Desserts
This Hershey's Original Chocolate Cake delivers the perfect balance of fudgy layers and a moist crumb that tastes like a nostalgic trip back to childhood dessert tables. The secret lies in precise measurements and a gentle baking technique that prevents dryness while developing rich, chocolatey depth.
I've perfected this recipe over years of testing, ensuring every slice meets that classic Hershey's quality you crave.
The magic begins with a simple yet effective ingredient list—just five core components that create the iconic texture. A touch of coffee in the batter enhances the chocolate flavor, while buttermilk keeps the crumb tender.
The cake bakes in two layers, each with a domed top that ensures even cooking and that signature moist center. No special equipment is needed, just a standard 9-inch pan and a reliable oven thermometer.
What you'll end up with is a cake that's rich yet not overly sweet, with layers that stay moist for days when properly stored. The frosting—if you choose to add it—should be light enough not to overwhelm the chocolate flavor, allowing the cake's natural goodness to shine through.
This is the kind of dessert that disappears quickly, leaving only crumbs and satisfied smiles.
The best part? This recipe scales effortlessly for gatherings, and the techniques here prevent common baking pitfalls like cracking or dryness. Whether you're baking for a celebration or simply indulging in a classic treat, this Hershey's Original Chocolate Cake delivers professional-quality results at home.
Let's get started on creating your perfect slice.
Ingredients for hershey's original chocolate cake
Five core ingredients create that iconic Hershey's chocolate cake texture you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for even mixing |
| Granulated Sugar 🍚 | 2 cups | White, not brown |
| Hershey's Special Dark Chocolate Bars 🍫 | 8 oz | Semi-sweet, chopped finely |
| All-Purpose Flour 🌾 | 2 cups | Sifted, spooned lightly |
| Instant Espresso Powder ☕ | 2 tbsp | Enhances chocolate flavor |
| Baking Powder 🍳 | 1 tsp | Freshly measured |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Buttermilk 🥛 | 1 cup | Fresh, not powdered |
| Vanilla Extract 🌸 | 1 tbsp | Pure, not imitation |
| Vegetable Oil 🫒 | ½ cup | Light, for greasing pans |
The chocolate bars are the star—Hershey's Special Dark is non-negotiable here. Grab the 8-ounce bars from any grocery store's baking aisle, not the chips. The butter should be unsalted and cold—this prevents the cake from getting greasy. For the flour, King Arthur or Gold Medal brands work best, but any all-purpose will do if you sift it properly. The espresso powder? Starbucks or Folgers instant works perfectly—it deepens the chocolate flavor without coffee taste. I always buy mine in bulk from Costco for better value, but single cans at Target or Walmart work fine too.
No buttermilk? Mix 1 tablespoon vinegar or lemon juice with 1 cup milk—let it sit for 5 minutes. Running out of vanilla extract? Almond extract at half the amount works in a pinch, but the flavor will be different. The chocolate needs to be finely chopped—a food processor makes this easy, or use a sharp knife. For the eggs, room temperature is key—cold eggs can cause cracks in your cake layers. And if you're worried about the cake being too rich, reduce the sugar by 0.25 cup—it's still delicious.
Store any leftovers in an airtight container at room temperature for 3 days max—this cake stays moist but can dry out. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 1 week. The frosting, if you make it, should be stored separately—buttercream keeps for 5 days in the fridge. I always make a double batch of batter and freeze half—thaw overnight in the fridge before baking for perfect results.
Why You'll Love This Recipe
- No Melted Mess: I’ve made this cake enough to know—no one pan, no fancy tools, just a bowl and a whisk. The chocolate bars? Chop them roughly—no food processor needed. Honestly, my first attempt had uneven chunks, but the flavor still won.
- Espresso Kick: That instant espresso powder isn’t just for coffee—it deepens the chocolate into something seriously rich. One teaspoon cuts through the sweetness, giving it a sophisticated bite. (Yes, even on a Tuesday night.)
- Layered Magic: The cake’s dense, fudgy texture with a moist crumb? That’s the butter and sugar working their magic. Between us, the Hershey’s bars melt into the batter, so every slice tastes like a warm hug.
- Budget-Friendly Luxury: A single box of chocolate bars and a few pantry staples make this a steal. Leftovers? They disappear faster than I can say “second slice.” My kids beg for it—proof it’s a crowd-pleaser.
Step-by-step instructions for Hershey's original chocolate cake recipe
Here's how to transform simple ingredients into decadent, fudgy layers with a moist crumb that melts in your mouth.
Prepare the Chocolate Melt and Mix Wet Ingredients
First, chop the 8 oz Hershey's Special Dark Chocolate Bars into small, even pieces. Place them in a heatproof bowl set over a pot of simmering water, stirring gently until completely melted and smooth. Remove from heat and let cool slightly—this prevents scrambling when mixed with eggs later.
In a separate large bowl, cream together the 1 cup Unsalted Butter and 2 cups Granulated Sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy. The mixture should nearly double in volume and become pale, with ribbons forming when the beaters are lifted. This step is crucial for that tender, moist texture we're after.
Add the 2 whole Large Eggs, one at a time, mixing well after each addition. Then stir in the 1 cup Buttermilk, 1 tbsp Vanilla Extract, and the melted chocolate. Mix until just combined—don't overmix or the cake will become dense. Here's the thing—this batter will look thick, but that's exactly what we want for that rich, fudgy result.
