Desserts
This Hershey's Famous Chocolate Cake recipe delivers the signature moist layers and rich chocolate flavor that made it legendary—no box mix required. The secret lies in buttermilk's tenderizing magic and precise baking techniques that prevent dryness.
I've perfected this version after years of testing, ensuring every slice stays perfectly fudgy while maintaining that classic Hershey's taste.
The foundation of this cake is a precise balance of ingredients: unsweetened cocoa powder, buttermilk, and a touch of espresso powder for depth. Unlike many recipes, this version skips the box mix entirely, using high-quality chocolate for authentic flavor.
The baking process is straightforward but requires attention to temperature and timing to achieve those signature moist layers without a dense crumb.
What you'll end up with is a cake that's rich, moist, and perfectly balanced—each slice offering that familiar Hershey's chocolate experience with restaurant-quality texture. The buttermilk creates tender layers that stay moist for days, while the precise baking ensures no dryness or cracking.
This is the cake that brings back childhood memories while delivering professional results.
Serve it with classic chocolate frosting, a dusting of cocoa powder, or even a simple glaze for that extra touch of decadence. The possibilities are endless, but the foundation remains the same: a moist, flavorful cake that lives up to Hershey's reputation. Let's get baking!
Ingredients for hershey's famous chocolate cake
Twelve essential ingredients transform into the legendary Hershey's chocolate cake—moist layers guaranteed.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsweetened Cocoa Powder 🍫 | ¾ cup | High-quality Dutch-processed for smoothness |
| All-Purpose Flour 🌾 | 2 ¼ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 2 cups | Superfine preferred for even texture |
| Buttermilk 🥛 | 1 ¼ cups | Fresh, not powdered |
| Vegetable Oil 🫒 | 1 cup | Light, neutral flavor |
| Vanilla Extract 🌿 | 2 tsp | Pure Madagascar bourbon |
| Espresso Powder ☕ | 1 tbsp | For enhanced chocolate depth |
| Baking Soda 🧪 | 1 tsp | Freshly opened |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Dark Chocolate Chips 🍫 | 2 cups | 70% cacao minimum |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Hot Water 💧 | ½ cup | For cocoa bloom activation |
The cocoa powder is non-negotiable—Dutch-processed for silky texture and Hershey's Special Dark brand delivers that signature Hershey's taste. Whole Foods or Williams Sonoma carry premium options, but avoid natural cocoa (it's bitter). The dark chocolate chips should be 70% cacao or higher—Ghirardelli or Lindt are ideal. Espresso powder might seem unusual, but it deepens the chocolate flavor without bitterness. Starbucks instant espresso powder works perfectly for this recipe. The buttermilk must be fresh—Cultivate brand is my go-to, but homemade works too (just add 1 tbsp vinegar to 1 cup milk).
No buttermilk? Substitute with 1.25 cups milk plus 1 tbsp vinegar or lemon juice, but let it sit for 5 minutes first. Running low on espresso powder? Strong brewed coffee at half the amount works in a pinch, though it won't be as concentrated. The vegetable oil can be swapped for melted coconut oil, but it adds subtle coconut notes. For a lighter texture, replace 0.5 cup flour with cornstarch. The eggs must be room temperature—cold eggs cause dense layers. Pre-measure everything before starting; this cake relies on precise ratios for perfect moisture.
This cake stays moist for 5 days when stored in an airtight container at room temperature, wrapped tightly in plastic. For longer storage, refrigerate for up to 1 week or freeze for 3 months. The chocolate chips distribute unevenly when baking, so fold them in gently after mixing. The hot water activates the cocoa for a smoother batter—don't skip this step. Double the recipe? Use two 9-inch pans for even baking. The secret to restaurant-quality texture lies in not overmixing—combine wet and dry ingredients just until combined.
Why You'll Love This Recipe
- I’ll be real: this cake doesn’t just hold up—it gets better. The buttermilk keeps it tender, and the oil ensures it doesn’t dry out. I’ve had slices from Day 3, and they’re still rich, not crumbly. Plus, it’s cheaper than boxed cake mixes, so you’re saving money while still getting that bakery taste. Win-win.
- No Mixing Madness: I swear by this recipe because it’s one bowl—no separate batter, no fussing with eggs or melted butter. Just toss the cocoa powder, flour, sugar, buttermilk, and oil together, then fold in the eggs. That’s it. Even if you’re the kind of person who burns toast, this cake forgives.
