Have you ever wondered why bakery-style chocolate cakes taste so irresistibly moist and rich? The secret lies in using quality cocoa and the perfect balance of ingredients—something easily achievable with a hershey chocolate cake recipe. Making a homemade chocolate cake brings unmatched satisfaction: you control the sweetness, freshness, and quality of every ingredient. 

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
    • 1 cup buttermilk (or milk with 1 tablespoon vinegar)
    • 1 cup strong brewed coffee, cooled
    • 1/2 cup vegetable oil
    • 1 teaspoon vanilla extract

For the 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: 1/4 teaspoon espresso powder for deeper flavor

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

This timeline doesn't include cooling and frosting, so plan an additional hour for the cake to cool completely before decorating. Perfect for making ahead!

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 clean layers.

Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting the cocoa removes lumps and ensures an even chocolate flavor throughout your hershey chocolate cake recipe.

Step 3: Combine Wet Ingredients In a separate bowl, beat eggs, then add buttermilk, coffee, oil, and vanilla. The coffee intensifies the chocolate flavor without making it taste like coffee—a professional baker's trick.

Step 4: Blend Together Gradually add the wet mixture to the dry ingredients, mixing on medium speed until smooth. The batter will be thin—this is normal and creates the signature moist texture.

Step 5: Bake Divide 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 before 25 minutes to prevent sinking.

Step 6: Cool and Frost Let cakes cool in pans for 10 minutes, then turn onto wire racks. Once completely cool, spread your homemade chocolate cake frosting between layers, on top, and around the sides for a professional finish.

Nutritional Information

Nutritional Information

Per serving (serves 12):

    • Calories: 420
    • Protein: 6g
    • Carbohydrates: 68g
    • Fat: 16g
    • Fiber: 3g
    • Calcium: 4% DV
    • Iron: 15% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: - Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum. - Dairy-Free: Substitute buttermilk with almond milk mixed with lemon juice; use dairy-free butter for frosting. - Lower Sugar: Replace half the sugar with erythritol or monk fruit sweetener.

Flavor Variations: Add a teaspoon of cinnamon or a tablespoon of instant espresso powder to the batter for depth. For a mocha version, replace coffee with strong espresso.

Beginner Tips: Room temperature ingredients blend more smoothly. Don't overmix—stir just until combined to keep the cake tender.

Common Mistakes to Avoid

Mistake 1: Skipping the Coffee Some bakers omit coffee fearing a coffee taste. Don't! It enhances chocolate intensity without adding coffee flavor. Use decaf if preferred.

Mistake 2: Overmixing the Batter Excessive mixing develops gluten, making the cake tough. Mix only until ingredients are just incorporated for a tender crumb.

Mistake 3: Frosting Warm Cake Applying frosting to a warm cake causes melting and sliding. Always wait until layers are completely cool—patience pays off!

Mistake 4: Incorrect Oven Temperature An oven that's too hot causes cracking and dryness. Use an oven thermometer to verify accuracy.

Storage / Leftovers Tips

Store your finished hershey chocolate cake recipe in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. The chocolate cake frosting keeps the cake moist during storage. For longer preservation, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting. Frosted cake slices can be frozen individually—wrap in plastic, then foil—and enjoyed straight from the freezer for a fudgy texture. Always bring refrigerated cake to room temperature 30 minutes before serving for the best flavor and texture experience.