Hershey's Chocolate Cake

This Hershey's chocolate cake is a decadent, moist cake topped with a rich chocolate frosting.

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Prep Time10

Cook Time30

Total Time40

Servings

Table of Contents

Hershey’s Chocolate Cake Ingredients
Substitutions And Additions
How To Make This Hershey’s Chocolate Cake Recipe
How to Serve
Storage
Frequently Asked Questions
More Recipes You’ll Love
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Is there anything better than this Hershey chocolate cake recipe? It’s the perfect combination of rich, chocolatey goodness and moist, fluffy cake, making it just the right choice when a chocolate craving strikes.

Our other favorite chocolate cake recipes include our German chocolate cake and chocolate brownie cake.

close up shot of Hershey's Chocolate Cake in a baking dish and a slice of cake on a spatula

Hershey’s Chocolate Cake Ingredients

Hershey's Chocolate Cake raw ingredients that are labeled

You’ll need:

For The Chocolate Cake:

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

For The Chocolate Frosting:

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

Substitutions And Additions

BUTTERMILK: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar.

For every one cup of milk, stir in one tablespoon of lemon juice or vinegar.

WATER: You can substitute the boiling water for hot coffee in this delicious cake.

CHOCOLATE CHIPS: You can add chocolate chips tossed in flour to the cake batter.

NUTS: You can add chopped nuts to this easy cake batter.

How To Make This Hershey’s Chocolate Cake Recipe

For The Chocolate Cake

STEP ONE: Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray (Baker’s Joy or generic version), or line the pan with parchment paper. Set it aside.

STEP TWO: In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda.

flour, cocoa powder, baking powder, and baking soda whisked together in a bowl

STEP THREE: Whisk in the salt and granulated sugar.

salt and sugar whisked together in a bowl

STEP FOUR: Whisk in the buttermilk, vanilla extract, and oil with the dry ingredients.

buttermilk, vanilla extract and oil whisked together in a bowl

STEP FIVE: Whisk in the eggs, one at a time, until well incorporated.

PRO TIP:

Make sure that your eggs are at room temperature as they will combine better with the batter.

STEP SIX: Carefully whisk in the boiling water until all the ingredients are combined. The batter will be thin, but it is supposed to be.

PRO TIP:

The hot water is key to helping the cocoa powder incorporate well into the batter and won’t leave you with pockets of dry powder.

boiling water whisked together with other ingredients

STEP SEVEN: Pour batter into the prepared baking dish and bake for 30 to 35 minutes, or until a toothpick inserted comes away clean.

Allow the cake to cool completely.

PRO TIP:

Allowing the cake to cool before frosting is important as the frosting won’t spread well and will just melt if the cake is still warm.

pour mixture into the baking dish and bake

For The Chocolate Frosting

STEP ONE: Using either a stand mixer or medium bowl and an electric mixer on medium-high speed, beat the butter and vanilla for 30 seconds.

STEP TWO: Add the Hershey cocoa powder and continue mixing until well incorporated.

cocoa powder added to the butter mixture

STEP THREE: Add the milk and continue mixing until combined.

STEP FOUR: Lower the mixer speed to low and add the powdered sugar.

Once the powdered sugar is no longer “dusty”, increase the mixer speed to medium and beat for 1 to 1½ minutes until fluffy.

ingredients being blended together in a bowl and powdered sugar added

STEP FIVE: Using either a silicone spatula or an offset spatula, evenly frost the top of the chocolate cake.

Slice twelve 3-inch by 3½-inch slices.

frosting being spread on top of the cake

How to Serve

Whether you’re celebrating a special occasion or just feeling like something sweet, this rich chocolate cake is always the right choice.

Known as Hershey’s “perfectly chocolate” chocolate cake, this cake would be delicious with a scoop of vanilla ice cream on the side.

Our other favorite chocolate cake recipes include our German chocolate cake and chocolate brownie cake.

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Storage

IN THE FRIDGE: Store any leftovers of this homemade chocolate cake covered in plastic wrap in the refrigerator for up to four days.

IN THE FREEZER: You can freeze the frosted cake tightly covered with foil for up to one month. Allow the cake to thaw before serving.

close up shot of a slice of Hershey's Chocolate Cake on a plate with a fork

If you are a fan of chocolate cake (and who isn’t??), this old-fashioned Hershey chocolate cake recipe will do the trick. The perfect rich chocolate flavor and moist cake is just the right combination for all those chocolate lovers out there.

Frequently Asked Questions

Why do I have to add boiling water to the batter?

This easy recipe calls for boiling water as it is key to helping mix the cocoa powder in. Sometimes cocoa powder doesn’t mix well with liquids, and the hot water will make this easier.

Can I use a different frosting recipe?

This moist chocolate cake would be delicious with any type of chocolate frosting, whether store-bought or homemade.

Can I freeze the frosted cake?

This favorite recipe will freeze well in an airtight container for up to a month.

More Recipes You’ll Love

Hershey’s Chocolate Cake

5 from 2 votes

This Hershey's chocolate cake is a decadent, moist cake topped with a rich chocolate frosting.

Prep Time 10

Cook Time 30

Total Time 40

Servings

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Ingredients

Chocolate Cake

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

Chocolate Frosting

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

Instructions

Chocolate Cake

Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray (Baker’s Joy or generic version). Set it aside.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
Whisk in the salt and granulated sugar.
Whisk in the buttermilk, vanilla extract and oil.
Whisk in the eggs, 1 at a time, until well incorporated.
Carefully whisk in the boiling water until all the ingredients are combined. The batter will be thin, but it is supposed to be.
Pour into the prepared baking dish and bake for 30 to 35 minutes, or until a toothpick inserted comes away clean. Allow the cake to cool completely.

Chocolate Frosting

Using either a stand mixer or medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the butter and vanilla for 30 seconds.
Add the cocoa powder and continue mixing until well incorporated.
Add the milk and continue mixing until combined.
Lower the mixer speed to low and add the powdered sugar. Once the powdered sugar is no longer “dusty”, increase the mixer speed to medium and beat for 1 to 1½ minutes until fluffy.
Using either a silicone spatula or an offset spatula, evenly frost the top of the chocolate cake. Slice twelve 3-inch by 3½-inch slices.

Notes

Make sure that your eggs are at room temperature as they will combine better with the batter.
The hot water is key to helping the cocoa powder incorporate well into the batter and won’t leave you with pockets of dry powder.
Allowing the cake to cool before frosting is important as the frosting won’t spread well and will just melt if the cake is still warm.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Layne Kangas Marketing
Sian Cox Photographer
Lexus Monroe Editorial Assistant
Teresia Shrum Recipe Developer

Hershey Chocolate Cake Recipe

Hershey’s Chocolate Cake Ingredients

Substitutions And Additions

How To Make This Hershey’s Chocolate Cake Recipe

How to Serve

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Storage

Frequently Asked Questions

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