gets a filling helping, and if you’re looking to impress, serving it on pretty dessert plates with silver forks makes all the difference.

Variations

Over time, I’ve experimented with customizing this Hershey’s Chocolate Cake Recipe to suit different preferences and dietary needs. One of my favorite swaps is using almond milk or oat milk instead of whole milk in the frosting for a dairy-free twist that still delivers creaminess. For a vegan version, substituting the eggs with flax eggs and using vegan butter or coconut oil can work well, though the texture is slightly different but still delicious.

If you want to switch up the flavor, adding a teaspoon of instant espresso powder to the batter really amplifies the chocolate depth without making it taste like coffee, which I find enhances every bite. For a different cooking method, I’ve even turned this batter into cupcakes by adjusting the baking time to around 18-20 minutes, which is perfect for parties or when I want individual servings ready to grab and go.

For a more decadent twist, I sometimes add a layer of raspberry jam or cream cheese frosting between cake layers (when making this in round pans), creating a delightful contrast in taste and texture that friends always ask me to make again.

Storage and Reheating

Storing Leftovers

Whenever I have leftover cake, I store it in an airtight container at room temperature for up to two days, which keeps the frosting and cake moist without drying out. If I want to extend its life, I pop the cake into the fridge, wrapped tightly in plastic wrap or stored in a sealed container, where it can last up to five days. When refrigerated, I always let the cake come to room temperature before serving to bring back that soft, tender texture I love.

Freezing

This Hershey’s Chocolate Cake Recipe freezes beautifully, which is perfect if you want to make it ahead of time. To freeze, I cut the cake into slices, wrap each one tightly in plastic wrap, and then place them in a freezer-safe bag or container. This protects the frosting and prevents freezer burn. Frozen slices keep well for up to three months. When I’m ready for cake, I thaw the slices overnight in the fridge and then let them sit at room temperature for about 30 minutes before serving to revive the softness.

Reheating

To enjoy this cake warm, I gently reheat individual slices in the microwave at 50% power for 15-20 seconds — just long enough to take the chill off and soften the frosting without melting it completely. Avoid reheating for too long because the texture can become gummy. Another great trick I use is pairing warm cake slices with a cold scoop of ice cream for a perfect hot-and-cold dessert contrast.

FAQs

What makes Hershey’s cocoa powder different in this recipe?

Hershey’s cocoa powder has a rich, slightly bitter flavor that enhances the chocolate depth and color of the cake without adding sweetness. Its quality and consistency are key to achieving the moist, tender crumb and intense chocolate experience this cake is known for.

Can I use regular milk instead of buttermilk in the cake batter?

Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of white vinegar or lemon juice to mimic the acidity and tenderness that buttermilk provides. Let the mixture sit for 5-10 minutes before adding it to the batter.

How do I know when the cake is perfectly baked?

Insert a toothpick into the center of the cake, and if it comes out clean or with just a few moist crumbs (not wet batter), the cake is done. It should also spring back lightly when pressed with your finger.

Can I make this cake gluten-free?

Absolutely! I recommend using a gluten-free all-purpose flour blend with xanthan gum to replace the regular flour. The texture will be slightly different but still tasty and moist.

Is it necessary to use boiling water in the batter?

Yes, the boiling water helps bloom the cocoa powder, which intensifies the chocolate flavor and creates a moist texture. Skipping this step may result in a denser, less flavorful cake.

Conclusion

I hope you’re as excited as I am to try this Hershey’s Chocolate Cake Recipe. It’s one of those timeless desserts that delivers both comfort and celebration in every bite. Whether you’re a seasoned baker or just looking to impress your loved ones with a homemade treat, this cake always makes me smile, and I’m sure it will do the same for you.