Hershey’s “perfectly chocolate” Chocolate Cake with 5 ingredient chocolate frosting is our favorite homemade chocolate cake recipe! Extra moist, with a perfect rich chocolate flavor and tender, smooth crumb.

This chocolate cake recipe is similar to my Yellow Cake with Chocolate Frosting in that it’s a basic recipe that everyone needs in their collection.  If you are looking for something a little more “fancy,” check out my popular German Chocolate Cake or Coconut Cake with Pineapple Filling.

A slice of Hershey's perfectly chocolate chocolate cake, with chocolate frosting, on a white plate with a chocolate cake in the background.

This quick and easy chocolate cake recipe has become my all-time favorite over the years, and it’s the base recipe for many of my other favorite chocolate cake recipes.

It’s also one of the very FIRST recipes I ever shared here, 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!

I can confidently say that it’s everything you’d hope for from a homemade chocolate cake, including 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.

Process photos for making a chocolate cake including mixing the dry ingredients and wet ingredients in separate mixing bowls.

Add boiling water. Stir to combine (batter will be thin). Pour batter into prepared pans.

boiling water added to chocolate cake batter, next to another photo of two round cake pans filled with the batter.

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.

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.

Three process photos of stacking and frosting a two layer round chocolate cake.

Pro Tips:

  • Use room temperature ingredients, particularly eggs. Eggs at room temperature (as opposed to cold from the fridge) are fluffier and will emulsify in the batter better, which will also help the cake rise properly. A trick for bringing eggs to room temperature quickly is to run hot water over them for one minute, or let them sit in a bowl of warm water for 5 minutes.
  • Use buttermilk (or easily make your own): The original Hershey’s recipe does not use buttermilk, but buttermilk is a great ingredient to make cakes like this extra moist. If you don’t have buttermilk, use a simple trick of mixing 1 teaspoon of lemon juice or vinegar into 1 cup of milk. Allow the mixture to sit for a few minutes and you’ll notice it curdle slightly, to form buttermilk.
  • Line the bottom of your cake pan, before adding the batter. I learned early on to never skip the step of lining the bottom of my cake pans with parchment paper. Then you never have to stress about the cake sticking to the bottom of the pan. I also spray the bottom of the paper and the sides of the pan lightly with cooking spray.

Recipe Variations:

  • One Layer Cake: Grease 9×13” pan with non-stick cooking spray. Pour batter into prepared pan. Bake at 350 degrees F. for 35 to 40 minutes. Cool completely. Frost.
  • Cupcakes: Line 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 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.
A slice of Hershey's perfectly chocolate chocolate cake on a white plate with the whole cake in the background.

Make Ahead and Freezing Instructions:

The cakes and the chocolate frosting can both be made ahead of time. Allow the cakes to cool completely and then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three month. Cakes can be frosted while frozen.

The homemade chocolate frosting will keep well 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 you’re ready to frost your cake to allow it to come to room temperature.

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Recipe

A slice of Hershey's perfectly chocolate chocolate cake, with chocolate frosting, on a white plate with a chocolate cake in the background.
Prep 10 mins
Cook 30 mins
Total 40 mins
Add to Meal Plan

Video

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, but that's okay! 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 9x13'' pan with non-stick cooking spray. Pour batter into prepared pan. Bake at 350 degrees F. for 35 to 40 minutes. Cool completely. Frost.
Cupcakes: Line 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 for about 50-55 minutes. Cool for 15 minutes in the pan before inverting onto a wire cooling rack.
Make Ahead and Freezing Instructions: The cakes and the chocolate frosting can both be made ahead of time. Allow the cakes to cool completely and then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three month. Cakes can be frosted while frozen.
The homemade chocolate frosting will keep well 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 you’re ready to frost your cake to allow it to come to room temperature.

Nutrition

Calories: 383kcalCarbohydrates: 63gProtein: 4gFat: 14gSaturated Fat: 10gCholesterol: 37mgSodium: 328mgPotassium: 203mgFiber: 2gSugar: 48gVitamin A: 240IUCalcium: 56mgIron: 1.8mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!


*I originally shared this recipe June 2010. Updated June 2019 and April 2021.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

Recipe adapted from Hershey’s

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 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.

        1. Yes! For a 12 cup bundt pan bake at 350 for about 50 to 55 minutes. Cool 15 minutes before removing from pan. Enjoy!

  2. 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?

        1. 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.

  3. 5 stars
    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!

    1. 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!

  4. 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!!

  5. 5 stars
    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

    1. 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!

  6. First time making chocolate cake ever. Could be due to this why it didn’t turn out as well as I had hoped. I found it bland even for chocolate cake and found the need to add something else (I added jam between the layers). But aside from my taste preference I will say that it was a bit drier than expected to the point of being quite crumbly (one of my layers fell apart) which surprised me since it was so thick before adding the water. I don’t know whether it was because I substituted almond milk for regular milk (maybe an extra egg would help?). I am not writing this to be rude. I would just like to let people know what I experienced to try and help. I was quite surprised since every recipe I have followed turns out pretty accurately. But again it could have been the almond milk that affected the texture and taste.

    1. Hi Leo, one of the most common causes of a dry cake is too much flour. When measuring flour gently scoop the flour into your measuring cup and then level it off with a flat spatula or knife. If the flour gets too firmly packed into the measuring cup, or it isn’t leveled off, more could be added then is necessary, causing a dry and crumbly cake.
      Over-mixing the batter could also cause a tough and dry cake. When the flour mixture is added to the liquid mixture, gluten begins to form. The more you beat the batter, the more gluten is formed. So be sure not to over-mix the cake batter before pouring it into the cake pans.
      You could also double check your oven temperature (calibrate it with a thermometer) to make sure it’s not cooking to “hot”. (Two of my ovens in past homes cooked at hotter temperatures than they said, which can cause problems when baking if you’re not aware of it) 🙂 Hope this helps! Happy baking!

    2. It amazes me how people like you who substitute the ingredients that are called for then wonder why the result was different?

  7. 5 stars
    do we need to mix the wet ingredients first by beating eggs well and then adding the dry ingredients like the usual cake recipes ?? or simply mix everything together no need to beat the eggs thoroughly? please reply am confused . i need to make chocolate cake

    1. Mix the dry and wet ingredients together separately first 🙂 . I’ve recently added step-by-step process photos, so I hope they help 🙂 Enjoy!

  8. 5 stars
    Just made this cake I was surprise how good
    and moist was .share with a couple of frids
    They too loved it
    ..Thank You for sharing .

  9. 5 stars
    I have made this cake once before a few years ago. It was my first time making a cake ever and while I it was a bit bumpy at first I managed to get it done. At the time I really did not have a cake turntable and my molds were not a very good kind. They were the spring loaded molds that tended to leak with the watery batter used in this cake. So the finished product did not look very pretty but it tasted good. Fast forward three years and I now have much more experience cooking and baking. I have the turn table and the proper molds purchased that will not load. I am looking forward to making this cake recipe again in the future. It really is a simple recipe but produces a wonderfully rich and chocolaty cake.

  10. Hershey’s Choc cake is one of my fav’s! The recipe is on the Hershey Cocoa container for the cake and the frosting! Easy to make and very good!!!

  11. 5 stars
    I will try your frosting this weekend, it looks really nice! Since doesn’t have too much butter 🙂 i will let you know how it results! Hi from Mexico! 🙂

  12. 5 stars
    Recipe I found on the back of the Hershey’s cocoa can and I substitute the milk with buttermilk and coffee for the water the most moiste cake I’ve ever made. My husband loves ir as do the rest of the family and friends. It is so easy to make and so yummy.

  13. 5 stars
    This will be my second time making this cake! the recipe is very easy to understand and the cake is delicious!

  14. 5 stars
    I made this cake recently and it was delicious!!! Super moist and just the perfect amount of richness-if that even makes sense! My mother in law said it was the best chocolate cake she ever had! Even my son who is not a fan of cake in general absolutely loved it.
    I was just wondering if I can make it into cupcakes as well. If so do you know what the time difference would be?

    1. Thanks for sharing Chrissy! I”m so glad it got a thumbs up from everyone. You can definitely make it into cupcakes (it will make about 30). Bake at 350 for 22-25 minutes. Enjoy!

  15. Does this recipe make enough batter for two cakes, or do you need to double the recipe to make both layers?

    1. Hi Iris,
      This recipe makes enough to fill two 9 inch round pans (for a double layer cake) or one 9×13 baking pan. I hope you love it!

  16. Hi can this cake be used for cupcakes? If so would it Just need to bake for about 15-20 minutes?

    1. I haven’t tried it, but it is a really thin batter. You could line the bottom and sides of your springform with tinfoil….hope you get to try it 🙂

  17. When you bake the two layers are you repeating the recipe twice or does one recipe cover enough cake batter for two layers?

  18. 5 stars
    I was looking for a cake made from scratch because I wanted to try baking a cake with Pepsi so I used your recipe but did not put any eggs or oil or the water I just put the vanilla and Pepsi in and then all the dry ingredients and it turned out really good! This cake is awesome because I cannot eat eggs and I have to use gluten free flour But everything turned out really well. Very happy that I found this recipe thank you!

    1. HI Sue, thanks for sharing how you adapted this chocolate cake to add pepsi and be gluten free. That’s awesome! I’m happy you enjoyed it!

