The Ultimate Hershey's Recipe Chocolate Cake: A Classic Dessert Made Easy

Have you ever craved a slice of rich, moist chocolate cake that melts in your mouth with every bite? There's nothing quite like a hersheys recipe chocolate cake to satisfy your chocolate cravings and impress your family and friends. Making this iconic dessert at home is not only cost-effective but also allows you to control the quality of ingredients, customize sweetness levels, and create fresh memories in your kitchen. This homemade hersheys chocolate cake recipe has been beloved for generations, delivering consistent results with simple pantry staples and straightforward techniques that even beginners can master.

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 (room temperature)
    • 1 cup strong black coffee (or hot water)
    • 1 cup buttermilk
    • 1/2 cup vegetable oil
    • 2 teaspoons pure vanilla extract

For the Chocolate 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 depth

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 30-35 minutes

Total time: 50 minutes (plus cooling time)

This cake bakes faster than many layer cakes and requires minimal active preparation. Plan for about 2 hours total if including cooling and frosting time, making it perfect for same-day celebrations.

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 or line them with parchment paper circles. This prevents sticking and ensures easy release after baking.

Step 2: Combine Dry Ingredients In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting the cocoa powder prevents lumps and ensures smooth batter texture throughout your hersheys recipe chocolate cake.

Step 3: Mix Wet Ingredients In a separate bowl, beat eggs, then add buttermilk, coffee (cooled slightly), oil, and vanilla. The coffee enhances chocolate flavor without making the cake taste like coffee. Whisk until well combined.

Step 4: Create the Batter Pour wet ingredients into dry ingredients and mix on medium speed for about 2 minutes. The batter will be thin—this is normal and creates the signature moist texture of this homemade hersheys chocolate cake recipe.

Step 5: Bake 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. Avoid overbaking to maintain moistness.

Step 6: Cool Completely Let cakes cool in pans for 10 minutes, then turn out onto wire racks. Cool completely before frosting—warm cake will cause frosting to melt and slide off.

Step 7: Prepare Frosting Beat softened butter until creamy. Add cocoa powder and powdered sugar alternately with milk, beating until fluffy. Add vanilla and adjust consistency with more milk if needed.

Step 8: Assemble and Frost Place one cake layer on your serving plate, spread frosting on top, add second layer, then frost sides and top. 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: 6% DV
    • Iron: 15% DV

Tips, Variations, or Cooking Advice

Dietary Modifications: For a gluten-free version, substitute with 1:1 gluten-free baking flour. Use dairy-free milk and vegan butter for a plant-based option.

Flavor Variations: Add 1 teaspoon of almond or mint extract to the batter for unique flavor profiles. Fold in chocolate chips for extra indulgence.

Single Layer Option: Bake in a 9x13 inch pan for 35-40 minutes for simpler serving and storage.

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

Common Mistakes to Avoid

Overmixing the Batter: Mix just until ingredients are combined. Overmixing develops gluten, resulting in tough, dense cake instead of tender crumb.

Using Cold Ingredients: Room temperature eggs and buttermilk blend more smoothly and create better cake structure. Set them out 30 minutes before baking.

Skipping the Coffee: Many bakers omit coffee, but it deepens chocolate flavor significantly. Hot water works, but coffee elevates the taste.

Frosting Warm Cake: Always wait until layers are completely cool. Warm cake causes frosting to melt, creating messy layers and uneven coating.

Inaccurate Oven Temperature: Use an oven thermometer to verify actual temperature. Many ovens run hot or cold, affecting baking time and texture.

Storage / Leftovers Tips

Store your finished hersheys recipe chocolate cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. Use a cake dome or cover loosely with plastic wrap to prevent drying while allowing air circulation.

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 until frosting sets, then wrap carefully.

To maintain the moist texture of your homemade hersheys chocolate cake recipe, bring refrigerated slices to room temperature 20 minutes before serving. Leftover cake actually improves in flavor after a day as ingredients meld together, making day-two slices even more delicious than fresh-baked.