Introduction

Let’s be real—Hershey’s Chocolate Cake is the kind of dessert that never goes out of style. It’s rich, it’s moist, it’s perfectly chocolatey, and it comes together with simple pantry staples. Whether you’re baking for a birthday, a weekend treat, or just because you need a slice of chocolate cake (been there), this is the kind of recipe that delivers every. single. time. Add that silky cocoa frosting on top, and you’ve got yourself a showstopper. Trust me—this one deserves a permanent spot in your recipe box.

Detailed Ingredients 🍫🍰🥛🧁🥄

Here’s everything you need for the cake and frosting:

For the cake:

• 🍬 2 cups granulated sugar
• 🌾 1¾ cups all-purpose flour
• 🍫 ¾ cup Hershey’s unsweetened cocoa
• 🧁 1½ tsp baking powder
• 🧁 1½ tsp baking soda
• 🧂 1½ tsp salt
• 🥚 2 large eggs
• 🥛 1 cup milk
• 🛢️ ½ cup vegetable or canola oil
• 🍦 2 tsp vanilla extract
• 💧 1 cup boiling water

For the frosting:

• 🧈 ½ cup (1 stick) butter
• 🍫 ⅔ cup Hershey’s unsweetened cocoa
• 🍬 3 cups powdered sugar
• 🥛 ⅓ cup milk (plus a little extra if needed)
• 🍦 1 tsp vanilla extract

Tip: Don’t skip the boiling water—it’s the secret to making the cake super moist!

Direction

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt.
3. Add in the eggs, milk, oil, and vanilla. Beat with an electric mixer for 2 minutes.
4. Carefully stir in the boiling water—the batter will be thin, that’s totally normal.
5. Divide the batter between the pans and bake for 30 to 35 minutes, or until a toothpick comes out clean.
6. Cool in pans for 10 minutes, then remove to wire racks to cool completely.

To make the frosting:

1. Melt the butter, then stir in the cocoa until smooth.
2. Alternate adding powdered sugar and milk, beating until it reaches a spreadable consistency.
3. Stir in the vanilla. Add a splash more milk if needed.
4. Frost the cooled cake and get ready to swoon.

My Story

This cake takes me straight back to my mom’s kitchen. She had a big old Hershey’s cocoa tin that practically lived on the counter, and this cake was her go-to for birthdays, holidays, and sometimes just because it was a Tuesday. It’s simple but feels special, and that rich cocoa flavor hits every single time. The first time I baked it myself, I remember thinking, “Wait—it’s this easy?” And the frosting? Oh my word. I’ve made plenty of fancy cakes in my day, but this classic still gets the loudest “mmms” at the table. It’s dependable, delicious, and just plain happy food.

FAQ

Can I make this cake ahead of time?
Definitely! It actually gets even better the next day. Just wrap it tightly and store at room temp.

Can I use Dutch-processed cocoa instead?
Stick with natural cocoa (like Hershey’s) for the best rise and flavor with this recipe.

How do I store leftovers?
Keep covered at room temp for 2–3 days or refrigerate for up to 5. Just bring it to room temp before serving.

Can I make cupcakes with this batter?
Absolutely! It makes about 24 cupcakes. Bake at 350°F for 18–20 minutes.

Can I freeze it?
Yes! Wrap unfrosted layers tightly and freeze for up to 2 months. Thaw overnight in the fridge before frosting.

Suggestion

Want to take your chocolate cake game to the next level? Try these tasty twists:

1. 🍓 Add a layer of fresh strawberries between the cake and frosting.
2. ☕ Swap the boiling water for hot coffee to deepen the chocolate flavor.
3. 🧁 Turn it into a sheet cake for a quick and easy crowd-pleaser.
4. 🥜 Top with chopped peanuts or swirl in peanut butter for a salty-sweet combo.
5. 🍨 Serve with vanilla ice cream and warm fudge sauce—just thank me later.

Conclusion

There’s a reason this Hershey’s Chocolate Cake has stood the test of time—it’s a chocolate lover’s dream, pure and simple. From the moist, tender crumb to the rich cocoa frosting that’s dangerously easy to whip up, this cake is a win every time. Whether you’re a baking newbie or a seasoned pro, this recipe is as reliable as it is delicious. It’s perfect for birthdays, celebrations, or just satisfying that chocolate craving in the middle of the week. So grab your cocoa, preheat the oven, and bake yourself a little joy. Trust me—once you’ve made it, you’ll never need another chocolate cake recipe again.
— Sarah Cooper, Gotubbe.com