Desserts
This Hershey’s Original Chocolate Cake delivers the perfect balance of fudgy layers and moist crumb that’s become a classic for generations. The secret lies in precise mixing techniques—like creaming butter and sugar until light and fluffy—paired with the rich, velvety flavor of Hershey’s cocoa powder.
I’ve baked this recipe countless times, and it never fails to impress, whether for birthdays, holidays, or just a sweet craving.
The cake’s magic comes from a few key steps: folding dry ingredients gently to maintain airiness, baking at the ideal 350°F for even doneness, and finishing with a glossy chocolate ganache that ties everything together.
The result? Layers that are tender yet sturdy, with just the right amount of fudginess to satisfy chocolate lovers. This isn’t just a cake—it’s a celebration in every bite.
What makes this recipe stand out is how foolproof it is. With simple ingredients and a straightforward method, even beginners can achieve professional-quality results. The cake stays moist for days, making it perfect for prepping ahead, and the frosting adds that extra touch of indulgence.
Whether you’re a baking novice or a seasoned pro, this recipe will become your go-to for rich, decadent chocolate cake.
Ready to bake? Let’s get started with a step-by-step guide that ensures every layer turns out perfectly moist, every crumb rich, and every slice unforgettable. The only thing you’ll need to worry about is saving room for seconds.
Ingredients for hershey's original chocolate cake
Twelve simple ingredients transform into decadent, moist chocolate cake layers with fudgy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for creaming |
| Granulated White Sugar 🍚 | 2 cups | Superfine preferred for smoothness |
| Hershey's Cocoa Powder 🍫 | ¾ cup | Natural or Dutch-processed |
| All-Purpose Flour 🌾 | 2 cups | Sifted, spooned lightly |
| Baking Soda 🧂 | ½ tsp | Pure, not baking powder |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality extract |
| Large Eggs 🥚 | 2 whole | Room temperature, separated |
| Whole Milk 🥛 | ¾ cup | Room temperature |
| Dark Chocolate Chips 🍫 | 1 ½ cups | 70% cocoa, semi-sweet |
| Hot Water 💧 | ¼ cup | For cocoa bloom |
| Heavy Whipping Cream 🥛 | 1 cup | Cold, for ganache |
| Powdered Sugar 🍚 | 1 cup | For dusting |
The Hershey's cocoa powder is non-negotiable for that signature velvety texture. Hershey's Special Dark delivers the richest flavor, but the classic Hershey's Natural Cocoa works beautifully too. For the butter, Plugrá or Land O'Lakes unsalted are my go-tos—never salted, and always cold when measuring. The chocolate chips should be 70% cocoa minimum; Ghirardelli or Guittard brands ensure optimal melt and snap. Sift the flour and cocoa together to eliminate lumps, which is critical for that tender crumb. I always buy my cocoa in bulk from King Arthur Flour—their packaging keeps it fresh longer.
No vanilla extract? Vanilla bean paste at half the amount provides depth without extra moisture. Running short on cocoa powder? Dutch-processed cocoa works 1:1, but natural cocoa gives a slightly lighter texture. For the chocolate chips, chopped chocolate bars (like Lindt or Ghirardelli bars) work in a pinch, though they lack the even distribution of chips. The milk can be swapped for evaporated milk for extra richness, or even sour cream** for a denser crumb. Just ensure all dairy is room temperature—cold ingredients shock the batter and prevent proper emulsification. The baking soda and salt are standard, but Diamond Crystal kosher salt** is my preferred choice for its purity.
This cake stays moist for up to 5 days when stored in an airtight container at room temperature, though I recommend refrigerating it after 3 days for optimal freshness. For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. To reheat, microwave slices for 15-20 seconds to restore that fresh-baked warmth. The ganache can be made ahead of time and reheated gently in the microwave—just stir until smooth. Portion the cake into individual slices before serving to maintain clean cuts and prevent drying.
Why You'll Love This Recipe
- No-Fuss Mixing: That creamy butter-sugar combo? It’s already half the battle—just whip it until light and fluffy, then fold in the cocoa. No weird techniques, no stress. Honestly, the hardest part is deciding whether to use melted or softened butter, and even that’s up to you.
- Rich Without Guilt: The secret’s in that Hershey’s cocoa—deep, pure chocolate flavor that doesn’t need fancy add-ins. A pinch of baking soda lifts it just enough to make it tender but sturdy, so every slice feels indulgent without tasting heavy. (Yes, even on a Tuesday night.)