    1. Hi Jancie, you mean in place of the buttermilk? I’m sure that would work fine, if you needed to. 🙂

    1. Hi Connie, that would be fine, maybe just leave a tiny bit of the batter out so that the cake doesn’t overflow in the pan. Bake time will be similar to the 9×13” (around 35-40 minutes)

    1. Hi there, it’s probably best to sit down with a notepad and calculator. Times each ingredient by 4.

  19. I made this cake two times in a row last night. It fell both times. I have never had this happen before and I have no idea why. So puzzled.

  20. 5 stars
    Made this and it came out great!! VERY moist and the icing is delicious!! I’m very curious if I could make this without the cocoa and have a perfectly moist pound cake. Not sure if anyone has tried that yet, but I probably will. Thank you for the recipe!!

  21. 5 stars
    I have made this a couple times now…seems a little different every time..but sometimes it’s raining outside and sometimes dry as a bone….it is the BEST chocolate I have ever tasted,anywhere. I have one in the oven now and prepared the frosting. Used a bundt pan and added a little smashed banana(had an overriper) simply one of life’s easy luxuries

    1. It really is such a great recipe! I love the idea of adding an overripe banana–I bet it will be moist and delicious!

    1. Hi Ellen, that should work fine, you may just want to leave out about 1 cup of batter so that the cakes don’t overflow.

  22. Hi lauren , I’m so excited to try this recipe for father’s day
    But I’m facing a great problem which is my 11 inch cake pan and I don’t have smaller ones
    Is it possible to continue with my plans ??

    1. Hi Jeny, you would need more batter volume to fill an 11′ cake pan. I would make 1 1/2 of this recipe. You may have a little bit of extra batter, but it will at least be enough to fill your pans 🙂

  23. 5 stars
    I baked this cake today with exact propotions given and it turned out just perfect. Too spongy, delicious. Taste wise perfect, texture wise perfect. 5 star to it.

  24. 5 stars
    EXCELLENT CAKE!!! I made this without running to the store… had no buttermilk in the house so I used 1/2 cup of sour cream and 1/2 cup of 2% percent milk whisked together. Also instead of 1 cup of boiling water I used 1 cup of hot strong coffee. I don’t believe the recipe called for it, but I did sift the dry ingredients.

  25. Would you say this is a good cake for a tiered wedding cake. On the video it looks very moist and I want to know if you think it’ll hold well?

    1. For a tiered wedding cake, as long as it had the proper dowel supports I would imagine it could work fine, but I haven’t tried it so I can’t say for sure. Sorry!

  26. Hi! I’m planning to use this as the base layer for an ice cream cake. Do you think it’s okay to freeze?

  27. Hi
    Can you please give the measures in metric units like in grams for dry ingredients and MLS for liquids?not sure what do you mean by cup measures?

  28. I baked this cake tonight, but my cake did not rise much after I made a few adjustments. I am really curious to know if any of my changes would especially limit the cake’s ability to rise. First, I used 2 tablespoons of cornstarch for each cup of flour (minus 2 tbsps) to make my flour more like cake flour. I thought cake flour would help make the cake rise better. Second, I substituted water and butter (1 tbsp) for the 1 cup of milk. My only other alternative for cow’s milk was soy, which I didn’t have. Third, I whipped the egg yolks and whites separate. I saved the whipped whites for the very end after the boiling water and gently folded them in before filling the pans. The third change was a huge risk because I am not much of a baker and I don’t know if I ruined some special baking sequence by doing it that way. I like the whipped egg white result when I make waffles so I gave it a try after seeing at least one search result of someone using it for cakes. I followed the rest of the recipe exactly. My cake did not rise much or at all. I used two 9″pans filled at least halfway and each baked layer is barely an inch. I would appreciate any advice on whether any of my changes were particularly bad and what I could do better next time. ~Thank you

  29. I love baking and this cake is amazing. I’m also diabetic. Could I substitute splenda in place of the sugar? Thanks again for this recipe.

    1. Thanks! I haven’t tested this with splenda, so I couldn’t say for sure how it will effect it. I’d love to know if you do!

  30. 5 stars
    This cake came out great, but I ran out of cocoa powder and vanilla before I got to the icing so I just used 1/2 cup butter, 3 cups of powdered sugar, 1/4 almond milk (I’m allergic to normal milk), 3 shakes of cinnamon, and about half a teaspoon of lemon juice. Turned out really nice and gave the icing a lighter, less sweet flavor.
    I also didn’t have a 2nd cake pan, so I made half of the batter into cupcakes (I know I’m breaking all kinds of rules XD ). Brought the baking time down to 20 minutes, which seemed perfect.
    Successful experiment all in all, I think.

  31. I just baked this cake and followed the instructions perfectly. It was very thin, as you said it would be. It didn’t rise very much and has fallen after it has cooled. Does yours not rise very much? I’m used to cakes that rise in the middle and don’t fall. I haven’t tasted it yet so I don’t know how it tastes. I made the icing and that tastes great.

  32. I made these cakes last night- only Change I made was that I used whole wheat flour. The taste is a great just a tad dry. Any recommendations to make it moister when using whole wheat flour? My son loved it- I just added Greek yogurt frosting on top. I will make the frosting next time as well. Thanks for sharing your tips.

  33. Used 1x 9in and 1x 9.5in tins. My cakes looked ok as I took them out the oven after checking that they were done with a toothpick (30min) but they fell totally flat immediately after…. I made the recipe twice, to see if I’d done something wrong but same result 🙁

  34. Do you have any suggestions on how to get the cake out of the pans, or any tips to get it not to stick? Just made this with my son, it turned out great and tastes super good! Just bummed the cakes stuck to the bottom of them pans even tho I grease and floured them! Going to try and rebuild it with the frosting ha ha

    1. Hi Jordan, if you keep scrolling under the recipe you will find helpful”TIPS”. I am confident TIP #3 will solve your problem. Good luck.

  35. 5 stars
    I previously worked for a bakery in my neighboring town and my boss would use this recipe for her chocolate cakes & cupcakes. They turned out incredibly delicious!
    I was pleasantly surprised when I figured this out because I loved her chocolate cake and was bummed that I wasn’t able to memorize her recipe before my employment ended.
    I made this for my son’s birthday and everyone loved it. Even my oh so picky mother-in-law had some, minus the frosting(which made it like an extra fabulous chocolate muffin)!

    1. Hi Jane, that will work–I would suggest melting the butter and then stirring the cocoa powder in. Then add the powdered sugar and vanilla and mix it was well as you can 🙂

  36. 5 stars
    To those whose cakes fell even after following the recipe exactly: I had this problem with my mother’s applesauce cake, twice. I realized some time later that I had accidentally picked up self rising flour instead of all purpose. This made for too much leavening(baking powder/soda). Make sure your flour isn’t self rising, and try again.

  37. Do you let it c cool completely in the pan before taking it out of pan? Some cakes are taken out of pan after only cooling 10 min. Also, how long to bake in a bundt pan?

    1. You can leave it in the pan for 5-10 minutes before inverting. A bundt cake will cook for 50-55 minutes, and let it rest in the pan for 15 minutes before removing.

  38. 4 stars
    Hi i tried making the cake but it turned out flat, tastes funny (i think because of the milk with vinegar?), Compact and very stiff. I followed all the steps and used electric mixer as well. May i know why it turned out like that?

  39. Hi Lauren, I’m making this cake for tomorrow but baked it today and tomorrow I will frost it. The bread itself already looks nice I will let you know how it taste after tomorrow.

  40. Hi Lauren, well the cake came out delicious, very moist and the frosting was exactly the amount for cake size, and I used self rising flour besides the baking powder an soda and it came out nice,, thank you for the recipie

  41. 5 stars
    Hello,
    I’m Shashank from Mumba,i India.
    My wife, daughter and I decided to bake together for the first time yesterday. After some searching for recipes online, we came across this simple recipe and instantly opted for it. We gathered the ingredients and started putting it together. Boy, it was truly easy. We followed the recipe to the T. Since we didn’t have two moulds of the same size, we made two separate cakes and didn’t layer them together. The frosting turned out to be awesome too. We were worried reading the quantities, before mixing the ingredients, that the frosting might become too thick/hard. But the quantities were just right, there was no issue whatsoever! The first self-baked cake of our lives was absolutely delicious, soft, moist and yummy. The only change we made was garnishing the cake with grated (bitter) dark chocolate. We are all so happy!!! Thanks for helping us learn, bake our first cake and adding joy to the family bonding. We will follow more of your recipes over the next several weekends.
    God bless you.

    1. Hello, all the way in Mumbai! I absolutely loved reading your comment, thank you for sharing your experience! I hope you enjoy trying more recipes from my website 🙂

  42. So I made this for my son’s birthday and it was a huge hit. I made my own vanilla frosting and filled the middle with chocolate ganache. I replaced the water with coffee. It was perfect! It’s so hard to find a good recipe and I’m a huge Baker so this was wonderful. Thank you so much!

  43. Hi, ive tried baking for the 1st time using ur recipe and it is crazy good. I plan on doing it again but in an 8×4 and 6×4 pan. Do i need to reduce the recipe? Thank u

    1. No, I would not reduce recipe. Fill your pans and if there is extra batter you could make a couple cupcakes.
      The 4″ is going to take extra batter and also possible extra cooking time.

