Hershey Chocolate Cake

Introduction & Inspiration

Sometimes, what you crave is pure, unadulterated, classic comfort. In the world of chocolate cakes, the iconic Hershey’s Chocolate Cake recipe (or versions very close to it) reigns supreme as the quintessential homemade chocolate cake for generations. It’s the one many of us grew up with, the reliable recipe often found right on the cocoa powder tin, promising deep chocolate flavor and incredible moistness with surprising ease.

This recipe celebrates that legacy. It’s not about fancy techniques or fussy ingredients; it’s about straightforward methods delivering consistently delicious results. The inspiration behind revisiting and sharing this classic is simple: everyone deserves a go-to chocolate cake recipe that is practically foolproof, deeply satisfying, and tastes like pure nostalgic bliss. This cake is that recipe.

Imagine incredibly moist, dark chocolate cake layers with a tender crumb, paired with a rich, fudgy, almost glossy chocolate frosting that’s just as easy to whip up. It’s the kind of cake that disappears quickly at potlucks, brings smiles at birthday parties, and offers profound comfort on a quiet evening. It’s simply, perfectly chocolate.

Let’s delve into the magic of this classic Hershey Chocolate Cake. I want to walk you through the simple steps, explain why they work so well, and celebrate the enduring appeal of this beloved recipe. It’s time to bake some pure chocolate happiness.

Nostalgic Appeal

Is there any cake more quintessentially American or more tied to happy memories than this type of simple, moist chocolate cake? For me, and likely for countless others, the taste of this cake is interwoven with childhood birthdays, school bake sales, family gatherings, and celebratory potlucks. It’s the reliable “back-of-the-box” recipe that generations have turned to for a guaranteed chocolate fix.

The aroma of it baking, that deep cocoa scent filling the kitchen, is itself a powerful trigger for nostalgia. It speaks of simpler times, of shared moments around the kitchen table, of the pure joy of a homemade treat made with familiar ingredients. It’s the taste of home for so many.

This specific recipe, known for its characteristic moistness (thanks to the oil and boiling water method) and its straightforward fudgy frosting, captures that exact nostalgic flavor profile perfectly. It’s not trying to be a fancy European torte; it’s proudly a moist, deeply chocolatey, comforting American classic. And that’s precisely its enduring charm.

Baking this cake feels like tapping into a shared culinary heritage. It’s about recreating a flavor that feels universally loved and instantly recognizable. Sharing it often leads to smiles of recognition and comments like, “This tastes just like the cake my mom/grandma used to make!” It’s comfort food in its purest, most delicious cake form.

Homemade Focus

One of the most wonderful aspects of this classic Hershey Chocolate Cake recipe is its remarkable simplicity, making it an ideal project for beginner bakers or anyone seeking delicious results without complex steps. The “dump cake” style method – whisking dry, adding wet, stirring in hot liquid – demystifies scratch baking and builds confidence. It proves that homemade doesn’t have to mean complicated.

Making this cake from scratch allows you to appreciate the magic of basic ingredients transforming into something truly special. You control the freshness of your eggs and buttermilk, choose whether to use hot water or coffee (which deepens the flavor), and use real cocoa powder for authentic taste. It avoids the artificial flavors and preservatives often found in boxed mixes.

The unique method involving boiling water (or coffee) stirred into the batter does something wonderful: it “blooms” the cocoa powder, intensifying its flavor, and adds significant moisture, resulting in that characteristically super-moist crumb this cake is famous for. Understanding why these simple steps work enhances the satisfaction of the homemade process.

Even the frosting is incredibly straightforward, using melted butter instead of requiring a lengthy creaming process. While different in texture from fluffy buttercreams, its ease and rich, fudgy result are part of the recipe’s appeal. Achieving such a decadent cake with such simple homemade methods feels incredibly rewarding.

