Some days call for a cake that feels familiar and comforting, and this Hershey chocolate cake is always the one I turn to. It’s rich without being heavy and indulgent without feeling complicated.
I usually make this when I want something dependable, something I don’t need to second-guess. It’s the kind of recipe that feels steady from start to finish.
There’s something soothing about mixing cocoa and sugar and knowing exactly how it will turn out. The process feels calm and predictable.
This cake has a way of making the kitchen feel warm even before it goes into the oven.
Why I Make This Recipe So Often?
I come back to this cake because it never lets me down. No matter the occasion, it always bakes evenly and stays soft.
It’s also incredibly easy to work with. The batter comes together smoothly, without needing special techniques or equipment.
I like that it works just as well for simple family desserts as it does for celebrations. It adapts without effort.
Most of all, it feels reliable. When I need a chocolate cake that just works, this is the one I trust.
What Makes This Chocolate Cake So Good?
- Granulated Sugar: Adds sweetness while keeping the cake moist.
- All-Purpose Flour: Provides structure without making the cake dense.
- Unsweetened Cocoa Powder: Gives the cake its deep chocolate flavor.
- Baking Powder & Baking Soda: Work together to create a soft, airy crumb.
- Eggs: Bind the batter and add richness.
- Buttermilk: Keeps the cake tender and balanced.
- Vegetable Oil: Adds moisture that lasts for days.
- Vanilla Extract: Rounds out the chocolate flavor.
- Hot Coffee or Boiling Water: Intensifies the cocoa and deepens the flavor.
- Butter (Frosting): Creates a smooth, rich base for the frosting.
- Powdered Sugar: Gives the frosting its soft, spreadable texture.
- Milk: Helps achieve the perfect frosting consistency.
Hershey Chocolate Cake Recipe
Equipment
- Two 8-inch round baking pans
- Non-stick cooking spray
- Large mixing bowl
- Whisk or electric mixer
- Toothpick or Cake Tester
- Cooling Rack
- Spatula
Ingredients
- 2 cups granulated sugar
- 1 ¾ cup + 2 Tablespoons all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup oil vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water or hot coffee
- Chocolate Frosting:
- 1/2 cup melted butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Heat oven to 350°F. Line two 8-inch round baking pans with parchment paper and lightly spray with non-stick cooking spray. Set aside.
- Mix Dry Ingredients: Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
- Add Wet Ingredients: Add eggs, buttermilk, oil, and vanilla. Mix until well combined.
- Incorporate Liquid: Stir in boiling water or hot coffee. The batter will be thin. Pour it into the prepared pans.
- Bake: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Prepare Frosting: Combine melted butter and cocoa powder. Add powdered sugar, milk, and vanilla. Mix for several minutes until smooth and fluffy.
- Assemble Cake: Place one cake layer on a serving tray. Spread a generous amount of frosting on top. Add the second cake layer and frost the top and sides with the remaining frosting.
- Serve: Cut and serve.
Nutrition
Why This Is Always on My Kitchen Counter
This cake stays in my kitchen because it keeps so well. Even after a day or two, it stays soft and rich.
I like having something ready that doesn’t feel rushed or last-minute. One slice always feels satisfying.
It’s also easy to portion, making it perfect for sharing or enjoying slowly over time.
Having this cake around feels comforting in a very simple, familiar way.
What to Serve with Hershey Chocolate Cake?
- Vanilla Ice Cream
- Whipped Cream
- Chocolate-Covered Strawberries
- Praline Sauce
- 5-Minute Coffee Loophole
Conclusion
This Hershey chocolate cake is classic, dependable, and deeply comforting. It doesn’t need embellishment to feel special.
Every time I make it, I’m reminded how good simple recipes can be. The balance of flavor and texture never disappoints.
It’s the kind of cake that feels just as right on an ordinary day as it does on a celebration.
When I want a chocolate cake I can trust, this is always the one I choose.
Howdy! I’m Austin Carter, a photographer who loves to cook. During the day, I take pictures, but at night, I dive into the world of flavors and recipes. You’ll often find me experimenting in the kitchen, blending flavors, and creating delightful concoctions. I run the “Beyond the Bayou Blog,” where I share easy and tasty recipes every day.
My blog focuses on cooking, bringing you simple and delicious meals. From quick dinners to special treats, each recipe is made with care and shared with joy.
Come join me in the kitchen through “Beyond the Bayou Blog,” where cooking is simple, fun, and full of flavor. Let’s enjoy the tasty side of life together!
James Butler
Sunday 16th of March 2025
Why are the photos for a pie and not a cake?
Anne Carter
Friday 28th of March 2025
Hi James! The recipe is definitely for a cake, and the photos should reflect that. If something looks off, it might be a mix-up. Can you let me know what you’re seeing? I'd love to clear up any confusion!