Hershey's Chocolate Cake: Easy Moist Hershey Bar Cake

This hersheys chocolate cake bakes up tender and velvety in 55 minutes, with a deep cocoa aroma. It's an easy weeknight bake that feels special enough for birthdays and potlucks.

Pour that boiling water in slowly, and don't panic when the batter looks thin. That loose, glossy batter keeps the crumb soft and lets the cocoa bloom through every layer.

Ingredients You'll Need

All-Purpose Flour: This is the structure of the cake, giving the layers enough body to stand tall. Spoon it into the cup and level it, or the cake turns dense. Substitute cake flour, measured the same way, for a finer, softer crumb.

Granulated Sugar: Sugar sweetens the batter and keeps the crumb tender and moist. It also balances the bitterness of the cocoa. Substitute superfine sugar, which dissolves faster, for an even silkier batter.

Unsweetened Hershey's Cocoa Powder: This is the heart of the cake, giving deep color and a bold chocolate aroma. Keep it unsweetened so the sugar can balance the flavor. Substitute another natural unsweetened cocoa, or Dutch-process for a smoother, milder taste.

Baking Soda: Baking soda reacts with the cocoa's natural acidity to lift the layers and deepen their color. Don't skip it or swap it for baking powder alone. Substitute nothing; this is the only leavener that reacts with the cocoa this way.

Baking Powder: Baking powder adds extra lift so the layers bake up light and even. Check that yours is fresh, because old powder loses its punch. Substitute a fresh double-acting baking powder; there is no exact swap.

Salt: A small amount sharpens the chocolate and balances the sweetness in both the cake and the frosting. Don't leave it out, even though the amount is tiny. Substitute kosher salt, adding a little more to taste.

Large Eggs: Eggs bind the batter and add structure and richness. Room-temperature eggs blend smoothly with the milk and oil. Substitute ¼ cup unsweetened applesauce per egg for a moist, lighter cake.

Whole Milk: Milk adds richness and softness to the crumb. Room-temperature milk keeps the batter smooth instead of lumpy. Substitute 2% milk, or half-and-half thinned with a splash of water for a richer result.

Vegetable Oil: Oil keeps the cake moist for days, since it stays liquid even when chilled. It also gives the crumb its tender, velvety bite. Substitute canola oil, or melted butter for a slightly firmer texture.

Vanilla Extract: Vanilla rounds out the chocolate with warm, sweet notes. You'll use it in both the cake and the frosting. Substitute vanilla bean paste in the same amount for those lovely little flecks.

Boiling Water: Hot water blooms the cocoa, releasing its flavor and thinning the batter into a glossy, tender pour. This is the step that makes the cake so moist. Substitute hot brewed coffee for a deeper chocolate flavor.

Unsalted Butter: Butter gives the frosting its creamy body and rich, mellow flavor. Softened to room temperature, it whips up light and fluffy. Substitute salted butter, and skip the pinch of salt in the frosting.

Powdered Sugar: Sifted powdered sugar makes the frosting silky, with no grit. It also gives the frosting its body and sweetness. Substitute granulated sugar blended until fine, then sifted, for a close match.

How to Make It (Step by Step)

We'll mix a loose cocoa batter, bake two layers, then frost them with a silky cocoa buttercream.

Even if you've never baked a layer cake, this batter is forgiving and your kitchen will smell incredible.

1. Heat the oven to 350°F / 175°C and grease two 9-inch round pans until they shine with an even film, 10-15 minutes.

2. Whisk the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until no streaks remain, about 2 minutes at room temperature (70°F / 21°C).

3. In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla until smooth and pale, about 1 minute at 70°F / 21°C.

4. Pour the wet mixture into the dry and beat on medium speed until a thick, smooth batter forms, about 2 minutes at 70°F / 21°C.

5. Slowly stir in 1 cup boiling water (212°F / 100°C) until the batter turns thin and glossy, about 30 seconds.

6. Divide the batter evenly between the prepared pans and bake at 350°F / 175°C for 30-35 minutes, until a toothpick in the center comes out with a few moist crumbs.

7. Cool the layers in their pans for 10 minutes, then turn them onto a wire rack at 70°F / 21°C until completely cool, about 1 hour.

8. Beat the softened unsalted butter at room temperature (68-72°F / 20-22°C) with the cocoa powder until smooth and dark, about 2 minutes.

9. Add the sifted powdered sugar, milk, vanilla, and a pinch of salt, then beat until light and fluffy, 3-4 minutes at 70°F / 21°C.

10. Stack the cooled layers and frost the top and sides with an even coat of frosting, about 5 minutes at 70°F / 21°C.

Wrap leftover slices tightly and refrigerate them for up to 4 days. Let each slice sit at room temperature for 30 minutes so the frosting turns soft and silky again.

Serving size: 1 portion · Calories: 380 · Total Fat: 17g · Saturated Fat: 10g · Carbs: 54g · Fiber: 2g · Sugar: 39g · Protein: 5g · Sodium: 420mg

Tips and Tricks

• Equipment: Use light aluminum 9-inch round pans: Light metal bakes evenly, and greasing until the pans shine means your layers lift out clean.

• Temperature precision: Use truly boiling water at 212°F / 100°C: Boiling water loosens the batter and blooms the cocoa. Lukewarm water leaves the crumb dense and dull.
• Common mistake: Overbeating after the water goes in: Stir in the boiling water only until the batter turns thin and glossy, about 30 seconds. Extra stirring toughens the crumb.
• Flavour upgrade: Add a teaspoon of instant espresso (optional): Whisk it into the boiling water before stirring it in. It deepens the chocolate flavour without tasting like coffee.
• Texture tip: Beat the frosting until light and fluffy: Three to four minutes of beating whips in air for a soft, spreadable frosting. Frost only fully cooled layers so the buttercream holds its shape.

Frequently Asked Questions

Can I make this Hershey's chocolate cake dairy-free or use a different milk?

Yes, swap the 1 cup whole milk for 1 cup unsweetened oat or almond milk, and use 1/3 cup of it in the frosting. Swap the 1/2 cup butter for plant-based butter to make the frosting dairy-free too.

Can I freeze the cooled layers ahead of time for this cake?

Yes, wrap completely cooled, unfrosted layers tightly in plastic wrap and foil and freeze them for up to 3 months. Thaw them still wrapped in the refrigerator overnight, then unwrap and frost as directed.

Why did my Hershey's chocolate cake sink or turn out gummy in the center?

The cake likely underbaked, so check the center with a toothpick at 30 minutes and bake until only a few moist crumbs cling to it. Let the layers cool fully before frosting to prevent sinking.

What to Serve With This

• Roasted Garlic Mashed Potatoes: Fluffy, buttery potatoes offer a soft, savory counterpoint to the rich, fudgy chocolate crumb.
• Fresh Raspberries with Lemon Zest: Tart, bright berries cut through the deep cocoa and sweet frosting for a refreshing contrast.
• Vanilla Bean Ice Cream: Cold, creamy scoops melt against warm chocolate layers, adding a silky texture that complements the moist cake.
• Sour Cream Coleslaw: Crisp, tangy cabbage offers a crunchy, zesty balance to the soft, sweet cake and rich frosting.