Hershey’s Chocolate Cake

Hershey’s Chocolate Cake is a beloved classic that delivers rich, chocolatey flavor with a moist, tender crumb. Featuring Hershey’s cocoa and topped with the brand’s famous “Perfectly Chocolate” frosting, this homemade cake is easy to make and perfect for birthdays, holidays, or any time a chocolate craving hits.

Why You’ll Love This Recipe

• Uses simple pantry ingredients
• Moist and rich with deep chocolate flavor
• Classic “Perfectly Chocolate” frosting is creamy and delicious
• Easily adaptable for layer cakes, cupcakes, or sheet cakes
• Ideal for both beginner and experienced bakers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake

• Granulated sugar
• All-purpose flour
• Hershey’s cocoa powder
• Baking powder
• Baking soda
• Salt
• Eggs
• Milk or buttermilk
• Vegetable oil
• Vanilla extract
• Boiling water (or hot coffee for enhanced chocolate flavor)

For the Frosting

• Butter
• Hershey’s cocoa powder
• Powdered sugar
• Milk
• Vanilla extract

Directions

this recipe

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
4. Stir in boiling water (batter will be thin).
5. Pour batter evenly into prepared pans.
6. Bake for 30–35 minutes or until a toothpick comes out clean.
7. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
8. For the frosting, melt butter, then stir in cocoa. Add powdered sugar and milk alternately, beating to spreading consistency. Stir in vanilla.
9. Frost cooled cake layers and serve.

Servings and Timing

• Servings: 16
• Prep time: 15 minutes
• Bake time: 30–35 minutes
• Total time: ~1 hour

Variations

• Use coffee instead of boiling water to deepen chocolate flavor
• Substitute buttermilk for milk for added tang and tenderness
• Make cupcakes (bake for 22–25 minutes) or a sheet cake (35–40 minutes)
• Add mini chocolate chips to the batter for extra richness
• Use a Bundt pan (adjust bake time to 50–55 minutes)

Storage/Reheating

Store frosted cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days. Unfrosted cake layers can be frozen for up to 3 months. Let come to room temperature before serving. No reheating needed.

FAQs

Can I use Dutch-processed cocoa?

This recipe works best with natural cocoa like Hershey’s. Dutch-processed may alter the rise and texture.

What makes this cake so moist?

The combination of oil, milk, and hot liquid keeps the cake soft and tender.

Can I freeze the cake?

Yes, unfrosted layers freeze well when wrapped tightly. Thaw overnight before frosting.

How do I make this into cupcakes?

Pour batter into lined muffin tins, filling each about 2/3 full. Bake for 22–25 minutes.

Can I double the frosting?

Yes, especially if you like a thicker layer or want to pipe decorations.

Why use boiling water in the batter?

It helps bloom the cocoa for a deeper chocolate flavor and ensures a moist texture.

Is buttermilk better than regular milk?

Buttermilk adds a slight tang and enhances tenderness, but either will work.

Can I use this recipe in a Bundt pan?

Yes, grease well and bake for 50–55 minutes, or until a toothpick comes out clean.

What if I don’t have Hershey’s cocoa?

Any unsweetened natural cocoa will work, though flavor may vary slightly.

Can I add nuts or chips?

Yes—stir in ½ cup chopped nuts or chocolate chips for added texture and flavor.

Conclusion

Hershey’s Chocolate Cake is a tried-and-true classic that delivers delicious results every time. Its deep chocolate flavor, tender crumb, and creamy frosting make it the go-to dessert for countless occasions. Whether made as a layer cake, sheet cake, or cupcakes, it’s sure to please every chocolate lover.

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