The Ultimate Hershey Chocolate Cake: A Decadent Homemade Dessert
Have you ever craved a rich, moist chocolate cake that melts in your mouth with every bite? Making a hershey chocolate cake at home isn't just about satisfying your sweet tooth—it's about creating unforgettable memories with loved ones while controlling every ingredient that goes into this beloved dessert. This homemade chocolate cake recipe delivers bakery-quality results without the premium price tag, and you'll discover that the process is surprisingly simple and rewarding. Whether you're celebrating a special occasion or simply treating yourself, this hershey chocolate cake brings pure joy to any table.
Ingredients List
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup Hershey's cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup strong black coffee (cooled)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Chocolate Frosting:
- ½ cup (1 stick) 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 minutes
Total time: 45 minutes (plus cooling time)
This chocolate cake recipe is perfect for weeknight baking, requiring less than an hour of active work. The cooling period is essential for achieving the perfect texture, so plan ahead if serving for a specific event.
Step-by-Step Instructions
Step 1: Prepare Your Workspace Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, tapping out excess flour. This prevents sticking and ensures even baking. Pro tip: Line the bottom with parchment paper for foolproof release.
Step 2: Mix Dry Ingredients In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk thoroughly for at least 30 seconds to eliminate lumps and ensure even distribution of leavening agents.
Step 3: Combine Wet Ingredients In a separate bowl, beat eggs until frothy. Add buttermilk, cooled coffee, vegetable oil, and vanilla extract. The coffee intensifies the chocolate flavor without making the hershey chocolate cake taste like coffee—trust the process!
Step 4: Create the Batter Gradually pour wet ingredients into dry ingredients, mixing on medium speed for about 2 minutes until smooth. The batter will be thin—this is completely normal and creates the signature moist texture of this chocolate cake recipe.
Step 5: Bake to Perfection Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Avoid overbaking, as this dries out the cake.
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 the frosting and create a messy presentation.
Step 7: Make the Frosting Beat softened butter until creamy. Add cocoa powder and powdered sugar alternately with milk, beating until light and fluffy. Add vanilla extract and beat for an additional minute.
Step 8: Assemble and Frost Place one cake layer on your serving plate. Spread frosting on top, then add the second layer. Frost the top and sides generously, using an offset spatula for smooth, professional-looking results.
Nutritional Information
Nutritional Information
Per serving (serves 12):
- Calories: 485
- Protein: 6g
- Carbohydrates: 72g
- Fat: 21g
- Fiber: 3g
- Calcium: 6% DV
- Iron: 15% DV
Tips, Variations, or Cooking Advice
Dietary Adaptations: For a gluten-free version, substitute with a 1:1 gluten-free baking flour. Vegan bakers can replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) and use plant-based milk and butter alternatives.
Flavor Variations: Add espresso powder to intensify chocolate notes, or fold in chocolate chips for extra richness. Consider adding a pinch of cinnamon or cayenne for complexity.
Presentation Ideas: Create a stunning naked cake by applying minimal frosting on the sides. Top with fresh berries, edible flowers, or a chocolate ganache drip for special occasions.
Make-Ahead Strategy: Bake cake layers up to 2 days ahead, wrap tightly in plastic wrap, and refrigerate. Frost the day of serving for optimal freshness.
Common Mistakes to Avoid
Overmixing the Batter: Once wet and dry ingredients combine, mix only until incorporated. Overmixing develops gluten, resulting in a tough, dense cake instead of a tender crumb.
Using Cold Ingredients: Room temperature eggs and buttermilk emulsify better, creating a smoother batter and more even texture. Remove from the refrigerator 30 minutes before baking.
Skipping the Coffee: Many bakers omit coffee fearing a mocha flavor, but it's essential for deepening chocolate intensity. The finished cake won't taste like coffee—only richer chocolate.
Opening the Oven Door Too Early: Resist checking your cake before 25 minutes. Temperature fluctuations cause cakes to sink in the center or bake unevenly.
Frosting Warm Cake: Patience is crucial—frosting a warm cake causes it to slide off and creates a soggy texture. Always wait until completely cool.
Storage / Leftovers Tips
Store your completed hershey chocolate cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. The chocolate cake recipe actually improves in flavor after 24 hours as the ingredients meld together beautifully.
For longer storage, wrap unfrosted cake layers individually in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
Frosted cake can be frozen, though texture may change slightly. To freeze, place uncovered in the freezer for 1 hour to firm up the frosting, then wrap carefully and freeze for up to 2 months.
Leftover slices reheat wonderfully—microwave for 15-20 seconds for a warm, just-baked experience. Serve with vanilla ice cream or fresh whipped cream for an elevated dessert that rivals any restaurant offering.
