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A close-up shot of the cooled chocolate cake on the white marble cooktop as thick, glossy chocolate frosting is spread evenly over the top with an offset spatula, giving the cake a rich and indulgent finish.

Hershey Chocolate Cake Recipe

This Hershey’s Chocolate Cake is incredibly moist, rich, and deeply chocolatey. With a velvety frosting, it’s a timeless dessert perfect for birthdays, celebrations, or satisfying sweet cravings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 438
Ingredients Equipment Method

Ingredients
  

Chocolate Cake:
  • 2 cups granulated sugar 400g
  • 1 ¾ cup + 2 Tablespoons all-purpose flour 235g
  • 3/4 cup unsweetened cocoa powder 64g
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk 227g
  • 1/2 cup oil 99g, (vegetable or canola oil)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water 237g, or hot coffee
Chocolate Frosting:
  • 1/2 cup melted butter 113g
  • 2/3 cup unsweetened cocoa powder 57g
  • 3 cups powdered sugar 360g
  • 1/3 cup milk 83g
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • 9x13-inch baking pan or two 9-inch round cake pans
  • Spatula
  • Wire rack for cooling

Method
 

  1. Preheat your oven to 350°F (175°C) and grease your cake pan(s).
    A close-up shot of a round cake pan sitting on a white marble cooktop, lightly greased with oil and dusted with flour. The pan is evenly coated to prevent the chocolate cake from sticking once baked.
  2. In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
    A close-up shot of a large glass mixing bowl on the white marble cooktop, filled with granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. A metal whisk is blending the dry ingredients thoroughly to ensure even distribution.
  3. Add eggs, buttermilk, oil, and vanilla extract. Mix until well combined.
    A close-up shot of the same glass mixing bowl on the white marble cooktop, now containing eggs, buttermilk, oil, and vanilla extract. A hand mixer is blending everything into a thick, rich chocolate batter with a smooth consistency.
  4. Stir in boiling water (or hot coffee) until the batter is smooth and thin.
    A close-up shot of boiling water (or hot coffee) being poured into the chocolate cake batter in the glass mixing bowl on the white marble cooktop. A spatula stirs the mixture, making it smooth and glossy as the liquid enhances the chocolate flavor.
  5. Pour the batter into the prepared pan(s) and bake for 30-35 minutes.
    A close-up shot of the chocolate cake batter being poured into the greased cake pan on the white marble cooktop. The dark, glossy batter spreads evenly, ensuring a uniform bake.
  6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
    A close-up shot of the freshly baked chocolate cake in the pan on the white marble cooktop, cooling for 10 minutes. The cake looks moist and slightly domed, indicating a soft and fluffy texture.
  7. For the frosting, mix melted butter, cocoa powder, powdered sugar, milk, and vanilla until smooth.
    A close-up shot of a glass mixing bowl on the white marble cooktop, filled with melted butter, cocoa powder, powdered sugar, milk, and vanilla extract. A spatula is folding everything together, creating a smooth, creamy chocolate frosting.
  8. Spread frosting over the cooled cake, slice, and enjoy!
    A close-up shot of the cooled chocolate cake on the white marble cooktop as thick, glossy chocolate frosting is spread evenly over the top with an offset spatula, giving the cake a rich and indulgent finish.