This post may contain affiliate links. Please read our privacy policy.
Hershey’s Chocolate Cake is easy to make and satisfies chocolate cravings for any chocolate lover! Whether you’re making a layered cake, sheet cake or bundt cake, you’ll use this recipe again and again.
For any true chocolate lover, the quickest way to their heart is with a slice of rich chocolate cake with chocolate frosting.
Sure, brownies are always a favorite. Homemade chocolate pudding is hard to beat. And few can resist my favorite chocolate chip cookies.
But for those people who really, really love chocolate? Chocolate cake with chocolate frosting is a true slice of heaven.
I’ve made plenty of chocolate cakes over the years – from Dark Chocolate Cranberry Bundt Cake to Chocolate Zucchini Cake – but the best chocolate cake recipe has always been popular with readers.
But that cake recipe uses coffee, which not everyone loves. So while this Hershey’s Chocolate Cake is similar, it’s coffee-free and still oh so delicious.
HERSHEY’S CHOCOLATE CAKE WITH HOT WATER
This Hershey’s Chocolate Cake recipe is moist, rich, and perfectly chocolatey, and made using…hot water?
Yes! You read that right. Hot water!
Here’s the thing about cocoa powder: It doesn’t always want to play well with others. Sometimes it can get clumpy when you try to mix it with liquids.
And I don’t know about you, but clumps of cocoa powder in my cake is not what I think of as delicious.
But using hot water helps to bloom the cocoa powder and helps it to incorporate better into the batter. The batter is nice and smooth and bakes up like a dream.
HOW TO MAKE HERSHEY’S CHOCOLATE CAKE
This cake recipe is one of the easiest you’ll find. It might not be as easy as Doctored Cake Mix, but it’s pretty close.
Start by mixing together the dry ingredients. Then add the eggs, milk, oil and vanilla and beat with an electric mixer for 2 minutes.
(I recommend bringing the eggs to room temperature before adding them.)
Then stir in the boiling water. You’ll notice that the batter will be quite thin. That’s ok! It’s supposed to be.
Pour the batter into prepared pans (more on this later) and bake. Let the cake cool completely before frosting and decorating!
Because this cake is so easy to make, it’s a great one to make with kids. Depending on the age of your child, you may need to help them with the boiling water and of course with the oven, but most of the rest they can do on their own!
And just think how proud they’ll be to serve a slice of a cake they made on their own.
WHAT SIZE CHOCOLATE CAKE DOES THIS RECIPE MAKE?
This recipe is really versatile and can be used to make:
- One 9-inch 2-layer cake,
- One 8-inch 3-layer cake,
- One 13×9-inch sheet cake,
- One bundt cake, or
- 30 cupcakes
Seriously! I love when a cake recipe is so adaptable because it means I don’t have to dig into my recipe file and find a different recipe if I need cupcakes instead of a layer cake.
Just make sure you grease and flour any cake pan you use or use cupcake liners if you’re making cupcakes.
DON’T FORGET THE FROSTING!
What cake would be complete without frosting??
I think this recipe for Hershey’s Chocolate Cake is perfect with the accompanying homemade chocolate frosting recipe.
After all, we already discussed how chocolate cake and chocolate frosting are a match made in heaven.
But if you want to change it up, you could always turn to homemade buttercream frosting instead. Marshmallow frosting would be a fun option, too!
Honestly, it doesn’t really matter which frosting you use, because when there’s homemade chocolate cake, you know everybody will be happy.
Hershey’s Chocolate Cake
Ingredients
- 2 cups sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
Instructions
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
- In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat with a mixer on medium for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting with homemade chocolate frosting or your favorite frosting.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You may also like
Homemade Chocolate Frosting
Ingredients
- ½ cup unsalted butter
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon pure vanilla extract
Instructions
- Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to desired consistency for spreading.
- If needed, add additional milk 1 teaspoon at a time. Stir in vanilla before spreading or piping onto cake or cupcakes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Question- should the cocoa be sifted? Thanks.
Hi Kerry-
I typically just whisk dry ingredients together, but feel free to sift the cocoa if it is a little clumpy.
-Jamie
@Jamie, thank you!
Can i reduce the amount of sugar in the recipe…will it affect the texture if I do so
You can definitely give it a go, I have only tried the cake as written.
-Jamie
I have making this my go to recipe. It is amazing every time. Thank you so much for sharing
So glad you like it!
Thank you! Was out of eggs so substituted 1 t rice flour/1 T water per egg; turned out perfect for my son’s B-day!
So happy to hear you enjoyed the cake, Alf! Thanks so much for stopping by and leaving your feedback!
-Jamie
I only make the Hershey’s cake recipe on the back of the cocoa box. I make the dark chocolate one. And once it is cooled, I will make the buttercream as well that is on the cocoa box. My kids will even eat the cake without frosting. It is so moist. I make it in the rectangle pan.
Thanks so much for stopping by, Toni Marie! I appreciate you taking the time to comment. Happy Baking!
-Jamie
I have been making this recipe for 41 years now! The boiling water is the magic ingredient.
In fact, I made it this morning to celebrate my 41st wedding anniversary, since it is my husband’s favorite. I’ve been known to make two a week in our early years.
Now that I’m vegan, I’ve modified it a little.
Great cake- keeps the love alive!
Thanks so much for stopping by, Wilma! I appreciate you taking the time to comment. Happy Baking!
-Jamie
@Wilma snippe, how did you make it vegan?
I plan on making this tonight when I get home from work. After I get it made and taste it I will leave a message and let you know what I think.
Thanks so much for stopping by, Johnny! I appreciate you taking the time to comment. Happy Baking!
-Jamie
M super happy to come across this recipe! This if simply awesome ♥️♥️♥️
Thanks so much for stopping by, Sonika! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Hi…gonna try making this…can I use this recipe for a 8×8 in cake trsy or I should half the recipe?
Hello! You can bake this in 8×8-inch pans, but it will make 3 layers. (You could always freeze 2 of the layers for later.) I haven’t attempted halving this recipe, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turned out. Thanks so much for stopping by.
-Jamie
I recommend doubling the frosting if you are doing a layered cake because it was not quite enough. But other than that it was great!
So happy to hear you enjoyed the cake, Sadie! Thanks so much for stopping by and leaving your feedback!
-Jamie