Desserts
This Hershey’s perfect chocolate cake recipe delivers the moist layers and rich cocoa flavor that make it a timeless favorite, using classic techniques like creaming butter and folding in cocoa powder.
The secret to its signature texture lies in precise mixing ratios and a gentle baking approach that keeps the crumb tender. I've perfected this recipe after years of testing—it's the kind of cake that tastes like childhood nostalgia meets professional bakery quality.
What sets this recipe apart is its foolproof method for achieving that signature Hershey's taste without boxed mix shortcuts. We'll use a combination of cocoa powder and melted chocolate for depth, while buttermilk adds moisture that keeps each slice perfectly tender.
The cake bakes in a single layer for even cooking, then is frosted with a velvety chocolate buttercream that's easier to make than you'd think.
By the time you're slicing into this cake, you'll notice the difference immediately—moist, fudgy layers that hold together beautifully, with a rich chocolate flavor that's balanced by a hint of vanilla.
The frosting creates a smooth, glossy finish that makes every bite feel special. This is the kind of dessert that disappears quickly, so you might want to make two batches.
Perfect for birthdays, holidays, or just because—this cake pairs beautifully with whipped cream, fresh berries, or a scoop of vanilla ice cream. Let's get baking and create a classic that'll become your new go-to recipe.
Ingredients for hershey's perfect chocolate cake
Twelve essential ingredients for that legendary Hershey's chocolate cake texture—moist, fudgy, and packed with nostalgic flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cut into cubes for creaming |
| Granulated Sugar 🍚 | 2 cups | White or light brown preferred |
| Hershey's Semi-Sweet Chocolate Bars 🍫 | 8 oz | Melted for depth of flavor |
| All-Purpose Flour 🌾 | 2 cups | Sifted, spooned lightly |
| Unsweetened Cocoa Powder 🍫 | ¾ cup | Dutch-processed for smoothness |
| Baking Powder 🧂 | 1 ½ tsp | Aluminum-free recommended |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Pure Vanilla Extract 🌿 | 1 tbsp | Bourbon-infused for depth |
| Buttermilk 🥛 | 1 cup | Room temperature, not cultured |
| Large Eggs 🥚 | 2 whole | Room temperature, separated |
| Egg Yolks 🥚 | 4 whole | From separated eggs |
| Vegetable Oil 🫒 | ½ cup | Light, neutral flavor |
| Powdered Sugar 🍚 | 3 cups | For buttercream frosting |
| Heavy Whipping Cream 🥛 | 1 cup | Cold, full-fat preferred |
The Hershey's bars are non-negotiable here—they're what gives this cake that signature richness you can't get from cocoa powder alone. Break them into chunks before melting, not chips, so they melt smoothly into the batter. For the butter, Crisco or Country Crock work best when cold—don't let it get soft before creaming. The cocoa powder? Hershey's Special Dark or Dutch-processed keeps the flavor consistent. I grab mine from Amazon or the baking aisle at Whole Foods—they keep better than the grocery store brands. And that buttermilk? Don't substitute buttermilk powder—it's a game-changer for moisture.
No buttermilk? Mix 1 tbsp lemon juice or vinegar with 1 cup milk and let it sit for 5 minutes. Running short on eggs? Replace yolks with 4 tbsp applesauce for richness, but keep the whites for structure. The chocolate bars can be swapped for Ghirardelli squares if you're feeling fancy, but Hershey's gives that classic Hershey's taste. For the frosting, Nestlé Toll House Morsels can replace powdered sugar in a pinch, but they won't be as smooth. The vanilla extract? Bourbon-infused adds a subtle depth that regular vanilla can't match—worth the splurge for this recipe.
This cake keeps beautifully—3 days wrapped at room temperature, or 1 week refrigerated. The frosting? 3 days refrigerated, but add a splash of milk if it gets too stiff. I always make a double batch because it disappears faster than you'd think. For extra decadence, pipe the frosting between layers and on top—use a piping bag with a star tip for that professional look. And if you're feeling ambitious, add a sprinkle of crushed Hershey's bars on top before baking for a crunchy surprise.
Why You'll Love This Recipe
- Pantry Staples Only: I swear by this recipe because it uses what’s already in my cupboard—no special trips to the store. Butter, sugar, chocolate bars, flour, and cocoa? That’s it. Honestly, I’ve made this cake with whatever Hershey’s bars I had on hand, and it never lets me down.
