I like baking this classic Hershey’s chocolate cake when I want a rich, moist, and deeply chocolatey dessert. It has a soft crumb and a smooth cocoa flavor that pairs perfectly with a simple frosting or even just a dusting of sugar.
Why You’ll Love This Recipe
I love how reliable this recipe is—it turns out moist and fluffy every time. The ingredients are simple and easy to find, yet the result feels indulgent and special. I also enjoy how versatile it is; I can dress it up with frosting for celebrations or keep it simple for everyday treats.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups (250 g) all-purpose flour
2 cups (400 g) granulated sugar
3/4 cup (75 g) unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup (240 ml) milk
1/2 cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) boiling water
For the chocolate frosting (optional):
1/2 cup (115 g) unsalted butter, melted
2/3 cup (65 g) unsweetened cocoa powder
3 cups (375 g) powdered sugar
1/3 cup (80 ml) milk
1 teaspoon vanilla extract
Directions
I start by preheating the oven to 180°C and greasing and flouring two 9-inch (23 cm) round cake pans.
In a large bowl, I mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Then I add the eggs, milk, oil, and vanilla extract, and beat everything together until smooth.
I carefully stir in the boiling water, which makes the batter thin but helps create a moist cake. I divide the batter evenly between the prepared pans.
I bake the cakes for 30–35 minutes, or until a toothpick inserted into the center comes out clean. I let them cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
For the frosting, I mix the melted butter with cocoa powder, then I add powdered sugar, milk, and vanilla extract. I beat until smooth and spreadable. Once the cakes are cool, I frost them and assemble.
Servings and timing
This recipe makes about 12 servings. Preparation time takes around 15 minutes, and baking time is about 30–35 minutes.
Variations
I sometimes turn this into cupcakes by dividing the batter into a muffin tin and reducing the baking time. If I want a richer flavor, I replace the water with hot coffee. I also like adding chocolate chips or a layer of ganache for extra indulgence.
storage/reheating
I store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. When I want to enjoy it warm, I heat a slice briefly in the microwave for a few seconds.
FAQs
Why is the batter so thin?
I notice the batter is quite thin because of the boiling water, but this helps make the cake moist and soft.
Can I use butter instead of oil?
I can substitute melted butter, but I find oil keeps the cake more moist.
Can I make this cake in one pan?
I can bake it in a 9×13-inch pan, adjusting the baking time slightly.
What type of cocoa powder should I use?
I prefer unsweetened natural cocoa powder for the classic flavor.
Can I freeze this cake?
I can freeze the unfrosted cake layers for up to 2 months, wrapping them well before storing.
Conclusion
I find this Hershey’s chocolate cake to be a timeless recipe that never disappoints. It’s rich, moist, and perfect for any occasion when I want a dependable and delicious dessert.
A classic Hershey’s chocolate cake that is rich, moist, and deeply chocolatey with a soft crumb, perfect for any occasion and easy to pair with a smooth cocoa frosting.
Ingredients
2 cups (250 g) all-purpose flour
2 cups (400 g) granulated sugar
3/4 cup (75 g) unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup (240 ml) milk
1/2 cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) boiling water
1/2 cup (115 g) unsalted butter, melted
2/3 cup (65 g) unsweetened cocoa powder
3 cups (375 g) powdered sugar
1/3 cup (80 ml) milk
1 teaspoon vanilla extract
Instructions
Preheat the oven to 180°C and grease and flour two 9-inch (23 cm) round cake pans.
In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract, then beat until smooth.
Carefully stir in boiling water until the batter is well combined and thin.
Divide the batter evenly between prepared pans.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For frosting, mix melted butter with cocoa powder.
Add powdered sugar, milk, and vanilla extract, then beat until smooth.
Frost the cooled cakes and assemble before serving.
Notes
The batter will be thin; this ensures a moist cake.
Use room temperature ingredients for better mixing.
Hot coffee can replace boiling water for deeper flavor.
