Desserts
This Hershey's Old-Fashioned Chocolate Cake delivers the dense, fudgy texture and rich cocoa flavor that made it a classic. The secret lies in precise measurements and a slow bake—no shortcuts here, just time-tested tradition. I’ve baked this version for decades, and every slice reminds me why it’s a dessert staple.
The triple-layered design ensures maximum chocolate impact, with each layer moist and tender rather than dry. Hershey’s unsweetened cocoa powder gives that authentic depth, while buttermilk keeps the crumb fine and flavorful. The frosting? A simple buttercream that doesn’t overpower the cake’s natural richness.
What you’ll end up with is a cake so dense it practically melts in your mouth, with a glossy chocolate glaze that seals in every ounce of flavor. Perfect for celebrations or a cozy Sunday dessert, this recipe stays true to its old-fashioned roots while delivering restaurant-quality results at home.
Ready in about 2 hours (including cooling), this cake keeps well for days, making it ideal for meal prep or gifting. The layers hold together beautifully, so you can slice it without worry. Here’s how to make it—step by step, just like the original.
Ingredients for hershey's chocolate cake recipe old fashioned
The classic trio: cocoa, butter, and buttermilk—these are the magic ingredients behind that iconic Hershey's fudgy texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Unsweetened Cocoa Powder 🍫 | ¾ cup | Dutch-processed for rich flavor |
| All-Purpose Flour 🌾 | 3 cups | Sifted for fine crumb |
| Granulated White Sugar 🍚 | 2 ¼ cups | Superfine preferred for smooth texture |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for even mixing |
| Large Eggs 🥚 | 4 whole | Room temperature for even baking |
| Buttermilk 🥛 | 1 ½ cups | Fresh, not powdered |
| Vanilla Extract 🌿 | 2 tsp | Pure Madagascar bourbon preferred |
| Baking Powder 🍞 | 1 ½ tsp | Freshly opened for lift |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Hot Water 💧 | ½ cup | For cocoa bloom activation |
| Confectioners' Sugar 🍚 | 3 cups | For buttercream frosting |
| Heavy Whipping Cream 🥛 | 1 ½ cups | Full-fat for stability |
| Chocolate Glaze 🍫 | 1 ½ cups | Hershey's semi-sweet chips melted |
The cocoa powder is non-negotiable—Hershey's unsweetened gives that authentic depth, but Dutch-processed brands like Valrhona or Callebaut work too if you want to splurge. The butter should be cold when you measure it (pop it in the freezer for 20 minutes if it's soft). Land O'Lakes or Plugrá are my go-tos, but any good European-style butter will do. For the flour, King Arthur or Gold Medal are reliable—just sift it before mixing to avoid dense layers. The buttermilk? Store-bought is fine, but if you're feeling fancy, mix 1.5 cups milk with 1.5 tbsp vinegar and let it sit for 5 minutes.
No buttermilk? Substitute with 1.5 cups milk plus 1.5 tbsp lemon juice—it's the same science. Short on vanilla? Vanilla bean paste adds extra richness, but pure extract works too. The buttercream calls for confectioners' sugar, but if you're out, granulated sugar plus 1 tbsp cornstarch will work in a pinch. For the glaze, Hershey's semi-sweet chips melt perfectly, but Ghirardelli squares give a deeper flavor. Pro tip: microwave the chips in 20-second bursts to avoid burning. The eggs should be room temp—cold eggs can cause cracking in the batter.
This cake keeps beautifully for 5 days in an airtight container at room temperature, or 2 weeks in the fridge. For longer storage, wrap each layer tightly in plastic and freeze for up to 3 months. The frosting can be made a day ahead—just whip it again before using. The glaze sets quickly, so assemble the cake right before serving. If you're making it ahead, keep the layers and frosting separate until the last minute. Trust me, the wait is worth it for that perfect first slice.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m too tired to pull out the stand mixer—just whisk eggs and butter until light, then fold in the cocoa and flour. The batter’s rich but not heavy, and honestly? The result tastes like you slaved over it.
- Fudgy Yet Moist: That Hershey’s cocoa powder isn’t just any cocoa—it’s the real deal, delivering deep chocolate flavor without bitterness. The buttercream frosting (yes, made from the same ingredients) seals the deal: dense enough to satisfy, but still tender enough to cut.
