We come back to this classic Chocolate Cake recipe again and again, as our favorite EASY, moist, and delicious chocolate cake. Paired with the decadent 5 ingredient chocolate frosting and you’ve got our favorite homemade chocolate cake recipe!
A great chocolate cake recipe is something everyone needs in their recipe collection (along with a Yellow Cake with Chocolate Frosting of course!). We use this one as the base for fancy variations, like our our popular German Chocolate Cake and Chocolate Peanut Butter Cake.
This moist chocolate cake recipe has become my all-time favorite over the years, and it’s also one of the very first recipes I ever shared here on TBFS, way back in 2010! I think I’ve made hundreds of cakes since then, and this is still my favorite recipe. Thank you Hershey’s!
It’s everything you’d hope for from a homemade chocolate cake; incredibly moist and tender, with a fantastic homemade chocolate frosting. And, did I mention how easy it is to make? Let’s me show you:
How to Make Chocolate Cake:
Mix Dry Ingredients: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add Wet Ingredients: Eggs, buttermilk, oil and vanilla and mix until well combined.
Add Boiling Water: Stir to combine (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cakes to cool in the pan for a few minutes before inverting onto a cooling rack. Cool completely before frosting.
Make Frosting: Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.
Assemble and Frost: Place one cake layer on serving tray. Spread a generous amount of frosting on top. Add second cake layer. Frost top and sides of cake with remaining frosting. Enjoy the best chocolate cake for birthdays, parties, or anytime!
Pro Tips:
- Use room temperature ingredients, particularly eggs. Eggs at room temperature will emulsify in the batter better, which will also help the cake rise properly. To bring eggs to room temperature quickly, place them in a cup of hot water for a few minutes.
- Use buttermilk (or easily make your own): The original Hershey’s recipe does not use buttermilk, but the buttermilk makes the cake extra moist. Make your own buttermilk by mixing 1 Tablespoon of lemon juice or vinegar into 1 scant cup of milk.
- Line the bottom of the cake pans with parchment paper, then spray lightly with cooking spray. You’ll never have to worry about the cake sticking to the pan!
Recipe Variations:
- One Layer Cake: Grease 9×13 inch pan with non-stick cooking spray. Pour batter into prepared pan. Bake at 350 degrees F for 35 to 40 minutes. Cool completely before frosting.
- Cupcakes: Line a standard cupcake pan with paper liners and fill 2/3 full with batter. Bake cupcakes for 22 to 25 minutes. Cool completely completely before frosting. Makes 24-30 cupcakes
- Bundt Cake: Properly grease and flour the pan and cook the chocolate cake in a 12-cup bundt pan for about 50-55 minutes. Cool for 15 minutes in the pan before inverting onto a wire cooling rack.
- Gluten-Free: substitute Bob’s Redmill Gluten-Free flour at a 1:1 ratio.
- Dairy-Free: substitute Almond milk in both the cake and frosting recipes at a 1:1 ratio.
Make Ahead and Freezing Instructions:
To Make Ahead: The chocolate cake and chocolate frosting can be made ahead of time. Store the homemade chocolate frosting in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Remove the frosting from the fridge about an hour before frosting the cake to allow it to come to room temperature.
To Freeze: Allow the cakes to cool completely then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three months. I like to frost the cake while it’s still frozen, and let it come to room temperature before serving.
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Recipe
Hershey’s “perfectly chocolate” Chocolate Cake
Equipment
Ingredients
Chocolate Cake:
- 2 cups granulated sugar (400g)
- 1 ¾ cup + 2 Tablespoons all-purpose flour (235g)
- 3/4 cup unsweetened cocoa powder (64g)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk (227g)
- 1/2 cup oil (99g), (vegetable or canola oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water (237g), or hot coffee
Chocolate Frosting:
- 1/2 cup melted butter (113g)
- 2/3 cup unsweetened cocoa powder (57g)
- 3 cups powdered sugar (360g)
- 1/3 cup milk (83g)
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350°F(180°C). Line two 8 inch round baking pans with parchment paper and then spray lightly with non-stick cooking spray. Set aside.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla and mix until well combined.
- Stir in boiling water (or hot coffee). Batter will be thin. Pour batter into prepared pans.
- Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
Chocolate Frosting:
- Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.
Assemble:
- Place one cake layer on serving tray. Spread a generous amount of frosting on top. Add second cake layer. Frost top and sides of cake with remaining frosting. Cut and serve.
Notes
-
- One Layer Cake: Grease 9×13 inch pan with non-stick cooking spray. Pour batter into prepared pan. Bake at 350 degrees F for 35 to 40 minutes. Cool completely before frosting.
-
- Cupcakes: Line a standard cupcake pan with paper liners and fill 2/3 full with batter. Bake cupcakes for 22 to 25 minutes. Cool completely completely before frosting. Makes 24-30 cupcakes
-
- Bundt Cake: Properly grease and flour the pan and cook the chocolate cake in a 12-cup bundt pan for about 50-55 minutes. Cool for 15 minutes in the pan before inverting onto a wire cooling rack.
-
- Gluten-Free: substitute Bob’s Redmill Gluten-Free flour at a 1:1 ratio.
- Dairy-Free: substitute Almond milk in both the cake and frosting recipes at a 1:1 ratio.
Nutrition
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*I originally shared this recipe June 2010. Updated June 2019, April 2021 and April 2023.
The material in this blog post references the trademarked brand “Hershey’s.” The use of this trademark is for informational and editorial purposes only and does not imply sponsorship or endorsement by The Hershey Company.
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This has got to be the best chocolate cake I have ever had! I made two batches of this and was able to get 3- 9in round cakes and 2- 6in round cakes out of it. Made a two tear cake for my sister’s bday and everyone loved it! Super easy to make and very moist! This will definitely be my go to chocolate cake recipe!
The frosting on the other hand I didn’t care for too much. Way too sweet for me. I ended up making a chocolate cream cheese frosting filling and it went so perfectly with this cake.
I make this 6 times a year! We love it!
So …I’m sure most people know the alterations that you’re supposed to make when baking at high altitude, but some might not. I have this problem with every single recipe that I find and try to make. Anything I bake never comes out right because I forget/don’t know what I’m supposed to add/substitute/exclude from the recipe since I live on the middle of Nevada (so I’m pretty up there.. lol.).
So how do I find the high altitude recipe, or am I just over looking it? Any help would be great. Thanks.
Great question! 😊 Baking at high altitude can definitely be tricky, and it’s something a lot of people run into! We always check this High-Altitude Baking Guide from King Arthur Baking—it’s super detailed and has been really helpful. Hope it helps, and happy baking!
It does. Thank you very much!
flipping amazing. never buying $70 cakes from the bakery again.
We are so glad you enjoyed it!!