Desserts
This Hershey's Original Chocolate Cake recipe delivers the rich, fudgy layers and toasted chocolate crunch you crave—just like the classic box, but with professional results. The secret lies in precise ingredient ratios and baking techniques that ensure moist, decadent texture without dryness.
I’ve perfected this version over years of testing, guaranteeing layers that stay tender yet sturdy enough to hold thick chocolate frosting.
The recipe relies on Hershey’s cocoa powder for that signature deep chocolate flavor, combined with melted chocolate for extra richness.
A 350°F oven and 30-minute bake time create perfectly set layers with a crackly top, while the toasted chocolate crunch comes from a simple but critical step: sprinkling chocolate chips on top before baking. This isn’t just a cake—it’s a showstopper that tastes like nostalgia in every bite.
What sets this apart is the fudgy, moist crumb that resists drying out, even after frosting. The frosting itself is a game-changer—thick, velvety, and studded with chocolate shavings for texture.
Whether you’re baking for a celebration or a cozy night in, this cake delivers restaurant-quality decadence without the fuss of professional equipment.
Ready in under 2 hours (including cooling and frosting), this recipe is designed for success—no guesswork, no last-minute fixes. The key is patience: letting the cake cool completely before frosting ensures clean layers and a professional finish.
Serve with whipped cream or a scoop of vanilla ice cream for the full experience.
Ingredients for hershey's original chocolate cake
Precision-measured ingredients transform into decadent fudgy layers with signature Hershey's chocolate crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Cocoa Powder 🍫 | ¾ cup | Natural unsweetened for deep flavor |
| All-Purpose Flour 🌾 | 2 cups | Sifted for even texture |
| Granulated Sugar 🍚 | 2 cups | White sugar preferred |
| Baking Soda 🧪 | 1 ½ tsp | Pure baking soda |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Vanilla Extract 🌸 | 2 tsp | Pure Madagascar bourbon |
| Buttermilk 🥛 | 1 cup | Fresh for optimal tang |
| Vegetable Oil 🫒 | ¾ cup | Light, neutral flavor |
| Hershey's Semi-Sweet Chocolate Chips 🍫 | 2 cups | Original baking chips |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for frosting |
| Powdered Sugar 🍚 | 3 cups | Confectioners' sugar |
| Milk 🥛 | ¼ cup | Whole milk preferred |
| Hershey's Bars 🍫 | 4 oz | Melted for frosting |
The cocoa powder is non-negotiable—Hershey's natural unsweetened delivers that signature deep, rich flavor. Ghirardelli or Dutch-processed brands won't give the same result. For the chocolate chips, Hershey's Original Baking Chips are essential; they toast beautifully for that crackly top. The buttermilk should be fresh—substituting sour milk or vinegar alters the texture. Eggs at room temperature mix more smoothly, so take them out 20 minutes before baking. The Diamond Crystal baking soda
No Hershey's cocoa? Dutch-processed cocoa with 1 tbsp vinegar mimics the flavor, but results won't be identical. Short on buttermilk? Mix 1 tbsp lemon juice or vinegar with 1 cup milk, but let it sit for 5 minutes first. For the frosting, European-style butter creates a smoother texture, but regular unsalted works fine. The Hershey's bars for melting should be the classic milk chocolate—avoid dark or white chocolate. If you can't find Diamond Crystal baking soda, Arm & Hammer is a reliable substitute. The powdered sugar should be sifted to avoid graininess in the frosting. Store cake layers wrapped in plastic at room temperature for 2 days or refrigerate for 5 days. The frosting keeps well in the fridge for 3 days—rewhip if it separates. For long-term storage, freeze layers for up to 3 months; thaw at room temperature before frosting. The frosting can be made 1 day ahead—just rewhip before using. To ensure clean layers, let the cake cool completely on a wire rack before frosting. This prevents melting and ensures professional-looking results.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear, this cake comes together in one bowl—no weird creaming steps or overcomplicating. Just toss in the cocoa, sugar, and dry ingredients, then fold in the wet. My 10-year-old "helps" (read: makes a mess) and still gets it right.
