Desserts
The Hershey's Best Ever Chocolate Cake delivers fudgy layers with a moist crumb and that signature Hershey's flavor—no shortcuts, just proven technique. What makes this recipe stand out is the buttermilk secret that keeps the cake tender while maintaining rich chocolate depth.
I've baked this exact version for years, and it never fails to impress.
This classic method relies on creaming butter and sugar properly to create a light texture, then folding in melted chocolate for that signature Hershey's flavor. The buttermilk creates a fine crumb while keeping the cake moist, and the secret to fudgy layers is precise baking time.
Every element works together for that perfect balance between rich chocolate and tender crumb.
What you'll end up with is a two-layer cake with moist, fudgy layers that slice cleanly and taste even better the next day. The frosting—if you choose to add it—complements rather than overpowers the rich chocolate flavor.
This is the kind of cake that disappears quickly, whether you're serving it at a celebration or enjoying a slice with coffee.
Ready to bake the best chocolate cake you've ever made? Let's get started with the ingredients and instructions that have made this recipe a classic for generations.
Ingredients for hershey's best ever chocolate cake
Butter, chocolate, buttermilk—just 11 ingredients for a legendary cake that’s fudgy, moist, and packed with Hershey’s flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cut into cubes (1/2 lb) |
| Granulated Sugar 🍚 | 2 cups | White or light brown |
| Hershey's Special Dark Chocolate Bars 🍫 | 8 oz | Melted, not substituted |
| Large Eggs 🥚 | 4 whole | Room temperature |
| All-Purpose Flour 🌾 | 3 cups | Sifted, spooned lightly |
| Cocoa Powder 🍫 | ¾ cup | Dutch-processed, unsweetened |
| Baking Powder 🧂 | 1 ½ tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Buttermilk 🥛 | 1 ½ cups | Homemade or store-bought |
| Vanilla Extract 🌿 | 2 tsp | Pure, not imitation |
| Vegetable Oil 🫒 | ½ cup | For greasing pans |
The Hershey’s Special Dark bars are non-negotiable here—they’re the secret to that signature flavor. Grab a family-size bag from Walmart or Target (they’re cheaper than individual bars), or snag the 24 oz bulk pack at Costco if you’re feeding a crowd. For butter, Land O’Lakes unsalted is my go-to—it’s reliable and creams perfectly. The buttermilk? Homemade is best (milk + vinegar), but store-bought works in a pinch. Just shake it before measuring—lumps ruin the texture. Pro tip: Room-temperature eggs mix in smoother, so take them out 30 minutes before baking.
No Hershey’s bars? Ghirardelli squares are the closest substitute, but you’ll lose that classic Hershey’s taste. Dutch-processed cocoa is a must—it’s smoother and richer than natural cocoa. Nestlé Toll House is fine, but Dutch-processed brands like Hershey’s or Valrhona elevate the flavor. Short on buttermilk? Mix 1.5 tbsp vinegar + 1.5 cups milk—let it sit for 5 minutes. The oil is just for greasing, but Crisco or vegetable oil both work. Want extra fudginess? Add 0.5 cup extra chocolate chips to the batter. And no, powdered sugar won’t cut it—this cake needs the real Hershey’s magic.
This batter must rest 10 minutes after mixing—trust me, it’s worth the wait. Store baked layers in airtight containers with parchment between them for up to 4 days at room temp, or freeze for 3 months. The frosting (if using) keeps 5 days in the fridge. Double batches freeze beautifully—just thaw overnight before frosting. And if anyone asks, leftovers taste better the next day—that’s the buttermilk working its magic.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m in a rush—just melt butter and chocolate together, mix in eggs, then fold in flour. The creaming step is gone, and the cake still turns out moist and rich, like it’s been kissed by a pastry chef.
- Fudgy-Center Magic: That Hershey’s Special Dark bar? It’s the secret weapon. The melted chocolate stays gooey in the middle while the edges stay tender, not dry. Honestly, I’ve made other chocolate cakes, but this one actually tastes like real chocolate—not some sad, cakey imitation.
- Birthday or Breakfast: Serve it warm with ice cream for a crowd-pleasing dessert, or slice it up for breakfast the next morning. (Yes, even on a Tuesday.) The richness balances perfectly with a scoop of vanilla or a drizzle of caramel—no judgment if you eat it plain.
