I bake a rich and moist chocolate cake using Hershey’s cocoa powder for deep flavor and a tender crumb. It’s topped with a creamy chocolate frosting that makes it a timeless favorite.
Why You’ll Love This Recipe
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I love how simple pantry ingredients turn into such an indulgent cake.
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The Hershey’s cocoa gives it a classic, nostalgic chocolate flavor.
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The batter is quick to mix up, and the boiling water keeps it extra moist.
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It works perfectly for birthdays, holidays, or just when I’m craving chocolate.
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The frosting is smooth and decadent, balancing sweetness with cocoa richness.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake
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all-purpose flour
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granulated sugar
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Hershey’s unsweetened cocoa powder
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baking powder
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baking soda
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salt
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eggs
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milk (or buttermilk)
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vegetable oil
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vanilla extract
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boiling water (or hot coffee, for deeper flavor)
For the frosting
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unsalted butter, softened
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Hershey’s cocoa powder
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powdered sugar
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milk or cream
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vanilla extract
Directions
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Preheat oven to 175°C (350°F). Grease and flour two 9-inch round pans or one 9×13-inch pan.
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In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
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Add eggs, milk, oil, and vanilla. Beat until smooth.
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Stir in boiling water (or coffee). Batter will be thin — that’s what keeps the cake moist.
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Pour into prepared pans.
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Bake 30–35 minutes, until a toothpick comes out clean.
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Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
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For frosting: cream butter, then mix in cocoa and powdered sugar alternately with milk until fluffy. Stir in vanilla.
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Frost the cooled cake.
Servings and timing
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Makes about 12–14 servings
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Prep time: 20 minutes
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Bake time: 30–35 minutes
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Cooling and frosting: 30 minutes
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Total time: about 1 hour 20 minutes
Variations
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I sometimes add espresso powder to intensify the chocolate flavor.
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Cupcakes bake beautifully from this batter in 18–20 minutes.
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A cream cheese frosting offers a tangy twist instead of chocolate-on-chocolate.
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I like adding chocolate chips to the batter for extra richness.
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For a layer cake, I stack two or three layers with frosting in between.
Storage/reheating
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I store the cake covered at room temperature for 2–3 days, or in the fridge up to 5 days.
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It freezes well — I wrap slices tightly and thaw overnight.
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To refresh, I microwave a slice for 10–15 seconds for that just-baked taste.
FAQs
Why add boiling water to the batter?
It blooms the cocoa, deepening the chocolate flavor and creating a soft, moist crumb.
Can I use Dutch-process cocoa instead?
Yes, but the flavor will be richer and slightly less sweet than with Hershey’s cocoa.
Can I make this ahead of time?
Yes, I often bake the cake a day early. It stays moist, and frosting it the next day works perfectly.
Can I make cupcakes with this recipe?
Definitely. I fill liners about two-thirds full and bake for 18–20 minutes.
How do I keep it from drying out?
I don’t overbake, and I store it covered. The oil and boiling water also help lock in moisture.
Conclusion
I think Hershey’s Chocolate Cake is one of the most reliable, decadent desserts I bake. It’s moist, deeply chocolatey, and always a crowd-pleaser. Whether for celebrations or just to satisfy a craving, it’s a classic I keep coming back to.
Print
Incredible Hershey’s Chocolate Cake
- Total Time: 1 hour 20 minutes
- Yield: 12–14 servings
- Diet: Vegetarian
Description
A rich and moist chocolate cake made with Hershey’s cocoa powder for deep, nostalgic flavor and a tender crumb. Finished with creamy chocolate frosting, it’s a timeless dessert favorite.
Ingredients
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup Hershey’s unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup milk or buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water or hot coffee
1/2 cup unsalted butter, softened (for frosting)
2/3 cup Hershey’s cocoa powder (for frosting)
3 cups powdered sugar
1/3 cup milk or cream
1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 175°C (350°F). Grease and flour two 9-inch round pans or one 9×13-inch pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat until the batter is smooth.
- Stir in boiling water or coffee. The batter will be thin.
- Pour the batter into prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, cream the butter, then mix in cocoa and powdered sugar alternately with milk. Beat until fluffy.
- Add vanilla extract and mix until smooth.
- Frost the completely cooled cake as desired.
Notes
Add 1 tsp espresso powder to the batter for deeper chocolate flavor.
Bake as cupcakes by reducing bake time to 18–20 minutes.
Swap frosting for cream cheese frosting for a tangy contrast.
Add chocolate chips to the batter for extra richness.
Stack layers with frosting between for a classic layer cake.
Store at room temperature for 2–3 days, or refrigerate for up to 5 days.
Freeze slices individually and thaw as needed.
Microwave a slice for 10–15 seconds to refresh texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 44g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