- Rich Without Effort: The secret’s in the double dose of cocoa and melted chocolate bars—no fancy techniques, just pure, deep chocolate flavor. Between us, that first moist bite? It’s the kind of rich that makes you pause and think, “Why haven’t I done this sooner?”
- Birthday or Boredom: This cake is my go-to for birthdays, but let’s be real—it’s also my go-to when I just need a treat. I’ll be real: I’ve served it at potlucks, packed it for lunches, and even eaten slices straight from the pan. It’s that versatile.
- Leftovers That Last: A full cake might feed a crowd, but the leftovers? They’re my secret weapon. Slice it, wrap it, and it stays moist for days. Between us, I’ve had this cake last me an entire week—no one ever complains. Budget-friendly? Absolutely. Reliable? Even more so.
Step-by-step instructions for Hershey's perfect chocolate cake
This method delivers fudgy, moist layers with Hershey's signature depth—no dry crumbs or cakey textures here.
Melt Chocolate and Cream Butter
In a heatproof bowl set over a pot of simmering water, melt the 8 oz Hershey's Semi-Sweet Chocolate Bars with the 1 cup Unsalted Butter. Stir gently until completely smooth—this double boiler method prevents scorching. Remove from heat and let cool slightly while you prepare the remaining ingredients. The chocolate should be thick but still pourable, not grainy.
I like to whisk in 1 tbsp Pure Vanilla Extract at this stage to infuse the chocolate base. This step is critical for building that rich Hershey's flavor profile. Let the mixture cool to 110°F before combining with other ingredients—too hot and it will cook the eggs prematurely.
Combine Wet Ingredients
In a separate large mixing bowl, whisk together the 2 whole Large Eggs, 4 whole Egg Yolks, 2 cups Granulated Sugar, and 0.5 cup Vegetable Oil. The mixture should be pale and slightly thickened. This is where the cake's moisture magic happens—those yolks and oil create a tender crumb that stays moist for days.
Gradually pour in the cooled chocolate-butter mixture while whisking constantly. Then stir in the 1 cup Buttermilk and 1 tbsp Pure Vanilla Extract again. The batter should be thick but smooth—if it looks too thin, don't worry, the dry ingredients will bring it together. This is the foundation of our perfect texture.
Fold in Dry Ingredients
In a medium bowl, sift together the 2 cups All-Purpose Flour, 0.75 cup Unsweetened Cocoa Powder, 1.5 tsp Baking Powder, and 0.5 tsp Salt. This aerates the dry ingredients and prevents lumps. Gently fold the dry mixture into the wet ingredients using a spatula, mixing just until combined—overmixing develops gluten and makes the cake tough.
Here's the thing—this batter will be thick and fudgy. That's exactly what we want for that signature Hershey's texture. Don't be tempted to add extra liquid. The cake relies on proper baking technique, not extra moisture, to stay moist.
Bake in Two Perfect Layers
Preheat your oven to 350°F. Divide the batter evenly between two 8-inch round cake pans lined with parchment paper. Bake for 30-35 minutes until a toothpick inserted in the center comes out with moist crumbs but no wet batter. The edges should be set but the centers still slightly springy.
I always tap the pans gently on the countertop before checking doneness—this helps detect when the cake has fully risen. Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely. This gradual cooling prevents cracking and ensures even layers for frosting.
Prepare the Buttercream Frosting
In a stand mixer fitted with the whisk attachment, beat the 1 cup Heavy Whipping Cream until soft peaks form. Gradually add the 3 cups Powdered Sugar while mixing on medium speed until smooth and fluffy. This is where the magic happens—don't rush this step or you'll end up with grainy frosting.
Add the remaining 1 tbsp Pure Vanilla Extract and beat until the frosting is light and airy. Spread between the cooled cake layers and cover the entire cake. Chill for 30 minutes before slicing to let the frosting set properly. The result? A cake so moist it practically oozes chocolate flavor with every bite.
Pro Tips For Making Hershey'S Perfect Chocolate Cake
- Melt Chocolate Slowly: I learned this the hard way—dumping chopped Hershey’s bars into hot butter causes seizing. Instead, cut the chocolate into small, even pieces and melt them in the butter over low heat, stirring constantly. Once the butter just starts to simmer, remove from heat and let it sit for 30 seconds before mixing. This keeps the chocolate smooth and prevents grainy texture.
