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!!
herseys chocolate cake is this best cake yet and I have a chocolate loving family. They know the difference from herseys and others I have baked. One thing I tryed was because I was told a bold flavored hot cup of coffee instead of hot water will intensify the flavor. WOW, it did!!! I used a cup of folgers Noir instant coffee, extra strong, instead of water and BOOM!!! everyone loved it. A good deep chocolate flavor
A great cake to make, very delicious and moist!
Recipe is a bomb. Everyone loves it every time I bake it. I cover it in handmade chocolate fudge instead of frosting and results just decadent.
Only problem is that it ALWAYS falls in the middle … what am I missing?
Hi Brenda, this could be due to your altitude (if you’re at higher altitude try reducing the sugar a bit, remove 1/4 teaspoon of baking powder or soda, and add 1-2 tablespoons flour). Could also be due to over-mixing the cake batter, expired leavening agents, opening the oven during baking, or underbaking the cake. Hope that helps!
Thanks for the tips Lauren! Will give a try soon and hopefully will not fall 🙂
I’ve been making this cake for many years for my grandkids’ birthdays. Even before it became “Hershey’s”. But lately, I’ve had trouble with it “falling”. Then it gets nasty inside.
Just noticed the comment on eggs. I don’t think I’ve ever used room temp eggs, so I’ll try that, and I just noticed the 2 extra tablespoons flour, which I’ve never done.
Any other suggestions/comments on the falling issue?
**If you haven’t, try Hershey’s Special Dark cocoa in both cake and icing. Even better.
I had two separate friends (both in their 60’s and 70’s) tell me that this was the best cake they’d ever had! The big difference is the cup of boiling water added at the end. It makes it super moist and incredibly good!
Perfect recipe! I was searching for a delicious chocolate recipe and this popped up, and it was absolutely delicious! It disappeared quickly in our house. Loved it, thank you!
Great recipe! I don’t normally have fresh buttermilk on hand so I bought powdered buttermilk. It works fine reconstituted for this recipe. The cup of coffee really adds to the flavor. I’m terrible at baking and cake is definitely a weakness. This is the first recipe, which I’ve used twice now, that has ever turned out for me. I highly recommend it.
We loved the cake but the icing was pretty sweet. Is there anything I can do to tone it down?
I add a little salt.
Love this recipe. I make it in a Bundt pan. Don’t wait for a special occasion!
Absolutely amazing!! I made this to bring to a friend’s birthday party and it was a hit! Everyone enjoyed it. The cake was moist and flavorful yet not overly sweet at the same which was perfect. For the ingredients, I used coffee instead of boiling water. Also, I did have to bake mine for more than 30-35 minutes. It actually took closer to an hour. Otherwise, this cake was delicious and I will definitely be making it again!