A rich, old-fashioned chocolate cake with Hershey’s cocoa that’s moist, decadent, and bound to satisfy any chocolate craving.

Why You’ll Love This Recipe

I love how this cake strikes the perfect balance between rich flavor and fluffiness. The boiling water really brings out the cocoa’s depth, and the homemade chocolate frosting is luxuriously smooth and creamy. It’s also simple—minimal ingredients, straightforward steps, and perfect results every time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate Cake

1¾ cup all‑purpose flour
⅔ cup unsweetened Hershey’s cocoa powder
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
2 cup granulated sugar
1 cup buttermilk
2 tsp pure vanilla extract
½ cup + 2 tbsp vegetable oil
2 large eggs, room temperature
1 cup boiling water

Chocolate Frosting

1 cup salted sweet‑cream butter, softened
1 tsp pure vanilla extract
⅔ cup unsweetened Hershey’s cocoa powder
¼ cup + 2 tbsp whole milk
3 cups powdered sugar

directions

Preheat the oven to 350 °F. Spray a 9×13‑inch pan with nonstick spray or line with parchment; set aside.
In a large bowl, sift together flour, cocoa, baking powder, and baking soda.
Whisk in salt and sugar.
Add buttermilk, vanilla, and oil; whisk until smooth.
Beat in eggs one at a time until incorporated.
Carefully whisk in boiling water—the batter will be thin.
Pour into pan and bake 30–35 min, until a toothpick comes out clean. Cool completely.
For frosting: beat butter and vanilla 30 sec on medium-high.
Add cocoa and mix until combined.
Stir in milk until smooth.
On low speed, add powdered sugar, then increase to medium and beat 1–1½ min until fluffy.
Frost cooled cake and slice into twelve 3×3½‑in pieces.

Servings and timing

This recipe yields 12 generous pieces.

Prep time: ≈ 10 minutes
Bake time: ≈ 30 minutes
Total time: ≈ 40 minutes

storage/reheating

Fridge: Store leftovers in plastic wrap or airtight container for up to 4 days.
Freezer: Wrap tightly in foil and freeze up to 1 month—thaw before serving.
Reheating: Gently warm individual slices in the microwave (10–15 sec) or oven (275 °F for 5–10 min) until just warmed through.

Variations

Replace boiling water with hot coffee for deeper chocolate flavor.
Stir in chocolate chips or chopped nuts into the batter before baking.
Swap buttermilk with homemade version (1 cup milk + 1 tbsp lemon juice or vinegar).
Use different frostings—salted caramel, cream cheese, or even whipped ganache all work beautifully.

FAQs

What does boiling water do in the batter?

I use boiling water to help dissolve and bloom the cocoa, ensuring a smooth, even batter without dry cocoa pockets.

Can I use store‑bought frosting instead?

Absolutely—I’ve topped it with canned or store-bought frosting before and it’s still delicious. I just love this creamy homemade version.

Can I freeze the frosted cake?

Yes! I tightly wrap the frosted cake in foil and freeze it for up to one month, then thaw completely before serving.

Can I bake it in a round or layer pan?

I haven’t tried this exact recipe in layers, but I think it would work. Just reduce bake time and check with a toothpick.

Can I make substitutions for milk and butter?

You can use whole milk instead of whole milk and butter. I haven’t tested vegan alternatives, but they may work with some texture adjustment.

Conclusion

I love how this Hershey’s chocolate cake is unfussy yet so satisfying. Between its deep chocolate flavor, simple prep, and dreamy frosting, it’s a recipe I confidently reach for for birthdays, celebrations, or just because. Enjoy every delicious bite!