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Hershey’s Chocolate Cake

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close up shot of a slice of Hershey's Chocolate Cake on a spatula
This Hershey's chocolate cake is a decadent, moist cake topped with a rich chocolate frosting.
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Table of Contents
  1. Hershey’s Chocolate Cake Ingredients
  2. How to Make This Hershey’s Chocolate Cake Recipe
  3. How to Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Is there anything better than a Hershey’s chocolate cake? 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 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 + 2 tablespoons vegetable oil
  • 2 large eggs, room temperature
  • 1 cup boiling water

For the Chocolate Frosting

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

SUBSTITUTIONS AND ADDITIONS

BUTTERMILK: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 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.

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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.

Hershey's Chocolate Cake process shot of ingredients being whisked together in a bowl

STEP THREE: Whisk in the salt and granulated sugar.

Hershey's Chocolate Cake process shot of ingredients being whisked together in a bowl

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

Hershey's Chocolate Cake process shot of ingredients being 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.

Hershey's Chocolate Cake process shot of ingredients being whisked together in a bowl

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.

Hershey's Chocolate Cake process shot of ingredients being whisked together in a bowl

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.

Hershey's Chocolate Cake process shot after cake is baked

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. 

Hershey's Chocolate Cake process shot of ingredients being blended together in a bowl

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

Hershey's Chocolate Cake process shot of ingredients being blended together in a bowl

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

Hershey's Chocolate Cake process shot of ingredients being blended together in a bowl

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.

Hershey's Chocolate Cake process shot of ingredients being blended together in a bowl

STEP FIVE: Using either a silicone spatula or an offset spatula, evenly frost the top of the chocolate cake. Slice twelve 3-inch by 3 ½-inch slices.

Hershey's Chocolate Cake process shot of 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.

Storage

IN THE FRIDGE: Store any leftovers of this homemade chocolate cake covered in plastic wrap in the refrigerator for up to 4 days. 

IN THE FREEZER: You can freeze the frosted cake, tightly covered with foil, for up to 1 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’s 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.

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close up shot of a slice of Hershey's Chocolate Cake on a spatula

Hershey’s Chocolate Cake

5 from 1 vote
This Hershey's chocolate cake is a decadent, moist cake topped with a rich chocolate frosting.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12

Ingredients
  

Chocolate Cake

  • cup all-purpose flour
  • cup unsweetened Hershey’s cocoa powder
  • teaspoons baking powder
  • 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
  • cup unsweetened Hershey’s cocoa powder
  • 3 cups powdered sugar
  • ¼ cup whole milk
  • 2 tablespoons whole milk
  • 1 teaspoon pure vanilla extract

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

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

Nutrition

Sodium: 410mg | Calcium: 79mg | Vitamin A: 563IU | Sugar: 64g | Fiber: 4g | Potassium: 271mg | Cholesterol: 75mg | Calories: 502kcal | Trans Fat: 1g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 1g | Saturated Fat: 11g | Fat: 19g | Protein: 6g | Carbohydrates: 84g | Iron: 2mg
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