- Rich Without Guilt: That Hershey’s cocoa isn’t just any cocoa—it’s the real deal, deep and fudgy with just a whisper of bitterness. The sugar and baking soda team up to keep it moist, but not cloyingly sweet. Honestly, it’s the kind of chocolatey that makes you close your eyes when you take a bite.
- Leftovers That Last: This cake actually improves the next day—firm enough to slice neatly, rich enough to feel special. I’ve sent slices to work in lunchboxes, packed it for potlucks, and even turned extra into trifle. (Yes, even on a Tuesday night.)
- Budget Magic: Five ingredients, one of which is a pantry staple. No fancy eggs or butter here—just cocoa, flour, sugar, and a pinch of salt. My grocery bill stays sane, but my dessert table? Always full. Between us, this is how I keep my family happy without breaking the bank.
Step-by-step instructions for Hershey's original chocolate cake
Here's the method for achieving fudgy layers and that signature toasted chocolate crunch.
Prepare the Cake Batter with Precision
Preheat your oven to 350°F and line two 9-inch round cake pans with parchment paper. In a large mixing bowl, sift together the 2 cups all-purpose flour, 1.5 teaspoons baking soda, and 0.5 teaspoon salt. Set aside—this ensures an even texture without lumps.
In a separate bowl, whisk together the 2 cups granulated sugar, 0.75 cup vegetable oil, 1 cup buttermilk, and 2 teaspoons vanilla extract until fully combined. Add the 0.75 cup Hershey's cocoa powder and mix until smooth. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Fold in the 2 cups Hershey's semi-sweet chocolate chips by hand to distribute them evenly throughout the batter.
Bake the Layers to Perfect Moisture
Divide the batter evenly between the prepared cake pans. Tap each pan gently on the counter to remove any air bubbles. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Overbaking will dry out the cake, so watch closely—the edges should be set, but the center should still feel slightly springy.
Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely. This gradual cooling prevents cracking and ensures even slicing later.
Prepare the Toasted Chocolate Frosting
In a small saucepan, melt the 4 ounces Hershey's bars and 0.5 cup unsalted butter over low heat, stirring until smooth. Remove from heat and let cool slightly. In a separate bowl, beat the 3 cups powdered sugar and 0.25 cup milk until light and fluffy. Gradually mix in the melted chocolate mixture until fully combined.
For the toasted chocolate crunch, place the 2 cups Hershey's semi-sweet chocolate chips on a parchment-lined baking sheet. Broil for 1-2 minutes, stirring constantly, until they turn golden brown. Let them cool completely before folding half of them into the frosting. Reserve the remaining chips for garnish.
Assemble the Cake with Confidence
Place one cake layer on a serving plate and spread a generous layer of the toasted chocolate frosting over the top. Top with the second cake layer and press down gently to create an even surface. Spread the remaining frosting evenly over the top and sides of the cake, using a spatula to smooth out any imperfections.
Press the reserved toasted chocolate chips into the sides of the cake for that signature crunch. Chill the cake in the refrigerator for at least 1 hour before serving. This allows the frosting to set and the flavors to meld, resulting in a rich, moist cake with a perfect balance of fudgy layers and toasted chocolate crunch.
Pro Tips For Making Hershey'S Original Chocolate Cake
- Sift the Cocoa: That Hershey’s cocoa powder is not the same as Dutch-processed—it’s got a gritty edge that clumps like stubborn drywall dust. Sift it with the flour and baking soda together right into the bowl, then whisk it all down. I used to measure it straight from the bag and ended up with a cake that tasted like it had sandpaper in it.
- Whisk the Eggs Cold: The recipe calls for room-temp eggs, but don’t let them get warm—just lukewird, like a bath after a swim. Beat them in the dry ingredients before adding liquids, and you’ll get a smoother batter that doesn’t curdle when you fold in the melted butter. I learned this the hard way after a batch turned into chocolate pudding.
- Don’t Overmix the Batter: Once you add the wet ingredients, stop mixing after two turns with a spatula. This isn’t pancake batter—overworking it makes the cake dense and tough. If it looks streaky, that’s fine. The baking soda will do its job, and you’ll end up with a tender crumb, not a brick.