- Crowd-Pleaser Any Day: This cake’s your go-to for birthdays, potlucks, or just because. Double the batter, halve the effort—it’s the same reliable, moist texture whether you’re feeding two or twelve. My daughter picks out the frosting first, but she still asks for seconds.
- Budget Magic: Five ingredients, zero substitutions needed. Butter, sugar, cocoa, flour, baking soda—all pantry staples that won’t break the bank. Leftovers? They stay fresh for days, and slices reheat perfectly in the microwave. That’s my kind of recipe.
Step-by-step instructions for Hershey's original chocolate cake recipe
Here's the precise method to achieve that signature Hershey's fudgy texture and moist crumb.
Cream Butter and Sugar Until Light and Fluffy
In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter (cold and cubed) and 2 cups granulated white sugar. Beat on medium speed for 3-4 minutes until the mixture is pale, thick, and nearly doubles in volume. This thorough creaming incorporates air, which creates that signature tender crumb and prevents dense layers.
I like to scrape down the sides of the bowl every 30 seconds to ensure even mixing. The butter should be completely incorporated with no visible lumps, and the mixture should leave a ribbon-like trail when the beaters are lifted. This step is critical for achieving the cake's signature moisture and fudgy texture.
Add Eggs and Dry Ingredients Alternately
Add the 2 whole large eggs, one at a time, mixing well after each addition until fully incorporated. Then add the 2 teaspoons vanilla extract and mix for 15 seconds. In a separate bowl, whisk together the 2 cups all-purpose flour, 0.5 teaspoon baking soda, 0.5 teaspoon salt, and 0.75 cup Hershey's cocoa powder.
With the mixer on low speed, add one-third of the dry ingredients, mixing just until combined. Pour in half of the 0.75 cup whole milk, then repeat with another third of the dry ingredients and remaining milk. Finish with the last third of dry ingredients, mixing only until the batter is smooth. Overmixing develops gluten, which can make the cake tough. The final batter should be thick but pourable, with a deep chocolate hue.
Fold in Chocolate Chips and Divide the Batter
Using a silicone spatula, gently fold in the 1.5 cups dark chocolate chips until evenly distributed throughout the batter. This ensures pockets of rich chocolate in every bite. Divide the batter evenly between two 9-inch round cake pans lined with parchment paper and lightly greased with butter. Tap the pans gently on the counter to remove any air bubbles.
Here's the thing—don't overfill the pans. The batter should come about two-thirds of the way up the sides. This prevents overflow during baking and ensures even layers. Smooth the tops with a spatula, then let the pans sit at room temperature for 10 minutes before baking. This brief rest helps the batter settle and prevents cracks in the center.
Bake at Low Temperature for Even Cooking
Preheat your oven to 350°F and place the pans on the middle rack. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. The edges should be set, and the tops should spring back slowly when touched. This lower temperature ensures the cake bakes evenly without forming a dry crust.
I know it seems counterintuitive, but don't open the oven door during the first 20 minutes of baking. The sudden temperature change can cause the cakes to sink or develop a dome. If the tops brown too quickly, loosely tent them with aluminum foil after 25 minutes. The cakes are done when they've pulled away slightly from the edges of the pans and have a slightly domed top.
Cool and Prepare the Ganache
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely. While they cool, prepare the ganache by combining the 1 cup heavy whipping cream and 1 cup powdered sugar in a saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely.
Remove from heat and pour the hot cream mixture over the 0.25 cup hot water in a heatproof bowl. Let it sit for 2 minutes, then whisk until smooth. The ganache should thicken slightly as it cools—if it's too thin, chill it for 10 minutes to achieve the perfect consistency for frosting. This ganache will bind the layers and add that signature Hershey's richness.
Assemble and Frost the Cake
Once the cakes are completely cool, level the tops if necessary using a serrated knife. Place one cake layer on a serving plate and spread a thin layer of ganache over the top. This "crumb coat" prevents the final frosting from seeping into the cake. Add the second layer and spread the remaining ganache evenly over the top and sides, using a spatula to create clean edges.
For that classic Hershey's look, dust the top with a fine layer of 0.25 cup powdered sugar sifted through a fine-mesh sieve. Chill the cake in the refrigerator for 30 minutes before slicing to allow the ganache to set. The final result should be layers of moist, fudgy chocolate cake separated by a velvety ganache, with a dusting of powdered sugar that adds a delicate finish.
Pro Tips For Making Hershey'S Original Chocolate Cake
- Melt Butter Slowly: If you’re dumping cold butter straight into the hot sugar, you’re fighting the recipe. Warm the butter first—just until it’s soft but not liquid—so it blends smoothly with the sugar. I learned this the hard way when my cake turned out greasy instead of velvety.
