Why You’ll Love this Iconic Hershey’s Chocolate Cake
Three words: chocolate cake perfection.
I’m talking about that classic Hershey’s recipe that’s been on the back of cocoa boxes for generations.
You’ll love how this cake strikes the perfect balance between moist, rich decadence and surprising lightness.
The secret? That cup of boiling water that makes the batter thin but transforms into the most velvety crumb you’ve ever tasted.
Can you imagine the aroma that fills your kitchen while it bakes?
Trust me, this isn’t just any chocolate cake—it’s the one everyone will request for birthdays, celebrations, or simply because it’s Tuesday and you deserve chocolate.
What Ingredients are in Iconic Hershey’s Chocolate Cake?
This classic Hershey’s chocolate cake recipe isn’t just famous for its incredible taste—it’s beloved for its simple, accessible ingredients that most bakers already have in their pantry. The magic happens when these everyday components come together to create something truly extraordinary.
The balance between the unsweetened cocoa powder (pure chocolate goodness) and the sweetness from regular white sugar creates that perfect chocolate flavor that’s rich without being overwhelming.
- 2 cups white sugar
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- ¾ cup unsalted butter (room temperature, for frosting)
- 5 cups confectioners’ sugar (for frosting)
- 1½ cups unsweetened cocoa powder (for frosting)
- ⅓ cup milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
One thing to note about these ingredients—quality matters, especially with the cocoa powder. While Hershey’s is the traditional choice (it’s their recipe, after all), any good-quality unsweetened cocoa powder will work beautifully.
And don’t skip that cup of boiling water, even if the batter seems alarmingly thin afterward. That hot water blooms the cocoa powder, intensifying the chocolate flavor and creating that signature moist texture that makes this cake legendary.
Room temperature eggs and milk will also help everything blend more smoothly, giving you that perfect, velvety batter that transforms into chocolate heaven.
How to Make this Iconic Hershey’s Chocolate Cake
Making this legendary Hershey’s chocolate cake starts with proper prep work. Preheat your oven to 350°F and grease two 9-inch round cake pans—I like to line the bottoms with parchment paper for extra insurance against sticking.
In a large mixing bowl, whisk together 2 cups white sugar, 1¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1½ teaspoons baking soda, 1½ teaspoons baking powder, and 1 teaspoon salt until well combined. This dry mixture is the foundation of your chocolate masterpiece, so make sure it’s evenly mixed.
Now for the wet ingredients, which bring everything to life. Add 2 large eggs, 1 cup milk, ½ cup vegetable oil, and 2 teaspoons vanilla extract to your dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes—the batter will be thick at this point, but don’t worry.
Here comes the magic step: carefully stir in 1 cup of boiling water. Yes, the batter will suddenly become thin, almost alarmingly so. This is exactly what you want! The hot water blooms the cocoa powder, intensifying that chocolate flavor we’re all craving.
Pour the batter evenly into your prepared pans and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
While the cakes cool completely on wire racks, you can prepare that luscious frosting. Beat ¾ cup room temperature unsalted butter until creamy, then gradually add 5 cups confectioners’ sugar and 1½ cups unsweetened cocoa powder, alternating with ⅓ cup milk and 1 teaspoon vanilla extract.
Beat until you reach a spreadable consistency, adding a touch more milk if needed. Can we take a moment to appreciate how the frosting-to-cake ratio is perfectly indulgent?
Once your cakes are completely cool (and I mean completely—patience is key here), level them if needed, then split each cake horizontally to create four layers. Frost between each layer, then cover the sides and top.
Those swoops and swirls you create? They’re not just decoration—they’re little pockets for catching extra frosting in each bite. Simply divine.
Iconic Hershey’s Chocolate Cake Substitutions and Variations
Now that you’ve mastered the classic recipe, let’s explore the wonderful world of adaptations for this Hershey’s chocolate cake.
Want to make it dairy-free? Substitute the milk with almond or coconut milk, and replace butter with coconut oil.
For a gluten-free version, swap the all-purpose flour with a one-to-one gluten-free blend.
You can also play with flavors—add a teaspoon of espresso powder to intensify the chocolate, or fold in a half cup of chocolate chips for extra richness.
Craving something different? Try replacing half the water with strong coffee.
These simple tweaks maintain the cake’s beloved moisture while letting you customize it to your dietary needs or flavor preferences.
What to Serve with Iconic Hershey’s Chocolate Cake
While this decadent Hershey’s chocolate cake stands perfectly fine on its own, pairing it with complementary flavors can elevate your dessert experience to new heights.
I recommend serving it with a scoop of vanilla bean ice cream—the cool creaminess against that warm, rich chocolate is simply divine.
Fresh berries also make a perfect accompaniment, their tartness cutting through the sweetness. Raspberries are my favorite choice.
For the coffee lovers among us, an espresso or cappuccino creates that classic café experience.
And let’s not forget a glass of cold milk—sometimes the simplest pairing is the most satisfying, don’t you think?
Final Thoughts
After spending time with this iconic Hershey’s chocolate cake recipe, I’m convinced it deserves its legendary status in the baking world.
There’s something magical about that first forkful—moist, deeply chocolatey, yet surprisingly light. The secret? That cup of boiling water makes all the difference.
What I love most is its reliability. This isn’t some temperamental dessert that requires professional skills.
It’s forgiving, adaptable, and consistently delicious. Whether it’s a Tuesday night treat or the centerpiece of your celebration, this chocolate cake delivers pure comfort with every slice.
Some recipes become classics for good reason.
