Hershey’s Chocolate Cake Recipe That’s Rich & Classic

A decadent Hersheys chocolate cake recipe captures pure indulgence for anyone who craves rich, satisfying dessert.

This classic favorite has graced celebration tables for generations, earning its place as a reliable crowd-pleaser.

The deep cocoa flavor creates an experience that feels both comforting and special at once.

Whether marking a birthday, holiday gathering, or simply treating the household to something sweet, this dessert fits the moment perfectly.

Each slice offers a moist, tender crumb that melts away with every forkful.

Baking something this beloved connects you to countless homes where the same warm aroma has filled kitchens.

Make this chocolate showstopper today and watch it disappear faster than you can serve it.

Chocolate Lover Reasons to Love Hershey’s Cake

• Simple Treat: This chocolate cake delivers pure comfort without complicated steps, perfect for baking with kids or when chocolate cravings hit hard.
• Crowd Pleaser: Guaranteed to make everyone smile, from picky children to dessert-loving adults, with its rich chocolate flavor and tender crumb.
• Quick Celebration: Ideal for birthdays, potlucks, or spontaneous gatherings where your dessert needs to impress without requiring professional baking skills.
• Pantry Friendly: Uses basic ingredients most home cooks already have on hand, so no special shopping trip is needed to create something delicious.

What Goes Into Hersheys Chocolate Cake

• All-Purpose Flour (1 3/4 cups): The foundation of your cake, creating a soft and tender crumb that melts in your mouth.
• Unsweetened Cocoa Powder (3/4 cup, preferably Hersheys): Delivering deep, rich chocolate flavor that makes your cake intensely chocolatey.
• Granulated Sugar (1 1/2 cups): Sweetening the batter and helping to create a beautiful, golden cake texture.
• Baking Powder (1 1/2 tsp): Helping your cake rise and become wonderfully light and fluffy.
• Baking Soda (1 tsp): Supporting the leavening process and ensuring an even, smooth cake rise.
• Salt (1/2 tsp): Enhancing all the other flavors and balancing the sweetness perfectly.

• Eggs (2 large): Binding the ingredients and providing structure to your cake.
• Whole Milk (1 cup): Creating moisture and contributing to a rich, tender crumb.
• Vegetable Oil (1/2 cup): Keeping the cake incredibly moist and soft.
• Vanilla Extract (2 tsp): Adding depth and warmth to the chocolate flavor.

Equipment for Hershey’s Chocolate Cake

• 9-inch Round Cake Pans (2): Perfect for creating those classic cake layers with even thickness and smooth edges.
• Large Mixing Bowls (2): Sturdy bowls help you separate dry and wet ingredients without making a mess.
• Whisk: Essential for blending ingredients smoothly and eliminating any stubborn lumps in your batter.
• Measuring Cups and Spoons: Precision is key, so grab your standard measuring set to get ingredient quantities just right.
• Wire Cooling Rack: Allows air to circulate around your cake, helping it cool evenly without getting soggy on the bottom.
• Toothpicks or Cake Tester: Helps you check if the cake is fully baked by inserting it into the center and seeing if it comes out clean.
• Electric Mixer (optional): Makes combining wet and dry ingredients faster and creates a smoother batter, but a hand whisk works fine too.
• Rubber Spatula: Great for scraping every last bit of batter from the bowl and ensuring nothing gets left behind.

Hershey’s Chocolate Cake Preparation Notes

Baking Know How for Hersheys Chocolate Cake

• Ensure all ingredients are room temperature for smoother mixing and better cake texture.
• Gently fold wet and dry ingredients together, stopping just when combined to keep the cake tender.
• Use cocoa powder instead of flour when greasing pans for a richer chocolate look and no white residue.
• Check cake doneness early – ovens vary, so start testing at 25 minutes with a toothpick.
• Allow cake to rest in pans for 10 minutes before transferring, preventing potential cracking or breaking.

