Hershey’s Chocolate Cake Recipe
This is THE chocolate cake everyone is obsessed with 🍫✨ Incredibly moist, rich, and made with simple ingredients—it’s the only one you’ll ever need!
What You Need:
Chocolate Cake:
✅ 2 cups granulated sugar
✅ 1 3/4 cups + 2 Tablespoons all-purpose flour
✅ 3/4 cup unsweetened cocoa powder
✅ 1 1/2 teaspoons baking powder
✅ 1 1/2 teaspoons baking soda
✅ 1 teaspoon salt
✅ 2 large eggs (room temperature)
✅ 1 cup buttermilk
✅ 1/2 cup oil (vegetable or canola)
✅ 2 teaspoons vanilla extract
✅ 1 cup boiling water (or hot coffee)
Chocolate Frosting:
✅ 1/2 cup melted butter
✅ 2/3 cup unsweetened cocoa powder
✅ 3 cups powdered sugar
✅ 1/3 cup milk
✅ 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F and prepare two 8-inch round pans.
2. Mix sugar, flour, cocoa, baking powder, baking soda, and salt.
3. Add eggs, buttermilk, oil, and vanilla—mix until combined.
4. Stir in boiling water (or coffee). Batter will be thin.
5. Pour into pans and bake 30–35 minutes, until a toothpick comes out clean. Cool completely.
6. Mix melted butter and cocoa, then add powdered sugar, milk, and vanilla—beat until smooth.
7. Frost between layers and over the cake. Slice and enjoy!
SAVE this for your go-to chocolate cake 🍰 Find the full recipe at Tastes Better From Scratch (link in bio!)
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One of the things I love most about this Hershey’s chocolate cake recipe is how it balances rich chocolate flavor with a wonderfully moist texture. The use of boiling water or hot coffee really enhances the cocoa, bringing out deeper notes, which makes the cake taste almost decadent without being overwhelming. I personally prefer using hot coffee as it adds a subtle bitterness that complements the sweetness perfectly. While baking this recipe, I found that prepping the ingredients before starting helps smooth the process, especially measuring the flour and cocoa powder precisely for the best texture. The hint of buttermilk adds a tenderness that makes the crumb very soft inside. A great tip I learned is to make sure your eggs are at room temperature; this ensures the batter mixes evenly and helps the cake rise beautifully. When I tested this recipe, I swapped vegetable oil for canola oil as suggested — both work great, but canola oil gave me a slightly lighter taste without compromising moisture. Frosting is where you can get creative! The classic chocolate frosting included with this recipe is luscious and smooth with just the right sweetness. If you want a little twist, adding a pinch of instant espresso powder to the frosting enhances the chocolate flavor even more, creating a richer experience. I see a mention of "Matilda Cake" in the image text, which is interesting—Matilda Cake is celebrated for its buttery and tender crumb, often achieved by creaming butter and sugar well. Although this recipe skips creaming and uses oil instead, the resulting texture is incredibly soft and moist, somewhat bridging the qualities of classic Matilda Cake with the deep chocolate essence of Hershey's. This recipe is approachable for bakers of all levels and is my go-to for birthdays and celebrations because it reliably turns out a crowd-pleaser. Plus, baking two 8-inch pans means you can layer the cake with the frosting for a beautiful presentation. If you want to experiment further, a layer of fresh raspberries or a sprinkle of sea salt on top of the frosting adds a wonderful contrast to the sweetness, elevating this simple cake into something truly special. Baking this recipe not only satisfied my chocolate cravings but also gave me confidence to try other classic recipes with a personal touch, reminding me that great baking is all about simple ingredients and a little love.