- Budget-Friendly Luxury: You’re using pantry staples here: butter, sugar, eggs, and a single chocolate bar. No fancy ingredients, no pricey mix. I’ll be real: it’s the kind of cake that makes me feel fancy without breaking the bank, and leftovers? They disappear faster than I can say “second slice.”
Step-by-step instructions for Hershey's best ever chocolate cake recipe
Here's how to create the ultimate fudgy chocolate cake with rich layers and that secret buttermilk trick.
Prepare the Chocolate Cake Batter
Preheat your oven to 350°F and grease two 9-inch round cake pans with the 0.5 cup vegetable oil, then line the bottoms with parchment paper. This ensures easy release and prevents sticking. In a large microwave-safe bowl, melt the 8 oz Hershey's Special Dark Chocolate Bars in 30-second intervals, stirring between each, until completely smooth. Let it cool slightly but keep it warm.
In a separate large mixing bowl, cream together the 1.5 cups unsalted butter and 2 cups granulated sugar on medium speed with an electric mixer until light and fluffy, about 3-5 minutes. This step is crucial for achieving that tender, moist texture we're after. Add the 4 whole large eggs, one at a time, mixing well after each addition until fully incorporated. The mixture should become slightly thicker and ribbony.
Combine Dry Ingredients and Buttermilk
In a medium bowl, sift together the 3 cups all-purpose flour, 0.75 cup cocoa powder, 1.5 teaspoons baking powder, and 0.5 teaspoon salt. Whisk lightly to combine, being careful not to overmix. Gradually add this dry mixture to the butter-sugar-egg mixture, alternating with the 1.5 cups buttermilk, beginning and ending with the dry ingredients. Mix on low speed just until combined—you should still see some flour streaks. This alternating method creates a tender crumb without developing too much gluten.
Stir in the 2 teaspoons vanilla extract and the melted chocolate, mixing until the batter is smooth and glossy. The buttermilk is the secret to that moist, tender crumb—it reacts with the baking powder to create tiny air pockets that keep the cake light. Pour the batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
Bake to Perfect Doneness
Bake the cakes in the preheated 350°F oven for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs—no wet batter should cling to it. Rotate the pans halfway through baking for even cooking. The edges should be set, but the centers should still look slightly underbaked. This ensures a fudgy texture rather than a dry one.
Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. The cooling process is important—it allows the cakes to set properly and prevents them from becoming gummy. While they cool, prepare your favorite chocolate frosting or ganache to layer between them.
Assemble the Ultimate Chocolate Cake
Once the cakes are completely cool, level the tops if necessary using a serrated knife. Place the first cake layer on a serving plate and spread a generous layer of your prepared frosting or ganache over the top. This is where the magic happens—the rich chocolate flavor from the cake and frosting combine for an unforgettable experience. Place the second cake layer on top and spread another layer of frosting, covering the entire cake.
For that restaurant-quality finish, dust the top and sides with a light layer of cocoa powder using a fine-mesh sieve. This not only adds a beautiful presentation but also enhances the chocolate flavor. Slice into generous portions and serve immediately. The contrast of the moist, fudgy layers with the smooth, creamy frosting is what makes this cake truly special—it's the kind of dessert that'll have everyone asking for seconds!
Pro Tips For Making Hershey'S Best Ever Chocolate Cake
- MELT CHOCOLATE LOW AND SLOW: I learned this the hard way—dumping chopped chocolate bars straight into hot butter makes a greasy mess. Instead, heat the butter to just below a simmer (around 160°F), then whisk in the chocolate a few pieces at a time until fully melted. This keeps the texture smooth and prevents seizing, which is especially important for Hershey’s bars that melt unevenly.
- WHISK EGGS UNTIL THICK AND PALE: The recipe calls for beating eggs and sugar until thick, but I skip this step often—and the cake suffers. Use a stand mixer and whip for 3-5 minutes until the mixture is pale, ribbony, and triples in volume. This incorporates air, making the cake lighter, not dense. (Yes, even if you’re impatient like me.)
- SIFT FLOUR AFTER CREAMING: After creaming butter, sugar, and chocolate, sift the flour directly into the bowl instead of measuring it first. This cuts down on dust and ensures no lumps form when you fold it in. I also press the flour through my fingers to break up any hidden clumps—it makes all the difference when you’re mixing by hand.
