hershey’s chocolate cake recipe: Ultimate Moist Classic

This hershey’s chocolate cake recipe makes a deeply chocolatey, moist chocolate cake with a tender crumb and silky homemade frosting. Boiling water blooms the cocoa and creates a surprisingly thin batter, which bakes into light, even layers rather than a dense cake. It is an approachable choice for birthdays, family dinners, potlucks, and any occasion that calls for a dependable chocolate dessert.

The recipe uses one bowl for the batter and familiar pantry ingredients. It makes one 9-by-13-inch cake or two 9-inch layers, serving about 12 people. Unlike a chocolate pound cake recipe, it relies on oil and a loose batter for a lighter, softer texture. Careful measuring and timely baking are the keys to success.

Why You’ll Love This Hershey’s Chocolate Cake Recipe

• Prep time: 20 minutes
• Bake time: 30 to 35 minutes
• Total time: About 2 hours, including cooling and frosting
• Difficulty: Easy
• Oven temperature: 350°F (175°C)
• Pan size: Two 9-inch round pans or one 9-by-13-inch pan
• A simple one-bowl cake with dependable results.
• Oil keeps the crumb soft, even after refrigeration.
• The cake can be baked, frozen, and frosted later.
• The same batter can be adapted into cupcakes or a chocolate bundt cake recipe variation.

Equipment

• Large mixing bowl
• Whisk and flexible spatula
• Electric mixer for the frosting
• Two 9-inch round pans or one 9-by-13-inch pan
• Parchment paper, cooling rack, and offset spatula

A kitchen scale is optional but helpful, particularly for measuring flour and dividing layer-cake batter evenly. If you do not have a scale, use the spoon-and-level method for flour and alternate small pours between the two pans until the batter is evenly distributed.

Ingredients

• 2 cups (400 g) granulated sugar
• 1 3/4 cups (220 g) all-purpose flour
• 3/4 cup (64 g) Hershey’s unsweetened cocoa
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine salt
• 2 large eggs, at room temperature
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) vegetable or canola oil
• 2 teaspoons vanilla extract
• 1 cup (240 ml) boiling water
• For the frosting: 1/2 cup (113 g) softened unsalted butter, 2/3 cup (57 g) Hershey’s unsweetened cocoa, 3 cups (360 g) confectioners’ sugar, 1/3 cup (80 ml) milk, 1 teaspoon vanilla extract, and a pinch of salt

Natural unsweetened cocoa is the best choice because its acidity works with the baking soda. Dutch-process cocoa has different acidity and should not be substituted without adjusting the leaveners. The ingredient proportions closely follow the established Hershey’s chocolate cake method.

Why Each Key Ingredient Matters

Oil coats the flour proteins and helps the crumb remain tender after the cake cools. Milk contributes moisture, flavor, and browning, while the eggs bind the batter and provide structure. Baking powder and baking soda supply lift, and salt prevents the sweetness from tasting flat.

The boiling water hydrates the cocoa and disperses it throughout the batter. This blooming step intensifies the chocolate flavor without adding more cocoa, which could make the cake dry. Granulated sugar does more than sweeten the hershey’s chocolate cake recipe; it also attracts moisture and supports a soft texture.

How to Make Hershey’s Chocolate Cake Recipe

1. Heat the oven to 350°F (175°C). Grease the pans, line round-pan bottoms with parchment, and lightly grease the paper.
2. Whisk the sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Break up all cocoa lumps before adding liquids.
3. Add the eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes, scraping the bottom and sides once, or whisk vigorously until smooth.
4. Gradually stir in the boiling water. The batter will be very thin and pourable; this is intentional, so do not add extra flour.
5. Divide the batter evenly between the round pans, about 3 cups per pan, or pour it into the rectangular pan. Bake two 9-inch layers for 30 to 35 minutes or a 9-by-13-inch cake for 35 to 40 minutes.
6. Test the center with a wooden pick. It should emerge with a few moist crumbs but no wet batter. The top should spring back lightly, and the edges may begin pulling away from the pan.
7. Cool round layers in their pans for 10 minutes, loosen the edges, and invert them onto a rack. Cool a rectangular cake in its pan. Wait until completely cool before frosting.
8. For the chocolate frosting, beat the butter until creamy. Mix in the cocoa, then alternately add confectioners’ sugar and milk. Beat in vanilla and salt for 2 minutes, adding a teaspoon of milk if needed.
9. Spread frosting between the layers, over the top, and around the sides. For a rectangular cake, spread it directly in the pan.