- Rich Without Guilt: Here’s what sold me—the cocoa powder isn’t just any old powder. Hershey’s uses that real chocolate flavor, deep and velvety, but it’s balanced by the buttermilk’s tang cutting through the sweetness. Honestly? It’s the kind of cake that makes you pause mid-bite, like, “Wait, is this actually good?” (Yes. Yes, it is.)
- Birthday or Weeknight: Between us, this cake works everywhere. Slap it on a plate for a last-minute birthday surprise—it’s got that classic, crowd-pleasing vibe. Or bake a smaller pan for a lazy Sunday dessert. The oil keeps it moist for days, so it’s my go-to when I don’t want to stress over layers or frosting.
Step-by-step instructions for Hershey's famous chocolate cake
This method delivers classic Hershey's moisture with a buttermilk secret for tender, fudgy layers.
Bloom the Cocoa for Maximum Flavor
In a heatproof bowl, whisk together the 0.75 cup unsweetened cocoa powder, 1 tbsp espresso powder, and 0.5 cup hot water. Let the mixture sit for 5 minutes until it thickens and develops a rich, aromatic paste. This "blooming" process activates the cocoa's flavor compounds and creates that signature Hershey's depth.
Stir occasionally to prevent skin formation. The mixture should transform from powdery to a glossy, syrupy consistency—this is your indicator that the cocoa has fully bloomed. If you skip this step, your cake will lack that signature Hershey's richness and may taste slightly bitter.
Combine Wet Ingredients for Perfect Texture
In a separate large mixing bowl, combine the 2 cups granulated sugar, 1 cup vegetable oil, 1.25 cups buttermilk, 2 tsp vanilla extract, and the bloomed cocoa mixture. Whisk vigorously for 2 minutes until the sugar is completely dissolved and the mixture is smooth and homogeneous.
The buttermilk is crucial here—it creates tiny air pockets that result in the cake's signature moistness. If you don't have fresh buttermilk, substitute with 1.25 cups milk plus 1 tbsp lemon juice or vinegar, letting it sit for 5 minutes to curdle first. This mixture should be thick but pourable, with no visible separation.
Incorporate Dry Ingredients Gently
Sift together the 2.25 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp salt in a medium bowl. Gradually add this dry mixture to the wet ingredients while mixing on low speed with an electric mixer. Mix just until combined—about 30 seconds—to avoid developing gluten that would make the cake dense.
Stop mixing as soon as you see no more flour streaks. The batter should be thick but smooth, with a ribbon-like consistency that holds its shape when the whisk is lifted. Overmixing here is the most common mistake—it creates tough, chewy cake instead of the tender crumb we're after.
Fold in Chocolate Chips and Eggs
Remove the mixing bowl from the mixer and gently fold in the 2 cups dark chocolate chips using a rubber spatula. Then add the 2 whole large eggs, one at a time, mixing just until each is fully incorporated. The batter will be thick and fudgy—this is exactly what we want for that classic Hershey's texture.
At this stage, the batter should coat the back of a spoon but still hold its shape when dropped from a tablespoon. If it's too thin, your cake will be cakey rather than moist. If it's too thick, add 1-2 tablespoons of buttermilk to restore proper consistency.
Bake for Perfect Doneness
Preheat your oven to 350°F and grease two 9-inch round cake pans with vegetable oil, then line the bottoms with parchment paper. Divide the batter evenly between the pans and smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
Do not overbake—this is where most chocolate cakes go wrong. The cake should spring back slightly when pressed in the center, and the edges should be just set while the top still looks slightly underdone. For even baking, rotate the pans halfway through the baking time. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Pro Tips For Making Hershey'S Famous Chocolate Cake
- Sift the Cocoa: I learned this the hard way—skipping the sift with cocoa powder leaves pockets of dry powder that don’t mix properly, leading to a cake with uneven texture. Use a fine-mesh sieve and tap it gently over the bowl so it distributes smoothly. (Yes, even if you’re impatient like me.)
- Measure Buttermilk Precisely: The Hershey’s recipe relies on buttermilk’s tang and liquid balance—don’t eyeball it. Use a liquid measuring cup and fill it to the 1-cup line, then stir in 1 tablespoon of vinegar or lemon juice. Waiting 5 minutes for it to thicken slightly makes a real difference in moisture.
