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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 slice of Hershey's chocolate cake served on a white plate.

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 1ยพ cups + 3 tablespoons + 1ยฝ teaspoons of cake flour to replace the 1ยพ cup all-purpose flour. 
  • Hershey’s cocoa – Use unsweetened Hersheyโ€™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 350ยฐF. 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 350ยฐF 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 350ยฐF for 50-55 minutes. Cool for 15 minutes before removing it. 
  • Cupcakes: Bake at 350ยฐF; 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 350ยฐF for 30-35 minutes. Note that the layers will be much thinner than using 2 (9-inch) pans.
Stacking and frosting two round chocolate cakes.

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, youโ€™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.
Whipping chocolate icing in a white bowl.

Recipe Tips

  • Layering. Do not stack the cake higher than 3 layers. The moist crumb is not sturdy enough.
  • Line the cake pan. Use cake rounds (or cut your own using parchment paper) in the bottom of the cake pans to help keep the cake from sticking to the pan.
  • Cupcakes. You can use the cake batter to make cupcakes, just note that they will bake up with a flatter top than a rounded one.
    • Line muffin cups with paper bake cups and fill them about โ…” of the way with batter.
    • Bake at 350ยฐF for 22-25 minutes, mini cupcakes for 10-12 minutes, and jumbo cupcakes for 21-23 minutes.
A two tiered cake covered in chocolate frosting.

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. 
A slice of Hershey's chocolate cake served on a white plate.

For more chocolate cakes, try:

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5 from 1 vote

Hershey’s Chocolate Cake Recipe

By: Lil’ Luna
Tender Hershey's chocolate cake is decadent and flavorful – a most requested dessert! It's a show-stopper, perfect for sharing.
Servings: 12
Prep: 25 minutes
Cook: 30 minutes
Cool Time: 40 minutes
Total: 1 hour 35 minutes

Ingredients 

Cake

  • 2 cups sugar
  • 1ยพ cups all-purpose flour
  • ยพ cup Hershey's cocoa
  • 1ยฝ teaspoons baking powder
  • 1ยฝ teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • ยฝ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Icing

Instructions 

  • Preheat oven to 350ยฐF. Grease and flour two 9-inch baking pans.
  • In a large bowl, mix together 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.
  • While cake is cooling, make frosting by beating together melted butter, cocoa, powdered sugar, and half and half until it is a spreading consistency. Stir in vanilla, then frost the cooled cake.

Video

Nutrition

Serving: 1g, Calories: 437kcal, Carbohydrates: 85g, Protein: 6g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 52mg, Sodium: 432mg, Potassium: 275mg, Fiber: 4g, Sugar: 64g, Vitamin A: 333IU, Vitamin C: 0.1mg, Calcium: 75mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 1 vote (1 rating without comment)

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