Flavor Changes for Hersheys Chocolate Cake

• Gluten-Free Chocolate Cake: Swap regular flour with almond or gluten-free flour blend for friends with wheat sensitivities.
• Dairy-Free Delight: Replace milk with almond or coconut milk and use vegetable oil instead of dairy ingredients.
• Vegan Chocolate Cake: Substitute eggs with mashed banana or applesauce and use plant-based milk for a completely animal-product-free version.
• Low-Sugar Option: Reduce sugar and use stevia or monk fruit sweetener to make a lighter, less sweet chocolate cake that still satisfies chocolate cravings.

How to Serve Hersheys Chocolate Cake

• Slice and Serve Warm: Cut thick, generous slices while the cake is still slightly warm for maximum chocolate richness and softness.
• Pair with Creamy Companions: Serve alongside vanilla bean ice cream or fresh whipped cream to balance the deep chocolate flavor.
• Decorate with Chocolate Extras: Sprinkle chocolate shavings or drizzle melted Hershey’s chocolate on top for an extra decadent presentation.
• Store and Enjoy Later: Keep cake covered at room temperature for 3-4 days, or refrigerate for up to a week to maintain moisture and taste.

Storing Hersheys Chocolate Cake Properly

• Store slices wrapped tightly in plastic wrap at room temperature for 2-3 days, keeping the cake moist and delicious.
• Refrigerate leftover cake in an airtight container for up to 5 days, which helps preserve the frosting and texture.
• Freeze individual cake slices by wrapping each separately in plastic wrap, then placing in a freezer bag for up to 3 months – perfect for a quick chocolate treat later.
• Reheat refrigerated cake slices briefly in the microwave for 10-15 seconds to restore that fresh-from-the-oven warmth and soft texture.

Hershey’s Chocolate Cake: Your Most Common Questions

Hershey’s Chocolate Cake Recipe

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4.8 from 33 reviews

• Total Time: 45-50 minutes
• Yield: 8 1x

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Description

Hershey’s Chocolate Cake brings rich chocolate dreams straight from your kitchen, melting together classic comfort and sweet indulgence. Silky smooth layers promise pure chocolate happiness with each delightful bite.

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Ingredients

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Main Ingredients:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder (Hersheys)
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 cup whole milk

Leavening Agents:

• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda

Supporting Ingredients:

• ½ teaspoon salt
• ½ cup vegetable oil
• 2 teaspoons vanilla extract

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Instructions

1. Position your oven rack in the center and heat to 350°F (175°C). Generously coat two 9-inch round baking pans with butter and dust with 2 tablespoons flour, ensuring complete coverage.
2. Sift together 1 ¾ cups flour, ¾ cup Hershey’s cocoa powder, 1 ½ cups sugar, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt in a large mixing bowl.
3. Crack 2 large eggs into a separate bowl and whisk with 1 cup whole milk, ½ cup vegetable oil, and 2 teaspoons vanilla extract until the mixture becomes uniform and slightly frothy.
4. Pour liquid ingredients into dry ingredients and mix with a wooden spoon for 2 minutes, stopping when the batter looks smooth with no visible flour streaks.
5. Distribute batter equally between prepared pans, using a rubber spatula to scrape every bit from the mixing bowl.
6. Slide pans into preheated oven and bake precisely 32-35 minutes, rotating halfway through for even browning.
7. Check cake doneness by inserting a wooden toothpick into the center – it should emerge with just a few moist crumbs clinging to it.
8. Remove pans and let cakes rest in their tins for exactly 10 minutes before transferring to a wire cooling rack.

Notes

• Check cake doneness by inserting a toothpick in the center, which should come out with just a few moist crumbs for the most tender texture.
• Sifting cocoa powder and flour prevents lumps and ensures a smoother, more even cake batter.
• For a richer chocolate flavor, substitute half the oil with strong brewed coffee to intensify the chocolate notes.
• Dairy-free version works perfectly by replacing milk with almond or oat milk and using vegetable oil instead of dairy-based ingredients.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Cakes
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 297 kcal
• Sugar: 23 g
• Sodium: 195 mg
• Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 37 mg