The Ultimate Guide to Hershey's Chocolate Cake: A Rich, Moist Dessert Everyone Will Love

Have you ever wondered why homemade chocolate cake tastes so much better than store-bought versions? The secret lies in using quality ingredients and a tried-and-true recipe that delivers consistent results every time. This hershey's chocolate cake is a classic American dessert that combines deep cocoa flavor with an incredibly moist crumb. Making this chocolate cake recipe at home allows you to control ingredients, customize sweetness, and create a dessert that brings joy to any celebration. Whether you're baking for a birthday, holiday gathering, or simply satisfying a chocolate craving, this foolproof recipe will become your go-to favorite.

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 whole milk
    • 1 cup strong brewed coffee (cooled)
    • 1/2 cup vegetable oil
    • 2 teaspoons vanilla extract

For the Chocolate Frosting:

    • 1/2 cup unsalted butter (softened)
    • 2/3 cup Hershey's 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

This timing doesn't include cooling and frosting, which adds about 1.5 hours. Plan accordingly if serving the same day, or bake ahead and frost the next morning for optimal texture.

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 easy removal after baking.

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 breaks up any cocoa clumps for a smoother batter.

Step 3: Mix Wet Ingredients In a separate bowl, beat eggs lightly, then add milk, coffee, oil, and vanilla. The coffee enhances chocolate flavor without making the cake taste like coffee—this is a pro baker's secret for depth.

Step 4: Create the Batter Pour wet ingredients into dry ingredients and mix on medium speed for about 2 minutes. The batter will be quite thin—this is normal and creates the signature moist texture of this hershey's chocolate cake. Don't overmix, as this can create a tough crumb.

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 clean. Rotate pans halfway through for even baking. Allow cakes to cool in pans for 10 minutes before transferring to wire racks.

Step 6: Prepare Frosting While cakes cool, beat softened butter until creamy. Add cocoa powder and alternate adding powdered sugar and milk, beating until smooth and spreadable. Add vanilla last for the best flavor preservation.

Step 7: Frost and Serve Once cakes are completely cool, place one layer on your serving plate. Spread frosting evenly, top with second layer, then frost top and sides. This chocolate cake recipe delivers a stunning presentation with minimal effort.

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 Swaps: For a dairy-free version, substitute almond milk for whole milk and use vegan butter in the frosting. Gluten-free all-purpose flour works well as a 1:1 replacement.

Flavor Variations: Add 1 teaspoon of espresso powder to intensify chocolate flavor, or fold in 1 cup of chocolate chips for extra richness. For a mocha twist, replace vanilla extract with coffee liqueur.

Meal Prep: This cake freezes beautifully. Wrap unfrosted layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight before frosting.

Beginner Tip: Room temperature ingredients blend more smoothly. Set eggs and milk out 30 minutes before baking for best results.

Common Mistakes to Avoid

Mistake 1: Overmixing the Batter Overmixing develops gluten, creating a dense, tough cake. Mix just until ingredients are combined—lumps are okay.

Mistake 2: Skipping the Coffee Some bakers omit coffee thinking it will add unwanted flavor. Coffee actually amplifies chocolate without being detectable. Use decaf if caffeine is a concern.

Mistake 3: Frosting Warm Cake Applying frosting to warm cake causes it to melt and slide off. Always cool completely—patience pays off with a professional-looking finish.

Mistake 4: Incorrect Oven Temperature An oven that's too hot causes cakes to dome and crack. Use an oven thermometer to verify accuracy, as many home ovens run 25°F off.

Storage / Leftovers Tips

Store this hershey's chocolate cake covered at room temperature for up to 3 days, or refrigerate for up to 1 week. The chocolate cake recipe produces a cake that actually tastes better the next day as flavors meld. For longer storage, freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw at room temperature for 2 hours before serving. If frosting becomes too firm when refrigerated, let the cake sit at room temperature for 30 minutes before serving to restore its creamy texture. Store in an airtight container or cake dome to prevent drying and absorbing refrigerator odors.