There's a reason the Hershey Chocolate Cake recipe has been the best chocolate cake recipe for decades! It's soft, moist, and has the perfect chocolate flavor, and don't even get me started on that homemade chocolate frosting! This one of our favorite desserts!
The Only Chocolate Cake Recipe You'll Ever Need.
The Only Chocolate Cake Recipe You'll Ever Need. This is one of the very first recipes I ever shared here on TBFS, back in 2010. I've made it hundreds of times, and my kids now make it on their own, too. Thank you Hershey's! Some changes I've made to improve the original recipe are using hot coffee, instead of water (to boost the rich flavor) and adding buttermilk instead of plain milk (for a more tender and moist cake).
I recommend freezing the baked cake rounds ahead of time, and then frosting them right out of the freezer, for super easy prep. Once you see how easy homemade chocolate cake is, you'll never buy a box mix again.
Don't miss all of my cake recipes, including Yellow Cake, Carrot Cake, Biscoff Cake, or Flourless Chocolate Cake.
How to make Chocolate Cake:
Make Cake Batter: Combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla then mix. While stirring, slowly pour in the boiling water or hot coffee, mixing to incorporate (the batter will be thin).
Bake: Carefully pour cake batter into prepared pans and bake at 350°F(180°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pan for a few minutes then invert onto a cooling rack. Let the cakes cool completely before frosting.
Frosting: mix butter and cocoa powder then add powdered sugar, milk, and vanilla. Mix for several minutes until it has a smooth and fluffy texture.
Assemble and Frost: Carefully transfer one cake layer to your serving tray. Spread a generous amount of frosting on top then place the second cake layer on top. Use a cake spatula to frost the top and sides of the cake with remaining frosting. Slice and enjoy!
Recipe Variations:
- 9×13 Cake: Spray a 9×13 pan with cooking spray then pour the batter. Bake at 350°F (180°C) for 35-40 minutes. Let cool completely then frost and serve.
- Cupcakes: Place cupcake liners in a muffin pan then fill each one 2/3 of the way full with batter. Bake for 22-25 minutes then let them cool completely before frosting. This recipe makes 24-30 cupcakes.
- Bundt Cake: Grease and flour a 12 cup bundt pan then pour in batter. Bake for 50-55 minutes then let cool in the pan for 15 minutes. Invert on a wire cooling rack and let cool completely before frosting.
- Gluten-Free: Use a 1:1 ratio of Bob's Red Mill Gluten-Free Flour instead.
- Dairy-Free: Instead of cow's milk, use almond milk in the cake and frosting with a 1:1 ratio.
Make Ahead and Freezing Instructions:
To Make Ahead: The cakes and the chocolate frosting can both be made ahead of time. Store frosting in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Let frosting come to room temperature (I also like to re-whip it, with electric beaters), until soft and smooth.
To Freeze: Allow the cakes to cool completely then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three months. Fully frosted cake can also be frozen, if covered really well.
More Cake Recipes:
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Recipe
Hershey Chocolate Cake
Equipment
Ingredients
Chocolate Cake:
- 2 cups granulated sugar (400g)
- 1 ¾ cup + 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 oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water (237g), or hot coffee
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
Instructions
- Preheat oven to 350°F(180°C). Line two 8 inch round baking pans with parchment paper* and then spray lightly with non-stick cooking spray. Set aside.
- Dry Ingredients: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla and mix until well combined. Stir in boiling water (or hot coffee). Batter will be thin. Pour batter into prepared pans.
- Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Chocolate Frosting: Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.
- Assemble: Place one cake layer on serving tray. Spread a generous amount of frosting on top. Add second cake layer. Frost top and sides of cake with remaining frosting. Cut and serve.
Notes
Nutrition
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*I originally shared this recipe June 2010. Updated June 2019, April 2021 and April 2023 and February 2025.
The material in this blog post references the trademarked brand “Hershey’s.” The use of this trademark is for informational and editorial purposes only and does not imply sponsorship or endorsement by The Hershey Company.
This post contains affiliate links.
This is the best chocolate cake and icing I have ever had – my family loved it and keeps asking me to make it again!
This is a keeper! Absolutely delicious, just the right amount of chocolate taste and super easy recipe! Made it for my sister’s birthday and everyone said it was the best chocolate cake they have ever tasted!! WOW!!
In case anybody is interested, here are the ingredients scaled up by 27% to fit two 9-inch pans instead of the recipe’s 8-inch ones and maintain the thickness of the cake in the photos
Chocolate Cake:
* 2.54 cups (508g) granulated sugar
* 2.22 cups + 2.54 Tablespoons (298.45g) all-purpose flour
* 0.95 cups (81.28g) unsweetened cocoa powder
* 1.91 teaspoons baking powder (approximately 7.64g)
* 1.91 teaspoons baking soda (approximately 7.64g)
* 1.27 teaspoons salt (approximately 7.23g)
* 127g whole eggs (approx 2 and 1/4 large eggs, I whisked together 3 eggs and took out what I needed)
* 1.27 cups (288.29g) buttermilk
* 0.64 cups (125.73g) oil (vegetable or canola oil)
* 2.54 teaspoons vanilla extract (approximately 12.7g)
* 1.27 cups (300.99g) boiling water or hot coffee
Chocolate Frosting:
* 0.64 cups (143.51g) melted butter
* 0.85 cups (72.39g) unsweetened cocoa powder
* 3.81 cups (457.2g) powdered sugar
* 0.42 cups (105.41g) milk
* 1.27 teaspoons vanilla extract (approximately 6.35g)
I made it last night and it came out perfectly. Delicious and very moist. However, it is a very American cake, both in texture and taste. It was also not as chocolatey as all the comments and the copy suggest, even with the addition of coffee. The icing tastes like milky hot chocolate but as I say, delicious nonetheless.
Hi, can you please tell me whether this cake without the frosting will stay fresh in an airtight container at room temperature? At present it is winter here in Sydney Australia and I made it for the very first time today using 50% less sugar and the taste was phenomenal. Thank you. I look forward to hearing back from you.
So glad you loved it, even with less sugar! 👏 Yes, the cake will stay fresh at room temperature for a few days, especially in winter. Just pop it in an airtight container, and it should be soft and moist for 3–4 days. If you want to stretch it longer, you can also wrap and freeze slices. So glad you gave it a try from Sydney!