The Ultimate Hershey Chocolate Cake Recipe: Moist, Rich, and Irresistibly Delicious

Have you ever craved a chocolate cake so moist and decadent that every bite feels like a warm hug? This hershey chocolate cake recipe delivers exactly that—a perfectly balanced, bakery-quality dessert you can make in your own kitchen. Making an easy homemade hershey chocolate cake at home not only saves money but also allows you to control ingredients, customize sweetness, and create memories with loved ones. Whether you're celebrating a birthday, hosting a dinner party, or simply satisfying a chocolate craving, this classic recipe guarantees success every time with its simple technique and foolproof ingredients.

Ingredients List

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

For the Chocolate Frosting:

    • ½ cup unsalted butter (softened)
    • ⅔ cup Hershey's unsweetened cocoa powder
    • 3 cups powdered sugar
    • ⅓ cup whole milk
    • 1 teaspoon vanilla extract
    • Optional: ¼ teaspoon espresso powder for deeper flavor
    • 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 recipe is faster than most box mixes when you consider the superior taste and texture. The hands-on work takes just 15 minutes, making it perfect for busy weeknights or last-minute celebrations.

Step-by-Step Instructions

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

Step 2: Combine Dry Ingredients In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisking aerates the mixture and prevents lumps, creating a lighter crumb in your finished cake.

Step 3: Mix Wet Ingredients In a separate bowl, beat eggs, buttermilk, coffee, oil, and vanilla until smooth. The coffee enhances chocolate flavor without adding coffee taste—trust this secret ingredient for professional results.

Step 4: Create the Batter Pour wet ingredients into dry ingredients and mix on medium speed for 2 minutes. The batter will be thin—this is correct for a hershey chocolate cake recipe and creates the signature moisture.

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 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. Complete cooling takes about 1 hour—rushing this step causes frosting to melt.

Step 7: Prepare 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 spreadable consistency.

Step 8: Frost and Serve Place one cake layer on your serving plate, spread frosting on top, add second layer, then frost top and sides. For clean edges, apply a thin crumb coat first, chill 15 minutes, then apply final frosting layer.

Nutritional Information

Per serving (serves 12):

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

Tips, Variations, or Cooking Advice

Dietary Swaps: Replace buttermilk with dairy-free milk plus 1 tablespoon vinegar for a vegan-friendly option. Use gluten-free flour blend (1:1 ratio) for celiac-safe baking.

Flavor Variations: Add ½ teaspoon peppermint extract for mint chocolate cake, or fold in 1 cup chocolate chips for extra richness.

Make-Ahead Strategy: Bake cake layers up to 2 days ahead, wrap tightly in plastic wrap, and refrigerate. Frost the day of serving for freshest presentation.

Altitude Adjustments: Above 3,000 feet, reduce baking soda to 1½ teaspoons and increase flour by 2 tablespoons.

Common Mistakes to Avoid

Using Cold Ingredients: Room temperature eggs and buttermilk mix more evenly, preventing dense spots. Set ingredients out 30 minutes before baking.

Overmixing the Batter: Mix just until ingredients combine. Overmixing develops gluten, creating tough, chewy texture instead of tender crumb.

Opening the Oven Door Early: Resist checking before 28 minutes. Temperature fluctuations cause cakes to sink in the middle.

Frosting Warm Cake: This melts frosting and creates a messy disaster. Patience ensures professional-looking results.

Incorrect Oven Temperature: Use an oven thermometer—most home ovens run 25°F off, causing uneven baking.

Storage / Leftovers Tips

Store your easy homemade hershey chocolate cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days in an airtight container. The cake actually becomes more moist after 24 hours as flavors meld together. 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.

Frosted cake can be frozen for up to 1 month—freeze uncovered for 1 hour until frosting hardens, then wrap carefully. Refrigerated slices should sit at room temperature 20 minutes before serving for best texture and flavor. This hershey chocolate cake recipe stores exceptionally well, making it ideal for advance preparation and meal planning.