Expert Tips for the Best Results

• Measure flour carefully: Spoon it into the cup and level it rather than scooping. Too much flour is a common cause of dry cake.
• Use room-temperature ingredients: They combine more evenly and help produce a uniform crumb.
• Check the leaveners: Baking powder and baking soda lose strength over time. Fresh leaveners help this hershey’s chocolate cake recipe rise evenly.
• Sift stubborn cocoa lumps: Dry cocoa pockets are difficult to remove after liquid is added and can leave bitter spots in the baked crumb.
• Add water gradually: Pouring slowly while stirring prevents splashes and makes it easier to produce a smooth batter.
• Do not overmix after adding water: Stir only until the batter is even. Extended mixing can encourage excess gluten development.
• Do not overbake: Begin checking at the earliest listed time. A few moist crumbs are preferable to a completely dry tester.
• Prevent sticking: Grease the pans thoroughly, use parchment on the bottoms, and release the layers after only 10 minutes of cooling.
• Frost only when cool: Warm layers melt the buttercream and can slide or tear.

For a level layer cake, place the pans on the same center oven rack with space between them. Avoid letting either pan touch an oven wall. If the oven has a hot spot, rotate the pans only after the centers have begun to set so the sudden movement does not disturb the rise.

How to Frost Neat, Even Layers

Place the first cooled layer on a serving plate and tuck narrow strips of parchment beneath its edges. Spread an even layer of frosting across the top, stopping just short of the edge. Add the second layer, then apply a thin crumb coat to trap loose crumbs before adding the remaining frosting.

If the frosting feels too stiff, mix in milk one teaspoon at a time. If it becomes too loose, add a small amount of confectioners’ sugar. Remove the parchment strips after decorating to leave the plate clean. These simple steps give the hershey’s chocolate cake recipe a polished finish without specialized equipment.

Pan Sizes, Cupcakes, and Baking Options

For a 12-cup Bundt pan, grease every crevice and bake for approximately 45 to 50 minutes. This works as an easy chocolate bundt cake recipe variation, although the finished texture remains lighter than a traditional chocolate pound cake recipe. Let the cake cool enough to release cleanly without allowing it to stick in the pan.

For cupcakes, fill liners about two-thirds full and bake for 18 to 22 minutes. Begin checking at 18 minutes because dark pans and compact ovens may bake more quickly. Cool the cupcakes in the pan briefly, then move them to a rack so trapped steam does not make the liners damp.

A 9-by-13-inch version is convenient for travel because it can remain in its baking pan for cooling, frosting, and serving. The two-layer version creates a more formal presentation. Regardless of the shape, avoid using a smaller pan that could overflow as the batter rises.

Variations and Substitutions

Dairy-Free Chocolate Cake

Replace the milk with the same amount of unsweetened soy or oat milk and use plant-based butter in the frosting. Choose an unflavored milk so it does not compete with the cocoa. This change preserves the overall method and produces a tender cake, though the precise flavor may vary by brand.

Gluten-Free Option

Substitute a tested 1-to-1 gluten-free baking flour containing xanthan gum by weight. Because flour blends absorb moisture differently, the most reliable approach is to follow a recipe developed for that purpose. This gluten free chocolate cake recipe provides dedicated guidance for a balanced gluten-free crumb.

Do not assume that coconut, almond, or another single flour can replace all-purpose flour in equal quantities. A successful gluten free chocolate cake recipe generally needs a balanced blend of starches and whole-grain flours. Letting the mixed batter rest briefly may also help some blends hydrate more evenly.

German Chocolate Inspiration

Replace the buttercream with coconut-pecan filling for a German-chocolate-inspired presentation. This creates a related dessert, but an authentic baker’s german chocolate cake recipe uses sweet baking chocolate and a different cake base.

Choose the baker’s german chocolate cake recipe when you want its traditional mild chocolate layers and distinctive coconut-pecan filling. Choose this cocoa-based cake when you prefer a deeper chocolate flavor and creamy chocolate frosting. The two desserts are related in appearance but should not be treated as interchangeable formulas.

Egg Considerations

The eggs provide structure and should not simply be omitted. A commercial egg replacer intended for cakes is the most dependable option, but expect a slightly more delicate crumb. Follow the replacer package directions for the equivalent of two eggs, and allow the cake to cool fully before handling it.