  44. 5 stars
    I made this cake tonight for our son’s birthday tomorrow.
    Does this need refrigeration due to the butter in the frosting?

  45. Hey I made this last night i cook for 6 ,it turned out so good they making me make another tonight! Thank you for sharing

  46. 4 stars
    The milk made the frosting far too wet. My top layer kept sliding and even after refrigeration the frosting was slowly dripping off of the cake. I would either omit the milk or replace with heavy cream in the future.

  47. 5 stars
    Baked for today’s neighborhood block party, this chocolate cake was easy to prepare and it was the first of the desserts to empty its plate. My frosting is simple – just equal parts of unsalted butter, softened to room temperature and chopped chocolate of choice, melted and beaten together to spread on each layer like ganache.

  48. 5 stars
    This is the best cake I’ve made! Simple and easy! I made it with almond milk and it turned out great! Will be making again! Thanks!

  49. I’ve made this cake twice,followed exactly and the flavour was awesome but both times it sank in the middle,not sure why it did but I would make it again

  50. 5 stars
    This is the best cake recipe that I have ever used. I tried it once this summer and it made an absolutely HUGE cake in a bundt pan. I am trying it again today for my husband’s birthday. I didn’t realize I was out of oil, so I had to substitute melted butter, so we will see! Hopefully, it will be as delicious as it was the last time!

  51. 5 stars
    I’ve tried so many recipes for chocolate cake and have come to the conclusion that THIS is the best one yet. The cake itself is so moist and the frosting is just perfect. And it’s really easy to make. I use a 9×13 pan. The real test is when I feed it to family. They always love it!!

  52. 5 stars
    Love this recipe! We subbed 3 ounces of applesauce for the 1/2 cup oil. Always turns out perfect! Thank you so much for sharing!

  53. I never made a scratch chocolate cake until today. I have made scratch white cake, but none as light as this one. I made it for my friends Birthday, she requested chocolate cake & chocolate icing. The icing recipe is the same as the one I make for the white cake. I csn’t believe the volume on the rise. So anxious for her to try it, I may have to ask her to save me a slice! Such an easy recipe to follow! Thank you for all the great tips! Will definitely make again!

    1. Lauren,

      I am about to make the cake, but my son would like white icing instead. I drink only skim milk.
      Can I use that in the recipe or should I switch to 2% or whole milk? I know that skim will be thinner, but not sure if it will affect the consistency. In any flavored icing, they use milk. Should it always be a certain kind? Can’t wait to make this. I will let you know how it turns out!!

      1. Hi Kate, you can use any type of milk in frosting, but the fattier the milk, the creamier the frosting will be. I usually use evaporated milk in frosting. Enjoy!

  54. 5 stars
    My Dad wanted a “basic” chocolate cake for his birthday. I didn’t want to make something out of a box, but had never made a cake from scratch. I googled “chocolate cake recipe”, this was the the second from the top of the results and the one that’s seemed just right.
    It was easy to make and I followed all the tips and tricks. The cake turned out so good and moist, and the frosting light and tasty. It was a huge hit at the family party and just what my dad wanted. I’m not even a big cake lover but Im now in love with this recipe!

    1. Thank you so much Nichole! I’m so happy this was your first “from scratch” cake, and especially happy that your dad enjoyed it for his birthday, XOX

  55. Lauren,

    I’m making this cake tomorrow but I would like to add chocolate chips to it. Have you done it? Will it affect the rise of the cake? Any advise? Thanks

    1. Hi Marisol,

      I think it will turn out well with the addition of chocolate chips. Just stir them in at the end! I hope you enjoy it!

  56. Hi there..

    I dont know why but for the past some years – whenever i tried to use oil in cakes, it ended up like a blob of oil and it even smelled horrible and ofcourse it was so not anywhere near to eating. I’ve wasted about two cakes and so much money – I’ve even given up on my love for baking after this. Could you tell me what I might be doing wrong ? I want to try one last time? or if i could replace oil with melted butter perhaps? Where i live – there isnt exactly a wide range of oils available … just normal cooking oils and they all smell the same.

    I will look forward to your reply!!!As I have a birthday for my brothers daughter this Saturday which is 29th Sep. and I was wanting to use this recipe for cupcakes?

    With love,

    1. Hi Sid, if you use regular canola oil or vegetable oil it shouldn’t effect the taste or smell of the cake. You could substitute melted butter 🙂 Hope you enjoy it.

      1. Oh great ! I am so happy you replied ! Thankyou so much Laura…Now I am going to use melted butter ! I am not exactly sure about what ratio to substitute it with, but I’ll share the feedback! I am going to bake it tonight!
        Wish me luck !

    1. Yes, that would work fine. OR, If you don’t have buttermilk, a simple substitute is 1 cup milk plus 1 tablespoon of vinegar or lemon juice.

    1. Yes, I think you could add a few Tablespoons expresso or it’s also common to substitute coffee for the boiling water.

  57. 5 stars
    This cake is anazing!Made it for the 1st time for a BIRTHDAY party & EVERYONE raved about it..rich,moist,delicious.Frosting also wonderful!Gonna make another one today just for us!

  58. 4 stars
    Hi! Lauren I’m Gloria from Nigeria, I will be trying out your recipe today on chocolate cake, I’m so excited about it yippee….. Thanks for sharing

  59. Hello! I’m going to be making 2-8 inch cakes with this recipe . How long do you think they’ll need to bake? I don’t want to over bake them and make them dry! Thank you so much!

    1. This batter has more volume than just two 8 inch pans can hold….I’d suggest using three 8” pans, or just fill the two pans and save the extra batter to make a few cupcakes. The 8inch cakes will probably cook for about 28-35 minutes.

  60. 5 stars
    I had half a bag of cutie oranges that were about to go bad and decided to make a chocolate orange cake but I wanted to do it from scratch. I used this recipe but I made a few changes. I didn’t have cocoa powder so I substituted dark chocolate squares. I melted the dark chocolate then added milk and brown sugar before adding it to my wet ingredients. I juiced the oranges and added orange extract. Instead of using 2 cups of sugar I used half a cup of brown sugar and half a cup of granulated sugar. It came out perfectly. I have used other recipes for baking a cake and this is by far my favorite.

    1. 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.

      1. 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.

        1. 5 stars
          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!!!

    2. 1 star
      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.

      1. 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

  61. 5 stars
    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

  62. 4 stars
    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 ?

  63. 5 stars
    The recipe made 24 delicious cupcakes. They were a huge hit at an adult birthday celebration. Thank you for an amazing recipe!

      1. 5 stars
        I did the same temperature, but, as the recipe directed, only baked it for 22-25 minutes, until they sprang back up when touched.

  64. Hi ,
    Whats the time for cupcakes? I’m not a baker, first time I’ll try without ingredients from a box. 🙂

  65. 5 stars
    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

  66. 5 stars
    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.

  67. 5 stars
    Absolutely scrumptious! Followed the directions to a “T” and it came out perfect. I made this for my nephews birthday and everyone loved it. I would definitely make it again and again. Thanks so much for sharing. Can’t wait to try the “German Chocolate” variety.

    1. Hi
      I was thinking of making this for my daughters birthday
      Did you so 3x 8 inch cakes or 2 x 9 inch cakes ?

      Would you mind sharing a picture how you decorated it. Thanks

  68. defintely going to give it a try, but please can you tell me, if I don’t want to make it a double layered cake, can I just use a 13inch x 9 inch rectangular pan? Any difference in baking time or result?

    1. You can find the directions for a 9×13 cake under the “instructions” in the recipe card. (takes 35 to 40 minutes to bake).

  69. Hi! For the temp. setting, is the 350F with fan assist or without? My oven is fan assisted so wanted to see if the time or temp. would change?

    1. 5 stars
      Hi i recently baked these again using a fan assisted oven at 165 the rise slight uneven but they were certainly better than baking at 180.

      I think the next time i bake them i will do 160 , check at 22 mins .

      Please do let me know what your experience is ?
      I have bake a batch for my daughters birthday.

  70. 5 stars
    Hi, how can I modify this recipe to omit the egg? I am a vegetarian thus should like to substitute the egg with any other ingredient.

    Thanks

    1. I have not tried any of these but these are all recommended substitutes for eggs. For each whole egg you could substitute any of the following: 1/2 medium banana mashed or
      1/4 cup apple sauce or 1 Tb. ground flax seed and 3 Tbl. water
      Best Wishes

  71. This cake recipe seemed delightful at first, I tried it out the first time and the cake was delicious. I attempted a second try but when I tried to cook it, the water kept rising to the top and the cake wasn’t cooking at all. In all, I ended up cooking it for over an hour. I tried every way to fix it, but it just stayed exactly the same.

  72. 5 stars
    Wow this is amazing! I was so scared since the batter was so thin. But it turned out so good. I used 3 pans instead of 2. And make sure to sift all dry ingredients. Nobody tell on me for getting a second piece ?

  73. 5 stars
    I’m not a baker at all but decided to make this chocolate cake for my sister’s birthday. Much to my surprise and everyone else’s it turned out great! If I can make it, ANYONE can! Thanks for sharing!

