The Ultimate Hershey's Chocolate Cake: Rich, Moist & Irresistible

Have you ever craved a chocolate cake so decadent that every bite feels like pure heaven? There's something magical about a homemade cake hershey chocolate that store-bought versions simply can't replicate. Making this hershey chocolate cake recipe at home allows you to control the quality of ingredients, adjust sweetness to your liking, and fill your kitchen with an aroma that instantly brings smiles to everyone's faces. Whether you're celebrating a special occasion or simply treating yourself to a mid-week dessert, this classic recipe delivers rich chocolate flavor with a tender, moist crumb that melts in your mouth. The best part? It's surprisingly simple to make, even for beginner bakers, and uses pantry staples you likely already have on hand.

Ingredients List

    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • 3/4 cup Hershey's unsweetened cocoa powder
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 large eggs, room temperature
    • 1 cup whole milk
    • 1 cup strong brewed coffee, cooled (or hot water)
    • 1/2 cup vegetable oil
    • 2 teaspoons vanilla extract

For the Chocolate Frosting:

    • 1/2 cup unsalted butter, softened
    • 2/3 cup Hershey's unsweetened cocoa powder
    • 3 cups powdered sugar
    • 1/3 cup whole milk
    • 1 teaspoon vanilla extract
    • Optional: Chocolate shavings or sprinkles for decoration

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes (plus cooling time)

This cake bakes faster than many layer cakes, making it perfect for last-minute gatherings. Allow at least 1 hour for cooling before frosting to prevent melting.

Step-by-Step Instructions

Step 1: Prepare Your Workspace Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. This prevents sticking and ensures clean removal.

Step 2: Mix Dry Ingredients In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisking thoroughly distributes the leavening agents evenly, preventing uneven rising. When making this cake hershey chocolate masterpiece, sifting the cocoa prevents lumps.

Step 3: Combine Wet Ingredients In a separate bowl, beat eggs, milk, coffee, oil, and vanilla until smooth. The coffee enhances chocolate flavor without making the cake taste like coffee—trust the process!

Step 4: Create the Batter Gradually add wet ingredients to dry ingredients, mixing on low speed until just combined. The hershey chocolate cake recipe produces a thin, pourable batter—this is normal and creates the signature moistness. Don't overmix; stop when no flour streaks remain.

Step 5: Bake to Perfection Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Overbaking creates dryness, so check at 30 minutes.

Step 6: Cool Completely Let cakes cool in pans for 10 minutes, then turn onto wire racks. Cool completely before frosting—warm cake will melt your frosting.

Step 7: Make the Frosting Beat softened butter until creamy. Add cocoa powder and powdered sugar alternately with milk, beating until fluffy. Add vanilla and beat for 2 more minutes for extra smoothness.

Step 8: Frost and Serve Place one cake layer on a serving plate, spread frosting on top, add second layer, then frost top and sides. Use an offset spatula for professional-looking results.

Nutritional Information

Nutritional Information

Per serving (serves 12):

    • Calories: 485
    • Protein: 6g
    • Carbohydrates: 72g
    • Fat: 21g
    • Fiber: 3g
    • Vitamin C: 0% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: - Gluten-Free: Substitute with 1:1 gluten-free baking flour blend. - Dairy-Free: Use almond milk and coconut oil; substitute vegan butter for frosting. - Lower Sugar: Reduce sugar to 1.5 cups for a less-sweet version.

Flavor Variations: Add espresso powder for deeper chocolate notes, or fold in chocolate chips for extra indulgence. Try peppermint extract in the frosting for a holiday twist.

Batch Cooking: This recipe doubles perfectly for sheet cakes or cupcakes. Bake cupcakes for 18-22 minutes only.

Common Mistakes to Avoid

Overmixing the Batter: Mix just until combined. Overmixing develops gluten, creating a tough, dense cake instead of a tender crumb.

Using Cold Ingredients: Room temperature eggs and milk incorporate better, creating smoother batter and more even texture.

Skipping the Coffee: Don't substitute water if you want maximum chocolate intensity. Coffee amplifies cocoa flavor dramatically.

Frosting Too Soon: Patience pays off. Frosting a warm cake causes melting and sliding. Wait until completely cool.

Overbaking: Check doneness early. A few moist crumbs on the toothpick are perfect; completely clean means overbaked and dry.

Storage / Leftovers Tips

Store your finished cake hershey chocolate creation covered at room temperature for up to 3 days, or refrigerate for up to 1 week. The frosting sets firm when chilled, so bring to room temperature 30 minutes before serving for best texture.

For longer storage, wrap unfrosted cake layers tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting. You can also freeze frosted slices individually for grab-and-go treats.

When storing this hershey chocolate cake recipe in the refrigerator, use an airtight container or cake dome to prevent it from absorbing other food odors. For best flavor, reheat individual slices in the microwave for 10-15 seconds to restore that fresh-baked softness. The cake actually tastes even better the next day as flavors meld together beautifully!