There’s something irresistibly comforting about a slice of rich, decadent chocolate cake, and this Hershey Chocolate Cake Recipe brings that feeling to life with every bite. The rich cocoa flavor melds perfectly with the velvety texture, creating a dessert that’s not just a treat but an experience.
Whether you’re hosting a gathering or indulging in a solo slice after a long day, this cake is sure to elevate any moment. What makes this recipe stand out is its simplicity. You don’t need fancy ingredients or complicated techniques to make it.
Instead, it’s all about using high-quality cocoa powder and the right balance of wet and dry ingredients to achieve that melt-in-your-mouth consistency. This cake’s aroma alone is enough to make your kitchen feel like a warm, inviting haven.
It’s no surprise that this recipe has gained popularity, especially since it’s perfect for almost any occasion. Whether it’s a birthday celebration or just a random Tuesday, a bite of this cake always feels special.
Try it for yourself and let me know how it turned out! I’d love to hear your variations or any fun twists you add.
What I Didn’t Expect About This Recipe?
• The cake was incredibly moist, even the next day—perfect for leftovers.
• I love how it pairs with my homemade Vegan Pastry Cream for extra indulgence!
• It was so easy to modify for different dietary preferences—next time, I’m going to try French Buttercream for the frosting.
• The rich chocolate flavor was balanced perfectly—no need for a lot of sugar!
• It became a family favorite, and now it’s my go-to for quick and impressive desserts.

Hershey Chocolate Cake Recipe
Equipment
- Two 9-inch round baking pans
- Large mixing bowl
- Hand or stand mixer
- Measuring cups and spoons
- Wire cooling racks
- Spatula
Ingredients
- all-purpose flour
- 2 tsp vanilla extract
- 1 cup boiling water
- ½ cup vegetable oil
- 1 cup milk
- 2 cups sugar
- ¾ cups HERSHEY'S Cocoa
- 1 tsp salt
- 2 eggs
- 1½ cups baking powder
- 1½ tsp baking soda
Instructions
- Preheat the oven to 350°F and prepare two 9-inch round baking pans by greasing and flouring them.
- In a large bowl, combine 2 cups of sugar, 1 3/4 cups of flour, 3/4 cup of Hershey’s Cocoa, 1 1/2 teaspoons each of baking powder and baking soda, and 1 teaspoon of salt.
- Add 2 eggs, 1 cup of milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract, then beat on medium speed for 2 minutes.
- Mix in 1 cup of boiling water; the batter will be thin.
- Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool for 10 minutes before transferring them to wire racks to cool completely.
- Once cooled, frost with Perfectly Chocolate Frosting.
Notes
- This estimate does not include the frosting; adding frosting will increase calories, sugar, and fat content.
- Swapping ingredients like using whole wheat flour or a sugar substitute can alter nutritional values.
Nutrition | Value |
Calories | 230kcal |
Carbohydrates | 36g |
Fibre | 1g |
Fat | 3g |
Protein | 3g |
Cholesterol | 25g |
Variations To Help You Customise Your Dish!
- Chocolate Coffee Cake: Replace the boiling water with hot brewed coffee to enhance the chocolate flavor with a subtle coffee kick.
- Orange Chocolate Cake: Add 1 teaspoon of orange zest and replace 1/4 cup of milk with fresh orange juice for a bright citrus twist.
- Nutty Delight: Fold in 1/2 cup of chopped walnuts, pecans, or almonds into the batter for a delightful crunch.
- Spiced Chocolate Cake: Mix in 1/2 teaspoon of cinnamon and a pinch of cayenne pepper for a warm, spiced variation.
- Mint Chocolate Cake: Add 1/2 teaspoon of peppermint extract to the batter and top with a mint-flavored frosting for a refreshing twist.