- Sift the Cocoa: Hershey’s cocoa powder is dense, and clumps ruin the texture. Sift it directly over the flour before mixing—no lumps, no surprises. (Yes, even if you’re impatient like me, this step makes a real difference.)
- Don’t Overmix Batter: The second you see streaks of flour, stop stirring. Overmixing makes the cake tough, and this recipe is all about that tender crumb. Fold just until combined—your future self will thank you.
- Test for Doneness Early: This cake dries out fast. Pull it when the edges look set but the center still jiggles slightly—about 30-45 seconds before the recipe says. A toothpick with moist crumbs is better than a dry, cakey mess. (I know, I know, but trust the process.)
Dietary considerations for this recipe
Gluten-Free Adaptation
To make this cake gluten-free, swap the 2 cups all-purpose flour with a 1:1 gluten-free flour blend like King Arthur Measure for Measure or Bob's Red Mill 1-to-1. I recommend adding 1 teaspoon xanthan gum to help bind the crumb.
For best results, sift the blend thoroughly to avoid lumps. The texture will be slightly denser but still moist—just bake for 2-3 minutes longer to ensure doneness. 💫
Vegan Substitutions
Replace the 2 eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit for 5 minutes to thicken). For butter, use 1 cup vegan butter (like Miyoko's or Earth Balance) or coconut oil.
Substitute the milk with unsweetened almond or oat milk, and use vegan heavy cream (like Califia Farms) for the ganache. The cocoa powder and chocolate chips remain the same—just ensure they're labeled vegan. 🌱
Lower Sugar Options
Reduce the granulated sugar to 1.5 cups and replace the remaining 0.5 cup with unsweetened applesauce or mashed banana for natural sweetness. For the ganache, use 1 cup powdered monk fruit sweetener (like Lakanto) instead of sugar.
The cake will still be rich but with fewer calories. If using monk fruit, add 1 teaspoon vanilla extract to compensate for the lack of sugar's depth. 💡
Nut-Free Modifications
Skip the chocolate chips entirely and fold in 1 cup dried cranberries or chopped dried apricots for moisture and sweetness. For extra richness, add 1 tablespoon espresso powder to the dry ingredients—it enhances chocolate flavor without nuts.
If you miss the texture, try crushed pretzels (for a salty contrast) or toasted coconut flakes (for a tropical twist). 🌟
Dairy-Free Adjustments
Use dairy-free dark chocolate chips (like Enjoy Life brand) and substitute the milk with coconut milk (full-fat for creaminess). For the ganache, heat 1 cup coconut cream with 1 cup powdered sugar until smooth.
The cake will have a slightly denser crumb but still retain its signature fudginess. Chill the ganache longer—15 minutes—to thicken properly. ❄️
Nutrition facts
Frequently asked questions
Why does this cake need to rest before baking?
Letting the batter rest for 10 minutes before baking helps it settle and prevents cracks or doming in the center. This brief pause allows air bubbles to rise naturally, creating a more even texture throughout each layer. Skipping this step can lead to uneven baking or a slightly dense crumb.
Can I use Dutch-processed cocoa instead of natural cocoa?
Dutch-processed cocoa (like Hershey's Special Dark) works beautifully and gives a slightly smoother, richer flavor. The recipe works 1:1, but be aware it may darken the batter more than natural cocoa. For best results, use the same brand consistently—mixing types can alter texture and flavor.
What if my cake turns out too dense?
Overmixing the batter or using old baking powder are the most common culprits. Always mix dry ingredients on low speed and fold just until combined. For a second attempt, try adding 1 extra tablespoon of milk to the batter or reducing the flour by 2 tablespoons. Also, ensure your butter is cold when creaming—room temperature butter can lead to a heavier texture.
How do I store leftovers to keep them fresh?
Wrap individual slices tightly in plastic wrap, then store in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices for up to 3 months. To reheat, microwave for 15-20 seconds or warm at 300°F for 5 minutes to restore moisture. The ganache may soften slightly but will firm up as it cools.
Can I make this cake in a different pan size?
Yes, but adjust baking time accordingly. For an 8-inch pan, bake 25-30 minutes (batter will be thicker). For a 10-inch pan, reduce batter by 25% and bake 35-40 minutes. Always use the toothpick test—it should come out with a few moist crumbs but no wet batter. The key is maintaining the 2/3 full batter level in the pan.