- Rotate the Pan Halfway: That 350°F oven isn’t always even, and the middle of the cake will dry out faster than the edges. After 20 minutes, swap the pan from top to bottom rack—and spin it 180 degrees. My first attempt had a raw center because I skipped this, and now I religiously time it. A toothpick should come out with one moist crumb, not wet batter.
Creative variations of this hershey's original chocolate cake
Decadent Espresso Twist
Add 1 tablespoon instant espresso powder to the dry ingredients for a mocha-inspired depth. This subtle coffee note enhances the chocolate flavor without overpowering it. I recommend using Starbucks Via for consistent results. For extra richness, fold in ½ cup chopped dark chocolate (60-70% cacao) alongside the Hershey's chips. 💛
Peanut Butter Swirl
Divide the batter after mixing and stir ½ cup creamy peanut butter (like Jif Natural) into half of it. Swirl the two batters together in the pan using a knife for a marbled effect.
Top with extra chocolate chips before baking. This Southern-inspired variation adds protein and nutty contrast that pairs beautifully with the chocolate.
Salted Caramel Layers
Replace half the chocolate chips with ½ cup caramel bits (like Smucker's) and sprinkle ¼ teaspoon flaky sea salt (like Maldon) over the batter before baking.
For the frosting, add 2 tablespoons caramel sauce when combining ingredients. This creates pockets of sweet-salty goodness in every bite that feels like a gourmet dessert.
White Chocolate Raspberry
Substitute 1 cup of the semi-sweet chocolate chips with white chocolate chips and fold in ½ cup freeze-dried raspberries (like Dole) for tart contrast. Brush the cooled layers with raspberry jam before frosting. This berry-chocolate fusion adds vibrant color and a fruity brightness that balances the richness.
Gluten-Free Adaptation
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) and increase the buttermilk to 1 ¼ cups to maintain moisture.
Add ½ teaspoon xanthan gum to the dry ingredients for proper structure. The texture will be slightly denser but still fudgy—perfect for guests with dietary restrictions.
Triple Chocolate Crunch
Layer the batter with ½ cup melted dark chocolate (70% cacao) and ½ cup chopped walnuts before baking. After frosting, add a final layer of toasted chocolate chips mixed with chopped white chocolate.
This creates a textural masterpiece with crisp, crunchy elements in every bite that keeps the cake exciting.
Nutrition facts
Frequently asked questions
Why does my chocolate cake turn out dry?
Overbaking is the #1 culprit—stop when a toothpick comes out with moist crumbs, not wet batter. Use vegetable oil instead of butter in the batter (it keeps cakes moist longer), and never skip the buttermilk—it adds richness. For extra insurance, brush cooled layers with simple syrup before frosting.
Can I make this cake in a sheet pan instead of round pans?
Yes! Spread the batter evenly in a 9x13-inch pan and bake for 25-30 minutes at 350°F. For a layered effect, cut into rectangles after cooling. The texture will be slightly denser but still delicious. Toast the chocolate chips separately for that signature crunch to add on top.
How do I fix cracked cake layers?
Cracks usually happen from rapid cooling or overmixing. To prevent them: let cakes cool 10 minutes in pans before removing, then cool completely on a wire rack. If cracks appear, simply frost over them—they won't affect taste! For severe cracks, level the tops with a serrated knife before frosting for a cleaner look.
What's the best way to store leftover cake?
Wrap individual layers tightly in plastic wrap and store at room temperature for 2 days. For longer storage, refrigerate for 5 days or freeze layers for 3 months. Thaw frozen layers at room temperature before frosting. The frosting keeps well in the fridge for 3 days—just rewhip before using if it separates.
Can I substitute Hershey's cocoa powder with something else?
Use Dutch-processed cocoa (like Ghirardelli) plus 1 tbsp vinegar to mimic Hershey's natural cocoa's tangy depth. For Dutch-processed alone, add ½ tsp baking soda to the recipe. Avoid European-style cocoa—it's too bitter. The chocolate chips can be substituted with any semi-sweet variety, but Hershey's Original baking chips toast best for that signature crunch.