The Ultimate Chocolate Hershey Cake Recipe: A Decadent Homemade Delight

Have you ever craved a rich, moist chocolate cake that melts in your mouth with every bite? There's something magical about baking a chocolate hershey cake recipe from scratch in your own kitchen. While store-bought cakes are convenient, making this hershey chocolate cake recipe at home lets you control the quality of ingredients, adjust sweetness to your preference, and fill your home with the irresistible aroma of fresh-baked chocolate cake. This classic recipe delivers a perfectly moist crumb and deep chocolate flavor that rivals any bakery creation, making it ideal for birthdays, celebrations, or simply satisfying your chocolate cravings.

Ingredients List

    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • ¾ cup Hershey's cocoa powder (unsweetened)
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 large eggs (room temperature)
    • 1 cup strong brewed coffee (cooled)
    • 1 cup whole milk
    • ½ cup vegetable oil
    • 2 teaspoons pure vanilla extract

For the Chocolate Frosting:

    • ½ cup unsalted butter (softened)
    • ⅔ cup Hershey's cocoa powder
    • 3 cups powdered sugar
    • ⅓ cup whole milk
    • 1 teaspoon vanilla extract
    • Optional: chocolate shavings or sprinkles for decoration

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 30-35 minutes

Total time: 50 minutes (plus cooling time)

This timeline makes it perfect for weekend baking projects or planning ahead for celebrations. The hands-on work is minimal, allowing the oven to do most of the work while you prepare the frosting.

Step-by-Step Instructions

Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal. This prevents sticking and ensures your chocolate hershey cake recipe turns out perfectly every time.

Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until thoroughly combined. This ensures even distribution of leavening agents for a uniform rise.

Step 3: Combine Wet Ingredients In a separate bowl, beat eggs, then add coffee, milk, oil, and vanilla extract. Whisk until smooth. The coffee enhances the chocolate flavor without making the cake taste like coffee—a professional baker's secret!

Step 4: Create the Batter Gradually pour the wet ingredients into the dry mixture, stirring gently with a wooden spoon or electric mixer on low speed. Mix until just combined; the batter will be thin, which is exactly what you want for a moist cake following this hershey chocolate cake recipe.

Step 5: Bake to Perfection Divide the batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven door during the first 25 minutes to prevent sinking.

Step 6: Cool Completely Remove cakes from the oven and let them cool in pans for 10 minutes. Then turn out onto wire racks to cool completely before frosting—this prevents the frosting from melting.

Step 7: Make the Frosting Beat softened butter until creamy. Add cocoa powder and mix well. Gradually add powdered sugar alternately with milk, beating until fluffy. Add vanilla and beat for 2 more minutes until light and spreadable.

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

Nutritional Information

Per serving (serves 12):

    • Calories: 485
    • Protein: 6g
    • Carbohydrates: 72g
    • Fat: 21g
    • Fiber: 3g
    • Calcium: 8% DV
    • Iron: 15% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: For a gluten-free version, substitute with 1:1 gluten-free baking flour. Make it dairy-free by using almond milk and vegan butter. For a keto-friendly option, replace sugar with erythritol and use almond flour, though texture will differ.

Flavor Variations: Add 1 teaspoon espresso powder to intensify chocolate flavor, or fold in ½ cup mini chocolate chips for extra richness. Try peppermint extract instead of vanilla for a seasonal twist.

Meal Prep Options: Bake cake layers up to 2 days ahead, wrap tightly in plastic wrap, and refrigerate. Frost the day of serving for best results.

Beginner Tips: Use room-temperature ingredients for better mixing. Measure cocoa by spooning it into the measuring cup and leveling off—don't pack it down.

Common Mistakes to Avoid

Overmixing the Batter: Excessive mixing develops gluten, creating a tough, dense cake. Mix only until ingredients are just combined for a tender crumb.

Skipping the Coffee: Many bakers omit coffee thinking it will add coffee flavor. However, coffee amplifies chocolate taste—don't skip it! Use decaf if caffeine is a concern.

Frosting Warm Cake: Applying frosting to warm cake causes it to melt and slide off. Always cool cakes completely, or chill them for 15 minutes before frosting.

Incorrect Oven Temperature: Use an oven thermometer to verify accuracy. Ovens often run hot or cold, affecting baking time and texture.

Not Preparing Pans Properly: Greasing alone isn't enough. Use both grease and flour or parchment paper to prevent sticking and ensure clean cake release.

Storage / Leftovers Tips

Store your finished chocolate hershey cake recipe in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. The cake stays moist when properly covered—use a cake dome or wrap slices individually in plastic wrap.

For longer storage, freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Frosted cake can be frozen for up to 2 months—freeze uncovered for 30 minutes first, then wrap to prevent frosting from sticking.

To reheat, let frozen slices thaw at room temperature for 1-2 hours. Microwave individual slices for 15-20 seconds for a warm, fresh-from-the-oven taste. The hershey chocolate cake recipe maintains its moisture exceptionally well, making leftovers just as delicious as day one. For best flavor, bring refrigerated cake to room temperature 30 minutes before serving.