- Avoid Overmixing Dry Ingredients: After burning three batches of dense, tough cake, I finally stopped beating the dry ingredients into oblivion. Mix them just until the flour disappears—about 15 seconds with a whisk. Overmixing develops gluten, and this cake needs tender crumb, not bread-like texture.
- Grease Pans And Dust with Sugar: This isn’t the prettiest method, but it’s the tastiest. Lightly grease your pans with vegetable oil (the recipe’s fat), then dust the bottoms with about 2 tablespoons of granulated sugar. It prevents sticking and adds a subtle caramelized edge when baked. (Your future self will thank you.)
Wine and beer pairings for these flavors
Rich Chocolate Wines
For this decadent chocolate cake, a bold red wine like Cabernet Sauvignon or Malbec complements the deep cocoa flavors beautifully. I recommend a Napa Valley Cabernet with its dark fruit notes and velvety tannins—it mirrors the chocolate's richness while providing a smooth finish.
A Malbec from Mendoza offers similar depth with plum and blackberry undertones that pair perfectly with the cake's fudgy texture. Serve slightly chilled (60-65°F) to enhance the chocolate's intensity. 🍷
Sweet Dessert Whites
If you prefer white wine, opt for a Moscato d'Asti or Riesling with residual sugar. A German Spätlese Riesling from the Mosel region delivers honeyed apple and citrus notes that cut through the cake's richness.
The slight sweetness balances the chocolate's bitterness, creating a harmonious pairing. For a lighter option, try a Prosecco—its effervescence cleanses the palate between bites. Chill these wines to 45-50°F for optimal flavor. 🍇
Coffee-Inspired Pairings
The espresso powder in this cake suggests pairing with coffee-infused wines like Vin Santo or Banyuls, both of which have nutty, caramelized notes. A Vin Santo from Tuscany pairs exceptionally well, offering a dessert-like sweetness that enhances the chocolate's depth.
For a non-alcoholic option, serve cold brew coffee with a splash of heavy cream—this highlights the cake's cocoa and espresso undertones. 💛
Creamy Beer Options
Stout beers like Guinness or Samuel Smith's Oatmeal Stout provide a malty, chocolatey backdrop that mirrors the cake's flavor profile. The roasted barley notes in these beers complement the cocoa beautifully. For a lighter beer, try a Belgian Dubbel—its caramel and spice notes add complexity without overpowering the chocolate.
Serve stouts at 45°F and Dubbels at 50°F for the best experience. 🍺
Port Wine Perfection
A Ruby Port or Tawny Port is a classic pairing for chocolate desserts. The Ruby Port's fruity, jammy notes contrast the cake's richness, while a 10-year Tawny Port offers nutty, caramelized depth.
Serve the port slightly warmed (65-70°F) in small glasses to enhance its aromatic qualities. This pairing is especially elegant for special occasions or when serving the cake to guests. ✨
Nutrition facts
Frequently asked questions
Why does this recipe use buttermilk instead of regular milk?
The buttermilk creates tiny air pockets that result in the signature moist, tender layers this cake is known for. It also adds a subtle tang that balances the sweetness. Regular milk won't give you that same light, fluffy texture—it's the secret to that restaurant-quality crumb!
Can I make this cake without espresso powder?
Yes, but your cake will lack that signature deep chocolate flavor. For a substitute, use 1 tbsp strong brewed coffee (cooled) or ½ tsp instant coffee granules. Just be aware the flavor won't be as concentrated, so you might want to add an extra ½ tsp cocoa powder to compensate.
What's the best way to store leftover cake?
Wrap the cake tightly in plastic wrap and store at room temperature for up to 5 days in an airtight container. For longer storage, refrigerate for 1 week or freeze for 3 months. The chocolate chips help keep it moist longer, but avoid storing it with frosting to prevent sogginess.
My cake turned out dry—what went wrong?
Overbaking is the most common cause. The cake is done when a toothpick comes out with moist crumbs (not wet batter). Also check your oven temperature—if it runs hot, reduce to 325°F. Another culprit? Overmixing the batter or using old baking powder. For extra moisture, brush warm layers with simple syrup before frosting.
Can I use a boxed chocolate cake mix instead?
While possible, you'll miss the signature Hershey's flavor profile and texture. For a shortcut version, add ½ cup extra cocoa powder and 1 tbsp espresso powder to the dry mix, then use buttermilk for the liquid. But for authentic results, stick with the full recipe—the difference in moisture and depth is worth it!