  74. 4 stars
    Two things: Every time I bake a cake with cocoa powder, the cake sticks to the pans–they are non-stick pans and I use a baking spray w/flour. This doesn’t happen with any other cake.

    Also, I reduced the oven temperature to 325 F., as that is usually recommended for non-stick pans. I increased the baking time for five more minutes, but the centers still didn’t seem quite done. Should I have baked at 350 F. as the recipe instructs, even considering the type pans I used?

    1. My suggestions: Use parchment paper rounds in the bottom of your cake pans. Also spray them with cooking spray.
      Then bake at 350.

  75. 5 stars
    Hey!! Lauren this is princy from Coimbatore,India. I tried this delicious cake and output was really amazing that I couldn’t believe, everyone of my family really loved!! But the only difficulty was that my cake was soo soft and it broke when I lifted it from the plate!! What can do to avoid it!!! Only tat was my query other than that everything was perfect!

    1. Hi Grace–nice to meet you! Next time you could try adding some more flour and bake for a few extra minutes.

  76. I followed the the recipe, but the cake didn’t set. Only the top was fine and the rest of the cake was still a batter mix

    1. Hi Megan, it sounds like it needed to bake longer. Take it out when a toothpick inserted in the center of the cake comes out clean (without batter on it and with a few crumbs), or when you touch the baked cake in the center it should feel spongy.

  77. I made this perfect chocolate chocolate cake and followed the recipe by far the best chocolate cake I have ever made. Rich Moist and delicious frosting also was delicious. Thanks

  78. 3 stars
    Amazing texture, it was fluffy and moist, but it didn’t taste very chocolate-y. I’m not a very experienced baker so I’m not sure how the recipe could be altered to make it richer, but it definitely needs more sweetness and a fuller flavor.

  79. 5 stars
    Hi! Thanks for the recipe! The cake was moist and simply delicious. My family finds the frosting a tad bit too sweet though. If I make it again, can I reduce the powdered sugar in the frosting? What do I replace it with to maintain the same consistency though?

    1. You would make the batter exactly as instructed. It will make about 30 cupcakes–bake at 350°F. Fill cups 2/3 full with batter and bake them for 22 to 25 minutes.

  80. Hi. I’m m looking for a good homemade chocolate cake recipe. I found your recipe and wanting to know what kind of butter do I need for this? Thank you

    1. 5 stars
      I used 1 cup of 2% milk, and to substitute it for buttermilk, I put 1 tablespoon of vinegar in the milk and let it sit for 10-15 minutes while I put together the other ingredients.

  81. I was reading some comments so I want to verify the exact measurements for the baking soda and baking powder. A couple of readers said they reduced the amount. Would you please let me know? Thank you.

  82. 5 stars
    I have made this cake for years. I got it on the back of the Hershey’s Coco container. I have read how some people had spill over in the oven & yes this has happened to me before. So what I do now is I divide the cake batter into 3 9″pans. Cook it for 15 minutes then look at the cake if it’s not set cook for 5min more. Take the toothpick & see if it’s set. Keep doing this till there is moist crumbs on your toothpick. Cooking this cake in 3 pans is going to mess with your time so you have to keep your eyes on it. We love this cake. This is my go to cake & everyone asks me for it. You can do a lot with the fillings & frostings. I have had cherry filling & whipped cream frosting also if you like it you can poor rum into a bowl & brush the cake lightly. Then put the cherry filling & whipped cream take chocolate shavings & pat them on the sides of the cake. Also put strawberry filling with whipped cream & fresh strawberries on top or chocolate covered strawberries on top. There’s a lot you can do with this cake. Don’t forget you can do a ganache frosting to. Enjoy

  83. 5 stars
    Wonderful recipe… I did take the advise of 1 tsp baking powder/baking soda. Came out perfect, also is becoming my go to now. Thank you for sharing! 🙂

  84. 5 stars
    Hi there I made this recipe exactly I am an experienced baker as well , but I’m confused because every time I make this recipe it sinks a bit in the middle not a whole lot but just a small round dip in the center any clue why?

  85. The cake came out well, but the frosting was too runny what did I do wrong? I also found the frosting too sweet with all that powdered sugar.

  86. 5 stars
    Thank you for this recipe !!! it made three 6 inch cakes with nothing left to spare! Perfection!! I cut the cake into six layers, then filled with pecan coconut frosting and poured chocolate ganache over it all…it’s my new go to, for chocolate cake. Big hit!

  87. 3 stars
    Very good cake although I had a couple things which would make me think twice. The only adjustment I made was I added 3/4 chocolate chips to the batter. Used 2 cake pans for a layered cake and even after baking it 10 minutes longer than directed, it sank a bit when I pulled it out of the oven. An extra dose of frosting covered it for the most part. Also, it was salty. I measured all ingredients and one should not taste salt in a cake. It was slight, but I did notice it. Definately cut the salt on half. Overall, a very good cake but a few adjustments needed…maybe a bit more flour and half the salt.

  88. 5 stars
    Very moist and delicious cake recipe! I highly recommend. Only thing: be sure to cool the cakes in the fridge/freezer before frosting. The cake is moist so it may be too crumbly when warm. Tastes really rich though!

  89. 5 stars
    Really the best chocolate cake. Very moist and flavorful, very rich. HUGE hit with the family! I followed the recipe exactly, except I used 2% milk instead of buttermilk. It’s better than boxes, better than store-bought, actually better than most bakeries. Sending it to all my sisters!

  90. 4 stars
    I just baked this recipe today and I sifted all of my dry ingredients. Wondering how it will turn out. Anyway I also did the 1 tsp of baking powder and baking soda. What I was really confused on was the frosting. I did the two pan 9in and I don’t feel like the frosting will be enough for both.

    1. I always double the frosting, because I like to decorate the cake a bit. (And you can dip Graham crackers in the extra frosting if you have any 😉 )

  91. 5 stars
    This was so good! I’ve made a few different chocolate cake recipes before, but this one held together well and didn’t crumble too much. And the flavor was great, my kids kept asking for more 😉

  92. 5 stars
    Fantastic chocolate cake! The cake is moist and tender. The frosting is creamy smooth and luscious.
    I made with reduced baking powder and soda as I live at 2800 ft elevation. I also melted the butter for the frosting. I will definitely make this again. Thanks!

  93. 5 stars
    I made this for our anniversary and it was great,the only thing I did diferent was used self rising flour…now I’m making it for my son’s birthday..he always wants a chocolate cake, I think he will love this one.He likes caramel so I might drizzle some on top.

  94. 5 stars
    This is THE BEST cake i ever ate.. Followed your instructions as is.. made a chocolate poke cake with a whipped cream frosting . It is just extra ordinary.. im waiting for next occassion in the family to make it again.. Thank you so much.. <3

  95. 5 stars
    I’m not usually a chocolate cake fan but this cake has been a game changer! Thank you for this excellent recipe!

  96. 5 stars
    Ive been using this recipe for a few months and it hasn’t failed me! I must say it is the best chocolate cake I’ve encountered. It reminds me of my childhood years. I’m not sure if it’s the same recipe but definitely what I was looking for. I love decorating the cake with hershey chocolate chips and sprinkles. It’s just so delicious!

  97. HI !
    i want to try this recipe but before that i just want to know of the measurements for baking soda and powder should be reduced to 1 spoon or keep the same as recipe says.

    thanks
    Reema

  98. 5 stars
    This cake receipe is amazing. I added grated Hersey bar to mix and sprinkled chopped Reese’s on the icing. Imagination is the key to cooking

    Chef T.

  99. 5 stars
    This is my go to chocolate cake recipe! Everyone loves it! I’m wondering though if I can add a cup of coffee instead of boiling water to add a coffee flavor… or even a tablespoon of grounded up coffee to the mixture …. hmmmm… anyone experience with this???

  100. Thank you, Lauren! An easy to follow recipe and the taste is awesome! I’ve never baked anything in my life. This was the first time and I was baking for my wife’s birthday. Turned out perfect!

  101. 5 stars
    This recipe is great! Highly recommend it. Easy to put together with on hand ingredients ( I made soured milk instead of using buttermilk) and that frosting recipe is now a staple in my recipe box!

  102. 5 stars
    I love this recipe and have made it several times following the recipe to a tee. Only once was it perfect and other times it falls in the center. Please give me some advice so I can perfect this cake.

  103. So, I used regular milk instead of buttermilk because I didn’t have it.. hopefully it still turns out good..

    1. I would recommend to make the recipe as is and only fill the pans about 3/4 full. You will have a little leftover that you can toss or use for cupcakes!

  104. 5 stars
    My go to recipe. Instead of the eggs I substituted it for onions.. yes onions. Joking. I made it as described-no substitution or alteration needed. Thank you.

    1. If you scroll through the post or click “jump to recipe” at the beginning of the post you should find the recipe card.

  105. 4 stars
    My cake came out a bit dry. I let it cook for 35 mins. I followed the recipe as instructed, including having the ingredients at room temperature. What can I do to help it be more moist? P.S. the flavor is amazing, taste very chocolatey. Thanks f9r the information 🙂

    1. Hi Diana, the most common reason for this would be too much flour. When you measure the flour be sure to gently spoon the flour into the cup and then level it off with a knife. You want to make sure there isn’t too much flour packed into the measuring cup. Too little of liquids could also cause dryness, so make sure you’re measuring liquids using a liquid measuring cup. Hope those tips help for next time!

