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If you’re looking for a classic, no-fail chocolate cake that works every single time, this is the one. This Hershey’s Chocolate Cake is made with simple pantry ingredients, trusted by generations of home bakers, and delivers exactly what you want from a traditional chocolate layer cake — rich chocolate flavor, a tender crumb, and dependable results every time. It’s the recipe I reach for when I need a truly classic chocolate cake I can count on.
This triple-layer chocolate cake is pure chocolate bliss — rich, tender, unbelievably moist, and deeply fudgy without ever feeling heavy. It has that nostalgic, old-fashioned chocolate cake vibe, but with a texture and flavor that feel just a little extra special.
The secret is the thin, pour-in hot water batter. It blooms the cocoa for deeper chocolate flavor and creates a plush, velvety crumb that stays soft for days. A whisper of espresso enhances the chocolate without adding any coffee taste, and it’s all finished with a glossy chocolate frosting that tastes like childhood birthdays.
If you love chocolate desserts, you’ll also want to try Texas Sheet Cake, Coca-Cola Cake, Fudge Pie, and Easy Chocolate Bundt Cake — all crowd-pleasers in their own delicious way.
This is my go-to celebration cake for birthdays, Father’s Day, Easter, and anytime I need a guaranteed, classic chocolate cake that everyone loves!
✨ Before You Start
✨ Use high-sided cake pans. This batter is thin and rises high — 8-inch pans with 2-inch sides (like Wilton) prevent overflow.
✨ Line the pan bottoms with parchment. It guarantees perfect release every single time.
✨ Bloom the cocoa. Adding boiling water deepens the chocolate flavor and keeps the crumb incredibly moist.
✨ Expect a thin batter. It’s supposed to look runny — that’s what makes it so tender.
✨ Cool completely before frosting. Warm cakes + chocolate frosting = slides right off!
✨ Sift your powdered sugar. This keeps your frosting silky, light, and lump-free.
Hershey’s Chocolate Cake Ingredients + Key Notes
This is just a quick look at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
Dry Ingredients
- All-purpose flour — Gives the cake structure while keeping it tender.
- Cocoa powder — Unsweetened cocoa is the foundation of flavor.
- Sugar — Sweetens and helps lock in moisture.
- Baking powder + baking soda — A double-lift system for that big rise.
- Fine salt — Enhances the chocolate and balances sweetness.
Wet Ingredients
- Eggs — Bind the batter and create structure.
- Milk — Adds moisture and keeps the crumb soft.
- Oil — Makes the cake stay moist longer than butter-based cakes.
- Vanilla — Adds warmth and roundness.
- Espresso powder — Deepens the chocolate flavor (no coffee taste).
- Boiling water — Blooms the cocoa for richer flavor and a lighter texture.
Frosting
- Butter — Melted to create a smooth, spreadable chocolate base.
- Cocoa powder — The star of the frosting.
- Powdered sugar — Gives it that classic American buttercream texture.
- Milk — Thins the frosting to a velvety consistency.
- Vanilla — Adds warmth and balance.
🔬 Cake Science
Why Hot Water Makes Chocolate Cake So Moist
Pouring boiling water into the batter might feel unusual, but it’s the secret behind that famously tender crumb. Hot water blooms the cocoa, releasing deeper chocolate notes, and also thins the batter so it bakes up light, moist, and velvety instead of dense or dry. This is the old-school bakery trick behind many legendary chocolate cakes.
🥣 How to Make Hershey’s Chocolate Cake
Imagine we’re sitting together at your kitchen counter — here’s how I’d talk you through it. This cake is wonderfully simple. First, whisk your dry ingredients together in a big bowl. Add the eggs, milk, oil, and vanilla, then give everything a good 2-minute mix until it’s smooth. Now dissolve the espresso powder in boiling water — this wakes up the chocolate — and pour that right in.
The batter gets thin here, almost like hot cocoa, and that’s exactly what we want. Divide it between your parchment-lined pans and bake until the tops spring back. While they cool, melt your butter, stir in cocoa, and beat in powdered sugar and milk until it’s creamy and spreadable. Once the layers are completely cool, stack them tall with generous swirls of frosting. You’ll feel like a bakery pro.
⭐ Pro Tips
⭐ Use parchment + spray, never just flouring. This cake is for celebrations — parchment guarantees perfect release.
⭐ Use 8-inch pans with high sides. The batter rises a lot and can overflow in shallow pans.
⭐ Don’t skip the espresso powder. It deepens the chocolate without leaving a coffee taste.
⭐ Cool fully before frosting. Warm cake melts frosting instantly.
⭐ Sift your powdered sugar. Makes your frosting ultra-smooth and airy.
⭐ A crumb coat helps. Spread a thin layer of frosting all over the cake, chill 15 minutes, then frost the final layer for beautiful sides.
Storing + Freezing + Make-Ahead Tips
Storing: Keep the cake covered at room temperature for 2–3 days or refrigerate for up to 5 days.
Freezing: Freeze unfrosted layers wrapped tightly in plastic for up to 3 months. Thaw fully, then frost.
