Hershey’s Chocolate Cake

Hershey’s chocolate cake is decadent and flavorful! It’s a show-stopper and perfect for sharing.

If you like rich chocolatey cakes, you may also want to try Easy Chocolate Cake, Chocolate Bundt Cake or Flourless Chocolate Cake.

A Chocolate Lover’s Dream

I am a lover of all things chocolate. While I love white chocolate, I’m not opposed to a milk chocolate treat. When I need a chocolate cake, this Hershey’s chocolate cake is a must!

Here’s what we love about it:

• Simple. The steps are few and yet the end result is finger-licking good!
• Moist. This recipe uses hot water (like our Texas Sheet Cake) to make it moist and delicious.
• 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.

Top it off with homemade Chocolate Buttercream for the icing on the cake. If you love cake you need to give this a try!

Ingredients

• sugar – An equal amount of Swerve can be used in place of the sugar. There is a minor difference in flavor and texture but it is a good alternative for those looking to cut back on white sugar.
• all-purpose flour – Cake flour can be used in place of the all-purpose flour. To get an accurate substitution use 1¾ cups + 3 tablespoons + 1½ teaspoons of cake flour to replace the 1¾ cup all-purpose flour. 
• Hershey’s cocoa – Use unsweetened Hershey’s baking cocoa. Do not replace the cocoa powder with melted chocolate or chocolate syrup.
• baking powder
• baking soda
• salt
• eggs
• buttermilk – The buttermilk can be substituted with coconut milk and still produce a similar flavor and texture. Half and half or whole milk can be used in place of buttermilk.
• vegetable oil – An equal amount of melted butter can be substituted for the oil without much change to the texture.
• vanilla extract
• boiling water
• unsalted butter
• powdered sugar – sifted to remove any clumps
• half and half – or whole milk

Just Mix + Bake!

This Hershey’s chocolate cake recipe is simple melt-in-your-mouth good. Just follow these easy steps!

1. PREP. Preheat oven to 350°F. Grease and flour two 9-inch baking pans.
2. DRY INGREDIENTS. In a large bowl, mix together sugar, flour, cocoa, baking powder, baking soda, and salt.
3. WET INGREDIENTS. 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.
4. 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.
5. FROST. While cake is cooling, make frosting by beating together melted butter, cocoa, powdered sugar, and half and half until it is a spreadable consistency. Stir in vanilla, then frost the cooled cake.

More Pan Sizes

You can use the batter to make different types of cakes: 

• 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.

Chocolate Icing

For the perfect icing on your Hershey’s best chocolate cake, use these tips!

• For a thicker icing add more powdered sugar.
• Cool the cake. Allow time for the cake to cool completely before frosting it. Otherwise, the frosting will melt into and right off the 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.

Storing Tips

• Make ahead of time. Bake the cake rounds and let them cool completely. Level the top of each round, wrap each round with plastic wrap, and store them together in a freezer-safe container.
  • It’s best when used within 6 weeks but can last for up to 3 months.
  • The icing can be stored in a separate airtight container in the freezer.
  • To assemble the cake thaw the frosting to room temperature. Remove the plastic from the frozen cake rounds and frost.
• STORE. Whether frosted or unfrosted, the cake can be stored at room temperature for 3-4 days, after that, you can move it to the fridge for another 2 days.
• FREEZE. The cake can also be frozen. Wrap it with plastic wrap and again with aluminum foil and freeze for 3 months. 

For more chocolate cakes, try:

Moist Sour Cream Chocolate Cake

1 hr 5 mins

German Chocolate Cake

1 hr

Recipe Video

Chocolate Mug Cake

7 mins

Chocolate Tres Leches Cake

4 hrs 45 mins