- Sift That Cocoa: Unsweetened cocoa powder is notorious for clumping, and Hershey’s recipe doesn’t account for it. Sift the cocoa twice—once before mixing with dry ingredients, and again after combining with wet ingredients. This guarantees a lighter, airier crumb instead of dense, heavy cake. (Yes, even if you’re impatient like me.)
- Bake Until Springy: The recipe says to bake until a toothpick comes out clean, but chocolate cake needs a little more love. Press the toothpick into the center—it should pull out with moist crumbs, not wet batter. If it’s sticky, bake another 3–5 minutes. Overbaking dries it out; underbaking leaves it gummy. Trust the spring, not the toothpick test alone.
- Cool In Pan: I skip this when I’m lazy, but the dish is noticeably better when I don’t. Let the cake cool in the pan for at least 15 minutes before transferring to a wire rack. This prevents cracking and keeps the layers from falling apart when you’re frosting. (Your future self will thank you—especially when you’re slicing it later.)
Essential equipment for perfect results
Mixing Essentials
You'll need a stand mixer with whisk attachment—I recommend the KitchenAid Artisan Series—for the buttercream, but a hand mixer works in a pinch. A double boiler setup (heatproof bowl over simmering water) is critical for melting chocolate smoothly without burning.
For measuring, use a digital kitchen scale for accuracy with chocolate and butter, especially since those ingredients make or break the flavor.
Baking Tools
Two 8-inch round cake pans with removable bottoms are a must—I use Wilton Perfect Results pans because they release cakes easily. Line them with parchment paper to prevent sticking, and don’t forget a toothpick for testing doneness. A wire cooling rack is essential for even cooling, which prevents soggy layers.
Chilling Gear
For the frosting to set properly, you’ll need a cooling rack and a large sheet pan to place beneath it. If you’re making this ahead, a food-safe airtight container (like a Rubbermaid Brilliance box) keeps the cake fresh for up to 5 days at room temperature.
For longer storage, a freezer-safe container works for up to 2 months—just thaw at room temperature before serving.
Decorating Extras
A piping bag with a star tip (like the Wilton 1M) transforms your frosting into professional-looking swirls. For presentation, grab crushed Hershey’s bars or sprinkles to decorate the top. A sharp serrated knife (I use a Mercer Culinary Genius) ensures clean slices without crushing the layers.
Pro Tips
Invest in a good-quality offset spatula for spreading frosting smoothly between layers. A small offset spatula (like the OXO Good Grips) works perfectly. For melting chocolate, a thermometer helps you monitor the temperature—aim for 110°F before combining with eggs.
And finally, a pastry brush comes in handy for lightly brushing the cake layers with simple syrup if you want extra moisture.
Nutrition facts
Frequently asked questions
Can I substitute buttermilk in this chocolate cake?
Yes, but you'll need to recreate its tangy acidity. Mix 1 tbsp lemon juice or white vinegar with 1 cup milk, then let it sit for 5 minutes until slightly thickened. This mimics buttermilk's chemical reaction that keeps the cake moist. Never use powdered buttermilk—it won't provide the same tenderizing effect.
Why does my cake turn out dry even when I follow the recipe?
Overbaking is the #1 cause of dryness. Remove cakes when a toothpick comes out with moist crumbs, not wet batter. Also check your oven temperature—if it runs hot, bake at 325°F instead. For extra moisture, brush warm layers with 2 tbsp simple syrup before frosting. The buttermilk and vegetable oil in this recipe should prevent dryness if baked properly.
How do I make this cake in a single layer?
Use a 9-inch round pan and reduce baking time to 25-30 minutes. The batter quantity will fill it completely. For best results, bake at 325°F to prevent doming. Single-layer cakes work beautifully for smaller gatherings—just frost the top and sides generously. The texture remains just as moist when baked in one pan.
Can I use a boxed cake mix instead of this recipe?
While possible, you'll miss the signature Hershey's flavor depth. Box mixes often contain corn syrup and artificial flavors that don't replicate the rich cocoa-butter combination here. If you must, add ½ cup melted Hershey's chocolate to the batter and increase flour by ¼ cup. The texture won't be identical, but it'll be closer to the real thing.
What's the best way to store leftover cake?
Wrap tightly in plastic wrap, then place in an airtight container at room temperature for 3 days. For longer storage, refrigerate for up to 1 week. To revive stale cake, sprinkle with 1 tsp water and cover for 10 minutes before serving. The frosting can be stored separately in the fridge for 3 days—just rewhip with a splash of milk if it gets stiff.