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Hershey Chocolate Cake

This easy Chocolate Cake recipe is the best! Soft, moist, and has the perfect chocolate flavor. It's easy to make, with a delicious homemade chocolate frosting.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 16
Calories: 438 kcal
Course: Dessert
Cuisine: American

Ingredients

Chocolate Cake:
  • 2 cups granulated sugar (400g)
  • 1 3/4 cup + 2 Tablespoons all-purpose flour (235g)
  • 3/4 cup unsweetened cocoa powder (64g)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs , room temperature*
  • 1 cup buttermilk* (227g)
  • 1/2 cup oil (99g), (vegetable or canola oil)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water (237g), or hot coffee
Chocolate Frosting:
  • 1/2 cup melted butter (113g)
  • 2/3 cup unsweetened cocoa powder (57g)
  • 3 cups powdered sugar (360g)
  • 1/3 cup milk (83g)
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 350°F(180°C). Line two 8 inch round baking pans with parchment paper* and then spray lightly with non-stick cooking spray. Set aside.
  2. Dry Ingredients: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. 
  3. Add eggs, milk, oil and vanilla and mix until well combined. Stir in boiling water (or hot coffee). Batter will be thin. Pour batter into prepared pans.
  4. Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
  5. Chocolate Frosting: Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.
  6. Assemble: Place one cake layer on serving tray. Spread a generous amount of frosting on top. Add second cake layer. Frost top and sides of cake with remaining frosting. Cut and serve.

Notes

  • Eggs: room temp eggs allow them to emulsify easier in the batter and help the cake rise properly. If you're short on time, place them in a cup of hot water for a few minutes.
  • room temp eggs allow them to emulsify easier in the batter and help the cake rise properly. If you're short on time, place them in a cup of hot water for a few minutes.
  • Buttermilk: If you don't have any on hand, follow my recipe to easily make your own, with milk and lemon juice or vinegar.
  • Buttermilk
  • my recipe to easily make your own
  • One Layer Cake: Grease 9x13 inch pan with non-stick cooking spray. Pour batter into prepared pan. Bake at 350 degrees F for 35 to 40 minutes. Cool completely before frosting.
  • Cupcakes: Line a standard cupcake pan with paper liners and fill 2/3 full with batter. Bake cupcakes for 22 to 25 minutes. Cool completely completely before frosting. Makes 24-30 cupcakes
  • standard cupcake pan
  • paper liners
  • Bundt Cake: Properly grease and flour the pan and cook the chocolate cake in a 12-cup bundt pan for about 50-55 minutes. Cool for 15 minutes in the pan before inverting onto a wire cooling rack.
  • 12-cup bundt pan
  • Gluten-Free: substitute Bob's Redmill Gluten-Free flour at a 1:1 ratio. Dairy-Free: substitute Almond milk in both the cake and frosting recipes at a 1:1 ratio.
  • Bob's Redmill Gluten-Free flour
  • Almond milk
  • Use Parchment Paper: I always use these pre-cut parchment circles so I don't worry about cake sticking to the pan. 
  • Parchment Paper
  • parchment circles
  • Make Ahead Instructions: The cakes and the chocolate frosting can both be made ahead of time. Store frosting in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Let frosting come to room temperature (I also like to re-whip it, with electric beaters), until soft and smooth. 
  • Freezing Instructions: Allow the cakes to cool completely then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three months. Fully frosted cake can also be frozen, if covered really well. 
  • Recipe adapted from Hershey’s. 

Nutrition Information

Calories 438kcal (22%) Carbohydrates 74g (25%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.3g Cholesterol 41mg (14%) Sodium 364mg (15%) Potassium 186mg (5%) Fiber 4g (16%) Sugar 48g (96%) Vitamin A 245IU (5%) Calcium 66mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 438

% Daily Value*

Calories 438kcal 22%
Carbohydrates 74g 25%
Protein 6g 12%
Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.3g 15%
Cholesterol 41mg 14%
Sodium 364mg 15%
Potassium 186mg 4%
Fiber 4g 16%
Sugar 48g 96%
Vitamin A 245IU 5%
Calcium 66mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.