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 Matilda's Chocolate Cake recipe 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 recipe I’ve ever made! It’s irresistible and makes my chocolate dreams come true! This recipe is a gem that I will never lose 😍
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!!
Several times in your comments section it was asked what to do if recipe calls for baking powder and baking soda, there was no reply. I only have baking powder, unable to get to store, and so want to make the Hershey chocolate cake tomorrow for my son birthday since I have no finance right now to take him out to breakfast ordinner like I usually do. My concern is since recipe calls for 1 1/2 teas of baking soda and 1 1/2 teas of baking powder, will all that extra baking powder be too much and will the taste and texture of the cake be drastically affected. Anxiously awaiting your reply.
Thank you.Beverly
Hi Beverly, Normally It’s fine to substitute, but since this recipe calls for so much of each, I wouldn’t suggest it. Baking soda has 4 times the power of baking powder, so for 1 1/2 teaspoons of baking soda you would need to substitute 6 teaspoons of baking powder (plus the 1 1/2 teaspoons that the recipe already calls for). 7 1/2 teaspoons is a lot, and I fear it would change the taste and texture. Could you borrow some baking soda from a neighbor? Sorry! You could try this recipe instead–it would need 4 teaspoons of baking powder instead of the 1 teaspoon of soda. https://www.cookingclassy.com/chocolate-cake-chocolate-buttercream-frosting/ Best of luck!
This cake was great! First time baking from scratch for my in-laws and everyone including myself was very impressed! Don’t be worried your batter is too thin mine was very thin and the cake came out perfectly. Wish I could add a photo. Thank you for the recipe!!
This cake worked out so well! First time making a cake from scratch for my in laws and they were all very impressed! I was impressed too! Thank you for the recipe!
I’m so happy I could be apart of your first cake-from-scratch experience! Thanks so much for sharing Beth! Hope you get to try more of my cake recipes soon!
This is my families favorite chocolate cake. Thanks so much for sharing it!
How would substituting buttermilk for the milk affect the cake?
I have substituted buttermilk (no other changes) with great results!
Used milk instead of buttermilk just saw it now. What do i do?
It will still turn out fine! 🙂 Next time you could add a little splash of lemon juice or vinegar to your milk to make buttermilk.
Hello! How many eggs do you need for this cake recipe?
Thank you!
2 eggs
How many eggs?
2 eggs 🙂
2 eggs
To make this “perfect chocolate cake” as a sheet cake for the Mississippi Mud cake, what size pan should I use! And should the recipe be adjusted in any way?
I haven’t tried this recipe as a sheet pan (I’d suggest this Texas sheet cake recipe, and then add the marshmallows and frosting). https://tastesbetterfromscratch.com/the-best-texas-sheet-cake/ Or you can try baking at 350 for about 20 minutes.
Hi, the recipe says to use Cocoa; is that cocoa powder?
Yes, unsweetened cocoa powder 🙂
Can I use a bundt cake pan?
Yes! For a 12 cup bundt pan bake at 350 for about 50 to 55 minutes. Cool 15 minutes before removing from pan. Enjoy!
This is my go to chocolate cake recipe. It is so easy to make and has always turned out well for me, and the frosting too.
It is my first time using this recipe and I think I will like it.