Flavor Goal

The flavor goal for this Hershey Chocolate Cake is straightforward, intense chocolate satisfaction. The cake layers should be deeply chocolatey, thanks to a generous amount of unsweetened cocoa powder, with that flavor amplified if using hot coffee instead of water. Crucially, the cake must be exceptionally moist and tender, with a soft crumb that almost melts in your mouth – a defining characteristic of this recipe.

The frosting aims for a rich, fudgy, almost glossy quality, distinct from light and airy buttercreams. It should deliver a powerful chocolate punch, complementing the cake with its smooth texture and sweet, decadent flavor. It’s meant to be a simple, luscious topping that enhances, rather than competes with, the moist chocolate cake beneath.

There’s no pretense of complex flavor notes here. The goal is pure, unadulterated chocolate comfort. It should taste nostalgic, satisfying, and deeply chocolatey through and through. Sweetness is present and expected, balanced by the depth of the cocoa.

Ultimately, this cake aims to be the perfect version of that classic, easy, homemade chocolate cake everyone loves. Moist cake, rich frosting, intense chocolate flavor – it hits all the right notes for a universally appealing dessert that feels both special and incredibly comforting.

Ingredient Insights

The beauty of the Hershey Chocolate Cake lies in its simple, accessible ingredients. Granulated sugar provides sweetness and moisture. All-purpose flour gives the cake its structure. Standard unsweetened cocoa powder (like Hershey’s brand, naturally) is the star, providing the core chocolate flavor; its interaction with the boiling water/coffee is key. Baking powder and baking soda work together for leavening – the soda reacts with acidic buttermilk (if used), while the powder provides extra lift. Salt is crucial for balancing sweetness and enhancing the chocolate flavor.

Large eggs, preferably at room temperature, add richness and binding. Buttermilk offers moisture and a slight tang that complements the chocolate (if you don’t have buttermilk, you can easily make a substitute by adding 1 teaspoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes). Vegetable or canola oil is the secret to the cake’s signature lasting moistness, creating a more tender crumb than butter alone in this type of recipe. Vanilla extract rounds out the flavors.

The game-changer is the cup of boiling water or hot coffee. Added last to the thin batter, this hot liquid “blooms” the cocoa powder, releasing deeper chocolate flavor compounds, and it also contributes significantly to the cake’s ultra-moist texture. Using hot coffee instead of water adds another layer of richness and depth that many people adore.

For the simple chocolate frosting, melted unsalted butter is used instead of softened butter. This creates a denser, fudgier, glossier frosting rather than a light, fluffy one. Unsweetened cocoa powder provides the chocolate flavor, sifted confectioners’ sugar provides sweetness and structure, a bit of milk adjusts the consistency, and vanilla extract adds flavor depth. It’s a uniquely easy and delicious frosting method.

Essential Equipment

One of the fantastic things about this classic Hershey Chocolate Cake recipe is that it requires only basic baking equipment – no fancy gadgets needed! You’ll need two standard 8-inch round cake pans. Preparing them well is important; the recipe suggests lining with parchment paper rounds and lightly spraying with non-stick cooking spray.

You don’t necessarily need an electric mixer for the cake batter itself! A large mixing bowl and a good whisk are sufficient for combining the dry ingredients thoroughly. Another bowl might be useful for combining the wet ingredients (eggs, buttermilk, oil, vanilla) before adding them to the dry. A simple spatula is needed for scraping the bowl and ensuring everything is combined, especially after adding the boiling water/coffee.

For the frosting, while you can mix it by hand with a whisk or sturdy spoon, an electric mixer (handheld or stand mixer with paddle attachment) makes achieving a perfectly smooth consistency easier, especially when incorporating the powdered sugar. You’ll need a bowl suitable for mixing the frosting (microwave-safe if you melt the butter in it).

Standard measuring cups (dry and liquid) and measuring spoons are, of course, essential for accurate results. Wire cooling racks are crucial for letting the baked cakes cool completely before frosting. While an offset spatula is helpful for frosting the cake smoothly, the fudgy nature of this particular frosting means you can often just spread it generously with a regular spatula or even the back of a spoon for a more rustic, homemade look.

