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This delicious Hershey’s chocolate cake recipe is extra moist and extra chocolatey! It’s a show-stopper at every event and perfect for sharing.
A Chocolate Lover’s Dream
We love ALL things chocolate – and we especially love chocolate CAKE!
When we are feeding a large crowd, our go to is our Chocolate Sheet Cake, but for most other times we use this Hershey’s chocolate cake recipe because it’s BEYOND delicious.
Not only is this cake yummy, but there are just a few simple steps and the result is a show-stopper perfect for any party or celebration! It’s essentially a delicious masterpiece that takes minimal effort (our kind of dessert!)
Top it off with homemade Chocolate Buttercream for the perfect icing on the cake (pun intended) and a side of homemade vanilla ice cream. We promise you won’t be disappointed.
WHY WE LOVE IT:
- So simple. The steps are few and yet the result is a show-stopper that is finger-licking good!
- Special occasion. It’s perfect for sharing, birthdays, or just a way to make any day a special day.
- Easily dress it up. I love to add sprinkles or sometimes I add extra decorations with some fun frosting tips.
Ingredients
PREP TIME: 25 minutes
COOK TIME: 30 minutes
COOL TIME: 40 minutes
CAKE
- 2 cups sugar – or an equal amount of Swerve. There is a minor difference in flavor and texture but it is a good alternative for those looking to cut back on white sugar.
- 1¾ cups all-purpose flour – or cake flour. To get an accurate substitution use 1¾ cups + 3 tablespoons of cake flour to replace the 1¾ cups all-purpose flour.
- ¾ cup Hershey’s cocoa – or unsweetened Hershey’s baking cocoa. Do not replace the cocoa powder with melted chocolate or chocolate syrup.
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk – Half and half or whole milk can be used in place of buttermilk, or Make a Buttermilk substitute but we highly recommend using buttermilk.
- ½ cup vegetable oil – or melted butter
- 2 teaspoons vanilla extract
- 1 cup boiling water
ICING
- ½ cup unsalted butter
- ⅔ cup Hershey’s cocoa
- 3 cups powdered sugar – sifted to remove any clumps. Increase the amount for a thicker frosting.
- ⅓ cup half and half – or whole milk
- 1 teaspoon vanilla extract
How to Make Hershey’s Chocolate Cake
- PREP. Preheat oven to 350°F. Grease and flour two 9-inch baking pans, or line the pan with parchment paper.
- BATTER. In a large bowl, mix 2 cups sugar, 1¾ cups flour, ¾ cup cocoa, 1½ teaspoons baking powder, 1½ teaspoons baking soda, and 1 teaspoon salt.
- Add 2 eggs, 1 cup buttermilk, ½ cup oil, and 2 teaspoons vanilla and beat with a hand mixer until smooth and combined (about 2 minutes). Stir in 1 cup boiling water and mix. Pour the batter evenly into the prepared pans.
- BAKE. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in pans and then remove to wire racks to finish cooling.
- FROSTING. While the cake is cooling, beat ½ cup melted butter, ⅔ cup cocoa, 3 cups powdered sugar, and ⅓ cup half and half until it is a spreadable consistency. Stir in 1 teaspoon vanilla. Add first layer of cake to plate, frost lightly, then add the second layer cake on top and continue with a thin layer of icing. Then, frost the rest of the cake and add any sprinkles or decorations.
- Be sure to frost after the cake has cooled completely otherwise the frosting will melt off.
Kristyn’s Tips for Success:
- Use real buttermilk whenever possible to ensure a light, fluffy and moist cake.
- Crumb coating. When adding the chocolate frosting to your cake, you’ll want to begin with a crumb coating. This thin layer of icing will help seal the crumbs in place so that when you add the thicker layer you don’t need to worry that the crumbs will get caught up in it.
More Pan Sizes
- Sheet cake (9x13x2 inch): Bake at 350°F for 35-40 minutes.
- Bundt cake (or 12-cup fluted tube pan): Be sure to grease and flour each nook and cranny of the bundt pan. Bake at 350°F for 50-55 minutes. Cool for 15 minutes before removing it.
- Cupcakes: Bake at 350°F; regular for 22-25 minutes, mini cupcakes for 10-12 minutes, and jumbo cupcakes for 21-23 minutes.
- 3 (8-inch) cake rounds: Bake at 350°F for 30-35 minutes. Note that the layers will be much thinner than using 2 (9-inch) pans.
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Hershey’s Chocolate Cake
Ingredients
Cake
- 2 cups granulated sugar
- 1¾ cups all-purpose flour
- ¾ cup Hershey's cocoa
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Icing
- ½ cup butter, melted
- ⅔ cup Hershey's cocoa
- 3 cups powdered sugar
- ⅓ cup half and half
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch baking pans.
- In a large bowl, mix sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla and beat with a hand mixer until smooth and combined (about 2 minutes).
- Stir in boiling water and mix. Then, pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in pans and then remove to wire racks to finish cooling.
Frosting
- Beat melted butter, cocoa, powdered sugar, and half and half until it is a spreading consistency. Stir in vanilla, then frost the cooled cake.
Video
Notes
- Sheet cake (9x13x2 inch): Bake at 350°F for 35-40 minutes.
- Bundt cake (or 12-cup fluted tube pan): Be sure to grease and flour each nook and cranny of the bundt pan. Bake at 350°F for 50-55 minutes. Cool for 15 minutes before removing it.
- Cupcakes: Bake at 350°F; regular for 22-25 minutes, mini cupcakes for 10-12 minutes, and jumbo cupcakes for 21-23 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Let the cake cool completely, wrap each round with plastic wrap, and store them in a freezer-safe container. They’re best when used within 6 weeks but can last for up to 3 months. The chocolate frosting can be stored in a separate airtight container in the freezer.
Whether frosted or unfrosted, store at room temperature for 3-4 days, after that, move it to the fridge for another 2 days. The cake can also be frozen. Wrap it with plastic wrap and again with aluminum foil and freeze for 3 months.