  106. can i bake it to 7inch pans to make a 4layer cake?like bake 2 pans and then the other two or it will be flatter as batter will sit 30min or so,,?or should i use half recipe for 2 7inch pans?

    1. Hi Dimitra,
      That should work. The layers would be thinner. Be sure the batter is evenly divided in the pans and smoothed evenly. Also don’t cook it as long!
      As an alternative, you could cook it regularly in the 8inch rounds, freeze it, and then tort it (cut each round in half). Best of luck!

  107. 5 stars
    Went to the cupboard to pull out the box of cake mix only to find it was brownie mix. Googled chocolate cake and found this. What a hit with the family. I took cake decorating classes years ago and learned that if you grease and flour the bottom and sides of the cake pan well the cake won’t stick while trying to remove it. I was disappointed to find that this cake was very difficult to remove from the pan and some of the cake stuck to the bottom. Also, I used a 10 inch round pan but the pan was no more than 3/4 full with batter so I don’t think that was an issue.

    1. You could bake it in three 8in pans for a three layer cake. Or you can torte the two layers in half for a thin, 4 layer cake 🙂

  108. 5 stars
    Thank you for this recipe! OM Goodness!! I made chocolate pudding last night, and we had the hot cake with pudding after our brunch! Yum!!!! Tonight, I am making the rest of the cake with the Caramel sauce, whipped cream and crushed Score bars, and sharing it with friends. Thank you for all the amazing recipes! We are so grateful 🙂

  109. 5 stars
    First note: do not attempt with a springform pan unless you’re willing to Macgyver your way to victory. The batter is way too thin for anything but a solid pan.

    Other than that, great recipe. Perfect amount of chocolate, definitely going in the recipe box. Family favorite!

    1. Can butter be substituted for the oil? Do you recommend for this recipe? Plan to make tomorrow. When I was a young girl, some 65 years ago, on the back of the Hershey container was the perfect chocolate cake recipe. Is this the same? Now my great-grandchildren want me to make it with chocolate mousse between layers.

  110. 5 stars
    My family was blown away with this recipe. It is by far the best chocolate cake we have ever had! I used lemon juice to sour my 2% milk as I did not have buttermilk on hand. I also added about 8oz of melted dark chocolate to the frosting. The results were amazing!

  111. 5 stars
    Thank you so much for sharing this recipe! It was my first attempt and the cake turned out delicious. I used sweetened cocoa, butter and milk for the frosting… it came out thin…was it because the milk was extra?

  112. 5 stars
    The absolute. Best. Cake. Ever!

    I don’t have a family to help eat the whole recipe, so I cut the ingredients in half, reduced the sugar by 1/2 again what the receipe called for, and used hot, left-over coffee from breakfast instead of water. I used a glass 8x 5 1/2 glass casserole dish so it is extra deep. I then cut the icing recipe by 2/3 for just top icing.

    It is the moistest and lightest cake I have eaten – ever.

  113. This chocolate cake is delicious. I was scared to make the 2nd by scratch cake in my life and I’m in my 60’s and have made more cakes than I can count. I made sure my eggs were at room temperature, and melted the butter before mixing the cocoa powder. This cake was just as easy as a cake mix. I don’t think I will ever buy a chocolate cake mix again and I can’t wait to try your other recipes. Thank you.

  114. 5 stars
    This cake recipe was a roller coaster from start to finish!
    I have an event today and needed a chocolate cake recipe- stat. A quick Google search and this puppy was first in line. “Perfectly Chocolate” and by Hersheys. Done. Sorry Margaret, this girl’s gonna win the church bake-off this year. I start mixing the ingredients and didn’t see the request for buttermilk before starting… that’s okay. We got milk and lemon juice. We’re still on track. So we combine the ingredients and the batter looks so good and smells delicious. It was at this point I realize I’ve forgotten the oil. After adding the oil, the batter is looking really watery- but I trust you, Hersheys. The next step comes along BAM- time to add more liquid. Whaaaattt??? Ok boiling water, in ya go! Aren’t the eggs gonna curdle?? (Nail-biting moment- no they didn’t curdle) Now, in my bowl is the runniest batter I have ever seen- it’s more like watered down cocoa powder. So I pour the liquid in my mini muffin tin, taking care to say all the prayers. This is my year for victory. And you wouldn’t believe, 8 minutes later the fluffiest, tastiest, little chocolate cupcakes popped out of my muffin tin (and the first two straight to my belly!!). So, I’m here to say- Hersheys, I’ll never doubt you again. You had my back even when my faith in you was on shaky ground. Note: added german chocolate frosting to these angel puffs- pure. magic.

    1. Thanks so much for sharing your experience (and making me laugh out loud!) I’m so glad you liked them, and I sure hope the you conquered the church bake-off–especially with german chocolate frosting!

  115. I love this recipe but I don’t like using canola or soybean oil. Would you recommend another oil that is non gmo?

  116. I made 2 cakes and they both fell…don’t know why? They are delicious but wow, these were for an order in my baking business. Any ideas. I rarely have cakes fall.
    Denise

  117. 5 stars
    OMG. Fantastic recipe.i can’t stop eating it!!!!!! A keeper and so easy to put together. I added a touch of espresso powder to the hot water as I always add it to chocolate cake. A bit of heavy cream in the frosting and a touch of corn syrup to give it a gloss.
    Bravo. That’s the end of that diet for today! I’ve cold milk a must!!

  118. 5 stars
    I am totally blown away! This is th best cake I have ever made. You deserve your high google rating with this recipe. I had a few doubts with the thin consistency but was totally pleased with the final texture
    I made a few adjustments, as I don’t have buttermilk in my fridge but I added 1/4t spoon of apple cider vinegar. Which I have used on many successful occasions with other recipes. I used 1/2 cup of apple sauce instead of oil. For all other ingredients I followed to the T. Which I must admit I’m not good at that. I loved the feeling of adding my own love to this recipe without having to work overly hard. You made me look like an amazing cook.
    I have never tasted an icing so melt in your mouth delicious. I am spoiled, I’ll never be able to cook a box cake again.

  119. Can you use dark cocoa powder or does it need to be the standard kind? If so, would I need to adjust the amount used or just keep everything the same. Thanks in advance!

  120. Hi! This looks fantastic! This might be terrible, but how would I convert this recipe to a non-chocolate version?

  121. Substitute a cup of coffee for the one cup of water – it really brings out the flavor and makes it incredibly moist.

  122. I always go with the Hershey Chocolate Recipe. Have personally visited Hershey Park and Hotel and had a Beautiful Thanksgiving there with lots of Hershey Chocolate. I came across the Buttermilk replacement here. Also I use Strong Coffee for the water. Just finished sharing and eating some an hour ago. Already half gone. ❤️ Love This Cake. Now I am Going to kick it up a notch with something radical. Any suggestions ? Open to new ideas , except the Sauerkraut ?. ? Thanks Judi from Orlando

    1. Do you mean to ask if you can use a bundt cake pan? Yes. Be sure to properly grease and flour the pan and cook for about 50-55 minutes.

  123. The cake turned out fabulously, but the icing — I ended up putting in a cup of milk to get the right consistency. Did anyone else have this problem?

  124. I used this recipe and it turned out beautifully moist and delicious thank you for sharing but my frosting turned out thin but it was still good I just called it a ganache lol

  125. I made this cake in a 9 x 12 pan and the cake cracked some in the middle. It didn’t do this the first time I made it. Any ideas what went wrong? I’m sure it will be fine when frosted.

  126. Any ideas for a frosting I can make green for a dinosaur cake? But still taste good and from scratch!
    Thank you! Grandma ?

  127. 5 stars
    Using an 3 eggs instead of two for the cake recipe will make the cake rise more.

    I substitute Splenda measurable artificial sweetener instead of granulated sugar and add ten eggs instead of two to get the cake to rise.

    I use Splenda measurable artificial sweetener instead of powdered sugar and “I can’t believe it’s not Butter” instead of butter for the frosting.

  128. Just took it out of the oven! Smells amazing! Going up for a bake sale tomorrow! Fundraising for a non profit. 🙂

  129. 5 stars
    This is my youngest son’s favorite chocolate cake! He is going to be 28 this year, so about 20 yrs. now this is my go to chocolate cake recipe and my oldest son loves it with the German style frosting for his birthday! Better than any out of a box!

  130. 5 stars
    I make this gluten free and no one ever knows it is gluten free. It is my most requested cake! I just substitute the flour with Bob’s Redmill Gluten Free 1 to 1 flour.

  131. 5 stars
    Awesome cake recipe. Very moist and rich great crumb. I put it in for 30 minutes vice 35 and it turned out great. Highly recommend this recipe for even beginner bakers.

  132. 5 stars
    Made this today for my husband’s birthday and he is such a chocoholic! It came out so perfect, very rich and fudgy. Everyone loved it! Thank you for sharing the recipe.

  133. Just made this for Easter lunch dessert. Cannot wait to share with family. The cake top was delicious so I know they will love it. My only question is should I refrigerate it until I’m ready to take it to lunch ? The milk in the icing has me thinking yes. Wonderful recipe. Thank you

    1. You don’t have to refrigerate it if you live in a dry climate–otherwise I would suggest refrigerating it, covered with plastic wrap.