List of Ingredients with Measurements

Here are the precise measurements for this classic Hershey Chocolate Cake:

For the Chocolate Cake Layers (makes two 8-inch layers):

• ▢ 2 cups (400g) granulated sugar
• ▢ 1 ¾ cup + 2 Tablespoons (235g) all-purpose flour (spooned & leveled)
• ▢ 3/4 cup (64g) unsweetened cocoa powder (standard, like Hershey’s)
• ▢ 1 1/2 teaspoons baking powder
• ▢ 1 1/2 teaspoons baking soda
• ▢ 1 teaspoon salt
• ▢ 2 large eggs, room temperature*
• ▢ 1 cup (227g / 240ml) buttermilk*, room temperature (or milk + 1 tsp vinegar/lemon juice)
• ▢ 1/2 cup (99g / 120ml) vegetable or canola oil
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup (237g / 240ml) boiling water or hot brewed coffee

For the Chocolate Frosting:

• ▢ 1/2 cup (1 stick or 113g) unsalted butter, melted
• ▢ 2/3 cup (57g) unsweetened cocoa powder
• ▢ 3 cups (360g) confectioners’ sugar (powdered sugar), sifted
• ▢ 1/3 cup (83g / 80ml) milk (any kind)
• ▢ 1 teaspoon vanilla extract

*Room temperature eggs and buttermilk incorporate better.

Step-by-Step Instructions

Let’s bake this famously easy and delicious Hershey Chocolate Cake! First, prepare your oven and pans. Preheat the oven to 350°F (180°C). Line the bottoms of two 8-inch round cake pans with parchment paper circles. Lightly spray the parchment and the sides of the pans with non-stick cooking spray. Set these prepared pans aside.

Now for the incredibly simple cake batter. In a large mixing bowl, add all the dry ingredients: granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk these together very well, ensuring there are no lumps (especially from the cocoa powder) and that the leavening agents are evenly distributed throughout. This is your foundation.

In a separate medium bowl (or measuring cup), lightly whisk together the room temperature eggs, room temperature buttermilk, oil, and vanilla extract. Pour these combined wet ingredients into the large bowl containing the dry ingredients. Using your whisk or an electric mixer on low speed, mix everything together just until well combined and no dry streaks remain. Don’t overmix.

Here comes the signature step: Carefully pour the 1 cup of boiling water (or hot coffee) into the batter. Using a whisk or spatula, stir gently until the hot liquid is fully incorporated. The batter will become very thin and liquidy – this is exactly what you want! This thin batter creates the exceptionally moist cake.

Immediately pour the thin batter evenly between your two prepared 8-inch cake pans. Using a kitchen scale can help ensure the layers are the same size and bake evenly. Place the pans in the preheated oven.

Bake for 30 to 35 minutes. To check for doneness, insert a wooden toothpick into the center of each cake. It should come out clean when the cakes are fully baked. Let the cakes cool in their pans on wire racks for about 10-15 minutes before inverting them onto the racks to cool completely. Remove the parchment paper liners. Ensure the layers are totally cool before frosting.

While the cakes cool, make the easy chocolate frosting. In a medium bowl, combine the melted (but not sizzling hot) unsalted butter and the unsweetened cocoa powder. Whisk them together until smooth; it will form a thick paste. This step helps bloom the cocoa in the butter for intense flavor.

Add the sifted powdered sugar to the cocoa-butter mixture alternately with the milk. You can do this by adding about half the sugar, then half the milk, mixing, then adding the rest of the sugar and the rest of the milk. Mix on low speed initially (with an electric mixer or by hand) until combined, then add the vanilla extract.

Increase the mixer speed to medium (or continue mixing vigorously by hand) for several minutes until the frosting is smooth, glossy, and has reached a spreadable consistency. Note that because it uses melted butter, this frosting won’t become light and fluffy like traditional buttercream; it will be denser, fudgier, and shinier. If it seems too thick, add a tiny bit more milk; if too thin, add a bit more sifted powdered sugar.

