Recipe

Chocolate Hershey Cake

Moist, old-school chocolate cake with Hershey cocoa flavor and a glossy, pourable chocolate frosting that sets just right.

By Matt Campbell

•

4.8

A frosted chocolate layer cake on a simple cake stand on a bright kitchen counter, with one slice cut to show the moist crumb

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If you grew up with a tub of cocoa in the pantry and a handwritten cake recipe taped inside a cabinet door, this one is going to feel like home. This Chocolate Hershey Cake is the classic, no-drama chocolate cake that shows up for birthdays, potlucks, and those random Tuesdays when you need something sweet and dependable.

It is deeply chocolate without being fussy, incredibly moist thanks to hot coffee (do not worry, it will not taste like coffee), and finished with a shiny cocoa frosting that pours like a dream and sets into that perfect old-school swipeable layer.

Flour, sugar, Hershey cocoa powder, baking soda, baking powder, and salt measured in bowls on a clean kitchen counter

Why It Works

Reliable, moist crumb: Oil keeps it tender, and hot coffee deepens the cocoa flavor so it really pops.
Big chocolate flavor with pantry basics: Hershey cocoa, sugar, flour, and a few usual suspects.
Frosting that behaves: The pourable cocoa frosting goes on fast, looks glossy, and sets with a soft bite.
Flexible bake: Make it as a 9x13 sheet cake, two 9-inch layers, or cupcakes.

Pairs Well With

Storage Tips

How to Store Chocolate Cake

Room temperature: Store covered for up to 3 days. This is best for this butter-based cocoa frosting. If your kitchen is warm, or if you use a cream cheese, whipped, or fruit filling, refrigerate.
Refrigerator: Cover tightly and chill up to 5 days. Once the cake is cut, press plastic wrap against the cut edges or store slices in an airtight container so it stays moist. Let slices sit at room temp for 20 to 30 minutes for the best texture.
Freezer (best for make-ahead): Freeze unfrosted layers wrapped in plastic wrap plus foil for up to 2 months. Thaw wrapped at room temp, then frost.
Freezing frosted cake or slices: Chill until firm, then wrap well (double wrap) and place in a freezer bag or airtight container to block freezer odors. Thaw overnight in the fridge, then bring to room temp before serving.

Common Questions

Can I make this without coffee?

Yes. Use the same amount of hot water. Coffee just deepens the chocolate flavor. It does not make the cake taste like a latte.

Is this the same as the Hershey’s “Perfectly Chocolate” cake?

It is very similar in spirit and results: a simple cocoa cake that stays moist and bakes up consistently. This version is written for a clean workflow and includes a classic pour-on cocoa frosting.

Can I use Dutch-process cocoa?

For the most classic Hershey-style result, use natural unsweetened cocoa. Dutch-process cocoa is less acidic, so the cake may rise a bit less with the leaveners written here.

If Dutch-process is all you have, you can still bake it as written and expect a slightly different lift and flavor. If you want a more reliable rise with Dutch-process, use this simple adjustment: use 1 teaspoon baking soda (instead of 1 1/2) and increase baking powder to 2 teaspoons (instead of 1 1/2).

How do I know it is done?

A toothpick in the center should come out with a few moist crumbs, not wet batter. The cake will also spring back lightly when you tap the center. If you like a temperature check, aim for 200 to 205°F in the center.

Can I turn this into cupcakes?

Yes. Fill liners about 2/3 full and bake at 350°F for 18 to 22 minutes. Frost once fully cool.

A close-up of a moist slice of chocolate cake on a plate with a fork, showing a tender crumb and glossy chocolate frosting

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

2 (9-inch) round cake pans or 1 (9x13-inch) pan
Parchment paper (optional but helpful)
Mixing bowls
Whisk
Measuring cups and spoons
Electric mixer (optional)
Wire rack
Small saucepan (for frosting)
Offset spatula or spoon

I love ambitious kitchen projects, but chocolate cake is where I get sentimental. This is the kind of recipe I reach for when I want a sure win. It is not precious. It is not complicated. It is just a solid, moist chocolate cake that tastes like you meant it. I have made it for birthdays, for breakups, and for those nights when dinner was basically a handful of crackers and a vow to do better tomorrow. It always delivers.