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.
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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!!
This is my all time favorite chocolate cake. It’s super moist and chocolately. The frosting is to die for (and I’m not a huge frosting fan). My boyfriend requests this cake every year for his birthday. This recipe is a keeper!
This is my most favorite chocolate cake ever. So easy to make,best flavor ever and the icing is out of this world.
Is there a low sugar option?
We haven’t tested a low-sugar version of this recipe, but you could try reducing the sugar slightly or using a sugar substitute like monk fruit sweetener or a baking blend like Swerve – it may slightly change the texture and taste.
What are ingredient list for making this with self rising flour? Has anyone tried it lol
We haven’t tested this cake recipe with self-rising flour and would recommend all purpose since self-rising has different amounts of baking powder and salt. If you decide to use self-rising flour anyway, I would recommend substituting it 1:1 ratio for the all purpose and leaving out the baking powder and salt in the recipe, since those are already in the self-rising flour. The texture may be a little different. Let us know if it works out for you!
Have made this before and it was delicious, curious if it can be made with olive oil instead of vegetable?
Olive oil has a stronger flavor, so it will modify the flavor a little bit. If you’re looking for a healthier oil, avocado has a lighter taste and would be a better option. I’m glad you love this cake recipe!!
Has anyone made this with cake flour rather than all purpose? I found it much nicer in my vanilla cake…
This has got to be the best chocolate cake I have ever had! I made two batches of this and was able to get 3- 9in round cakes and 2- 6in round cakes out of it. Made a two tear cake for my sister’s bday and everyone loved it! Super easy to make and very moist! This will definitely be my go to chocolate cake recipe!
The frosting on the other hand I didn’t care for too much. Way too sweet for me. I ended up making a chocolate cream cheese frosting filling and it went so perfectly with this cake.
I make this 6 times a year! We love it!
So …I’m sure most people know the alterations that you’re supposed to make when baking at high altitude, but some might not. I have this problem with every single recipe that I find and try to make. Anything I bake never comes out right because I forget/don’t know what I’m supposed to add/substitute/exclude from the recipe since I live on the middle of Nevada (so I’m pretty up there.. lol.).
So how do I find the high altitude recipe, or am I just over looking it? Any help would be great. Thanks.
Great question! 😊 Baking at high altitude can definitely be tricky, and it’s something a lot of people run into! We always check this High-Altitude Baking Guide from King Arthur Baking—it’s super detailed and has been really helpful. Hope it helps, and happy baking!
It does. Thank you very much!