Time to assemble your classic cake! Place one completely cooled cake layer onto your serving plate or cake stand. Scoop a generous amount of the fudgy chocolate frosting onto the layer (at least 1 cup) and spread it evenly almost to the edge.

Carefully place the second cooled cake layer on top of the frosting. Use the remaining frosting to cover the top and sides of the cake. You can smooth it with an offset spatula or create rustic swirls with the back of a spoon – this cake looks wonderful either way! Let the frosting set slightly before slicing. Cut, serve, and enjoy that timeless chocolate goodness!

Troubleshooting

This Hershey Chocolate Cake is known for being quite forgiving, but minor issues can still pop up. Because the batter is so thin and relies heavily on chemical leaveners, ensuring your baking soda and baking powder are fresh is important for a good rise. If the cake sinks dramatically, it was likely underbaked – make sure that toothpick comes out completely clean from the center. A slight dome is common with this cake; you can level it with a serrated knife before frosting if desired, but it’s often served as is for a rustic look.

Dryness is rare with this recipe due to the oil and boiling water, but significant overbaking could still cause it. Start checking for doneness at the 30-minute mark and remove the cakes promptly once the toothpick test is passed.

For the frosting, the main variable is consistency. Because it uses melted butter, its texture is very dependent on temperature. If your melted butter was too hot when combined with the cocoa and sugar, or if your kitchen is very warm, the frosting might seem thin or greasy. Allow the melted butter to cool slightly before using it. If the finished frosting is too thin, try chilling it in the refrigerator for 15-20 minutes, stirring occasionally, until it thickens to a spreadable consistency. If it’s too thick, stir in milk just one teaspoon at a time until it reaches the desired texture. Achieving a perfectly smooth, glossy finish comes from ensuring the powdered sugar is well sifted and mixing thoroughly.

Assembly is usually straightforward. Ensure the cake layers are completely cool before frosting to prevent melting. The fudgy frosting is generally quite stable and easy to work with.

Tips and Variations

While this classic Hershey Chocolate Cake is fantastic as written, here are a few ways to personalize it. The biggest flavor impact comes from choosing hot brewed coffee instead of boiling water. Coffee deepens and intensifies the chocolate flavor significantly without making the cake taste overtly like coffee – it’s a highly recommended substitution for serious chocolate lovers!

For extra texture and richness, you could fold 1 cup of semi-sweet chocolate chips or chunks into the finished batter just before pouring it into the pans. Ensure they are standard size, as mini chips might sink more easily in the thin batter.

While the recipe calls for standard unsweetened cocoa powder (like Hershey’s), you could experiment with Dutch-processed cocoa for a darker color and smoother, less acidic flavor, but it might slightly affect the interaction with the baking soda. Stick with standard cocoa for the most authentic “Hershey Cake” result.

For the frosting, adding a pinch of salt (about 1/8 tsp) can help balance the sweetness. A teaspoon of instant espresso powder dissolved into the vanilla extract before adding it will give the frosting a mocha Calean. You could also swap the vanilla for peppermint extract for a chocolate-mint cake, or even add a splash of bourbon or Kahlua for an adult version. If you prefer a fluffier frosting, you’d need to use a different recipe based on creaming softened butter (like a traditional chocolate American buttercream).

Decoration is usually kept simple – lovely swirls made with the back of a spoon or offset spatula often suffice. Chocolate sprinkles, chocolate shavings, or even just a dusting of cocoa powder look great. This cake is about delicious substance over elaborate style. It stores well at room temperature (covered) for 2-3 days due to the oil content keeping it moist.

Serving and Pairing Suggestions

This Hershey Chocolate Cake is the ultimate all-purpose dessert, fitting for literally any occasion – birthdays, holidays, potlucks, Tuesdays! It’s best stored covered at room temperature for up to 3 days; refrigeration can actually dull the flavor and dry out the crumb slightly (though if your house is very warm, refrigeration might be necessary – just let it sit out before serving). Always serve this cake at room temperature for the best moist texture and full flavor release.

