HERSHEY’S CHOCOLATE CAKE RECIPE

Let’s talk about chocolate cake dreams come to life! This HERSHEY’S CHOCOLATE CAKE RECIPE is a classic you’ll want to make again and again. Picture ultra-moist layers loaded with deep cocoa flavor, stacked tall with luscious chocolate-on-chocolate frosting. Each decadent bite tastes like a sweet slice of nostalgia—like something your favorite baker would make just for you. Whether you’re celebrating, treating yourself, or just wanting the house to smell like heaven, this cake delivers total happiness.

this Recipe

Ingredients You’ll Need

The magic of the HERSHEY’S CHOCOLATE CAKE RECIPE is that you don’t need anything fancy—just pantry staples that, together, make something extraordinary. Each ingredient plays a role, from building the structure to creating an unbeatable richness and that signature, deep cocoa color.

• Sugar: Brings sweetness and moisture, making each crumb melt in your mouth.
• All-purpose flour: The backbone of the cake—it holds everything together for the perfect texture.
• Hershey’s Cocoa powder: Delivers that classic, crowd-pleasing chocolate flavor you can’t fake.
• Baking powder: Works with baking soda to give your cake its beautiful rise.
• Baking soda: Helps lighten the crumb and reacts with acid for ultimate fluffiness.
• Salt: A pinch of salt sharpens those chocolate notes, turning good into unforgettable.
• Eggs: Bind the cake, add richness, and help with structure for a perfect slice every time.
• Milk: Adds needed moisture and keeps your cake extra tender.
• Vegetable oil: For a soft, luscious crumb that stays moist even days later.
• Pure vanilla extract: Enhances the chocolate, giving the cake beautiful depth and warmth.
• Boiling water: Loosens the batter and deepens the cocoa flavor—don’t skip it!
• Butter or margarine (for frosting): The rich base for creamy, dreamy frosting.
• Powdered sugar (for frosting): Gives smooth sweetness and structure to your chocolate frosting.
• Milk (for frosting): To whip up a spreadable, silky chocolate finish.
• Vanilla extract (for frosting): Adds aromatic, classic flavor to every swipe of frosting.

How to Make HERSHEY’S CHOCOLATE CAKE RECIPE

Step 1: Prepare Your Pans and Preheat

Start by preheating your oven to 350°F (175°C). Grease and flour two round baking pans—this not only helps the cake slip out easily but also ensures you get gorgeous, even layers every time.

Step 2: Combine Dry Ingredients

Grab your largest mixing bowl and whisk together the sugar, all-purpose flour, Hershey’s cocoa powder, baking powder, baking soda, and salt. This step not only distributes rising agents and cocoa but breaks up any pesky lumps before wet ingredients dive in.

Step 3: Add the Wet Ingredients

Pour in the eggs, milk, vegetable oil, and vanilla extract. Using an electric mixer set to medium, beat for about 2 minutes. This helps the batter turn silky and ensures everything is beautifully incorporated.

Step 4: Bring in the Boiling Water

Carefully pour in the cup of boiling water and whisk by hand until the batter is smooth. Don’t panic if it looks thin! This is exactly what gives the HERSHEY’S CHOCOLATE CAKE RECIPE its famous moistness and tender crumb.

Step 5: Bake

Divide the batter evenly between the prepared pans. Pop them into the oven and bake for 30 to 35 minutes, or until a wooden toothpick poked in the center comes out clean. The scent will let you know you’re on the right track!

Step 6: Cool the Cakes

Let the cakes cool in their pans for about 10 minutes, then run a knife around the edges and invert onto wire racks. Allow them to cool completely before you even think about frosting—this is key for perfect, smooth layers.

Step 7: Make the Chocolate Frosting

Melt the butter over low heat, then whisk in the Hershey’s cocoa powder until smooth and fragrant. Alternately beat in powdered sugar and milk, getting to the spreadable consistency you love. Lastly, stir in the vanilla extract for a beautiful finish.

Step 8: Frost and Assemble

Spread chocolate frosting generously atop one cake layer, then stack the second layer and swirl the rest of the frosting over the top and sides. Smooth it out, or embrace rustic swoops—it all tastes incredible.

How to Serve HERSHEY’S CHOCOLATE CAKE RECIPE

Garnishes

Dress things up with a shower of chocolate curls, fresh berries, or even a dusting of powdered sugar for classic appeal. A swirl of whipped cream or a scattering of mini chocolate chips can also make your HERSHEY’S CHOCOLATE CAKE RECIPE extra-special and photogenic.

Side Dishes

This cake is the hero, but it loves a little company. Pair each slice with vanilla bean ice cream, a big glass of cold milk, or coffee for grown-up indulgence. Fresh strawberries or cherries on the side add juicy, refreshing contrast.

Creative Ways to Present

For birthdays, go big with colorful candles or edible gold leaf. Make cupcakes instead of a layer cake for fun, easy serving. You can also slice the cake thin and layer it in jars with whipped cream and fruit for irresistible, on-the-go desserts.

Make Ahead and Storage

Storing Leftovers

Keep the magic going by storing leftover HERSHEY’S CHOCOLATE CAKE RECIPE in an airtight container at room temperature for up to three days. If it’s extra warm in your kitchen, pop it in the fridge to preserve that tender texture and rich frosting.

Freezing

To freeze, wrap individual cake slices or full, unfrosted layers tightly in plastic wrap, then in foil. They’ll stay fresh for up to three months. Thaw at room temperature and frost when ready to serve for that just-baked goodness.

Reheating

If you love a warm slice, zap individual portions in the microwave for about 10 seconds. It brings back the softness and almost makes it taste like it’s fresh from the oven—especially dreamy with a scoop of ice cream!

FAQs

Can I use Dutch-process cocoa instead of Hershey’s cocoa?

While Dutch-process cocoa delivers a slightly different flavor and color, it works in a pinch. For that signature HERSHEY’S CHOCOLATE CAKE RECIPE taste, though, the classic Hershey’s cocoa powder really does make a difference.

What type of milk works best?

Whole milk brings an unbeatable richness, but you can absolutely use 2% or even non-dairy milk if you prefer. Just know the texture and flavor might shift slightly, but your cake will still turn out delicious.

Can I turn this recipe into cupcakes?

Yes! Pour the batter into lined muffin tins, filling each about two-thirds full, and bake for 22–25 minutes. You’ll have perfectly portioned cupcakes with all the glory of the original HERSHEY’S CHOCOLATE CAKE RECIPE.

How do I get the cake layers extra flat and even?

For bakery-style even layers, use cake strips around your pans or just trim the domed tops with a serrated knife. A level surface means impressive slices and easier decorating too!

Can I make this recipe gluten-free?

Absolutely! Simply swap the all-purpose flour for your favorite gluten-free baking mix. Check that all other ingredients are gluten-free, and you’ll have a crave-worthy, chocolatey gluten-free HERSHEY’S CHOCOLATE CAKE RECIPE.

Final Thoughts

There’s just something magical about making (and eating!) this HERSHEY’S CHOCOLATE CAKE RECIPE. It’s a classic for a reason, and I can’t wait for you to experience every rich, chocolate-filled bite. Whether you share it at a party or sneak a secret slice after midnight, I promise—it’s always worth the bake!