There's a reason the Hershey Chocolate Cake recipe has been the best chocolate cake recipe for decades! It's soft, moist, and has the perfect chocolate flavor, and don't even get me started on that homemade chocolate frosting! This one of our favorite desserts!
The Only Chocolate Cake Recipe You'll Ever Need.
The Only Chocolate Cake Recipe You'll Ever Need. This Matilda's Chocolate Cake recipe is one of the very first recipes I ever shared here on TBFS, back in 2010. I've made it hundreds of times, and my kids now make it on their own, too. Thank you Hershey's! Some changes I've made to improve the original recipe are using hot coffee, instead of water (to boost the rich flavor) and adding buttermilk instead of plain milk (for a more tender and moist cake).
I recommend freezing the baked cake rounds ahead of time, and then frosting them right out of the freezer, for super easy prep. Once you see how easy homemade chocolate cake is, you'll never buy a box mix again.
Don't miss all of my cake recipes, including Yellow Cake, Carrot Cake, Biscoff Cake, or Flourless Chocolate Cake.
How to make Chocolate Cake:
Make Cake Batter: Combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla then mix. While stirring, slowly pour in the boiling water or hot coffee, mixing to incorporate (the batter will be thin).
Bake: Carefully pour cake batter into prepared pans and bake at 350°F(180°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pan for a few minutes then invert onto a cooling rack. Let the cakes cool completely before frosting.
Frosting: mix butter and cocoa powder then add powdered sugar, milk, and vanilla. Mix for several minutes until it has a smooth and fluffy texture.
Assemble and Frost: Carefully transfer one cake layer to your serving tray. Spread a generous amount of frosting on top then place the second cake layer on top. Use a cake spatula to frost the top and sides of the cake with remaining frosting. Slice and enjoy!
Recipe Variations:
- 9×13 Cake: Spray a 9×13 pan with cooking spray then pour the batter. Bake at 350°F (180°C) for 35-40 minutes. Let cool completely then frost and serve.
- Cupcakes: Place cupcake liners in a muffin pan then fill each one 2/3 of the way full with batter. Bake for 22-25 minutes then let them cool completely before frosting. This recipe makes 24-30 cupcakes.
- Bundt Cake: Grease and flour a 12 cup bundt pan then pour in batter. Bake for 50-55 minutes then let cool in the pan for 15 minutes. Invert on a wire cooling rack and let cool completely before frosting.
- Gluten-Free: Use a 1:1 ratio of Bob's Red Mill Gluten-Free Flour instead.
- Dairy-Free: Instead of cow's milk, use almond milk in the cake and frosting with a 1:1 ratio.
Make Ahead and Freezing Instructions:
To Make Ahead: The cakes and the chocolate frosting can both be made ahead of time. Store frosting in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Let frosting come to room temperature (I also like to re-whip it, with electric beaters), until soft and smooth.
To Freeze: Allow the cakes to cool completely then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three months. Fully frosted cake can also be frozen, if covered really well.
More Cake Recipes:
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Recipe
Hershey Chocolate Cake
Equipment
Ingredients
Chocolate Cake:
- 2 cups granulated sugar (400g)
- 1 ¾ cup + 2 Tablespoons all-purpose flour (235g)
- 3/4 cup unsweetened cocoa powder (64g)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs , room temperature*
- 1 cup buttermilk* (227g)
- 1/2 cup oil (99g), (vegetable or canola oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water (237g), or hot coffee
Chocolate Frosting:
- 1/2 cup melted butter (113g)
- 2/3 cup unsweetened cocoa powder (57g)
- 3 cups powdered sugar (360g)
- 1/3 cup milk (83g)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F(180°C). Line two 8 inch round baking pans with parchment paper* and then spray lightly with non-stick cooking spray. Set aside.
- Dry Ingredients: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla and mix until well combined. Stir in boiling water (or hot coffee). Batter will be thin. Pour batter into prepared pans.
- Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Chocolate Frosting: Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.
- Assemble: Place one cake layer on serving tray. Spread a generous amount of frosting on top. Add second cake layer. Frost top and sides of cake with remaining frosting. Cut and serve.
Notes
Nutrition
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*I originally shared this recipe June 2010. Updated June 2019, April 2021 and April 2023 and February 2025.
The material in this blog post references the trademarked brand “Hershey’s.” The use of this trademark is for informational and editorial purposes only and does not imply sponsorship or endorsement by The Hershey Company.
This post contains affiliate links.
This is the best chocolate cake recipe I’ve ever made! It’s irresistible and makes my chocolate dreams come true! This recipe is a gem that I will never lose 😍
This is the best chocolate cake and icing I have ever had – my family loved it and keeps asking me to make it again!
This is a keeper! Absolutely delicious, just the right amount of chocolate taste and super easy recipe! Made it for my sister’s birthday and everyone said it was the best chocolate cake they have ever tasted!! WOW!!
This is a keeper! Absolutely delicious, just the right amount of chocolate taste and super easy recipe! Made it for my sister’s birthday and everyone said it was the best chocolate cake they have ever tasted!! WOW!!
i made this cake, but it turned out very thin. (i made two layers)
Hello! I am planning to make this for my moms 60th! (it looks amazing and easy!) just one question – does the recipe make enough for two layers? or i do mix all those ingredients twice to make the stacked cake?? Thanks!
It’s enough for 2 layers!
Dear Paige.
Mom always made The Hershey Chocolate Cake. She passed away in 1993. I still want my chocolate birthday cake. I have the very pans that she used. The way she made it is like this…
After the cake has cooled torte the layers (cut them in half). Make a double amount of frosting that is on the Hershey can. Do this while the cake is baking. Frost the layers with frosting then add fresh made whipped cream. Use the reminder of the whipped cream on the side of the cake. Then put it in the refrigerator for at least a couple of hours to let it setup. I can send you pictures of the cake if you wish.
One tip I discovered on my last cake is this. Sift the flour then spoon it into your measuring cup. Also use hot black coffee instead of hot water. It give it an extra flavor. Enjoy your cake and eat it too.
Instead of using plain hot water do you think hot cocoa would work ??
Sure, but you may want to cut back on some of the sugar in the cake.
It should be fine, but cut back on the milk. This recipe runs way too thin and craters form in the cakes.
That could work Claudia. I use hot black coffee. That works for me.
I made this today for my daughters birthday. Haven’t cut it yet. Added strawberries around and on top. Where do you suggest storing it? Counter? Fridge? Thank you!
Hot coffee instead of hot water sounds intriguing !! I’m curious if you can actually taste the coffee once cooked? Like a chocolate-coffee combo?
No, you don’t taste the coffee.
Hi,
I’d like to make a 6inch (2 pans) cake for my sisters birthday. Do you have the recipe for that?
If it were me, I’d use this recipe, fill the inch pans, and use the little bit of extra batter to make cupcakes.
This has to be the least time consuming and easiest cake and frosting I have ever made. My family loves frosting so I doubled it. It turned out beautifully and moist and delicious!!
This is my GO TO chocolate cake and it is perfect every time. I bake at 325 for a flatter top. Today I made GF cupcakes and the batter was super thick….did I do something wrong? Or is it supposed to be thick with GF flour?
Hello! What can I use as a substitute if I don’t have any vegetable or canola oil at home?
Melted butter or applesauce.
Awesome Recipe!👍
This is my favorite chocolate cake recipe! This is my go to recipe for birthdays because it’s always a huge hit with kids and adults alike. My kids love when I make this as cupcakes. I’ve made this as a 2 tier cake, cupcakes and as a Bundt cake. I’m a horrible baker but every time I’ve made this recipe it turns out perfect! I’ll never make a boxed chocolate cake again 🙂