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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.
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:
Hershey 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, , room temperature*
- 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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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 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!!
I’ve used this recipe for a long time. I was a baker in Alaska and works great every time. I’ve baked it in a cast iron pan on a fire and it’s great. You’ve got to use the Hershey’s cocoa though.
I’m making my second time cake mix…..this time for our church cake walk …..yes we all love it so must spend the wealth of goodness
Hi ,
Whats the time for cupcakes? I’m not a baker, first time I’ll try without ingredients from a box. 🙂
Cupcakes will take about 22-25 minutes to bake. 🙂
The recipe made 24 delicious cupcakes. They were a huge hit at an adult birthday celebration. Thank you for an amazing recipe!
What did you set your heat on for the cupcakes?
I did the same temperature, but, as the recipe directed, only baked it for 22-25 minutes, until they sprang back up when touched.
My first scratch cake that was edible. Too many doorstops! It turned out fabulous…. Thanks for sharing .
hi ,
Could i please ask the oven temperature for fan assisted would the same ? 350 f will be 180 c in fan assisted or should i decrease to 170/160 ?
I am only asking because i made the cupcakes yesterday they tasted delicious but they did not rise evenly and when i took them out of the oven they shrunk not sure what went wrong . ? oven temp
any ideas ?
I would certainly try that amd see if it helps. Possibly try 165°C if you have that option.
Thank you for sharing! This cake was so tasty and moist. I made a 9 inch cake with a blackberry mid-layer and covered with ganache. Yum! Shared about my experience here: https://memroars.wordpress.com/2018/10/21/engagement-cake/
I am not a baker by any stretch of the imagination, but I followed the directions/recipe and was very pleased with the result! My daughters thought it was the best thing ever and the youngest said it was so good she wanted to eat the whole cake lol
This was simply amazing. Thank you for the recipe.
Thank you so much I just redused baking powder and baking soda to 1 teaspoon each.
I wish I’d seen this comment before baking. My cake went everywhere. What’s left in the pan is like a brownie so I’m hoping to make something from it.
My guess too much baking soda and powder.
Ditto on the wish I’d seen this. ..can’t someone CHANGE that? I don’t hold out high hope for what’s in oven. Great.
yay
Oh, I didn’t seem to have that problem at all! I filled the cupcakes 2/3 of the way and they turned out perfectly! This is the best chocolate cake recipe I’ve ever made! With the leftover batter, I filled a square cake pan about 1/4 full and it rose to a height of about 2/3 the pan height. The cupcakes were delicious, but my family did notice that the cake was more moist than the cupcakes. Overall, it was fantastic! The best!!!
This recipe plain out sucks! End of story!
Should not be called chocolate cake…rather cocoa cake. Portions were wrong and over-f lowed 9″ round cake pans. Cake stuck to edges even though I buttered and floured and used Wilton fabric belt wrap thingys soaked in water.
Frosting came out like thick fudge so I thinned it more and was still too thick. Used the Wilton pre icing spray, put in fridge, and when I took out and iced it the cake tore apart of what was left of it anyway. Somebody remove or update this please…stupid me I didn’t read the reviews first. Wondering how this came up first result on Google… probably cuz they titled it using Hershey name and the word chocolate, when it clearly only had to do with only cocoa.
I’m sorry, but I kind of have to laugh at your comment. This recipe was developed by Hershey’s over a century ago and has been beloved ever since. (And if you did actually read the reviews you would find 200+ positive experiences 😉 ) I’m sorry you had trouble, but it sounds like it was more to do with your method, and possibly altitude than it is to do with the recipe.
Here’s a resource that may help you troubleshoot for future cake baking: https://www.kitchenkrafts.com/product/troubleshooting-cake-problems