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Hershey's Chocolate Cake Recipe: Moist, Rich, and Decadent
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Hershey's Chocolate Cake Recipe: Moist, Rich, and Decadent

A deeply rich chocolate cake with unsweetened Hershey's cocoa and buttermilk for a moist crumb, paired with a luscious cocoa buttercream frosting. Perfect for celebrations or classic dessert cravings.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Desserts & Sweets
Cuisine: American
Servings: 12 servings
Calories: 420kcal
Author: Janet Miller

Ingredients

  • 1¾ cups all-purpose flour
  • ⅔ cup unsweetened Hershey's cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups granulated sugar
  • 1 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • ½ cup plus 2 tablespoons vegetable oil
  • 2 large eggs, room temperature
  • 1 cup boiling water
  • 1 cup salted butter, softened
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 4 cups powdered sugar

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl until blended.
  • In a separate bowl, whisk granulated sugar, buttermilk, 2 teaspoons vanilla extract, vegetable oil, and eggs until smooth.
  • Add dry ingredients to wet ingredients and mix on low speed until combined, then increase speed to medium and beat for 2 minutes.
  • Stir in boiling water (the batter will slightly curdle) until fully incorporated.
  • Pour batter evenly into prepared pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
  • Cool cakes completely on wire racks before frosting.
  • For the frosting: Beat butter, ½ cup cocoa powder, and 1 teaspoon vanilla extract until light and fluffy. Gradually add powdered sugar 1 cup at a time, beating on low speed, then increase speed to medium for 2-3 minutes until light. Frost each cake layer and stack with a layer of frosting in between.
  • Top with remaining frosting and serve.

Notes

Room temperature eggs blend more smoothly into the batter.
Use natural or Dutch-processed cocoa powder for best results.
Substitute buttermilk with 1 cup milk plus 1 tbsp lemon juice/vinegar if needed.
Store in an airtight container for up to 3 days.