  134. 5 stars
    Love this cake and frosting!! Could I use another oil for the cake? I prefer not to use vegetable or canola oil if I can…

      1. I read your response and would like to ask you what any oil? Can I use Mayo? And is the measure the same as the vegetable oil?
        Thank you.

        Thank you
        Bing

        1. I’ve never experimented with mayo in this recipe so I can’t say for sure. I do think a mild flavored oil, like canola or vegetable is definitely best.

  135. 5 stars
    This is the BEST chocolate cake I’ve ever tried! My mother-in-law made it once and I also did myself. All I can say is wow! I want to make it again, but as the first time, I found myself a little confused by the cake directions. Do I beat the wet ingredients first and then add them to the dry ingredients and mix together by hand? Or do I beat with a mixer, both the wet and dry? And if so, do the wet ingredients also have to be beat beforehand? Thanks for the help!!

  136. 5 stars
    Have you made this cake in cupcake form? if so, how did it go and how many did it yield?

    1. 5 stars
      For me it made 24 regular cupcakes and 24 mini—from one recipe. So I’m guessing if you want all regular-sized, it would make 30…
      They’re great!?

  137. I’ve had great results with this cake! I just have 1 question:
    Is the 1 cup of boiling water necessary? Right before I add it, the batter looks regular, and then the cup of water makes it really watery. Would excluding it do anything?

    1. Were you using electric mixers, or just stirring by hand? Mixers should help smooth out any lumps from the powdered sugar.

  138. 5 stars
    My favourite chocolate cake recipe so far. So moist and tastes nice. I didn’t use the frosting because I prefer less sweet creams. Will use this as my base for sure.

  139. 5 stars
    The name says it all. It is perfect. I’ve made cupcakes, and now a layer cake for our granddaughter’s graduation. Her request.
    No more searching for me!

      1. It will be more batter than you need for one ten inch pan, but you could use the extra batter for cupcakes. Yes, it would work for an ice cream cake!

  140. 5 stars
    I have made this cake for years–it’s a family favorite and is always in the oven for birthdays and special occasions. It is so moist and delicious. I did notice that you add one cup of boiling water to the batter–my recipe calls for one cup of strong black coffee. I’m not sure that it makes a difference-I’ve never made it with water. Can’t improve on perfection–will continue to use coffee. We call this “Black Magic Cake”.

  141. 5 stars
    Im gluten free so could not enjoy it, but I used this exact recipe to make a cake for my son’s birthday and everyone said it was so delicious. Incredibly easy to make! I agreed I wasnt sure about the boiling water, but I followed the directions and it came out perfectly. I did (2) 9″ rounds for 35 minutes at the prescribed temp and let it cool. I would not change one thing

  142. Hello,
    So I’ve made the German Chocolate cake a ton of time! It’s a favorite! We all love it so so much! So my question is this. When I make the chocolate frosting I always have lol chocolate chunks in it. I use a standing kitchen aid mixer and mix it well. But when I add the chocolate to the melted butter it has little chunks. What am I doing wrong?

  143. Is there anything I can substitute for the buttermilk? Would regular milk work? It’s not about not having it on hand..it’s a food sensitivity issue. Thanks!

    1. This recipe makes about 12 cups of batter, so you’d need to know the volume of batter your 12” pan holds and then you’ll be able to calculate that. Hope that helps 🙂

  144. 5 stars
    This is, hands down, the best chocolate cake I’ve ever made or eaten! I used the dark Hershey’s cocoa versus the regular as I’m a fan of darker chocolate. It is truly amazing. I’m one of those people who bought boxed mixes not only for convenience but because the cakes were moister than the from-scratch cakes I’d eaten and made. I am really trying to make “real” food (and avoid sugar and carbs but it was for my birthday, so…) so I searched for great chocolate cake recipes and decided on this one. The cake came out just this side of a brownie – not as dense but rich and really moist. And the flavor is divine! The dark cocoa gave it that slight bitterness and extra chocolate flavor that I enjoy. FYI, this was the same recipe on the dark cocoa container, except that it uses buttermilk instead of regular milk. Use the buttermilk – this cake is perfect! Thank you!!!

  145. 5 stars
    This is my 3rd time of making this cake, everyone loves this! First attempt at making the frosting, see how it works!

  146. 5 stars
    Wonderful recipe – I have made this several times and my family and friends LOVE it. I was wondering if I could use this recipe for a 12×18″ cake pan. I see in one of the comments, you said this recipe makes 12 cups of batter. For the 12×18″, the pan instructions say I’ll need 16 cups. Not sure if it’s better to triple the recipe for two 12×18″ pans and have a little leftover, or to make the batter as the recipe is and see how it fills the pan? (I’m assuming I would have to make it at least twice). It’s for my son’s birthday so I have some time to experiment; just hoping you could save a potential cake disaster from happening! Thanks for sharing the recipe, it really is great!!!

    1. Hi Donna, I would suggest making 1.5 of the recipe and if you have extra batter, use it to make cupcakes! Hope it turns out great!

  147. I know that in some chocolate cake recipe people use coffee to bring bring out the chocolate flavor more, would this recipe still work if I substituted the water with coffee instead?

  148. 5 stars
    My favorite go to cake recipe!! I use applesauce in place of the oil and I think it makes it so moist!

  149. Hello,

    Can this recipe be used to make a giant cupcake? I’ll be using silicone moulds. I think I might have to double the recipe but not sure about baking time.
    Thanks.

    1. I’ve never tried it but I don’t see why not! I’m not sure what your pan looks like–if it’s really deep you may want to lower the cook time and it may take 45min-1 hour.

  150. 5 stars
    This is the perfect chocolate cake recipe! Definitely use the buttermilk! Very moist. I made this a week ago and the last slice was just as moist as the first!

    1. Yes, definitely. I have made a 3 layer cake using 8inch rounds and a two layer cake with 9 inch rounds.

  151. 5 stars
    Hi, I am going camping and want to make this cake for someone’s birthday. Can this cake/ cupcakes be kept room temperature? Thank you.

  152. This cake is the richest, moistest and most delicious we have ever tasted! I can’t believe I actually made it myself! My husband ate it warm with icing and kept saying, omg, omg, sooo good!

  153. Will it make a big difference if I didn’t mix the wet and dry ingredients seperately before adding them together? I skipped right down to the recipe made the cake, then read your blog.

  154. 5 stars
    Hi this is the recipe…absolutely fantastic…one question…the frosting is creamy but I can still feel the grittiness of the powdered sugar no matter how long I beat it…any suggestions? Thank you!

    1. That’s strange–it should really smooth out after you beat if for at least 5 minutes. Next time you could sift it into the mixture first.

    2. Maybe get new powdered sugar. As it get’s old, it tends to be less soft and more dry and clumpy.

  155. 4 stars
    The recipe was very well written and almost clear to understand except the part where you are supposed to ad buttermilk in the cake batter, but it only said milk. That confused me because you are supposed to ad cow milk for the frosting, so I ended up putting cow milk in the cake instead of buttermilk. Sadly my cake did not turn out that well because I also put way to much vanilla in the cake since my mother was not clear enough of vanilla not being the same thing as vanilla extract. But since I made these mistakes the first time I know what to do better next time. 😉 Still thanks for posting this great recipe!

  156. If you don’t have buttermilk, would mayonnaise be ok? I know several friends of mine swear by mayo in a homemade chocolate cake.

  157. Have you tried this recipe with canola/vegetable oil substitute? Like apple sauce, sour cream, coconut or avocado oil? Based on your experience what may provide the better results?

  158. I like this cake. It’s very moist. The cake itself has a weaker chocolate flavor and I wonder if it is because of the water. It is good but needs to be just a bit richer flavored. Still, I would make it again.

  159. 5 stars
    I love this cake. It turns out so moist and chocolaty. Why would you ever buy a box mix again? Thank you for sharing.

  160. 5 stars
    Here’s a tip for the frosting. Sift your powdered sugar before mixing. That way it won’t have any lumps.

  161. Would it be possible to change the ingredients to metric please. I’m in the uk and would love it if you could resend with the uk measurements. I really want to make this cake!

    1. Hi Elizabeth,
      Thanks for reaching out. I added the conversion information. Underneath the ingredients you’ll see a button that lets you switch to metric. I plan start including this features with recipes going forward 🙂

  162. Can hot brewed fresh coffee be substituted for the hot water! I understand that coffee brings out the chocolate flavor

  163. 5 stars
    I’ve made this every year for my 38 year old daughter’s birthday. The frosting is good with a little coffee to make it mocha.
    My mom made it for me when I was growing up too. Never found a better recipe!

  164. A big Thank You for the wonderful recipe! I made the cake yesterday, for my daughter’s birthday, by exactly following your given instructions. And to my surprise, it came out so good! That was my first chocolate cake attempt. My kids and I enjoyed the cake so much. Thank you once again for sharing the recipe online!

  165. 5 stars
    I’ve made this recipe twice and both times it’s perfection! So moist and delicious! Never any left at family events!

  166. For more than 30 years this has been my “secret’ family receipt for chocolate Birthday cake! I have 8 children so this recipe saved me more times then I can count! Thank you for making my little ones happy, and a busy Mom the best cake maker on the block!

