Introduction

Craving a rich, moist chocolate cake that’s a guaranteed crowd-pleaser? What if you could bake a decadent, cocoa-packed dessert using Hershey’s iconic cocoa powder in under an hour? Say hello to Hershey’s Chocolate Cake! This classic recipe delivers a tender, deeply chocolatey cake topped with a creamy chocolate frosting, perfect for birthdays, celebrations, or cozy family dinners. With simple ingredients and straightforward steps, it’s a go-to for both novice and seasoned bakers. Ready to create some chocolatey magic? Let’s grab a mixing bowl and get baking!

Overview

Hershey’s Chocolate Cake is a moist, single-layer chocolate cake made with Hershey’s unsweetened cocoa powder, baked in a 9×13-inch pan, and topped with a smooth chocolate buttercream frosting. What makes it special? Its rich cocoa flavor, tender crumb, and the addition of boiling water for an extra-moist texture. This beginner-friendly recipe takes about 50 minutes (15 minutes prep, 30–35 minutes baking, plus frosting) and serves 12–15, making it ideal for gatherings or family desserts.

Time Requirement: 50 minutes (15 minutes prep, 30–35 minutes baking, 5–10 minutes frosting, plus cooling)
Difficulty Level: Easy (great for beginners)
Servings: 12–15 slices

Essential Ingredients

The magic of Hershey’s Chocolate Cake lies in its high-quality, pantry-staple ingredients. Here’s what you’ll need and why each one matters:

For the Chocolate Cake

All-Purpose Flour (1¾ cups): Provides structure for a tender, fluffy cake.
Unsweetened Hershey’s Cocoa Powder (⅔ cup): Delivers deep, rich chocolate flavor.
Baking Powder (1½ tsp): Helps the cake rise for a light texture.
Baking Soda (1½ tsp): Works with buttermilk for lift and tenderness.
Salt (½ tsp): Enhances flavors and balances sweetness.
Granulated Sugar (2 cups): Sweetens the cake and contributes to a moist crumb.
Buttermilk (1 cup): Adds tanginess and moisture, reacting with baking soda for lift.
Pure Vanilla Extract (2 tsp): Enhances the chocolate flavor with a warm note.
Vegetable Oil (½ cup + 2 tbsp): Ensures a moist, soft texture that stays tender.
Large Eggs (2, room temperature): Bind the ingredients and add structure.
Boiling Water (1 cup): Blooms the cocoa for intense flavor and creates a thin, moist batter.

For the Chocolate Frosting

Salted Sweet Cream Butter (1 cup, softened): Forms a creamy, rich frosting base.
Pure Vanilla Extract (1 tsp): Adds a sweet, balancing note.
Unsweetened Hershey’s Cocoa Powder (⅔ cup): Provides bold chocolate flavor.
Whole Milk (¼ cup + 2 tbsp): Thins the frosting to a spreadable consistency.
Powdered Sugar (3 cups): Sweetens and thickens the frosting for a smooth finish.

Substitutions and Variations

Flour: Use a 1:1 gluten-free flour blend for a gluten-free cake.
Cocoa Powder: Substitute with another unsweetened cocoa powder, but Hershey’s is recommended for classic flavor.
Buttermilk: Replace with 1 cup milk (or non-dairy milk) mixed with 1 tbsp lemon juice or vinegar, rested for 5 minutes.
Vegetable Oil: Swap with canola oil or melted butter, though butter may firm up the texture.
Eggs: Use ½ cup unsweetened applesauce or 2 flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan version, noting a denser texture.
Butter: Use unsalted butter with a pinch of salt or vegan butter for dairy-free frosting.
Milk: Substitute with non-dairy milk (almond, oat, or soy) or heavy cream for a richer frosting.
Add-Ins: Fold ½ cup chocolate chips or chopped nuts into the batter for extra texture, or add 1 tsp espresso powder for a mocha twist.

Step-by-Step Instructions

Making Hershey’s Chocolate Cake is simple and rewarding with a few key steps. Follow these instructions for a perfect cake every time:

