Hershey’s Chocolate Cake – The Ultimate Moist & Rich Dessert Guide

Few desserts rival the comfort and indulgence of a perfectly baked Hershey’s Chocolate Cake. Loved by generations, this iconic recipe blends deep chocolate flavor with a soft, moist crumb that’s impossible to resist. Whether you’re baking for a birthday, holiday, or simply satisfying a craving, this cake always delivers. In this article, you’ll learn exactly what makes Hershey’s Chocolate Cake so special, how to get it right every time, and smart tips for variations and frostings. Don’t miss our Applesauce Cake if you want to take your cake to the next level.

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Why Hershey’s Chocolate Cake Is So Popular

A Trusted Recipe from Hershey’s Legacy

Hershey’s isn’t just a chocolate brand—it’s a piece of American baking history. The original “Perfectly Chocolate” cake recipe comes straight from Hershey’s own test kitchens, designed to make rich, fudgy chocolate flavor accessible to everyone. What sets this recipe apart is that it’s both timeless and foolproof, ideal for beginner bakers and seasoned pros alike.

Loved for Its Simplicity and Decadence

This cake hits the sweet spot between complexity and ease. With only basic pantry ingredients and no mixer required, it’s surprisingly simple to whip up. Yet the result is anything but ordinary—each bite is rich, soft, and deeply chocolatey. Its secret? The use of unsweetened Hershey’s cocoa powder, which delivers an intense flavor without the need for fancy chocolate.

Perfect Balance of Cocoa, Sugar, and Moisture

Moisture is the hallmark of a great chocolate cake. This recipe nails that with a blend of milk, oil, eggs, and—surprisingly—boiling water. These ingredients work together to create a silky batter that bakes into a plush, almost melt-in-your-mouth texture. Combined with just the right amount of sugar and cocoa, it creates a cake that’s deeply satisfying without being too heavy.

Ingredients Needed for the Perfect Hershey’s Chocolate Cake

Essential Pantry Staples You’ll Need

What makes this cake a go-to is its accessibility. Here’s what you’ll need:

Ingredient	Amount
Granulated sugar	2 cups
All-purpose flour	1¾ cups
Hershey’s cocoa powder	¾ cup
Baking powder	1½ teaspoons
Baking soda	1½ teaspoons
Salt	1 teaspoon
Eggs	2 large
Milk	1 cup
Vegetable oil	½ cup
Vanilla extract	2 teaspoons
Boiling water	1 cup (added last)

These simple ingredients are likely already in your kitchen, making this the best last-minute dessert fix around.

Why Boiling Water Makes a Difference

Boiling water may seem like an odd addition, but it plays a vital role in “blooming” the cocoa powder. This deepens the chocolate flavor and ensures the cake remains moist and tender. Adding it at the end—after mixing the other wet and dry ingredients—gives the batter a pourable consistency that bakes evenly.

Optional Add-ins and Variations for Flavor Twists

Want to switch things up? Here are some fun and flavorful ideas:

• Espresso powder: Add 1 teaspoon to enhance the chocolate flavor.
• Mini chocolate chips: Fold in ½ cup for added texture.
• Orange zest or extract: Adds a unique citrus contrast.
• Almond or peppermint extract: A few drops for a festive twist.
• Sour cream: Swap half the milk for sour cream for a denser, richer crumb.

Check out our top cake flavor upgrades to customize your Hershey’s creation.

Step-by-Step Guide to Making Hershey’s Chocolate Cake

Mixing the Batter for Perfect Texture

Start by whisking all the dry ingredients in a large bowl: sugar, flour, cocoa, baking soda, baking powder, and salt. In another bowl, combine eggs, milk, oil, and vanilla. Gradually stir the wet into the dry until fully incorporated. Finally, stir in the hot boiling water—don’t worry, the batter will be thin, and that’s a good sign!

Looking for inspiration? Try our complete beginner’s cake baking guide to learn the science behind mixing methods.

Baking Time and Temperature Tips

Preheat your oven to 350°F (175°C). Pour the batter into two greased and floured 9-inch round cake pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. For cupcakes, bake 22–25 minutes. Sheet cakes may take closer to 40 minutes.

Don’t miss our oven temperature guide for perfect baking to make sure your cake rises evenly every time.

Cooling and Prepping for Frosting

Once done, let the cakes cool in the pans for 10 minutes. Then remove them and cool completely on a wire rack before frosting. Frosting a warm cake leads to sliding layers and melty messes—patience pays off here.

