Hershey’s Chocolate Cake is so decadent and moist that you will find any excuse to make it! It’s a simple layer cake recipe, so it’s quick and easy to make for any party, or even a weeknight dessert! Chocolate lovers will love that every bite has the perfect amount of sweetness! Make this for a special occasion!
I also have plenty of no-bake treats that are just as tasty as the ones that come out of an oven!
There’s really nothing quite like the flavor of a homemade chocolate cake.
This might just be my favorite recipe, and the good news is that this moist chocolate cake recipe isn’t hard to make. You’ll agree that I have good reason for loving this frosted cake!
Hershey’s Chocolate Cake
While I have a special place in my heart for complicated, over-the-top cakes like my Death By Chocolate bundt recipe, this Hershey’s chocolate cake recipe yields magnificent results even though it’s a simple, straightforward process.
This is one of my favorite chocolate chip recipes to make, but to make the best cake, you’ll want to pay attention to a few tips and tricks.
There are always tips when it comes to making new recipes!
Tips and Tricks
- Grease and flour your pans. Not only does this ensure that your baked product can be removed with ease, but the flour grips the sides and allows the batter to rise evenly.
- Tip for heating your coffee: Microwave the mixture for 1 minute, then 30 second intervals after that. Also, keep a close eye on it as it may overflow.
- Use fabric baking strips! This product insulates the pan so that your baked layers come out perfectly level with no crowns, crusty edges, or cracks.
Simply soak them in water and wrap them around the pans prior to putting them in the oven.
- Stick with unsalted butter. Since salt content varies by brand, unsalted sticks are the best choice for this Hershey’s chocolate frosting.
If salted is all you have on hand, simply leave out the additional salt.
- Whole milk is best. To get the most out of this Hershey’s chocolate cake recipe, use whole milk. While it can be swapped, it won’t be as rich and flavorful.
How To Decorate Cakes Like A Pro
A crumb coat is a sure fire way not to have any crumbs in your Hershey’s chocolate frosting! To do this, simply apply a thin layer all over your Hershey chocolate cake.
Then, refrigerate, so it sets and gives you a smooth surface to decorate on. Or, leave it as is if you’re a fan of the “naked” look on your baked goods.
If you’re planning on doing a more elaborate decoration on the Hershey’s chocolate cake, place the frosted layer cake in the fridge and allow it to set for 20 to 30 minutes.
This will allow you to decorate around the edges with ease.
I use Wilton piping tips, the 32 and M-1, but you can use a variety of tips to get the final look you’re going for!
- Cupcakes: Add liners to a cupcake pan. Add batter, filling each cupcake 2/3 full. Bake for 20-25 minutes or until done. Cool all the way, then frost.
- Rectangle cake: Pour the cake batter into a greased 9×13 cake pan. Bake for 35 minutes or until done. Cool, then frost.
- Bundt cake: Grease a bundt pan well, then sprinkle with flour. Add the cake batter and bake for 50-55 minutes.
After it cools for 10-15 minutes, invert it onto a serving platter. After it’s cooled, add frosting.
Hershey Chocolate Cake FAQ
Adding coffee really enhances the flavor of chocolate, adding a deep richness. It’s just a small amount, so it doesn’t affect the flavor of the Hershey cake at all.
Insert a wooden toothpick into the center of each layer of the Hershey cake. If it comes out clean or with a few moist crumbs on it, it’s time to remove them from the oven!
Yes! Bake the cake layers and allow them to cool completely on a wire rack first. Then, wrap each one tightly in plastic wrap to lock in the moisture. When you’re ready to assemble, remove the plastic wrap and frost!
If you’ll be making the cake more than 3 days later, refrigerate the plastic wrapped layers, so they stay fresh for a few days. Then, simply take them out of the fridge and carry on with the recipe!
Yes, you’ll just need to follow the Hershey’s chocolate cake recipe as written, except swap the unsweetened cocoa for Dutch cocoa.
No, if you make either the cake or the Hershey’s chocolate frosting with sweetened cocoa, it will be too sweet to eat.
Before you start adding the dry ingredients to the wet ingredients, be sure that you have everything on hand to make this cake.
You’ll need to have a large bowl for mixing, wire racks, a hand mixer or stand electric mixer, round cake pans, or sheet cake pans.
This classic chocolate cake makes a big batch, perfect for those chocolate cravings. One of my favorite things to do is to enjoy this easy cake the next day as well. The very first time that you make this cake, you’ll love that perfect rich chocolate flavor so much, that you’re going to want to store it so that you can enjoy it again.
For great success, add leftovers of this chocolate chocolate cake to an airtight container, and then store it in the fridge.
With love, from our simple kitchen to yours.
Other Simple Cake Recipes
Hershey’s Perfectly Chocolate Cake Recipe
- 1 cup water
- 1 tablespoon instant coffee granules
- 2 cups granulated sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder, Hershey's is what I use
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract, or vanilla bean paste
- 1/2 cup unsalted butter, 1 stick
- 2/3 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 3 cups powdered sugar
- 1/3 cup whole milk
- 1 tablespoon vanilla extract, or vanilla bean paste
- Preheat oven to 350°F. Grease and flour two 8-inch round baking pans or spray with non-stick baking spray.
- Place 1 cup of water and coffee granules in the microwave and bring to boiling. (I use a 2-cup Pyrex measuring cup for this.) Microwave on high power for 1 minute 30 seconds. Keep an eye on it, as you don't want it to overflow. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, whisk together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil, and vanilla. Using an electric hand mixer or stand mixer, beat on medium speed for 2 minutes.Stir in boiling coffee (batter will be thin).
- Pour half of the batter into each prepared pan. Bake on center rack of preheated oven for 30 to 35 minutes or until a wooden toothpick inserted in the center of the cake comes out clean, or with a few moist crumbs.
- Let cake cool in the pans for 10 minutes; remove from pans onto a wire cooling racks. Cool completely.
- While the cakes are cooling, make the frosting. Melt the butter and pour into a medium mixing bowl. Stir in cocoa powder and salt. Using an electric hand mixer or stand mixer fitted with the paddle attachment, alternately add portions of the powdered sugar first, then milk.Continue beating until frosting is spreading consistency. Add a small amount of additional milk, if needed. Stir in vanilla.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2012, updated and republished January 2024
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