- Birthday Party Ready: I’ve used this for everything from kids’ birthdays to last-minute potlucks—no one ever questions the simplicity when it’s this good. The vanilla frosting keeps it classic, but add a sprinkle of sea salt or crushed peppermint for a grown-up twist.
- Leftovers That Last: This cake holds up for days, if you can resist it that long. I’ve packed it in lunches (yes, really) and reheated slices in the microwave—still just as rich. And since it’s budget-friendly, you can bake a whole sheet pan without guilt.
Step-by-step instructions for triple-layered fudgy chocolate cake
Here's how to create that iconic, decadent Hershey's chocolate cake with layers of moist fudge and velvety frosting.
Prepare the Cake Batter with Hot Water Bloom
Preheat your oven to 350°F and grease three 9-inch round cake pans with butter, then dust with flour. In a medium saucepan, combine the 0.75 cup Hershey's unsweetened cocoa powder, 2.25 cups granulated white sugar, and 1.5 cups unsalted butter. Bring to a gentle boil over medium heat, stirring constantly until smooth. Remove from heat and immediately whisk in the 0.5 cup hot water—this creates the signature chocolate bloom that makes Hershey's cakes so rich.
In a separate bowl, whisk together the 3 cups all-purpose flour, 1.5 tsp baking powder, and 0.5 tsp salt. Add the flour mixture to the chocolate mixture in three additions, alternating with the 4 whole large eggs and 1.5 cups buttermilk, beginning and ending with flour. Mix just until combined—overmixing develops gluten and makes the cake tough. Fold in the 2 tsp vanilla extract until evenly distributed. The batter should be thick but pourable, with no visible flour streaks.
Bake the Layers to Perfect Moisture
Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. The edges should be set, but the center should still have a slight bounce—this ensures a fudgy texture rather than a dry one. Rotate the pans halfway through baking for even browning.
Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely. Here's the thing—if you try to frost warm cakes, the buttercream will melt and slide off. Patience now means a perfectly frosted cake later. While they cool, prepare the buttercream by beating the 1.5 cups heavy whipping cream until soft peaks form, then gradually add the 3 cups confectioners' sugar until smooth and fluffy.
Assemble the Cake with Chocolate Glaze Layers
Level the tops of the cooled cakes if needed, then place the first layer on a cake stand or plate. Spread a thin layer of the 1.5 cups chocolate glaze (melted Hershey's semi-sweet chips) over the top, then add a generous layer of buttercream. Repeat with the remaining two layers, finishing with buttercream on the top and sides. The glaze acts as a moisture barrier and adds that classic Hershey's chocolate flavor between each layer.
Chill the assembled cake in the refrigerator for 30 minutes before serving. This step firms up the buttercream and makes slicing cleaner. For extra decadence, drizzle additional melted chocolate over the top just before serving. Each slice should reveal layers of rich chocolate cake separated by glossy buttercream and glaze—pure old-fashioned chocolate cake magic.
Frost and Decorate for Showstopping Presentation
Once chilled, use a spatula to smooth any uneven buttercream on the sides of the cake. For a classic look, pipe swirls of buttercream around the base using a star tip. Dust the top lightly with additional confectioners' sugar for a snowy finish. The cake should have a glossy sheen from the glaze and a perfectly smooth frosting surface—this is what makes it look as good as it tastes.
Slice with a warm, damp knife for clean cuts and serve immediately. The contrast of the warm cake against the cool buttercream is what makes this recipe legendary. Store any leftovers covered at room temperature for up to 3 days, though I doubt they'll last that long!
Pro Tips For Making Hershey'S Chocolate Cake Recipe Old Fashioned
- Whisk Eggs Until Ribbon Stage: Stop cracking eggs into the bowl halfway through—whisk them in a separate container first until the mixture forms slow, thick ribbons when you lift the whisk. This keeps the cake light instead of dense, and yes, even if you’re impatient like me, take the extra 30 seconds. The old-fashioned method relies on this for that classic tender crumb.
- Sift the Cocoa Twice: Hershey’s cocoa powder clumps like a stubborn toddler. Sift it into the dry ingredients before measuring, then sift it again right before folding it into the wet mix. This guarantees no gritty surprises, and your cake won’t taste like you skipped the cocoa entirely. Trust me, I’ve learned this the hard way—lumpy cocoa = sad cake.