  167. 5 stars
    Made this cake tonight and just loved it. Thank you for the delicious recipe, including the super helpful tip about the buttercream.

  168. Hi, I’ve tried the original version of this recipe as well as the change to buttermilk from milk. I also added 2 more ounces of vegetable oil. It gave it a richer texture.

  169. 5 stars
    My family loved this chocolate cake. Easy to make and I did had all ingredients on hand. I will definitely be making this one again. Thanks for sharing.

  170. Hi Lauren
    I will be trying out the recipe soon.
    I just have a question..
    can I replace the oil in the cake batter with butter and if so then what should the measurement be?
    Thank you

  171. 5 stars
    Brilliant recipe!! I left this on my kitchen bench for 5 days and had not wrapped it properly. The cake was still moist and tasty. I have also frozen a quantity for my son’s birthday (in advance) and it came out perfectly! No one knew😊 I can’t believe how fool-proof this is. Thankyou

  172. 5 stars
    This is the easiest and the BEST chocolate cake recipe I’ve ever made. The cake reminds me of Tasty Cake’s chocolate cupcakes. Perfect and delicious. Our family’s favorite and most often requested cake for birthdays.

  173. 5 stars
    I’ve made this cake a few times absolutely loved it My hubby said it was the best chocolate cake he ever ate.It stayed moist for at least 5 days which is rare.

  174. 5 stars
    This was the best chocolate cake recipe I have ever made. It was so incredibly moist and tasty. I made a different frosting to fill the cake, choosing to go with a mocha espresso buttercream and vanilla buttercream on the outside. I also baked it in one 12inch cake pan. I had to make three batches for a three layered cake. Again, it was phenomenal!

  175. 5 stars
    This has been a family favorite recipe for more than 20 years and is still my go to. Of course the recipe is on the Hershey’s chocolate container along with the icing, which is the only one that deserves to be on top of this cake. I have tried many others and nothing else has gotten the rave reviews that this one does. I always add chopped or halved pecans on the top or sides as a way to decorate and because I love pecans. Sometimes I just put pecans on half for those who prefer their piece without. I have made stuffed cupcakes with the recipes also. You can not go wrong with this recipe, just make it your own.

  176. 5 stars
    This is the only chocolate cake recipe I use. It’s the same one on the back of can of Hershey’s cocoa powder. I never add or substitute anything. It really is the perfect chocolate cake recipe. Now that the weather is cooler, it’s time to make one for the hubby.

  177. 5 stars
    I have tried making many chocolate cake recipes, this is by far the best! Thanks so much for sharing your tips. The buttermilk made all the difference.

  178. 5 stars
    This was the first time I made a chocolate cake. The cake is moist and delicious, the kids really really love it! Thanks for the amazing recipe!

  179. 5 stars
    It’s a good recipe. It’s also on the back of Hersheys cocoa container. I’ve made it 4 times, 2 times came out perfect. The other 2 half the cake stuck in bottom of the pan. I make bundt cakes and cook longer. What am I doing wrong lately? Maybe needs to cool longer than I am? Any advice, thanks.

  180. 5 stars
    I made this as a 12 year old all on my own today and it was the first time I made a cake from scratch my family loved it we put whipped cream on top because my mom doesn’t like icing and I couldn’t convince her to let me make it, but I loved it it was the best birthday cake my mo Ever had at least that’s what she said

  181. 5 stars
    Best chocolate cake ever! I had to make my buttermilk and you couldn’t tell the difference! It’s a super moist cake that’s deep and rich flavored. I’m going to make it again today. Num!!

  182. 5 stars
    I have this in the oven as I type this, but I’ve made plenty of cakes to know this will turn out perfectly! The icing is fantastic too! Thanks for the recipe, il return to it often im sure.

  183. I love your cake recipe and I usually use buttermilk or make my own for the extra moist cake. I made one for a benifit auction and it went for $40.00 dollars..(yesss!) but this is my go to chocolate cake usually. I find it similar to the coco can one. If you ever saw that one. 👍🥰

  184. 5 stars
    This, too, is my favorite chocolate cake. The only change I make to the recipe is the substitution of strong brewed coffee in place of the water. Truly, a perfect chocolate cake !!!

  185. 5 stars
    This cake came out moist and delicious with the perfect texture! I used special dark cocoa powder and made my own buttermilk with milk and vinegar. I loved that it was a little bit more dense but still fluffy, my family loved it!

  186. I didn’t quite get the adding of boiling water bit. Does it mean that the water should be added hot or should it be left to cool first?

  187. 5 stars
    I have been using the recipe on the Hershey’s cocoa can for years and it was always good. I tried this recipe and used Ghirardelli cocoa. This was the best ever. Texture was perfect. Very moist. Incredible taste. This will be my new chocolate cake go to. The whole family commented on how perfect it was.

  188. If you use three 8 inch pans – do you put them all in the oven (on same rack) at the same time – then check them at 18-20 min? Thank you!

    1. Ok. I also wanted to know what the boiling water does to the batter and what would happen if I put to much in there.

    1. I’ve never made novelty cakes before so it’s hard for me to say–I’d test the recipe first to see for yourself. It’s not a very dense cake–it’s pretty light and soft.

  189. 4 stars
    I made this cake today in a bunt pan and baked it the time you suggested 50-55 minutes. It came out wonderful. I even made the frosting. Thank you!

  190. 5 stars
    I’ve been using this recipe from Hershey’s for years. Nothing can beat it. The recipe from Hershey’s website says milk, not buttermilk, for the batter though. But still, a fantastic recipe.

  191. 5 stars
    found this recipe a couple years ago, used it ever since! love how moist the cake/cupcakes stay……i mainly use dark chocolate tho…..

  192. 5 stars
    This is an excellent recipe, though I do tweak it a little. I dust the pans with cocoa powder instead of flour and I sub sour cream for the buttermilk.

  193. Love this recipe! I have never made a chocolate cake until I tried this recipe. I love it! My daughter doesn’t like chocola of any kind, but she likes this cake.

  194. 5 stars
    Making this again, but doubled the recipe as I found the mixture too small for the cake I envisioned using two round baking pans. Otherwise a great recipe

    1. Yes, you can also add 1 teaspoon of either lemon juice or vinegar to your milk to make it more like the buttermilk.

  195. I made chocolate cake as per your instruction it came out very well.Every body like it very much including my husband , grand son and daughter daughter
    Thank you for excellent recipe Lauren Allen

  196. 5 stars
    I made this delicious cake for a resident who is celebrating her birthday early 🎉
    The staff and her family said it was so delicious 😋
    Thanks for a great recipe😁

  197. My batter came out super thin. Is this normal? Batter was thinner than the video showed. Wonder if it will still turn out???

  198. How do you store this frosted cake? Does it need to be refrigerated or can it be left out in a covered cake dish?

  199. Hello. I made this cake, followed the video, and did everything it said, but the flavor tasted a bit strange. Not like chocolate but like wood and rubber.

  200. How moist is the cake? If I tried to make a layer cake would I need to refrigerate it before frosting or would it crumble apart?

  201. 5 stars
    Great recipe! At the beginning I was a little worried because the batter was so thin but it bakes so beautiful and super most. I had a problem with the frosting but that was my own fault. I added cold milk and it turned out to be a clumpy and grainy mess. Once I chucked that bad batch it came out absolutely amazing!

  202. Loved this! – super easy and came out deliciously! I added a teaspoon of cinnamon because I just love the extra kick that gives to a chocolate cake. I didn’t have buttermilk so used plain yogurt and it was fine. Will do this one again!

  203. 5 stars
    This recipe is really good, the prep time is short and easy to bake.

    For mine it doesnt look very good before frosting and i would have thought that its a fail again for me… im glad that it worked pretty well! The cake without the frosting taste superb as well!!!!

  204. 5 stars
    I made this for my daughters birthday and everyone raved about it. My husband said it was the best he ever had! From my husband, that’s saying a lot! I used cream cheese frosting instead of chocolate, my daughters preference! It was awesome!

  205. 5 stars
    Wonderful cake & frosting! It’s my go to chocolate cake. I also like to drop some frozen raspberries in the batter before baking and put a layer of raspberry jam between the layers on top of frosting. I have more requests for this cake from family and friends than anything else.

  206. 5 stars
    OMGOSH!! This is the most delicious cake I have ever made!! My husband raved over it and asked me to make it again!! He rarely tells me how good something is and he talked about this cake until the last piece was gone then went to the store and bought a can of Hersheys
    cocoa because I ran out

  207. 4 stars
    Hello I made this the other day pretty much to recipe except I dropped espresso morsels in…the cake came out pretty good…my question is if I were to use cake flour instead of regular flour what would the measurements be? Thank you for responding.

  208. 5 stars
    This is the best Chocolate cake I have ever baked. I made cupcakes and they were so soft and moist. The recipe is super simple.
    Following this page for more cake recipes 🙂 Love it.!!!!

  209. 5 stars
    I Love ❤️ this recipe. I tweeked it a bit because of the sugar, I used 3/4 c of sugar and 1 cup of cocoa and also 1/2 teaspoon of salt. That was great with the frosting or with out it, it was good. Thank you so much❤️

  210. 5 stars
    I live in Colorado. Adjust the following:
    Decrease baking soda and baking powder by 1/2 teaspoon
    Add 4 tbsps extra of water.
    Add 1 more egg (3)
    Add 1 tbsp more of flour
    It took 5 minutes less baking time to be done.