What goes best with this iconic cake? A tall glass of cold milk is the undisputed champion pairing! The cool milk cuts through the rich chocolate perfectly. A scoop of vanilla bean ice cream is another classic accompaniment, creating a wonderful temperature and texture contrast. Coffee ice cream or even mint chocolate chip would also be delicious. A simple dollop of whipped cream or some fresh raspberries can add a nice touch too.

For beverages beyond milk, coffee (hot or iced) is a natural partner, especially if you used coffee in the cake batter. A simple cup of black tea can also be pleasant. Given its straightforward, comforting nature, fancy pairings aren’t necessary – it shines brightest with simple accompaniments.

Because it’s so easy to make and universally loved, this is the perfect cake to bring to gatherings or whip up when you need a reliable dessert. It’s unassuming but always disappears fast! Serve generous slices and watch the smiles appear.

Nutritional Information

Let’s talk frankly: the classic Hershey Chocolate Cake is a delightful indulgence, not a health food. It’s a traditional dessert made with sugar, flour, oil, eggs, and cocoa, topped with a frosting made from melted butter, cocoa, and powdered sugar. This means it’s high in calories, sugar, and fat (both from the oil in the cake and the butter in the frosting).

The use of oil instead of all butter in the cake contributes more unsaturated fats compared to an all-butter cake, and keeps it moist longer. Unsweetened cocoa powder does contain some antioxidants, but the amount consumed in a slice of cake is within the context of a high-sugar, high-fat dessert. Buttermilk adds a bit of protein and calcium.

This cake is meant to be enjoyed as a treat. Its simple ingredients and preparation method are part of its charm, but they are also typical of classic desserts designed for flavor and satisfaction rather than nutritional optimization. Significant alterations to reduce sugar or fat would fundamentally change the recipe’s character, texture, and taste.

Bake it, share it, savor it! Enjoy this cake for the comforting, delicious, nostalgic treat it is, as part of a balanced approach to eating. Sometimes, pure chocolate joy is exactly what’s needed.

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Recipe Summary and Q&A

This recipe delivers the iconic Hershey Chocolate Cake: an incredibly moist, deeply chocolatey cake made using a simple dump-and-mix method, famously enhanced by adding boiling water or hot coffee to the batter. It’s paired with an equally easy and unique chocolate frosting made with melted butter, resulting in a rich, fudgy, glossy finish. This recipe yields two 8-inch layers of pure chocolate comfort, known for its reliability and crowd-pleasing flavor.

Key techniques, though simple, are important: whisking dry ingredients well, using boiling liquid to bloom the cocoa and add moisture (resulting in a thin batter), not overmixing, and understanding the melted butter method for the fudgy frosting. It’s a celebration of straightforward baking that yields delicious results.

Q&A:

• Do I have to use buttermilk? No, if you don’t have buttermilk, you can easily make a substitute. For 1 cup of buttermilk, measure 1 tablespoon of white vinegar or lemon juice into a liquid measuring cup, then add enough regular milk (whole or low-fat) to reach the 1-cup line. Stir and let it sit for 5 minutes; it will curdle slightly and work perfectly in the recipe.
• Is using hot coffee really better than hot water? Many bakers strongly believe so! Coffee doesn’t make the cake taste like coffee but rather enhances and deepens the chocolate flavor, making it richer. Hot water works perfectly fine and yields a delicious classic chocolate cake, but try coffee if you want an extra flavor boost.
• My frosting seems greasy/separated. This can happen if the melted butter was too hot when mixed, or if the frosting gets too warm. Let the butter cool slightly after melting. If the finished frosting looks greasy, try chilling it for 15-20 minutes and then stirring vigorously; it might come back together.
• Can I bake this in a 9×13 inch pan? Yes! This recipe works beautifully in a 9×13 inch pan. Pour the entire batter into a greased and floured 9×13 inch pan and bake at 350°F (180°C) for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean. Then just frost the top.