Recipe

Hershey’s Chocolate Cake

A deeply chocolate, ultra moist cake with a tender crumb and a glossy frosting that tastes like your favorite childhood slice, but better.

By Matt Campbell

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4.8

A tall slice of Hershey’s chocolate cake on a white dessert plate with glossy chocolate frosting and soft crumbs, set on a warm wooden table with a simple kitchen background

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If you want a chocolate cake that feels like a hug but tastes like you actually tried, this is the one. It is rich without being heavy, super moist (yes, we are using the word), and it delivers that classic Hershey’s cocoa flavor that somehow tastes like birthdays, potlucks, and sneaking a second slice when no one is looking.

The best part is how low-drama it is. One-bowl cake batter, pantry staples, and a batter that looks suspiciously thin right before it becomes a perfect, tender crumb in the oven. Trust the process, and save the “taste as you go” for the frosting.

All the ingredients for Hershey’s chocolate cake measured on a kitchen counter, including cocoa powder, flour, sugar, eggs, milk, oil, baking powder, baking soda, vanilla, and a mug of hot coffee

Why It Works

Big chocolate flavor: Cocoa plus hot coffee blooms the cocoa so the cake tastes deeper and more chocolatey.
Moist for days: Oil and the right liquid ratio keep the crumb tender even after chilling.
No fancy techniques: Mix dry, add wet, pour, bake. You do not need a mixer if you do not want one.
Flexible: Works as a layer cake, sheet cake, or cupcakes with simple timing tweaks.

A mixing bowl of glossy chocolate cake batter with a whisk resting on the side, sitting on a clean kitchen counter

Pairs Well With

Storage Tips

Room temperature: Store frosted cake covered (cake dome or tightly wrapped) for up to 1 to 2 days if your kitchen is cool (about 70°F/21°C or below). If it is warm or humid, refrigerate sooner.

Refrigerator: Store covered for up to 5 days. Let slices sit at room temperature for 20 to 30 minutes before eating for the softest texture.

Freezer: Freeze unfrosted layers wrapped tightly in plastic wrap and foil for up to 2 months. For frosted cake, freeze slices on a tray until firm, then wrap and store. Thaw overnight in the fridge or 1 to 2 hours at room temperature.

My little move: If the frosting firms up in the fridge, give an individual slice 10 seconds in the microwave, then check and add 5-second bursts as needed. Microwave power varies, but the goal is just to take the chill off, not melt the frosting into a puddle.

Common Questions

Why is the batter so thin?

Because this cake is playing the long game. The hot coffee (or hot water) loosens the batter and helps the cocoa fully hydrate, which bakes up into a moist, tender crumb. Thin batter here is a good sign.

Do I have to use coffee?

Nope. Use hot water if you prefer. Most people will not taste “coffee.” It mainly makes the chocolate taste more like chocolate. If you are very sensitive to coffee flavor, use hot water.

Can I make this as a 9x13 sheet cake?

Yes. Bake at 350°F for about 30 to 38 minutes. Start checking at 30. You want a toothpick to come out with a few moist crumbs, not wet batter.

Can I turn this into cupcakes?

Yes. Fill liners about 2/3 full and bake 18 to 22 minutes at 350°F.

What about 8-inch pans?

Also works. Use two 8-inch round pans and bake a little longer, usually 32 to 38 minutes. The layers will be thicker, so start checking at 32 minutes and go by the toothpick test.

How do I keep my layers from doming?

Make sure your oven is truly at 350°F, do not overmix, and use cake strips if you have them. Also, weigh your batter into the pans for even layers.

Can I use Dutch-process cocoa?

This recipe is designed for natural unsweetened cocoa (like Hershey’s). Dutch-process cocoa is less acidic, which can change how baking soda behaves and affect lift. This cake uses both baking soda and baking powder, so it can still work, but the texture and rise may be a little different. If natural cocoa is an option, it is the safest choice here.

How much frosting does this make?

Enough to frost a 2-layer 9-inch cake with a generous layer in the middle plus a classic coat on the top and sides. If you love super thick swirls, you may want 1.5x the frosting.

A two-layer chocolate cake with smooth chocolate frosting on a cake stand, with a slice removed to show the moist crumb

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
Parchment paper (highly recommended)
Mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Wire cooling rack
Saucepan (for frosting) or microwave-safe bowl
Offset spatula or butter knife for frosting

I was the person who used to overcomplicate chocolate cake. Melted chocolate, extra steps, big promises. Then I finally circled back to this Hershey’s-style classic and realized the magic is in how straightforward it is. The batter looks like it should not work, it bakes up like it absolutely does, and the first time I frosted it while the layers were still a little warm (oops), I learned two things: chocolate frosting is forgiving, and imperfect cakes get eaten faster anyway.