Hershey Chocolate Cake: Irresistibly rich and creamy.

My Favorite Chocolate Cake

This is the cake I make for birthdays. It is my go-to recipe. The house fills with a warm, chocolate smell. Doesn’t that smell amazing? It makes everyone happy.

I got this recipe from my friend Betty years ago. We baked it for a school bake sale. The whole cake sold in ten minutes. I still laugh at that.

Why We Mix Things This Way

You will mix dry things first. Then you add the wet things. This matters because it mixes everything evenly. No one wants a bite of just flour!

The batter will look very thin at the end. Do not worry. That is how it should be. The hot water makes it thin. This helps make the cake very moist later. It is like a little kitchen magic.

A Little Cake Secret

Let me tell you a secret. Using buttermilk is the real trick. It makes the cake soft and a little tangy. This balances the sweet chocolate. It is a small thing that matters a lot for flavor.

Fun fact: The boiling water wakes up the cocoa powder. It makes the chocolate taste deeper and richer. Did you know that? What is your favorite secret ingredient?

The Best Frosting Part

Now for the frosting! Make sure your butter is soft. If it is too hard, it will not mix well. I leave mine on the counter for an hour. Be patient. It is worth the wait.

When you add the powdered sugar, start slow. Otherwise, a cloud of sugar will puff up. I have made that mistake before. My kitchen looked like it had snowed!

Your Turn to Bake

This cake is perfect for sharing. It brings people together. That is the best part of baking. Who will you share your cake with?

Do you like nuts or sprinkles on your frosting? I sometimes add a few on top. Tell me, what is your favorite way to decorate a cake?

Ingredients:

Ingredient	Amount	Notes
all-purpose flour	1¾ cup
unsweetened Hershey’s cocoa powder	⅔ cup
baking powder	1½ teaspoons
baking soda	1½ teaspoons
salt	½ teaspoon
granulated sugar	2 cups
buttermilk	1 cup
pure vanilla extract	2 teaspoons
vegetable oil	½ cup + 2 tablespoons
large eggs	2	room temperature
boiling water	1 cup
salted sweet cream butter	1 cup	softened
pure vanilla extract	1 teaspoon
unsweetened Hershey’s cocoa powder	⅔ cup
whole milk	¼ cup + 2 tablespoons
powdered sugar	3 cups

My Favorite Chocolate Cake Recipe

Hello, my dear! Come sit with me for a minute. I want to share my favorite chocolate cake recipe. This is the one my grandson requests every single birthday. It is wonderfully simple and always turns out moist. Just thinking about it makes me smile.

Let’s get our hands busy. First, you’ll want to turn your oven on to 350°F. Grease up a 9×13 pan nicely. I still use my old metal one. It has seen so many wonderful family gatherings.

• Step 1: Grab a big bowl. Sift your flour and cocoa powder right into it. Add the baking powder and soda, too. This keeps our cake from getting lumpy. I learned that from my own grandma, you know.
• Step 2: Now, whisk in the salt and sugar. Then pour in the buttermilk, vanilla, and oil. Doesn’t that smell amazing already? Buttermilk makes the cake so tender. It is my secret weapon.
• Step 3: Crack in the eggs, one at a time. Mix well after each one. This makes the batter nice and smooth. (A hard-learned tip: use room-temperature eggs! They mix in so much better.)
• Step 4: Here is the magic part. Carefully whisk in the boiling water. The batter will look very thin. Do not worry! That is how it should be. It bakes up into the most delicious, fudgy cake.
• Step 5: Pour the batter into your pan. Bake it for about 35 minutes. You will know it is done when a toothpick poked in the middle comes out clean. Let the cake cool completely before you frost it. Patience is a virtue in baking!

While the cake cools, let’s make the frosting. It is fluffy and so chocolatey. What is your favorite part of baking: mixing the batter or licking the spoon? Share below!

Step 6: Beat the soft butter and vanilla together. Then mix in the cocoa powder and milk. Finally, add the powdered sugar on a low speed. Once it is mixed, beat it fast until it is fluffy. I still laugh at the time I forgot to lower the speed. We had a sweet, powdery cloud in the kitchen!

Now, spread that beautiful frosting all over the cool cake. Slice it into twelve big, happy pieces. Then, find someone to share it with. That is the best part.

Cook Time: 30–35 minutes
Total Time: 40 minutes
Yield: 12 servings
Category: Dessert, Cake

Three Fun Twists to Try

This cake is a perfect canvas for fun ideas. You can dress it up for any occasion. Here are a few of my favorite twists.

• Mint Chocolate Chip: Add a teaspoon of peppermint extract to the frosting. Then, fold in some mini chocolate chips. It tastes just like your favorite ice cream!
• Rocky Road: After frosting, sprinkle the top with mini marshmallows, chopped walnuts, and a few extra chocolate chips. It is a wonderful, chunky surprise.
• Orange Zest Delight: Stir the grated zest of one orange into the cake batter. The chocolate and orange combination is a classic. It feels so fancy.

Which one would you try first? Comment below!

Serving Your Masterpiece

A great cake deserves a great presentation. Here is how I like to serve it. It makes any Tuesday feel like a celebration.

For a real treat, serve a slightly warm slice with a scoop of vanilla ice cream. The way the ice cream melts into the cake is pure joy. A few fresh raspberries on the side add a lovely, tart pop. You could even add a little dollop of whipped cream on top.

What should you drink with it? A tall, cold glass of milk is always the best friend to chocolate cake. For the grown-ups, a small glass of a sweet ruby port is a lovely match. It is like a warm hug from the inside.

Which would you choose tonight?

Keeping Your Chocolate Cake Fresh

This cake stays moist for days. Just cover it tightly with plastic wrap. You can keep it right on the counter.

For longer storage, freeze it. Wrap individual slices in plastic. Then place them all in a freezer bag.

I once froze a whole cake for my grandson’s surprise visit. He was so happy to have a slice with milk. This is why batch cooking matters. A ready-made treat makes any day special.

Thaw frozen slices on the counter for an hour. Have you ever tried storing it this way? Share below!

Simple Fixes for Cake Troubles

Is your cake too dry? You might have baked it a bit too long. Check it a few minutes before the timer rings.

I remember when my frosting was too runny. I had forgotten to soften the butter first. Room-temperature butter mixes up much smoother. This matters because good frosting makes the whole cake better.

Is your batter too thin? Do not worry. The recipe uses boiling water, so it will be thin. Trust the process. This builds your cooking confidence. Which of these problems have you run into before?

Your Cake Questions Answered

Q: Can I make this gluten-free? A: Yes. Use your favorite gluten-free flour blend. It works perfectly.

Q: Can I make it ahead? A: Absolutely. Bake the cake a day before. Frost it the next day.

Q: What if I do not have buttermilk? A: Mix one cup of milk with one tablespoon of lemon juice. Let it sit for five minutes.

Q: Can I make a smaller cake? A: Sure. Just cut all the ingredients in half. Use a smaller pan.

Q: Any extra tips? A: A sprinkle of sea salt on top is lovely. Which tip will you try first?

Bake a Memory

I hope you love baking this cake as much as I do. The smell filling your kitchen is pure joy. It is a simple pleasure that brings people together.

Fun fact: This recipe was on the back of the Hershey’s cocoa tin for years! Have you tried this recipe? Tag us on Pinterest! I would love to see your beautiful creations.

Happy cooking!

—Anna Whitmore.