Name: Ultimate Hershey’s Chocolate Cake Recipe You’ll Love
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; ¾ cup unsweetened Hershey’s cocoa powder; 2 cups granulated sugar; 1½ teaspoons baking powder; 1½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; ½ cup unsalted butter, softened (for frosting); ⅔ cup Hershey’s cocoa powder (for frosting); 3 cups powdered sugar (for frosting); ⅓ cup milk (for frosting, add more if needed); 1 teaspoon vanilla extract (for frosting)

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There’s just something about a rich, moist chocolate cake that never goes out of style — especially when it’s made with classic Hershey’s cocoa. This Ultimate Hershey’s Chocolate Cake is everything a chocolate lover dreams of: deep cocoa flavor, tender crumb, and a smooth, creamy chocolate frosting that ties it all together. Whether you’re celebrating a birthday, hosting a get-together, or just need a reason to treat yourself, this cake delivers every single time.

This recipe has been a staple in my kitchen for years. It’s the kind of cake that makes people close their eyes after the first bite. And what’s better is that it’s incredibly easy to make — no fancy techniques or hard-to-find ingredients, just simple steps and a tried-and-true combo of pantry staples.

The best part? The batter is made all in one bowl, which means less cleanup and more time to enjoy the results. So let’s dive into what makes this cake a must-bake classic.

Ingredients for Hershey’s Chocolate Cake

For the Cake:

1¾ cups all-purpose flour
¾ cup unsweetened Hershey’s cocoa powder
2 cups granulated sugar
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Chocolate Frosting:

½ cup unsalted butter, softened
⅔ cup Hershey’s cocoa powder
3 cups powdered sugar
⅓ cup milk (add more if needed)
1 teaspoon vanilla extract

STEPS: Start with the Cake Batter

Step 1: Prep Your Pans and Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to ensure easy removal.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk everything together until evenly combined.

Step 3: Add Wet Ingredients

Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes using a hand or stand mixer until the batter is smooth and well-blended.

Step 4: Add Boiling Water

Stir in the boiling water carefully. The batter will be thin — that’s exactly what you want. This step helps create a moist and tender cake.

Bake, Cool, and Frost: Bring Your Chocolate Cake to Life

With your batter perfectly mixed, it’s time to pour it into the pans and let the oven do its job. This is where the cake rises into that soft, fluffy texture we all love, and the scent of rich cocoa starts to fill your kitchen. It’s one of those bake moments that feels as good as it smells.

The cake itself is delicious enough to stand alone, but when you layer on that creamy Hershey’s chocolate frosting? It takes things to another level. Whether you’re making a simple single-layer cake or going all in with a stacked showstopper, this part is where your dessert dreams come together.

Let’s finish up the baking and get ready for that luscious frosting.

STEPS: Bake and Cool the Cake

Step 5: Bake the Cake

Pour the prepared batter evenly into your two greased and floured 9-inch round cake pans. Place them in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool the Cakes

Let the cakes cool in the pans for about 10 minutes. Then, run a knife around the edges and carefully remove them from the pans. Transfer to a wire rack and allow to cool completely before frosting.

STEPS: Make the Chocolate Frosting

Step 7: Cream the Butter and Cocoa

In a medium bowl, cream together the softened butter and Hershey’s cocoa powder. Beat until smooth and fluffy.

Step 8: Add Sugar, Milk, and Vanilla

Gradually add the powdered sugar, alternating with the milk. Continue to beat until the mixture becomes light and fluffy. Add the vanilla extract and beat again until smooth. If the frosting is too thick, add a bit more milk; if it’s too thin, add a bit more powdered sugar.

STEPS: Frost the Cake

Step 9: Frost and Assemble

Place one cake layer on a serving plate or cake stand. Spread a thick, even layer of frosting over the top. Add the second cake layer and frost the top and sides of the entire cake. Use an offset spatula to smooth things out or create textured swirls for a classic look.

Optional Tips for Success

Level the cake layers: Use a serrated knife to trim the domed tops if needed for a more even layer cake.
Decorate: Add chocolate shavings, sprinkles, or a dusting of cocoa powder on top.
Make ahead: You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature until ready to frost.

Chocolate Cake FAQ: Tips, Troubleshooting, and Serving Suggestions

You’ve baked it, frosted it, and hopefully taken a bite — now let’s cover the most commonly asked questions about this Ultimate Hershey’s Chocolate Cake. Whether you’re baking it for a special occasion or just because, these tips will help make sure it turns out perfectly every time.

1. Can I make this cake in a different pan size?

Yes! You can bake the batter in a 9×13-inch pan for a single-layer sheet cake or use cupcake tins (makes about 24 cupcakes). Just adjust the bake time — cupcakes typically take 18–22 minutes.

2. Can I make this cake ahead of time?

Absolutely. You can bake the cake layers a day or two in advance. Let them cool completely, then wrap tightly in plastic wrap and store at room temperature. Frost the day of serving for the best texture.

3. How should I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If chilled, let it come to room temperature before serving for the softest texture.

4. Can I freeze the cake?

Yes, both the cake layers and the frosted cake freeze well. Wrap tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving.

5. My cake sank in the middle — what happened?

This usually happens if the oven door was opened too early or the batter was overmixed. Make sure to beat only as directed and keep the oven closed until the last few minutes of baking.

6. Can I use a different cocoa powder?

You can, but for the most classic flavor, Hershey’s unsweetened cocoa powder gives the best results in this specific recipe. If you substitute with Dutch-processed cocoa, be aware that it may alter the rise and flavor slightly.

Conclusion: A Chocolate Cake Worth Repeating

This Ultimate Hershey’s Chocolate Cake isn’t just any chocolate cake — it’s the kind that gets requested again and again. With its rich flavor, moist texture, and fluffy chocolate frosting, it’s perfect for birthdays, holidays, or anytime you’re craving something sweet and homemade.

Once you try it, don’t be surprised if it becomes your new go-to chocolate cake recipe. And if you added your own twist or decoration — maybe a ganache drizzle or a sprinkle of sea salt — I’d love to hear about it. Share your version and let’s keep the chocolate inspiration going!