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There's a reason the Hershey Chocolate Cake recipe has been the best chocolate cake recipe for decades! It's soft, moist, and has the perfect chocolate flavor, and don't even get me started on that homemade chocolate frosting! This one of our favorite desserts!
The Only Chocolate Cake Recipe You'll Ever Need.
This Matilda's Chocolate Cake recipe is one of the very first recipes I ever shared here on TBFS, back in 2010. I've made it hundreds of times, and my kids now make it on their own, too. Thank you Hershey's! Some changes I've made to improve the original recipe are using hot coffee, instead of water (to boost the rich flavor) and adding buttermilk instead of plain milk (for a more tender and moist cake).
I recommend freezing the baked cake rounds ahead of time, and then frosting them right out of the freezer, for super easy prep. Once you see how easy homemade chocolate cake is, you'll never buy a box mix again.
Don't miss all of my cake recipes, including Yellow Cake, Carrot Cake, Biscoff Cake, or Flourless Chocolate Cake.
How to make Chocolate Cake:
Make Cake Batter: Combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla then mix. While stirring, slowly pour in the boiling water or hot coffee, mixing to incorporate (the batter will be thin).
Bake: Carefully pour cake batter into prepared pans and bake at 350°F(180°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pan for a few minutes then invert onto a cooling rack. Let the cakes cool completely before frosting.
Frosting: mix butter and cocoa powder then add powdered sugar, milk, and vanilla. Mix for several minutes until it has a smooth and fluffy texture.
Assemble and Frost: Carefully transfer one cake layer to your serving tray. Spread a generous amount of frosting on top then place the second cake layer on top. Use a cake spatula to frost the top and sides of the cake with remaining frosting. Slice and enjoy!
Recipe Variations:
- 9×13 Cake: Spray a 9×13 pan with cooking spray then pour the batter. Bake at 350°F (180°C) for 35-40 minutes. Let cool completely then frost and serve.
- Cupcakes: Place cupcake liners in a muffin pan then fill each one 2/3 of the way full with batter. Bake for 22-25 minutes then let them cool completely before frosting. This recipe makes 24-30 cupcakes.
- Bundt Cake: Grease and flour a 12 cup bundt pan then pour in batter. Bake for 50-55 minutes then let cool in the pan for 15 minutes. Invert on a wire cooling rack and let cool completely before frosting.
- Gluten-Free: Use a 1:1 ratio of Bob's Red Mill Gluten-Free Flour instead.
- Dairy-Free: Instead of cow's milk, use almond milk in the cake and frosting with a 1:1 ratio.
Make Ahead and Freezing Instructions:
To Make Ahead: The cakes and the chocolate frosting can both be made ahead of time. Store frosting in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Let frosting come to room temperature (I also like to re-whip it, with electric beaters), until soft and smooth.
To Freeze: Allow the cakes to cool completely then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three months. Fully frosted cake can also be frozen, if covered really well.
More Cake Recipes:
Hershey Chocolate Cake
Equipment
Ingredients
Chocolate Cake:
- 2 cups granulated sugar
- 1 ¾ cup + 2 Tablespoons all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, , room temperature*
- 1 cup buttermilk*
- 1/2 cup oil, (vegetable or canola oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water, , or hot coffee
Chocolate Frosting:
- 1/2 cup melted butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F(180°C). Line two 8 inch round baking pans with parchment paper* and then spray lightly with non-stick cooking spray. Set aside.
- Dry Ingredients: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla and mix until well combined. Stir in boiling water (or hot coffee). Batter will be thin. Pour batter into prepared pans.
- Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Chocolate Frosting: Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.
- Assemble: Place one cake layer on serving tray. Spread a generous amount of frosting on top. Add second cake layer. Frost top and sides of cake with remaining frosting. Cut and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I originally shared this recipe June 2010. Updated June 2019, April 2021 and April 2023 and February 2025.
The material in this blog post references the trademarked brand “Hershey’s.” The use of this trademark is for informational and editorial purposes only and does not imply sponsorship or endorsement by The Hershey Company.
This is the best chocolate cake recipe I’ve ever made! It’s irresistible and makes my chocolate dreams come true! This recipe is a gem that I will never lose 😍
This is the best chocolate cake and icing I have ever had – my family loved it and keeps asking me to make it again!
This is a keeper! Absolutely delicious, just the right amount of chocolate taste and super easy recipe! Made it for my sister’s birthday and everyone said it was the best chocolate cake they have ever tasted!! WOW!!
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,
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.
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 !
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
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!
Can I put instant pudding mix instead of buttermilk?
I haven’t tried it, but it may work…
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!
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
Can I substitute the canola oil with butter…. will it affect my cake’s taste or will the cake turn well..
I honestly have never tried this so I’m not sure.
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!
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!!
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!
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!
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!!
Can I use Olive oil? I find that olive oil is quite healthy.
No, Olive Oil will change the flavor of the cake. You could use Coconut Oil if you like.
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!