- BAKE UNTIL EDGES PULL AWAY: The recipe’s test for doneness (a toothpick with moist crumbs) is fine, but I’ve found the cake’s center stays too wet if I rely on that alone. Instead, check when the edges pull away from the pan and the center is just slightly underdone—then tent with foil and let it sit 10 minutes. This prevents a gummy middle while keeping the texture fudgy.
Perfect pairings for hershey's best ever chocolate cake
Classic Coffee Pairings
A hot cup of coffee is the perfect partner for this rich chocolate cake—its bitterness cuts through the sweetness beautifully. I recommend a medium-roast dark coffee like Peet’s Major Dickason’s Blend or Starbucks Sumatra for their deep, caramel notes that complement the Hershey’s flavor.
For an iced twist, try cold brew concentrate mixed with vanilla syrup—the cool contrast makes every bite feel like a decadent treat. 💫
Creamy Vanilla Ice Cream
No chocolate cake is complete without a scoop of vanilla ice cream on the side. I swear by Blue Bell Homemade Vanilla—its creamy texture and subtle sweetness balance the fudgy layers perfectly.
For a gourmet upgrade, Häagen-Dazs Vanilla Bean adds a luxurious touch. Serve the cake slightly warm with a scoop melting on top for that classic diner-style indulgence. 🍦
Whipped Cream & Berries
Fresh whipped cream and raspberries or strawberries elevate this cake to dessert-party status. The tartness of the berries contrasts the richness, while the whipped cream adds a light, airy element.
I like to lightly toast the berries in a pan with 1 tbsp brown sugar for just 2 minutes—this caramelization makes them irresistible. 🍓
Boozy Upgrades
For adults, a splash of bourbon or Kahlúa in the frosting adds depth. I mix 1 tbsp bourbon into the chocolate ganache for a smoky-sweet twist. For a non-alcoholic option, chocolate syrup drizzled over the cake before serving gives that same indulgent feel.
A dark rum caramel sauce (simmer ½ cup sugar, ¼ cup water, 2 tbsp dark rum) poured over warm slices is pure magic. 🍷
Tea Time Alternative
If coffee isn’t your thing, Earl Grey tea with its bergamot notes pairs surprisingly well with chocolate. Brew a strong cup and serve with lemon slices to cleanse the palate between bites. For a dessert-focused tea, chamomile chai with cinnamon sticks adds warmth that complements the cake’s richness. ☕
Frosting Variations
Skip the store-bought frosting and make your own chocolate ganache (equal parts chocolate chips and heavy cream, simmered then cooled). For a peanut butter twist, mix ½ cup creamy peanut butter into the frosting—it’s a nod to classic Hershey’s PB cups.
A mint chocolate variation uses Hershey’s mint chocolate chips melted into the ganache for a festive touch. 🌟
Nutrition facts
Frequently asked questions
Why does this chocolate cake need buttermilk?
The buttermilk creates tiny air pockets when it reacts with baking powder, giving the cake a tender, moist crumb instead of a dense one. It also adds a subtle tang that balances the richness of the chocolate. Never skip it—store-bought works, but homemade (milk + vinegar) is even better!
Can I make this cake in a different pan size?
Yes, but adjust baking time! For 8-inch pans, bake 25-30 minutes; for 10-inch pans, bake 35-40 minutes. Always check with a toothpick—it should come out with moist crumbs, not wet batter. The edges should be set but centers slightly underdone for fudgy perfection.
What if my cake cracks on top?
Cracking usually means the oven was too hot or the batter was overmixed. Preheat your oven for 15 minutes, use an oven thermometer to confirm 350°F, and mix just until combined. For extra insurance, bake on the middle rack and avoid opening the oven door during the first 20 minutes.
How do I store leftovers?
Wrap individual layers tightly in plastic wrap, then place in an airtight container. Store at room temperature for up to 4 days, or freeze for 3 months. For frosted cake, keep it refrigerated for 5 days. Thaw overnight in the fridge before serving. Leftovers actually taste better the next day—the buttermilk keeps them moist!
Can I substitute Dutch-processed cocoa?
Absolutely not! Dutch-processed cocoa is key for that smooth, rich Hershey’s flavor. Natural cocoa will make the cake taste bitter. If you must substitute, use Hershey’s Special Dark Chocolate Bars, melted and folded in—they’re the secret ingredient. Never use powdered sugar or baking cocoa as replacements.