Hershey’s Chocolate Cake Recipe: Your New Go-To Special TreatABy Ashton · Updated November 4, 20265.01 review·Total 50 min·Serves 12 ServingsJump to Recipe Save Pin Add to Google posted by Ashton on November 4, 2026 Okay friends, can we talk about the one dessert that basically never leaves my baking rotation? It’s the hershey’s chocolate cake recipe, and I am not exaggerating when I say this thing has saved me at birthday parties, potlucks, random Tuesday chocolate emergencies… you name it. This is the original recipe printed right on the back of the hershey’s cocoa powder box, and there’s a good reason it’s been a family favorite for generations. Simple ingredients, basic pantry ingredients really, and somehow it turns into the richest, moistest, most chocolatey cake you’ve ever had. Grab your measuring cup and let’s get into why this needs to be your new go-to special treat. 🍫 Why This Is My Favorite Chocolate Cake Recipe Listen, I’ve tried a lot of favorite recipes over the years (it’s basically my job at this point), but this one keeps winning. It’s a classic chocolate cake that doesn’t require anything fancy — no cake flour, no weird techniques, just dry ingredients, a large bowl, and a hand mixer. The secret weapon is boiling water (or hot coffee if you’re a coffee drinker like me!) which blooms the cocoa and gives you that deep, rich chocolate flavor you just can’t fake. Seriously, if you’ve been searching for the best chocolate cake recipe, stop scrolling. This is it. It’s basically a chocolate chocolate cake situation because the batter AND the frosting are both loaded with cocoa. Be still my heart. 😍 What Makes This Moist Chocolate Cake Recipe So Dreamy So here’s the deal — the texture of the cake is what makes people lose their minds over this one. We’re talking moist cake, tender crumb, melt-in-your-mouth perfection every single time. The combo of vegetable oil plus room temperature eggs and milk keeps everything soft for days (if it even lasts that long in your house). A lot of folks ask if they need espresso powder, and honestly, a small amount just deepens that rich chocolate cake flavor without making it taste like coffee. Mix butter into your frosting instead of just shortening for extra richness, too. Also, don’t skip letting your ingredients sit out — cold ingredients straight from the fridge are basically the enemy of a good moist chocolate cake recipe. How To Bake It However You Like The beauty of this simple layer cake recipe is how flexible it is. Heat oven to three-fifty, f. grease your cake pans, and you’re basically off to the races. Want round cake layers for a classic birthday look? Go for it. Feeling fancy? Pour the same cake batter into a bundt cake or tube pan for an easy cake that looks way more impressive than the effort required. You can even use this batter for cupcakes — just line muffin cups with paper bake cups, f. fill about two-thirds full, and adjust your baking time down. This cake has shown up at birthday cakes, wedding cakes, and everything in between, and it never once let me down. Tips, Tricks, and a Few Little Confessions A few little things I’ve learned the very first time (and every time since): always do a crumb coat before your final layer of chocolate frosting — it keeps crumbs out of your pretty finish, trust me. If your batter looks thin, don’t panic, that’s normal and it’s exactly what helps the cake rise so light and fluffy. Baking at high altitude? You might need a generous amount of additional milk or an extra cup of milk overall to keep things from drying out. Also, melt butter slowly so it doesn’t scorch, and always use a hand mixer or stand mixer on medium speed of mixer so you don’t overbeat the batter. These tricks genuinely make this the easiest chocolate dessert in my rotation. Frosting Options and Fun Variations Good news — this cake plays nice with basically any frosting you’re craving. Classic chocolate frosting is the obvious choice, but white buttercream looks gorgeous for sheet cake versions, and peanut butter frosting turns it into something downright magical (kind of like my candy bar cheesecake cake energy, honestly). A splash of vanilla extract in your frosting rounds out those aromatic flavors beautifully. If you love rich, fudgy chocolate desserts, this pairs so well with other favorites on my site, like my chocolate wasted cake or even a slice alongside chocolate cream pie for the ultimate chocolate lover’s spread. I literally can’t even with how good this combo is. Storing Your Hershey’s Chocolate Cake Recipe Once your cake has cooled completely on wire racks, store leftovers in an airtight container at room temperature for a couple days, or pop it in the fridge if you used a cream-based frosting. Honestly, it tastes even better the next day once those flavors settle in. This is one of those best recipes you’ll want written on a recipe card and tucked right next to your grocery store receipt for emergency chocolate bar runs. Whether it’s for birthday cakes, a random social media craving, or just because, this easy chocolate cake earns its spot as your new favorite chocolate cake recipe. Now go grab that cocoa box and get baking, friends! 🎂💕 Hershey's Perfectly Chocolate Chocolate Cake Recipe Yield: 12 Servings 15 minutes: 15 minutes 35 minutes: 35 minutes Total Time: 50 minutes Save this recipe for later: Save Pin Add to Google This classic chocolate cake recipe is a tried-and-true favorite that's been gracing Hershey's cocoa tins for generations. It's rich, moist, and deeply chocolatey, with a smooth homemade chocolate buttercream frosting that makes it perfect for birthdays, potlucks, or any day you need a chocolate fix. Best of all, it comes together in one bowl with no fancy equipment required, and the secret boiling water step guarantees an irresistibly moist crumb every time. Print Ingredients For the Cake 2 cups granulated sugar 1¾ cups all-purpose flour ¾ cup Hershey's Cocoa (unsweetened) 1½ teaspoons baking powder 1½ teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup whole milk ½ cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water For the Chocolate Buttercream Frosting ½ cup (1 stick) butter, softened ⅔ cup Hershey's Cocoa 3 cups powdered sugar ⅓ cup milk 1 teaspoon vanilla extract Instructions Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment for easy removal.In a large mixing bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt.Add the eggs, milk, oil, and vanilla. Beat on medium speed for about 2 minutes, until smooth and well combined.Carefully stir in the boiling water last. The batter will be thin; that is exactly what you want, as it ensures a moist cake.Pour the batter evenly into the prepared pans.Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.Cool the cakes in their pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.Meanwhile, make the frosting: in a medium bowl, beat the softened butter until creamy.Add the cocoa and mix until combined.Alternate adding powdered sugar and milk, beating on medium speed until the frosting reaches a smooth, spreadable consistency, adding more milk a teaspoon at a time if needed.Stir in the vanilla extract.Place one cooled cake layer on a serving plate and spread a generous layer of frosting on top.Add the second layer and frost the top and sides of the entire cake.Slice and serve. Notes For cupcakes, this recipe makes about 30 and bakes in 22–25 minutes. Don't skip the boiling water, as it blooms the cocoa and creates that signature moist crumb. Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to a week.