Preheat and Prep:
- Preheat the oven to 350°F (175°C).
- Spray a 9×13-inch baking dish with baking spray (like Baker’s Joy) to prevent sticking.
- Tip: Line with parchment paper, leaving an overhang, for easy removal if desired.
Mix Dry Ingredients:
- In a large mixing bowl, sift together 1¾ cups all-purpose flour, ⅔ cup unsweetened Hershey’s cocoa powder, 1½ tsp baking powder, and 1½ tsp baking soda to remove lumps.
- Whisk in ½ tsp salt and 2 cups granulated sugar until evenly combined.
- Tip: Sifting ensures a smooth batter, but whisk thoroughly if you skip sifting.
Add Wet Ingredients:
- Whisk in 1 cup buttermilk, 2 tsp pure vanilla extract, and ½ cup + 2 tbsp vegetable oil until well combined.
- Add 2 large eggs (room temperature), one at a time, whisking well after each until fully incorporated.
- Tip: Use room-temperature eggs for smooth blending, and whisk gently to avoid overmixing.
Incorporate Boiling Water:
- Carefully whisk in 1 cup boiling water until all ingredients are fully combined. The batter will be thin—this is normal and helps create a moist cake.
- Tip: Boil water in a kettle or microwave, and pour slowly while whisking to avoid splashing.
Bake the Cake:
- Pour the batter into the prepared 9×13-inch baking dish, smoothing the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and let cool completely in the pan on a wire rack, about 1–2 hours.
- Tip: Check at 30 minutes, as ovens vary, and avoid overbaking to keep the cake moist.
Make the Chocolate Frosting:
- Using a stand mixer or a medium mixing bowl with a handheld mixer on medium-high speed, beat 1 cup softened salted sweet cream butter and 1 tsp pure vanilla extract for 1–1½ minutes, until creamy.
- Add ⅔ cup unsweetened Hershey’s cocoa powder and ¼ cup + 2 tbsp whole milk, beating until combined.
- Gradually add 3 cups powdered sugar, ½ cup at a time, beating until smooth and spreadable. Adjust with an extra 1–2 tsp milk if too thick or ¼ cup powdered sugar if too thin.
- Tip: Soften butter at room temperature for 30–60 minutes, and sift powdered sugar to avoid lumps.
Frost and Serve:
- Once the cake is completely cooled, spread the chocolate frosting evenly over the top using an offset spatula for a smooth or swirled finish.
- Optionally garnish with chocolate shavings, sprinkles, or Hershey’s chocolate chips for extra flair.
- Slice into 12–15 pieces and serve at room temperature, perfect with a scoop of vanilla ice cream or a glass of milk.
- Tip: Chill the frosted cake for 15 minutes to set the frosting for cleaner slices, if desired.

Assembly

Assembling Hershey’s Chocolate Cake is all about creating a moist, chocolatey dessert with a polished finish. Here’s how to make it look and taste incredible:

Bake Thoughtfully: Pour the batter evenly and bake just until done for a tender crumb. Cool completely before frosting to prevent melting.
Frosting Tips:
- Spread frosting smoothly with an offset spatula for a classic look, or create swirls or waves for a decorative touch.
- For piping, use a star or round tip to add borders or rosettes around the edges of the cake.
- Garnish with chocolate curls, cocoa powder dusting, or fresh berries for a vibrant, elegant presentation.
Presentation Tips:
- Serve on a cake stand or platter to showcase the rich chocolate frosting.
- Cut into even squares or rectangles for easy serving, wiping the knife between cuts for clean edges.
- Pair with whipped cream, ice cream, or a hot coffee for a complete dessert experience, perfect for birthdays or potlucks.

Storage and Make-Ahead Tips

Hershey’s Chocolate Cake is best fresh but can be prepped or stored with these tips to keep it delicious:

Make-Ahead:
- Bake the cake up to 1 day in advance, cool completely, wrap tightly in plastic wrap, and store at room temperature. Frost just before serving.
- Prepare the frosting up to 3 days ahead, store in an airtight container in the fridge, and re-whip briefly before using.
- Tip: Let refrigerated frosting sit at room temperature for 15–20 minutes before spreading for easier application.
Storage:
- Store unfrosted cake wrapped in plastic wrap at room temperature for up to 2 days or in the fridge for up to 5 days.
- Store frosted cake in an airtight container or covered with plastic wrap in the fridge for up to 5 days, as the frosting contains dairy. Let sit at room temperature for 15–20 minutes before serving for the best texture.
- Tip: Use a cake carrier or dome to protect the frosting and keep the cake moist.
Freezing:
- Freeze unfrosted cake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature for 2–3 hours, then frost.
- Freeze frosting separately in a freezer-safe container for up to 2 months, thaw in the fridge overnight, and re-whip before using.
- Tip: Freeze individual slices of unfrosted cake for quick portions, wrapping each tightly to prevent freezer burn.

Recipe Variations

Hershey’s Chocolate Cake is versatile and fun to customize. Here are some creative twists to try:

Mocha Chocolate Cake: Add 1 tsp instant coffee or espresso powder to the batter and frosting for a mocha flavor.
Chocolate Peanut Butter Cake: Swirl ¼ cup peanut butter into the frosting or top with chopped peanut butter cups.
Mint Chocolate Cake: Add ½ tsp peppermint extract to the frosting and garnish with crushed peppermint candies.
Berry Chocolate Cake: Serve with a layer of fresh raspberries or strawberries under the frosting for a fruity contrast.
Gluten-Free Chocolate Cake: Use a 1:1 gluten-free flour blend and ensure cocoa powder is gluten-free.
Vegan Chocolate Cake: Replace eggs with ½ cup applesauce, buttermilk with non-dairy milk + 1 tbsp vinegar, and butter with vegan butter.

Conclusion

You’re now ready to bake a Hershey’s Chocolate Cake that’s as rich as it is irresistible! This 50-minute recipe is perfect for birthdays, holidays, or anytime you crave a classic chocolate dessert. With its moist, cocoa-packed crumb and creamy chocolate frosting, it’s a timeless treat that’s easy to master. Feel free to add flavors, garnishes, or pairings to make it your own. Grab your baking dish, mix those ingredients, and enjoy every decadent, chocolatey bite. Happy baking, and savor the Hershey’s goodness!

Hershey’s Chocolate Cake

Author: Jessica

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