Introduction

This Hershey Chocolate Cake is a rich, moist dessert perfect for any chocolate lover’s cravings. With layers of deep chocolate flavor and a luscious cocoa frosting, it’s sure to impress at birthdays, celebrations, or just because.

A slice of rich chocolate cake with two dark brown sponge layers separated by a thick layer of smooth, light brown chocolate frosting. The outer side of the cake slice is covered with the same light brown frosting, which looks creamy and soft. The cake is placed on a white plate with small brown cocoa powder sprinkles scattered around, adding texture to the scene. A silver fork has a small bite-sized piece of the cake on its tines, positioned in front of the slice. The background shows a white cloth with light gray stripes on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups granulated sugar (400g)
1 3/4 cups + 2 tablespoons all-purpose flour (235g)
3/4 cup unsweetened cocoa powder (64g)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk (227g)
1/2 cup oil (vegetable or canola) (99g)
2 teaspoons vanilla extract
1 cup boiling water or hot coffee (237g)
1/2 cup melted butter (113g)
2/3 cup unsweetened cocoa powder (57g) for frosting
3 cups powdered sugar (360g)
1/3 cup milk (83g)
1 teaspoon vanilla extract for frosting

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large bowl, whisk together sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: Add eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat on medium speed until smooth and well blended.
Step 4: Stir in the boiling water (or hot coffee) carefully; the batter will be thin. This helps create a moist cake.
Step 5: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Let the cakes cool in the pans for 10 minutes, then remove from pans and place on wire racks to cool completely.
Step 7: For the frosting, beat melted butter, cocoa powder, powdered sugar, milk, and vanilla extract together until smooth and creamy.
Step 8: Once cakes are fully cooled, spread frosting on one layer, top with second layer, and frost the top and sides of the cake.

Tips & Variations

Use hot coffee instead of boiling water to enhance the chocolate flavor.
Room temperature eggs help the batter mix more evenly and rise better.
For a richer frosting, substitute heavy cream for milk.
Add a pinch of espresso powder to the frosting to deepen the chocolate notes.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Before serving, bring chilled cake to room temperature for best texture. Leftover cake can be wrapped tightly and frozen for up to 2 months.

How to Serve

A slice of rich chocolate cake with two thick dark brown layers separated by smooth light brown frosting sits on a white plate speckled with cocoa powder. The outside of the cake is coated evenly with the same light brown frosting. A piece of the cake is cut and held by a silver fork placed at the edge of the plate. The plate rests on a white marbled surface, and a soft white and gray striped cloth is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular water instead of buttermilk?

Using regular water will result in a less tender cake. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes as a substitute.

How do I make sure my cake is moist?

Adding boiling water or hot coffee to the batter and using oil instead of butter helps keep the cake moist. Also, avoid overbaking by checking the cake a few minutes before the timer goes off.

Hershey Chocolate Cake Recipe

Print Recipe

★★★★★

4.7 from 97 reviews

A rich and moist Hershey Chocolate Cake featuring a perfectly fudgy texture and deep chocolate flavor, complemented by a smooth homemade chocolate frosting. This classic cake is ideal for celebrations or any chocolate craving occasion.

Author: Matteo
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Ingredients

2 cups granulated sugar (400g)
1 3/4 cups + 2 tablespoons all-purpose flour (235g)
3/4 cup unsweetened cocoa powder (64g)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk (227g)
1/2 cup vegetable or canola oil (99g)
2 teaspoons vanilla extract
1 cup boiling water or hot coffee (237g)

Frosting Ingredients

1/2 cup melted butter (113g)
2/3 cup unsweetened cocoa powder (57g)
3 cups powdered sugar (360g)
1/3 cup milk (83g)
1 teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, sift together the granulated sugar, all-purpose flour, 3/4 cup unsweetened cocoa powder, baking powder, baking soda, and salt. Stir until evenly combined.
Add Wet Ingredients: Add the eggs, buttermilk, oil, and 2 teaspoons vanilla extract to the dry mixture. Beat on medium speed with an electric mixer for about 2 minutes until well combined and smooth.
Incorporate Boiling Water: Carefully stir in the boiling water (or hot coffee) to the batter. The batter will be thin, but this ensures a moist cake. Mix until fully incorporated.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, remove the cakes from pans and transfer to wire racks to cool completely before frosting.
Prepare the Frosting: In a medium bowl, blend the melted butter with 2/3 cup cocoa powder until smooth. Gradually add powdered sugar and milk alternately, beating to a spreadable consistency. Stir in 1 teaspoon vanilla extract.
Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of chocolate frosting over the top. Add the second cake layer and frost the top and sides evenly with the remaining frosting.
Serve: Slice and serve this deliciously moist Hershey Chocolate Cake at room temperature. Store leftovers covered at room temperature or refrigerate.

Notes

For added depth, substitute boiling water with hot coffee.
Make sure eggs are at room temperature for better batter consistency.
Use buttermilk or substitute with 1 cup milk plus 1 tablespoon vinegar or lemon juice, let sit 5 minutes.
Ensure cakes are completely cool before frosting to prevent melting.
This cake freezes well, wrap tightly for up to 2 months.

Keywords: Hershey chocolate cake, chocolate layer cake, chocolate frosting, moist chocolate cake, classic chocolate cake recipe