Hershey’s Classic Chocolate Cake: A Moist and Rich Chocolate Lover’s Dream

Some cakes come and go, but a truly classic chocolate cake never loses its charm.

The Hershey’s chocolate cake has long been a staple in American homes, and for good reason.

It’s simple, reliable, and incredibly indulgent — perfect for birthdays, holidays, or just because.

I remember the first time I made this cake.

It was a chilly Sunday afternoon, and I wanted something warm and comforting to share with my family.

I opened an old cookbook and there it was — the Hershey’s chocolate cake recipe, like a forgotten treasure waiting to be rediscovered.

One bite and I knew this cake was a keeper.

Nostalgic Appeal

This recipe takes me back to kitchen counters dusted in cocoa powder and the smell of chocolate wafting through the house.

It’s the kind of cake you grew up eating at school bake sales or your best friend’s birthday party.

There’s something deeply comforting about it — a reminder of simpler times.

It doesn’t try to be fancy, but it doesn’t need to.

Its richness, moisture, and classic chocolate flavor make it feel like home.

And the best part? It’s just as delicious today as it was back then.

Every time I bake this cake, I feel like I’m revisiting those warm, familiar moments.

Homemade Focus

This cake is a beautiful reminder of why baking from scratch is so rewarding.

The ingredients are basic, the steps are easy to follow, and the end result is extraordinary.

There’s no need for boxed mixes or shortcuts when a homemade cake can taste this good.

I love watching the batter come together — thick, glossy, and smelling like pure chocolate heaven.

And then there’s the frosting, whipped until fluffy and spread generously over each layer.

The act of assembling the cake, smoothing the frosting, and finally slicing into it is as satisfying as eating it.

Homemade doesn’t have to be complicated — it just has to be real.

Flavor Goal

The main goal with this cake is to create deep, rich chocolate flavor without bitterness.

Hershey’s cocoa powder delivers a smooth and balanced chocolate taste that’s beloved for generations.

The use of both baking powder and baking soda ensures the cake rises beautifully while staying moist and tender.

Adding boiling water or hot coffee at the end enhances the cocoa, making the flavor even more intense.

Each bite is soft, rich, and chocolaty without being overly sweet.

The frosting is the perfect companion — silky, creamy, and packed with chocolate flavor.

Together, they make the ultimate chocolate cake that’s both classic and unforgettable.

Ingredient Insights (Without Measurements)

The base of this cake is made from pantry staples, which makes it incredibly convenient.

Granulated sugar sweetens the batter and also helps retain moisture after baking.

All-purpose flour gives structure to the cake, allowing it to hold up to thick layers of frosting.

Cocoa powder is the star — it adds bold chocolate flavor and that deep brown color we all associate with great chocolate cake.

Leavening agents like baking powder and baking soda create a soft, airy texture that doesn’t feel heavy.

Salt is a must in chocolate baking — it enhances flavor and balances sweetness beautifully.

Eggs provide richness and help bind the batter together, giving the cake a nice crumb.

Buttermilk contributes tang and tenderness, helping the cake stay moist for days.

Oil adds a soft texture and extends shelf life, keeping the crumb tender and moist even after refrigeration.

Vanilla adds warmth and depth, subtly enhancing the chocolate notes.

The boiling water — or coffee — at the end makes the cocoa bloom and intensifies the chocolate flavor throughout the cake.

For the frosting, melted butter and cocoa form a smooth base.

Confectioners’ sugar gives structure and sweetness, while milk helps achieve a creamy, spreadable consistency.

A touch of vanilla brings everything together, making the frosting luscious and irresistible.

Essential Equipment

To make this cake, you’ll need two 8-inch round cake pans.

Parchment paper helps the cakes release without sticking, so line the bottoms and grease the sides.

A stand mixer or hand mixer is useful for mixing both the batter and frosting, though a sturdy whisk can work in a pinch.

Mixing bowls of different sizes will help keep the process organized.

You’ll also need a spatula for folding and scraping, and a measuring cup for adding boiling water at the right moment.

Cooling racks are essential for letting the cakes set properly before frosting.

And don’t forget a serrated knife or cake leveler if you want perfectly even layers for stacking.