Make-Ahead: Bake the layers the day before, wrap tightly, and frost the next day. The flavor actually improves overnight.
✦ Frequently Asked Questions
✦ Can I make this as a 9×13 cake?
Yes! Just bake at 350°F for 35–40 minutes.
✦ Can I make cupcakes?
Absolutely — bake 22–25 minutes and you’ll get 28–30 cupcakes.
✦ Does the batter really need to be this thin?
Yes — the thin batter is what makes the cake moist, light, and tender.
✦ Can I use Dutch-process cocoa?
Use natural cocoa as written for best lift and texture.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Chocolate Cake Recipes You’ll Love
- Butterfinger Cake — A fun, potluck-style chocolate cake with candy bar crunch and big kid-appeal.
- Chocolate Cherry Dump Cake — Warm, gooey, and ridiculously easy — the ultimate chocolate + fruit comfort dessert.
- Chocolate Pound Cake — Rich, dense, and sliceable — perfect with coffee or a scoop of ice cream.
- Chocolate Poke Cake — Ultra-moist and easy, with pudding-soaked bites that are always a party hit.
- Chocolate Zucchini Cake — Moist, chocolatey, and surprisingly wholesome — a great way to use up summer zucchini.
💗Tried This Recipe?
If you enjoyed this recipe, please take a moment to leave ⭐️⭐️⭐️⭐️⭐️ star rating and a quick comment — I love hearing from you and it helps our community of bakers and cooks! Tip for mobile readers: scroll just a bit to tap the stars — thank you!
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Hershey's Chocolate Cake
Ingredients
Cake:
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cups cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso powder
- 1 cup boiling water
Frosting:
- 1 cup (2 sticks) unsalted butter
- 1 1/3 cups cocoa powder
- 6 cups powdered sugar sifted
- 2/3 cup whole milk
- 2 teaspoons vanilla extract
Instructions
Make the Cake:
- Preheat the oven to 350ºF (177ºC). Line the bottom of 3 8-inch, high-sided, round cake pans with parchment paper and spray well with nonstick cooking spray.
- In a large mixing bowl, whisk together sugar (2 cups), flour (1 3/4 cups), cocoa (3/4 cups), baking powder (1 1/2 teaspoons), baking soda (1 1/2 teaspoons), and salt (1 teaspoon).
- Add eggs (2), milk (1 cup), oil (1/2 cup), and vanilla (2 teaspoons), and using a hand-held electric mixer, beat on medium speed, for about 2 minutes.
- Add espresso powder (1 teaspoon) to boiling water (1 cup) and stir to dissolve.
- Add boiling water to the cake batter and stir until well combined. Batter will be thin-this is how it's supposed to look!
- Pour batter evenly into prepared baking pans. Bake in preheated oven 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool in pans set on a wire rack for 10 minutes. Remove cakes from pans and cool completely on wire racks.
Make the Frosting:
- In a large microwave-safe bowl, melt butter (1 cup) completely. Stir in cocoa (1 1/3 cups).
- Add powdered sugar (6 cups) and milk (2/3 cup), alternately, using an electric hand-held mixer and beating until smooth and a spreadable consistency is reached. Stir in vanilla (2 teaspoons). If needed, add a little extra milk.
Fans Also Made:
Notes
- Use parchment + spray, never just flouring. This cake is for celebrations — parchment guarantees perfect release.
- Use 8-inch pans with high sides. The batter rises a lot and can overflow in shallow pans.
- Don’t skip the espresso powder. It deepens the chocolate without leaving a coffee taste.
- Cool fully before frosting. Warm cake melts frosting instantly.
- Sift your powdered sugar. Makes your frosting ultra-smooth and airy.
- A crumb coat helps. Spread a thin layer of frosting all over the cake, chill 15 minutes, then frost the final layer for beautiful sides.
Nutrition
Source: Hershey’s Kitchens
This Hershey’s cake is the BEST! I’ve been making it for 30 years! The espresso makes all the difference in the taste, but you can use instant or brewed coffee if you want to cut down on the caffein. I make the frosting with 1/2 c butter and 8 oz. cream cheese. it’s the easiest cake ever! In the Hershey cookbook it’s called “Black Magic cake”.
Hey Rebecca. I’ve been making this cake for decades, too! Thanks so much for leaving a comment with your experience and the 5 stars!
Best chocolate cake recipe!!! I have probably used it 15 times. You don’t need espresso if you do not have it, I never add it and it’s still so good!! I usually do a 13×9 and the batter is always perfect. Today I am doing it in 3 square 8×8 to try the 3 layers and they are SUPER thin…..maybe it was me, idk but next time I will double up
Thanks so much Sam. I’m so happy to hear how much you like the recipe. And thanks for the 5 stars <3
Can this be made without the espresso and boiling water step? I have everything on hand except the espresso powder.
Hi Chelsea. If you don’t have espresso powder you can use instant coffee. If you don’t have either just add the boiling water alone 🙂
I like this guide. Thank you!
Hi MaryAn. You’re so welcome 😉