Recipe

Hershey’s-Style Chocolate Cake

A classic cocoa-based chocolate cake that stays ridiculously moist, bakes evenly, and pairs with a simple, glossy chocolate frosting.

By Matt Campbell

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4.8

A single frosted chocolate layer cake on a white cake stand with glossy chocolate frosting and soft swirl marks, on a warm kitchen counter with natural window light

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There are two kinds of chocolate cake days. The fancy ones where you are willing to separate eggs and argue with a stand mixer. And the other kind, which is most days, where you want a cake that tastes like a celebration but behaves like a weeknight recipe.

This Hershey’s-style chocolate cake is that second kind in the best way. It is bold, moist, and very forgiving if you follow a couple of key moves. The batter is thin on purpose, the hot coffee or boiling water matters for bloom and richness, and the result is a cake with soft crumbs and deep cocoa flavor that makes you go quiet for a second.

Baking ingredients for chocolate cake including cocoa powder, flour, sugar, baking powder, baking soda, salt, eggs, milk, oil, and vanilla arranged on a wooden kitchen counter in bright natural light

Why It Works

Moist for days: Oil plus a hot liquid keeps the crumb tender and not crumbly.
Big chocolate flavor without fancy chocolate: Blooming the cocoa with hot coffee or boiling water deepens the cocoa notes fast.
Easy mixing method: You can do this with bowls, a whisk, and a little confidence.
Reliable bake: Two 9-inch layers bake evenly and stack like a dream.

Hands whisking chocolate cake batter in a large glass bowl on a kitchen counter with cocoa powder dusted nearby

Pairs Well With

Storage Tips

How to Store It

Room temperature: Keep the frosted cake covered for up to 2 days. A cake dome, inverted bowl, or plastic wrap all work. If your kitchen runs warm or humid, you may want to refrigerate sooner.
Refrigerator: For longer storage, refrigerate covered up to 5 days. Let slices sit at room temp for 20 to 30 minutes before eating so the frosting softens.
Freezer (best for planning ahead): Freeze unfrosted layers wrapped tightly in plastic wrap, then foil, for up to 2 months. Thaw wrapped at room temp, then frost. You can also freeze frosted slices on a tray until firm, then wrap and store.

A single slice of chocolate cake wrapped in plastic wrap on a small plate on a kitchen counter, ready to store

Common Questions

Is this the official Hershey’s recipe?

It is Hershey’s-style and inspired by the classic “Perfectly Chocolate” proportions and method. The big idea is the same: a cocoa cake with a thin batter and a hot liquid to bloom the cocoa. I also use oil for an extra-tender crumb and a slightly upgraded buttercream ratio for better coverage.

Do I have to use coffee?

No, but it helps. Coffee does not make the cake taste like coffee, it makes it taste more chocolatey. If you prefer, use boiling water. Either way, make sure it is genuinely hot so the cocoa blooms.

Why is the batter so thin?

That is normal. The hot liquid loosens the batter and blooms the cocoa, and the cake bakes up moist instead of dense. Pour carefully and trust the process.

How do I know it is done?

A toothpick should come out with a few moist crumbs. The tops should also spring back when lightly pressed. If you like numbers, aim for about 200 to 205°F in the center.

Can I bake this in a 9x13 pan?

Yes. Grease and line if you can. Bake at 350°F for about 30 to 40 minutes, start checking at 30. A toothpick should come out with a few moist crumbs.

Can I make cupcakes?

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

How do I keep the cake from sticking?

Grease the pans, add parchment rounds, then lightly dust with cocoa powder (or flour). Baking spray works too. Parchment is the real insurance policy.

Is this frosting enough for the sides?

Yes. This makes enough to fill and fully frost a 2-layer 9-inch cake with a cozy, classic coating. If you want thick swoops or tall piped borders, bump it up by 1/2 batch.

My frosting looks grainy. What happened?

Usually it is either powdered sugar not fully mixed or the butter was too cool. Beat longer, and if needed add 1 to 2 teaspoons warm milk and keep mixing until glossy.

Any high altitude tips?

If you are baking above about 3,500 feet, you may need small tweaks. Start by reducing sugar by 1 to 2 tablespoons, increasing flour by 1 to 2 tablespoons, and slightly reducing baking powder (about 1/4 teaspoon). Also watch the bake time, cakes can finish faster up high.

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

Two 9-inch round cake pans
Parchment paper rounds (9-inch)
Large mixing bowl
Whisk
Measuring cups and spoons
Rubber spatula
Wire rack
Hand mixer or stand mixer (for frosting)

This is the chocolate cake I reach for when I want maximum payoff with minimum drama. The first time I made it, I panicked a little because the batter looked like chocolate soup. I baked it anyway, and the layers came out plush and dark with that classic cocoa smell that makes you hover near the oven like it is giving a TED Talk.

Now it is my go-to for birthdays, potlucks, and random Tuesdays when you need a win. It is forgiving, it stacks well, and it tastes like you tried harder than you actually did. Those are my favorite kinds of recipes.

Hands spreading chocolate frosting onto a chocolate cake layer on a rotating cake stand on a kitchen counter