Chocolate Bundt Cake Recipe Versus Chocolate Pound Cake Recipe

A chocolate bundt cake recipe describes the pan shape rather than one fixed cake texture. Baking this batter in a Bundt pan gives it an attractive ring shape and plenty of ridges for frosting or glaze. Thorough greasing is essential because the detailed surface creates more places for cake to stick.

A traditional chocolate pound cake recipe is usually denser and often depends on creamed butter for its close crumb. This oil-based batter is more delicate and moist, so it should not be expected to slice like pound cake. Follow the stated Bundt baking time rather than borrowing timing from a chocolate pound cake recipe.

High-Altitude Baking

Above about 3,500 feet, cakes often need adjustments because liquids evaporate faster and leavening expands more aggressively. Start by reducing each leavener slightly, adding one or two tablespoons of liquid, and increasing the oven temperature by 15°F to 25°F; consult these high-altitude baking guidelines for elevation-specific adjustments.

Make one adjustment at a time and record the result, since oven behavior, humidity, and elevation all affect baking. At altitude, watch the cake before the usual minimum time because the higher oven temperature can shorten baking. The center still needs to be fully set before removal.

Serving Ideas and Garnishes

Finish the cake with chocolate curls, fresh raspberries, or strawberries. Serve each slice with vanilla ice cream, softly whipped cream, or hot coffee. Fresh fruit adds brightness that balances the sweet frosting, while a small scoop of ice cream creates a classic celebration dessert.

For a birthday, add simple candles and a border of frosting. For a dinner party, plate thinner slices with berries and whipped cream. At a potluck, bake the hershey’s chocolate cake recipe in the rectangular pan so it is easy to transport and portion.

For a casual crowd, consider the simpler chocolate sheet cake recipe. If you want a centerpiece with a sculpted shape, use the chocolate bundt cake recipe variation. For a denser afternoon treat, a separate chocolate pound cake recipe will provide the characteristic tight crumb.

Make-Ahead Instructions

Bake the cake layers one day ahead, cool them completely, and wrap each layer tightly. Keep them at room temperature overnight if the room is cool and dry. Frost the layers the next day. Slightly chilled layers are often easier to stack because they shed fewer crumbs.

The frosting can also be prepared ahead and refrigerated in an airtight container. Before using it, let it soften at room temperature, then beat it briefly until smooth and spreadable. Add milk only if it remains too firm after rewhipping.

For longer preparation, wrap completely cooled, unfrosted layers twice and freeze for up to 3 months. Thaw them overnight in the refrigerator while wrapped, then bring them to room temperature before frosting. Keeping the wrapping in place during thawing helps condensation collect outside rather than on the cake.

How to Store the Cake

Keep the frosted cake covered at room temperature for up to 2 days or refrigerate it for up to 5 days. Follow established leftover storage guidance, especially when using dairy-based frosting.

Let refrigerated slices stand at room temperature for 20 to 30 minutes before serving; reheating is unnecessary. Bringing the cake closer to room temperature softens the frosting and allows the chocolate flavor to become more noticeable.

Individual frosted slices can be frozen in airtight containers for about 2 months. Freeze uncovered slices briefly until the frosting firms, then wrap them carefully and place them in the container. Thaw wrapped slices in the refrigerator to protect their texture and decoration.

Troubleshooting Hershey’s Chocolate Cake Recipe

Why Did the Cake Turn Out Dry?

Too much flour, excess baking time, or an oven running hot can dry the crumb. Check oven accuracy with a thermometer and weigh the flour next time. Begin testing at the earliest specified time, then remove the cake when the pick has a few moist crumbs rather than waiting until it is completely dry.

Why Did the Center Sink?

The center may have been underbaked, the oven door may have opened too early, or the batter may have waited too long before baking. Confirm that the oven is fully preheated before mixing and move the filled pans into it promptly. Avoid jarring the pans while the structure is setting.

Why Is the Cake Dense?

A dense result can come from expired leaveners, excess flour, or overmixing. Verify the quantities and mix only as directed. This batter should be fluid; adding flour to thicken it changes the balance that makes the hershey’s chocolate cake recipe light and moist.

Why Did the Layers Stick?

Grease the pans, line the bottoms with parchment, and lightly grease the paper. Release round layers after 10 minutes rather than leaving them in the pans until cold. Run a thin spatula around the edge before inverting, but avoid cutting into the cake.

Why Is the Frosting Grainy or Too Soft?

