How to Make Hershey's Chocolate Cake

Hershey’s Chocolate Cake holds a special place in the world of homemade desserts. Its reputation for reliability, flavor, and ease has made it a staple in family kitchens for generations. When you want a no-fuss, deeply chocolatey cake that always satisfies, this recipe delivers. From birthday surprises to cozy weeknight desserts, Hershey’s Chocolate Cake offers a go-to solution for anyone seeking rich, moist chocolate cake with minimal effort and ingredients.

Let’s walk through every step—ingredients, directions, pro tips, variations, and the best ways to store this beloved treat—so you can bake with confidence and enjoy the full Hershey experience.

What Makes Hershey’s Chocolate Cake So Good?

The secret is in the balance. Simple pantry ingredients blend together for a cake that is both fluffy and rich, with cocoa flavor that shines. Hershey’s cocoa powder is known for its smooth, classic taste—sweet and mild without bitterness or heaviness. Combined with a light and moist crumb, the result is a cake that stands out on its own or paired with a simple chocolate frosting.

Ingredients for the Perfect Hershey’s Chocolate Cake

Gather these essentials before you start mixing. Each ingredient plays a role in delivering ultimate taste and texture:

Granulated sugar: Sweetens and tenderizes the cake.
All-purpose flour: Creates structure and a fine crumb.
Hershey’s cocoa powder: Delivers chocolate flavor as the star ingredient.
Baking powder and baking soda: Lift the cake for a light, airy texture.
Salt: Balances the sweetness and enhances chocolatey notes.
Eggs (room temperature): Bind the batter and add richness.
Milk: Keeps the crumb soft; whole or 2% is ideal.
Vegetable oil: Adds moisture for days.
Pure vanilla extract: Deepens the flavor.
Boiling water (or hot coffee): Intensifies cocoa, helps dissolve dry ingredients.

Ingredient List (for two 9-inch rounds):

Ingredient	Measurement
Granulated sugar	2 cups
All-purpose flour	1 3/4 cups
Hershey’s cocoa	3/4 cup
Baking powder	1 1/2 teaspoons
Baking soda	1 1/2 teaspoons
Salt	1 teaspoon
Eggs	2 large
Milk	1 cup
Vegetable oil	1/2 cup
Vanilla extract	2 teaspoons
Boiling water/coffee	1 cup

If you’re planning cupcakes, a sheet cake, or a Bundt cake, you may need to adjust quantities and pan sizes accordingly.

Step-by-Step Directions

Following a few simple steps yields outstanding results every time. Here’s how to recreate this classic in your own kitchen:

1. Prepare the pans and oven.

Preheat your oven to 350°F (175°C).
Grease two 9-inch round cake pans. For easier removal, line with parchment paper rounds.

2. Mix the dry ingredients.

In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt until even in color and texture.

3. Add wet ingredients.

Beat in the eggs, milk, oil, and vanilla using a hand mixer or stand mixer on medium speed.
Mix for about 2 minutes; the mixture should be thick with no visible lumps.

4. Incorporate boiling water or coffee.

Slowly stir in the boiling water (or use hot coffee for extra depth of flavor).
The batter will become quite thin—this is normal and helps produce a moist crumb.

5. Bake.

Divide the batter evenly between your pans.
Bake for 30–35 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
Cool cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.

6. Frost and finish.

When fully cool, spread with classic chocolate frosting, or a simple ganache if you prefer.
Layer, slice, and serve.

Chocolate Frosting: The Perfect Partner

A good chocolate cake deserves a silky, deeply chocolatey frosting. Hershey’s “Perfectly Chocolate” frosting is a natural choice: spreadable, creamy, and with an intense cocoa burst that echoes the cake perfectly.

Basic Chocolate Frosting

1/2 cup (1 stick) butter, melted
2/3 cup Hershey’s cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Mix cocoa and melted butter, then alternate beating in sugar and milk until smooth and spreadable. Stir in vanilla last. For a richer flavor, use whole milk or add a spoonful of espresso powder.

Pro Tips for Success

Even the simplest recipe benefits from a few tricks. Here’s how to get a cake worthy of any gathering:

Room temperature ingredients blend smoother, reducing the risk of dense spots in the cake.
Use coffee instead of water for a deeper chocolate taste—hot coffee enhances cocoa’s natural complexity.
Freeze layers before frosting for cleaner, more stable assembly. Cold cake layers are easier to trim and less prone to crumbs mixing into your icing.
Parchment paper is your friend: Lining pans keeps cake from sticking and makes removal stress-free.
Don’t overmix. Once you combine wet and dry ingredients, mix until just incorporated for a tender crumb.
Measure correctly. Spoon flour into your measuring cup and level. Too much flour makes cake dry.

Variations: Make the Recipe Your Own

Hershey’s Chocolate Cake adapts beautifully to different shapes and occasions:

Cupcakes

Fill paper-lined muffin pans 2/3 full.
Bake 20-22 minutes. Great for parties, picnics, or school treats.

Sheet Cake

Pour the batter into a greased 9×13-inch baking dish.
Bake for 35-40 minutes. This format works well for potlucks and casual gatherings.

Bundt Cake

Thoroughly grease and flour a Bundt pan.
Bake 50-55 minutes. The tube pan gives a decorative look and a fun twist on the classic.

Single Layer

Halve the recipe for an 8-inch round or square cake.
Bake 30-35 minutes.

Swaps and Add-ins

Buttermilk in place of regular milk adds tang and tenderness.
Espresso powder in the batter elevates the chocolate flavor.
Chopped nuts or chocolate chips in the batter give texture and richness.
Fruit preserves between layers for contrast and a pop of tartness.

Troubleshooting: Common Issues and Solutions

Cake Sinks in Middle: Undercooked or too much leavening. Check oven temperature and measure baking agents carefully.
Dry Cake: Overbaked or too much flour. Protect with proper baking time and precise measurement.
Gummy Texture: Overmixing the batter. Stop mixing as soon as the wet and dry combine.
Cake Sticking: Grease and line pans well; let cakes cool before removing.

Storing Hershey’s Chocolate Cake

Keep your cake fresh and flavorful by following these storage tips:

To make ahead:

Bake cake layers up to 24 hours in advance.
Once cool, wrap tightly in plastic and chill or freeze.
Cake layers are easier to frost when cold.

For leftovers:

Store at room temperature in a covered container for up to 2 days.
For longer storage, refrigerate for up to 5 days—bring to room temperature before serving for best texture.

Freezing:

Unfrosted cake layers wrap well in plastic and foil.
Freeze for up to 3 months.
Thaw in fridge overnight before icing and serving.

Hershey’s Chocolate Cake: The Heart of Homemade Baking

Few desserts carry as much universal appeal as this chocolate cake. You get real chocolate flavor, a melt-in-your-mouth crumb, and enough flexibility to make it perfect for any celebration or an ordinary day that needs a little extra sweetness. The ingredients are simple, the directions easy to follow, and the results—well, you’ll see. Hershey’s Chocolate Cake isn’t just good; it’s a legacy of classic baking that turns out perfectly, time after time.

Whether you bake the original, dress it up with your own twists, or turn it into cupcakes for sharing, you’re in for a treat. Gather your ingredients, heat your oven, and discover why Hershey’s Chocolate Cake continues to win hearts and tastebuds, one slice at a time.

How to Make Hershey’s Chocolate Cake
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