Hershey’s Chocolate Cake – My Baking Addiction

Hershey’s Chocolate Cake – My Baking Addiction

Hershey’s Chocolate Cake is easy to make and satisfies chocolate cravings for any chocolate lover! Whether you’re making a layered cake, sheet cake or bundt cake, you’ll use this recipe again and again.

Cake server removing a slice of 3-layer Hershey's chocolate cake with chocolate frosting from a full cake on a white cake plate

For any true chocolate lover, the quickest way to their heart is with a slice of rich chocolate cake with chocolate frosting.

Sure, brownies are always a favorite. Homemade chocolate pudding is hard to beat. And few can resist my favorite chocolate chip cookies. 

But for those people who really, really love chocolate? Chocolate cake with chocolate frosting is a true slice of heaven. 

I’ve made plenty of chocolate cakes over the years – from Dark Chocolate Cranberry Bundt Cake to Chocolate Zucchini Cake – but the best chocolate cake recipe has always been popular with readers. 

But that cake recipe uses coffee, which not everyone loves. So while this Hershey’s Chocolate Cake  is similar, it’s coffee-free and still oh so delicious.

Overhead view of the ingredients for Hershey's chocolate cake in bowls on a marble counter


This Hershey’s Chocolate Cake recipe is moist, rich, and perfectly chocolatey, and made using…hot water?

Yes! You read that right. Hot water!

Hershey's chocolate cake frosted with chocolate frosting on a white cake plate with a mug holding forks in the background

Here’s the thing about cocoa powder: It doesn’t always want to play well with others. Sometimes it can get clumpy when you try to mix it with liquids.

And I don’t know about you, but clumps of cocoa powder in my cake is not what I think of as delicious.

But using hot water helps to bloom the cocoa powder and helps it to incorporate better into the batter. The batter is nice and smooth and bakes up like a dream.

Batter for Hershey's Chocolate Cake in a white mixing bowl on a marble counter, being stirred by a white spatula


This cake recipe is one of the easiest you’ll find. It might not be as easy as Doctored Cake Mix, but it’s pretty close. 

Start by mixing together the dry ingredients. Then add the eggs, milk, oil and vanilla and beat with an electric mixer for 2 minutes.

Slice of Hershey's Chocolate Cake with chocolate frosting on a white plate, with more cake and cups of espresso in the background

(I recommend bringing the eggs to room temperature before adding them.)

Then stir in the boiling water. You’ll notice that the batter will be quite thin. That’s ok! It’s supposed to be.

Pour the batter into prepared pans (more on this later) and bake. Let the cake cool completely before frosting and decorating! 

Close up view of slice of Hershey's chocolate cake on a white plate with a fork cutting off a corner of the cake

Because this cake is so easy to make, it’s a great one to make with kids. Depending on the age of your child, you may need to help them with the boiling water and of course with the oven, but most of the rest they can do on their own! 

And just think how proud they’ll be to serve a slice of a cake they made on their own.

Overhead view of 3 layers of baked Hershey's chocolate cake cooling on a wire rack on a marble counter


This recipe is really versatile and can be used to make:

  • One 9-inch 2-layer cake,
  • One 8-inch 3-layer cake,
  • One 13×9-inch sheet cake,
  • One bundt cake, or
  • 30 cupcakes

Seriously! I love when a cake recipe is so adaptable because it means I don’t have to dig into my recipe file and find a different recipe if I need cupcakes instead of a layer cake. 

Just make sure you grease and flour any cake pan you use or use cupcake liners if you’re making cupcakes. 

Chocolate-frosted Hershey's chocolate cake on a white cake stand on a marble countertop


What cake would be complete without frosting??

I think this recipe for Hershey’s Chocolate Cake is perfect with the accompanying homemade chocolate frosting recipe.

Overhead view of 3 slices of Hershey's chocolate cake on white plates with cups of espresso

After all, we already discussed how chocolate cake and chocolate frosting are a match made in heaven. 

But if you want to change it up, you could always turn to homemade buttercream frosting instead. Marshmallow frosting would be a fun option, too! 

Honestly, it doesn’t really matter which frosting you use, because when there’s homemade chocolate cake, you know everybody will be happy.

Slice of 3-layer Hershey's chocolate cake on a white plate with a fork cutting off a corner


  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  2. In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat with a mixer on medium for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting. 


For a 13×9-inch Cake: Grease and flour 13x9x2-inch baking pan. Bake at 350° F for 35 to 40 minutes. 

For a 3-Layer Cake: Grease and flour three 8-inch round baking pans. Bake at 350°F for 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. 

For a Bundt Cake: Grease and flour 12-cup bundt pan. Bake at 350°F for 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack.

For Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake at 350°F for 22 to 25 minutes. Makes about 30 cupcakes.

Via Hershey’s.

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Nutrition Information

Yield 12

Serving Size 1 slice

Amount Per Serving

Calories 321Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 33mgSodium 419mgCarbohydrates 52gFiber 1gSugar 33gProtein 5g


  • 1/2 cup (1 stick) unsalted butter
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract


  1. Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to desired consistency for spreading.
  2. If needed, add additional milk 1 teaspoon at a time. Stir in vanilla before spreading or piping onto cake or cupcakes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield 12

Serving Size About 2.5 tablespoons

Amount Per Serving

Calories 134Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 2mgSodium 8mgCarbohydrates 31gFiber 1gSugar 27gProtein 1g

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