We come back to this classic Chocolate Cake recipe again and again, as our favorite EASY, moist, and delicious chocolate cake. Paired with the decadent 5 ingredient chocolate frosting and you’ve got our favorite homemade chocolate cake recipe!
A great chocolate cake recipe is something everyone needs in their recipe collection (along with a Yellow Cake with Chocolate Frosting of course!). We use this one as the base for fancy variations, like our our popular German Chocolate Cake and Chocolate Peanut Butter Cake.
This moist chocolate cake recipe has become my all-time favorite over the years, and it’s also one of the very first recipes I ever shared here on TBFS, way back in 2010! I think I’ve made hundreds of cakes since then, and this is still my favorite recipe. Thank you Hershey’s!
It’s everything you’d hope for from a homemade chocolate cake; incredibly moist and tender, with a fantastic homemade chocolate frosting. And, did I mention how easy it is to make? Let’s me show you:
How to Make Chocolate Cake:
Mix Dry Ingredients: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add Wet Ingredients: Eggs, buttermilk, oil and vanilla and mix until well combined.
Add Boiling Water: Stir to combine (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. Allow cakes to cool in the pan for a few minutes before inverting onto a cooling rack. Cool completely before frosting.
Make Frosting: Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.
Assemble and Frost: 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. Enjoy the best chocolate cake for birthdays, parties, or anytime!
Pro Tips:
- Use room temperature ingredients, particularly eggs. Eggs at room temperature will emulsify in the batter better, which will also help the cake rise properly. To bring eggs to room temperature quickly, place them in a cup of hot water for a few minutes.
- Use buttermilk (or easily make your own): The original Hershey’s recipe does not use buttermilk, but the buttermilk makes the cake extra moist. Make your own buttermilk by mixing 1 Tablespoon of lemon juice or vinegar into 1 scant cup of milk.
- Line the bottom of the cake pans with parchment paper, then spray lightly with cooking spray. You’ll never have to worry about the cake sticking to the pan!
Recipe Variations:
- One Layer Cake: Grease 9×13 inch pan with non-stick cooking spray. Pour batter into prepared pan. Bake at 350 degrees F for 35 to 40 minutes. Cool completely before frosting.
- Cupcakes: Line a standard cupcake pan with paper liners and fill 2/3 full with batter. Bake cupcakes for 22 to 25 minutes. Cool completely completely before frosting. Makes 24-30 cupcakes
- Bundt Cake: Properly grease and flour the pan and cook the chocolate cake in a 12-cup bundt pan for about 50-55 minutes. Cool for 15 minutes in the pan before inverting onto a wire cooling rack.
- Gluten-Free: substitute Bob’s Redmill Gluten-Free flour at a 1:1 ratio.
- Dairy-Free: substitute Almond milk in both the cake and frosting recipes at a 1:1 ratio.
Make Ahead and Freezing Instructions:
To Make Ahead: The chocolate cake and chocolate frosting can be made ahead of time. Store the homemade chocolate frosting in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Remove the frosting from the fridge about an hour before frosting the cake to allow it to come to room temperature.
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. I like to frost the cake while it’s still frozen, and let it come to room temperature before serving.
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Recipe
Hershey’s “perfectly chocolate” Chocolate Cake
Equipment
Ingredients
Chocolate Cake:
- 2 cups granulated sugar
- 1 ¾ cup + 2 Tablespoons all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup oil (vegetable or canola oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water , or hot coffee
Chocolate Frosting:
- 1/2 cup melted butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350°F. Line two 8 inch round baking pans with parchment paper and then spray lightly with non-stick cooking spray. Set aside.
- 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
-
- One Layer Cake: Grease 9×13 inch pan with non-stick cooking spray. Pour batter into prepared pan. Bake at 350 degrees F for 35 to 40 minutes. Cool completely before frosting.
-
- Cupcakes: Line a standard cupcake pan with paper liners and fill 2/3 full with batter. Bake cupcakes for 22 to 25 minutes. Cool completely completely before frosting. Makes 24-30 cupcakes
-
- Bundt Cake: Properly grease and flour the pan and cook the chocolate cake in a 12-cup bundt pan for about 50-55 minutes. Cool for 15 minutes in the pan before inverting onto a wire cooling rack.
-
- Gluten-Free: substitute Bob’s Redmill Gluten-Free flour at a 1:1 ratio.
- Dairy-Free: substitute Almond milk in both the cake and frosting recipes at a 1:1 ratio.
Nutrition
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*I originally shared this recipe June 2010. Updated June 2019, April 2021 and April 2023.
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.
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Hi, I am unclear on how many 9X13 pans this makes since you reference cake layers…. If the setting is at 1X do I get 2 pans so I can assemble a 2 tier cake ?
This recipe will make a two layer round cake, using 8 or 9 inch baking pans, OR one 9x13in single layer cake.
I am trying this recipe today and as of now my cake is in oven, lets hope it comes out like its said in the recipe..
This was terrible! Followed the directions and got pudding. No where near cake….filled two pans to 3/4 and when it was done they were less than 1/2 inch liquid.
I have made the Hershey Cocoa chocolate cake several times and have baked it in a 9 x13 pan. It seems that the center of the cake sinks and outer edges seem to get done before that center. Can you suggest any modifications? The cake is still very tasty, and the center pieces just get more icing!
Your oven temp may be off, that’s common. Invest in an oven thermometer and check the temp against the temp you set it at.
herseys chocolate cake is this best cake yet and I have a chocolate loving family. They know the difference from herseys and others I have baked. One thing I tryed was because I was told a bold flavored hot cup of coffee instead of hot water will intensify the flavor. WOW, it did!!! I used a cup of folgers Noir instant coffee, extra strong, instead of water and BOOM!!! everyone loved it. A good deep chocolate flavor
A great cake to make, very delicious and moist!
Recipe is a bomb. Everyone loves it every time I bake it. I cover it in handmade chocolate fudge instead of frosting and results just decadent.
Only problem is that it ALWAYS falls in the middle … what am I missing?
Hi Brenda, this could be due to your altitude (if you’re at higher altitude try reducing the sugar a bit, remove 1/4 teaspoon of baking powder or soda, and add 1-2 tablespoons flour). Could also be due to over-mixing the cake batter, expired leavening agents, opening the oven during baking, or underbaking the cake. Hope that helps!
Thanks for the tips Lauren! Will give a try soon and hopefully will not fall 🙂