  211. 5 stars
    I baked this cake for my Valentine and we both agreed it was AMAZING. I too used a cup of coffee vs. just water. Two thumbs up!

  212. I tried this perfectly chocolate chocolate cake and it was awesome! I made it for my kids yesterday for Valentine’s dinner. I did a little variation. I ,not only grease and floured the pans, but I also lined them . This made it easier to remove from the pan. I also cut the amount of sugar . I also substituted some of the granulated sugar for some brown sugar. The result was fantastic! The cake was so moist and rich . Very chocolatey!. My kids enjoyed it immensely! I will continue to use this recipe in the future. I also sandwiched the cakes with chocolate frosting and covered with a cream cheese frosting. Yummy!!!

  213. I have made this cake in past. It is very moist and the flavor is truly wonderful. My family loved it.

    Thank you
    Sylvia Rowe
    Wells, Maine

  214. My mother made this cake when I first got married and it was a hit ever since that Christmas day and it is still a wonderful chocolate cake for our Christmas eve gathering and now I have craft night and everyone goes its over this cake. My mom use to freeze it overnight and take it out the next morning and it would be nice and it would be ready for after supper. Hershey thanks for this recipe it is delicious.

  215. 5 stars
    After trying many recipes, this one is the absolute best chocolate cake recipe EVER. I add half a bag of dark chocolate chips in the batter and instead of plain boiling water, I add one teaspoon of instant coffee. Amazing cake!

  216. Hi.

    I would like to make this cake for my daughters birthday. I wanted to know if this recipe fills two 8 inch cake pans or do I need to double the recipe? Thanks!

  217. I am not a regular baker and therefore very skeptical about baking cakes but this was a fool proof recipe which came out super moist and amazing, the best cake I ever baked 😊 I want to know if I can make a smaller cake by just halving the ingredients?

  218. Gd evening, this cake is perfect with Coffee instead of the boiling water. Very moist and a delicious cake.

  219. I wanted to bake a chocolate/chocolate cake for my granddaughter for her 8th birthday since this is what she requested. I should have known from the ridiculous amounts of cocoa in both the cake and the icing that it wouldn’t taste good. I’m a cake baker. This is by FAR the worst cake I’ve ever baked. I even questioned the amount in the icing; doubled the batch and used HALF the cocoa when doubled and it was still to choclatey rich. I don’t know how to not search and use this recipe again. The cake fell apart when I cut it. Please, don’t waste your ingredients.

  220. 5 stars
    I love chocolate cake our whole family does it allways made my sons cake since he was a small boy but in April 5 is my
    Auntie birthday she wants chocolate cake so I’m trying your resipe out thank you for your respect it sounded so good
    As one Baker to another bonapte I only had one child but I felt like I had more my son had his freinds over all the time
    And I had his cousins every other weekend so I had to make something good for them ty again

  221. 5 stars
    I kept seeing this recipe on the back of Hershey’s unsweetened bakers chocolate powder and always wanted to try it. Well, being stuck at home during this COVID-19 virus with almost all business shut down I decided to make it for my hubby’s birthday. Wow! It’s super easy and absolutely delicious. He went nuts over it!

  222. 5 stars
    I made this yesterday for my son’s girlfriend, my first time baking a homemade chocolate cake! It was a quick and easy recipe. The birthday girl said it tasted better than a cake from a store bakery! 🙂 I will definitely use this recipe any time I need a chocolate cake.

  223. 5 stars
    So good and so easy! I used this as a math and science lesson for my 8 year old daughter today. She had so much fun making it and it turned out so good!

  224. 5 stars
    Best chocolate cake ever! Made it today for my husband’s birthday. He said it’s the best chocolate cake he’s ever had. Quite a treat today as we are doing our part and on self quarantine due to coronavirus. Truly a birthday & cake to remember!

  225. 5 stars
    my grandson asked to spend the night and wanted to help make a chocolate cake, oh boy! this was delicious! Happy Grandson – Happy Nana!

  226. 5 stars
    Super delicious! My daughter and I baked this for her birthday. She is a chocoholic. It was so moist and amazing. This will be her go to cake from now on. Everyone loved it ❤️ Next time I would like to try boiling coffee in place of the boiling water. We are under quarantine now and I didn’t want use anything extra lol 😆 Thank you, so nice to have a decadent chocolate cake from scratch while “sheltering in place” indefinitely! I also appreciate all the different recipe modifications that you have listed! xo

  227. 5 stars
    My whole family kept saying “mmm” and “omg” with each bite! I personally found the frosting a little too rich/dense… Also there was just barely enough to cover the cake. BUT that’s really a minor complaint in an otherwise amazing cake.

    Maybe it was the “homemade” buttermilk (I used the vinegar mixture) or the addition of the boiling water that kept it so incredibly moist and fluffy… This tasted like I bought it from a bakery! Kids are already asking if I’ll make it again. Thank you!

  228. I made cupcakes with this recipe and it was a mess. The cake is good, but I wouldn’t do cupcakes with it again.

  229. I tried your recipe last nite to make a birthday cake for myself and it was a hit in my family. Thank you so much for sharing your recipe along with tips. It was really moist, fluffy and decadent. I thought I would not have a birthday cake due to these quarantine times.

  230. 5 stars
    First time I made this it was a bit dry, than the second time I made it I added some simple syrup between the layers and it came out so moist and perfect. My most favorite cake recipe ever!

  231. 5 stars
    I have always been really bad at baking cakes but thought I would try this recipe for fun. It was absolutely delicious!! The 2 cups of sugar seemed a little too much for me so I used only 1 cup and it was PERFECT. I will definitely use this recipe again!

  232. Mine was a fail,,I thought I followed the directions but I must have done something wrong,, it came out real thin like a cookie pan thin and was like a brownie with frosting,, I’m gonna try again and see if I get better results, if u have any suggestions I’ll take them,, thank you

    1. 5 stars
      This was AMAZING. I used half the recommended sugar in the icing to make it a little less sweet, amd that seemed like plenty to me. I also made berry compote for between the layers and thay added a lovely touch. Such a delicious and easy cake. So fluffy and moist, and honestly better than some of the chocolate cakes I’ve had at fancy bakeries. Thank you!

  233. 5 stars
    I made this chocolate cake yesterday for my birthday cake…. I needed a chocolate cake mix in order to make my ice cream cake….It turned out great….it was delicious and ever so moist…Thank you so much for sharing your recipe..I will not buy a store bought chocolate cake mix again : )))))

  234. 5 stars
    Absolutely amazing recipe…I have made this several time..and it’s a hit…can you please let me know vanilla cake recipe or butter cake with white cream ..thanks..my kids love it..

    1. This resource might help-https://home.howstuffworks.com/calculating-convection-oven-cooking-times1.htm

  235. 5 stars
    Hi there! First time I made it in a vessel by putting salt at bottom n it turned out perfectly. It was awesome. Kids loved it.

    Only the side of the cake was little dry. Top and bottom was all good.Can you please tell me what should I do to keep the sides of the cake more moist ?
    Thank you once again.

  236. 5 stars
    Tried baking this cake for the first time for my husband’s birthday and it was the best!!! Thank you so much for such an amazing recipe!

  237. 5 stars
    Wow! My husband was craving chocolate cake during our COVID-19 stay at home. We’re healthy, just doing our part by staying home. Anyway, we both agreed it’s one of the best chocolate cakes we’ve ever had. It was easy to make. Thanks for including baking directions for 13×9 pan. The only change I made was just personal preference. We prefer our frosting that isn’t too sweet. I used 2 cups instead of 3 of powdered sugar. I will definitely make it again. Thank you!

  238. It came out great!
    I used home made yogurt 3/4 cup for the cake. Reduced the sugar For both cake and frosting. Made a rectangular cake. Had to keep it in the oven for 10 extra mins. My oven is old so I set it at 330.

  239. I made this cake tonight and it turned out great. But, I had an issue with the frosting, it was just thin. I’m not sure what I did wrong, any suggestions for a fluffy frosting?

  240. 5 stars
    This is a GREAT chocolate cake – been making it since 2012 for my grandkids. Found it as “Extreme Chocolate Cake” on allrecipes.com. The kids insist on it every year. In fact, I make this for ALL family birthdays (even my own), albeit with a different icing.

  241. 5 stars
    Sorry couldn’t find answers for my previous queries hence posting it again…

    Do I need to refrigerate frosting and cake before I apply it on cake…or can I apply it directly..after cooling down..
    what if I make the cake once day before and frosting the next day..do I need to keep the cake in fridge..or outside would be good.thanks…

    1. The frostings an be applied after they are made (and the coconut one has cooled completely. The fridge would help it cool faster). The cake, before frosted, can be stored covered at room temperature or in the fridge.

  242. Lauren I’d like to use this recipe for a 12 x 18 1 layer cake for my sons birthday. How can I modify the amount of ingredients?

  243. Great flavour in the cake. Made it for my daughter’s bday. The problem I had both the times that I made it is that the cake remains uncooked at the bottom of the pan. I also find a layer of sugar there as well.