Discover great ideas like our perfect cooling and decorating checklist, especially helpful if you’re new to layer cakes.

The Best Frosting for Hershey’s Chocolate Cake

How to Make Classic Hershey’s Chocolate Frosting

The only thing that can rival a rich Hershey’s Chocolate Cake is pairing it with the original Hershey’s chocolate frosting. It’s smooth, buttery, and doubles down on that irresistible cocoa flavor.

Here’s what you’ll need:

Ingredient	Amount
Butter (softened)	½ cup
Hershey’s cocoa powder	⅔ cup
Powdered sugar	3 cups
Milk	⅓ cup (plus more if needed)
Vanilla extract	1 teaspoon

Instructions:
Cream the butter, then mix in the cocoa. Add powdered sugar and milk alternately, beating to spreading consistency. Stir in vanilla. Add more milk for a creamier texture if needed.

This frosting spreads like a dream and firms up beautifully without getting too hard. For a full tutorial, don’t miss our step-by-step chocolate frosting recipe.

Alternative Frostings: Peanut Butter, Cream Cheese, Ganache

Not a fan of double chocolate? No problem. This cake works wonderfully with several types of frostings:

• Peanut butter frosting: Rich and salty-sweet—especially good with a sprinkle of chopped peanuts.
• Cream cheese frosting: Adds tangy contrast to the sweet chocolate base.
• Dark chocolate ganache: A simple mix of cream and bittersweet chocolate. Elegant and glossy.

Check out our frosting variations guide for even more ideas.

Frosting Tips for Beginners

• Always frost a completely cooled cake.
• Use a crumb coat (a thin layer of frosting) before adding the final coat.
• Use an offset spatula for smooth edges.
• Chill the cake between layers if stacking for cleaner lines.

Want flawless frosting every time? Don’t miss our decorating techniques post—especially helpful if you’re layering.

Tips for Moist, Rich, and Fail-Proof Cake

Avoid Overmixing the Batter

One of the most common mistakes? Overmixing. Stir the batter just until ingredients are combined. Overmixing leads to dense, dry cake. Remember, this is a cake—not bread dough.

Don’t Skip the Sifting Step

Sifting the flour and cocoa ensures there are no lumps and helps evenly distribute leavening agents like baking soda and powder. This simple step improves texture and prevents dry pockets.

Need help choosing the right tools? Check out our baking essentials checklist—a must for every home baker.

Storing Your Cake for Freshness

To keep your Hershey’s Chocolate Cake moist for days:

• Store unfrosted cakes wrapped in plastic wrap at room temperature for up to 3 days.
• Frosted cakes should be kept in an airtight container and can last 4–5 days.
• You can freeze unfrosted layers for up to 2 months—just thaw at room temperature overnight.

Learn more about cake storage best practices to make every slice as fresh as the first.

Serving Suggestions and Variations

Making Cupcakes or Sheet Cakes Instead

This batter is incredibly versatile. Here’s how you can adapt it:

Form	Baking Temp	Time	Yield
Cupcakes	350°F	22–25 min	~30 cupcakes
Sheet cake	350°F	35–40 min	9×13 pan
Layer cake	350°F	30–35 min	Two 9″ pans

Each option offers the same indulgent flavor—just in different formats. For parties or potlucks, cupcakes are a hit.

Discover great ideas like our sheet cake variations guide to make your next event stress-free.

Layering with Fruit, Whipped Cream, or Mousse

Layered cakes let you get creative. Try:

• Fresh berries between layers
• Whipped cream with a hint of vanilla
• Chocolate mousse for a triple-chocolate finish

Want more indulgence? Our layer cake combinations offer endless inspiration.

Gluten-Free or Vegan Adaptations

For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum. To make it vegan:

• Replace milk with almond or oat milk
• Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg)
• Swap butter for vegan margarine in the frosting

Check out our vegan chocolate cake conversion tips to bake inclusively without sacrificing flavor.

Frequently Asked Questions about Hershey’s Chocolate Cake

Conclusion – Why This Recipe Belongs in Every Kitchen

Hershey’s Chocolate Cake stands the test of time—and taste. It’s affordable, deeply flavorful, and nearly impossible to mess up. Whether you stick with the original or try one of the many delicious variations, this cake delivers comfort and joy in every bite.

Perfect for birthdays, family gatherings, or just a Saturday night craving, this recipe earns its place as a must-have in your baking collection. Once you’ve made it, it won’t be long before it becomes your go-to dessert.

Looking for more delicious classics? Don’t miss our collection of timeless cake recipes that never go out of style.

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