- Butter Must Be Room Temp: Cold butter won’t cream properly, and that’s when your cake turns out greasy or cakey instead of moist. Stick it in the microwave for 20 seconds if you’re in a rush (yes, even if it’s 90 degrees out), then test it—it should dent when pressed, not bounce back like a trampoline. No one wants a butter brick in their cake batter.
- Bake Until Springy, Not Golden: This cake’s done when the edges pull away from the pan and a toothpick comes out with a few moist crumbs, not clean. Overbaking dries it out, and no one wants a brick. If your oven runs hot, check it at 25 minutes—better to pull it early than regret it later. The old-fashioned recipe counts on a slight gooey center for that classic Hershey’s richness.
Serving suggestions for hershey's chocolate cake recipe old fashioned
Classic Presentation
Serve this cake on a chocolate-drizzled cake stand for an old-fashioned touch. I recommend a dark wood stand to contrast the rich colors. Place a single slice on a white porcelain plate to highlight the layers.
For extra elegance, garnish with chocolate shavings or mint leaves—just a few sprinkled on top elevate the presentation. 🍫
Warm Chocolate Sauce
Heat ½ cup heavy cream with ¼ cup Hershey’s semi-sweet chips until smooth, then drizzle over each slice. The sauce complements the cake’s density without overpowering it.
For a spiced twist, add ½ tsp cinnamon or pinch of cayenne to the warm sauce. Serve immediately for the best texture contrast.
Vanilla Ice Cream
A scoop of homemade vanilla ice cream on the side cuts through the richness. I prefer Breyers Natural Vanilla for its creamy texture. For a frozen twist, serve the cake slightly warmed (30 seconds in the microwave) with ice cream melting into the warm layers.
A sprinkle of crushed peppermint adds a festive touch.
Coffee Pairing
Pair your cake with a strong cup of coffee—I recommend Folgers French Roast or Starbucks Dark Roast. The bitterness balances the sweetness, creating a perfect dessert-and-coffee duo.
For a boozy upgrade, serve with a small glass of Irish coffee (½ cup coffee + 1 tbsp whiskey + whipped cream). ☕
Layered Dessert Platter
Create a dessert platter with mini chocolate cupcakes, chocolate-covered strawberries, and caramel sauce for dipping. The cake becomes the star, surrounded by complementary treats. Arrange the platter on a marble slab for a rustic yet refined look. This works especially well for birthday celebrations or holiday gatherings.
Make-Ahead Serving
If serving ahead, wrap each layer in plastic wrap and store at room temperature for up to 3 days. Assemble the cake 2 hours before serving to let the frosting set.
For warm slices, reheat individually in the microwave for 10-15 seconds. Always serve with a side of whipped cream—it’s a classic pairing that never disappoints. ✨
Nutrition facts
Frequently asked questions
Why does this recipe use hot water in the batter?
The hot water activates the cocoa powder for a richer chocolate flavor—this is the "bloom" that makes Hershey's cakes so distinctive. It also helps dissolve the sugar and butter more evenly, creating that signature dense, fudgy texture. Skip this step, and you'll miss the cake's authentic depth.
Can I substitute buttermilk in this old-fashioned recipe?
Yes! Mix 1.5 cups milk with 1.5 tablespoons vinegar or lemon juice, let it sit for 5 minutes, and you're good to go. The acidity activates the baking powder for proper rise. For extra richness, use whole milk instead of skim.
How do I prevent my cake layers from cracking?
Let the cakes cool in their pans for 10 minutes before removing, then cool completely on a wire rack. Avoid opening the oven door too soon—temperature fluctuations cause cracks. Also, don't overmix the batter, and use room-temperature eggs to prevent air bubbles.
What makes this different from regular chocolate cake?
The secret lies in the hot water bloom, Hershey's cocoa powder, and the chocolate glaze layers between frosting. This creates a denser, more flavorful texture than traditional cakes. The buttercream is also lighter, letting the chocolate shine.
Can I make this cake in a single layer?
Reduce the batter to fit one 9-inch pan and bake for 40-45 minutes. The same techniques apply—just adjust baking time slightly. For a single-layer presentation, frost the top and sides with buttercream and add chocolate shavings for decoration.