List of Ingredients with Measurements

Chocolate Cake:

• 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 (99g) — vegetable or canola

• 2 teaspoons vanilla extract

• 1 cup boiling water (or hot coffee) (237g)

Chocolate Frosting:

• 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

Step-by-Step Instructions

1. Preheat and Prep
Preheat your oven to 350°F (180°C).
Line two 8-inch round pans with parchment paper and lightly grease them.
Set aside while you prepare the batter.

2. Mix Dry Ingredients
In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Whisk until everything is evenly combined and no lumps remain.
This dry mix forms the base of your batter.

3. Add Wet Ingredients
Add eggs, buttermilk, oil, and vanilla extract to the dry mixture.
Mix until everything is combined — the batter will be thick at this stage.
Scrape down the sides to make sure everything is evenly incorporated.

4. Add Boiling Water or Coffee
Slowly pour in the boiling water or hot coffee.
Stir gently — the batter will be very thin, but that’s exactly what makes the cake so moist.
Mix just until smooth.

5. Bake the Cake
Divide the batter evenly between the two pans.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

6. Make the Frosting
In a bowl, mix melted butter with cocoa powder until smooth.
Add powdered sugar, milk, and vanilla extract.
Beat for several minutes until the frosting is light and fluffy.

7. Assemble the Cake
Place one cooled cake layer on your serving plate.
Spread a generous layer of frosting on top.
Add the second cake layer and frost the top and sides.

8. Serve and Enjoy
Slice into thick pieces and enjoy with a cold glass of milk or a scoop of vanilla ice cream.
Store any leftovers in an airtight container at room temperature or in the fridge.
It’s even better the next day.

Troubleshooting

If your cake sinks in the middle, it may be due to underbaking or expired leavening agents.

Always test with a toothpick and check your baking powder and baking soda for freshness.

If the batter feels too thin, don’t worry — it’s supposed to be that way and results in a moist, fluffy crumb.

For dry cake, make sure not to overbake.
Start checking at 30 minutes and remove from the oven as soon as the toothpick comes out clean.

Lumpy frosting? It could be that the powdered sugar wasn’t sifted or the butter wasn’t fully melted.
Beat it a bit longer or add a splash more milk to smooth it out.

Tips and Variations

Swap boiling water for hot brewed coffee to deepen the chocolate flavor even more.

Add a teaspoon of espresso powder to the dry mix for a mocha-style twist.

For extra richness, fold in a handful of chocolate chips before baking.

If you like a layer of crunch, sprinkle crushed nuts between the layers with the frosting.

Top the finished cake with chocolate curls, sprinkles, or even a drizzle of ganache for a bakery-style finish.

Serving and Pairing Suggestions

This cake is best served at room temperature, where the frosting is creamy and the crumb is perfectly tender.

Pair it with cold milk, hot coffee, or a glass of red wine for a grown-up dessert.

It’s perfect for birthdays, potlucks, or as a weekend baking treat with family.

You can also serve it with a scoop of vanilla, hazelnut, or raspberry ice cream for contrast.

Add a dusting of cocoa powder or a few fresh berries for an elegant touch.

Nutritional Information

Per slice (1/12 of cake):
Calories: 480
Total Fat: 23g
Saturated Fat: 8g
Cholesterol: 50mg
Sodium: 300mg
Carbohydrates: 65g
Sugars: 48g
Protein: 4g
Fiber: 2g

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Recipe Summary and Q&A

This Hershey’s Chocolate Cake is a tried-and-true classic — soft, moist, rich, and full of that beloved cocoa flavor.

It’s easy to make, impossible to resist, and always a crowd favorite.

Can I use coffee instead of water?
Yes — coffee enhances the chocolate flavor without making the cake taste like coffee.

Can I make this cake in advance?
Definitely. Bake the layers a day ahead and store them tightly wrapped until ready to frost.

Can I make cupcakes instead?
Absolutely. Divide the batter into cupcake liners and bake for 18–20 minutes.

Can I freeze it?
Yes. Wrap cooled layers tightly in plastic wrap and freeze for up to 2 months. Thaw before frosting.

This is the cake I turn to whenever I want something chocolatey, comforting, and guaranteed to impress.
One slice and you’ll understand why it’s stood the test of time.