Sift lumpy confectioners’ sugar and cocoa before mixing. Graininess may also improve with another minute of beating. If the frosting is too soft, let it stand in a cool place or add confectioners’ sugar gradually. Do not frost warm cake layers, which will melt the butter and loosen the mixture.

Nutrition Context

This rich dessert contains added sugar and fat, so portion size matters more than treating it as an everyday snack. With frosting, one of 12 servings contains approximately 600 calories, though the exact value varies with brands, decoration, and the amount of frosting used. Fresh berries add color and fruit without making the dessert noticeably heavier.

Frequently Asked Questions

Why is the batter for hershey’s chocolate cake recipe so thin?

The boiling water creates a loose batter while helping release flavor from the cocoa. Do not compensate with more flour; the moisture is essential to the soft crumb of this hershey’s chocolate cake recipe. Pour carefully because the batter moves quickly.

Can I use hot coffee instead of boiling water?

Yes. Use one cup of hot brewed coffee for a deeper roasted flavor. The cake generally will not taste strongly of coffee. Keep the quantity unchanged so the batter retains its intended moisture balance.

Can I make the cake a day ahead?

Yes. Bake and cool the layers, wrap them tightly, and keep them at room temperature overnight. Frost them the next day, or refrigerate the completed cake if your frosting requires chilling.

How do I keep the layers from breaking?

Line the pans with parchment, cool the layers for 10 minutes, and loosen the edges before turning them out. Handle them only after they have cooled fully. A flat tray or cake lifter can support a layer while you move it.

Can I turn this into a chocolate bundt cake recipe?

Yes. Use a well-greased 12-cup Bundt pan and bake for approximately 45 to 50 minutes. Check every crevice when greasing, then test the deepest portion for doneness. This chocolate bundt cake recipe adaptation keeps the original cake’s light, moist crumb.

Is this the same as a chocolate pound cake recipe?

No. A chocolate pound cake recipe is generally denser and commonly uses a creaming method with butter. This cake uses oil and boiling water for a softer, more open crumb. The two styles also require different expectations for baking time and texture.

Is this a baker’s german chocolate cake recipe?

No. A baker’s german chocolate cake recipe traditionally uses sweet baking chocolate and coconut-pecan filling. This recipe uses natural unsweetened cocoa and chocolate buttercream. Use the dedicated version when you want the traditional flavor and filling.

Can I convert it into a gluten free chocolate cake recipe?

A tested 1-to-1 blend containing xanthan gum is the most practical substitution, but results depend on the blend. For greater reliability, follow a dedicated gluten free chocolate cake recipe in which the flour balance and hydration have been tested together.

Can I reduce the sugar?

Sugar contributes moisture, tenderness, and structure as well as sweetness, so a major reduction can make the cake dry or change its rise. For a less sweet serving, keep the cake formula intact and apply a thinner layer of frosting.

How can I tell when the cake is done without overbaking?

Check at the earliest listed time. The center should spring back lightly, the edges may just begin to pull from the pan, and a wooden pick should show a few moist crumbs but no liquid batter. Continue baking briefly if the center still moves when the pan is gently nudged.

Printable Recipe Card

Yield: 12 servings. Prep: 20 minutes. Bake: 30 to 35 minutes. Total: About 2 hours. Temperature: 350°F (175°C).

Method: Whisk 2 cups sugar, 1 3/4 cups flour, 3/4 cup cocoa, 1 1/2 teaspoons each baking powder and baking soda, and 1 teaspoon salt. Beat in 2 eggs, 1 cup milk, 1/2 cup oil, and 2 teaspoons vanilla for 2 minutes. Stir in 1 cup boiling water. Divide between two prepared 9-inch pans, bake for 30 to 35 minutes, cool completely, and cover with chocolate frosting.

Final Baking Notes

This hershey’s chocolate cake recipe is straightforward enough for a weeknight project but polished enough for birthdays and celebrations. Measure carefully, accept the thin batter, and pull it from the oven as soon as the center is set for consistently moist slices.

Choose the chocolate bundt cake recipe variation when presentation and easy slicing matter, or use the rectangular pan for effortless transport. If dietary needs are the priority, follow a tested gluten free chocolate cake recipe rather than making several untested substitutions at once.

For coconut-pecan filling and a milder chocolate base, the baker’s german chocolate cake recipe is the better match. For a dense, buttery crumb, select a chocolate pound cake recipe. For a soft cocoa cake with creamy frosting, this classic version remains a reliable choice.

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