Combine Dry Ingredients and Fold Gently
In a medium bowl, sift together the 2 cups All-Purpose Flour, 2 tbsp Instant Espresso Powder, 1 tsp Baking Powder, and 0.5 tsp Salt. The espresso powder enhances the chocolate flavor without any coffee taste—trust me, it makes a difference. Whisk gently to combine, then make a well in the center for the wet ingredients.
With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix—you should still see a few flour streaks. The instant espresso powder will dissolve completely, giving us that deep, complex chocolate flavor. Once fully incorporated, the batter should be thick and glossy, with a consistency similar to pudding.
Prepare Pans and Divide the Batter
Preheat your oven to 350°F. Grease two 8-inch round cake pans with the 0.5 cup Vegetable Oil, then line the bottoms with parchment paper for easy removal. Here's where precision matters: divide the batter evenly between the pans, tapping them gently on the counter to eliminate air bubbles and ensure even layers.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. The edges should be set while the center still has a slight wobble—this ensures a moist crumb. Real talk: don't overbake, or you'll end up with dry layers instead of that perfect fudgy texture we're aiming for.
Cool and Assemble for Maximum Moisture
Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. This gradual cooling prevents cracking and allows the layers to set properly. While they cool, prepare your frosting or filling—this is where the magic happens between layers.
Once completely cool, level the tops if needed using a serrated knife. The secret to maintaining moisture is to assemble the cake immediately after cooling. Spread your favorite chocolate frosting between layers and on top, then chill for 30 minutes before slicing. This chilling step ensures clean slices and prevents the cake from becoming too soft too quickly.
Pro Tips For Making Hershey'S Original Chocolate Cake
- MELT CHOCOLATE SLOW: I learned this the hard way—dumping chopped Hershey’s bars into hot butter makes seizing happen faster than you can say "sinkhole cake." Instead, melt the butter first, then reduce heat to low and add the chocolate in small batches, stirring until it’s just smooth. The butter won’t spike in temperature, and you’ll avoid that grainy, sad texture.
- SIFT THAT FLOUR: The recipe calls for flour, but it doesn’t say to sift it—and that’s where the trouble starts. After mixing the dry ingredients, I’d get a dense, heavy batter that baked into a brick. Now I sift the flour, cocoa, baking powder, and espresso powder together first. It’s a little extra work, but your cake will rise properly and stay tender.
- DON’T OVERMIX THE BATTER: I used to beat the wet and dry ingredients until they were "fully combined," whatever that meant. Turns out, overmixing develops the gluten in the flour, and your cake ends up tough as a boot. Mix just until the flour disappears—maybe 10-12 strokes with a spatula—and stop. Your cake will be light, not chewy.
- BAKE UNTIL SPRINGY: The recipe says "until a toothpick comes out clean," but that’s not always the case with this rich chocolate batter. Instead, check for springiness: Gently press the center—it should bounce back slowly. If it’s still jiggly after the toothpick test, tent with foil and bake 5 more minutes. Overbaking dries it out, and nobody wants that.
Regional styles of these flavors
Southern Comfort Style
In the South, this cake often gets a boozy twist—add 2 tablespoons bourbon or whiskey to the batter for depth. I like Maker's Mark for its caramel notes that pair beautifully with chocolate.
For extra decadence, top with a whiskey glaze made by simmering ½ cup powdered sugar, 2 tbsp bourbon, and 1 tbsp heavy cream until smooth. This version feels like a cozy dessert for gatherings, especially during fall holidays. 🍂
Midwest Homestyle Twist
The Midwest loves a rich, dense texture, so many bakers here use 1 cup cocoa powder instead of melted chocolate bars. I recommend Hershey's Cocoa Mix for consistency. Add ½ teaspoon cinnamon to the dry ingredients for warmth, and top with a cream cheese frosting for a tangy contrast.
This variation is popular at state fairs and family reunions, where hearty desserts are a must. 🏞️
East Coast Decadence
East Coast bakers often double the chocolate—use 12 ounces Hershey's Special Dark instead of 8. For a luxurious touch, fold in ½ cup crushed peppermint candies into the batter before baking.
After cooling, drizzle with dark chocolate ganache (melt 6 oz dark chocolate with ½ cup heavy cream). This version feels extra indulgent and pairs perfectly with hot coffee. ☕
West Coast Lightness
To keep it airy and less dense, West Coast bakers sometimes replace half the flour with almond flour (about 1 cup). This adds nuttiness and keeps the cake moist without heaviness.
I also recommend reducing sugar to 1.5 cups and adding 1 teaspoon orange zest for brightness. Top with white chocolate shavings and fresh raspberries for a fresh, fruity contrast. 🌴
Hawaiian Tropical Fusion
For a vacation-inspired twist, swap the espresso powder for 1 tablespoon instant coffee + 1 teaspoon macadamia nut extract. Fold in ½ cup toasted coconut flakes into the batter, and top with a mango glaze (simmer ½ cup mango purée with ½ cup powdered sugar).
This version is a hit at luaus and tropical-themed parties. 🌺
Classic Hershey's Tradition
If you want the most authentic Hershey's experience, stick to the original recipe but add a Hershey's Kisses layer. After frosting the cake, press 12 mini Hershey's Kisses into the sides before the final layer of frosting.
This nostalgic touch reminds everyone of childhood treats and keeps the cake feeling true to its roots. 🍫
Nutrition facts
Frequently asked questions
Why does this cake recipe use espresso powder instead of coffee?
The 2 tablespoons instant espresso powder enhances the chocolate flavor without adding coffee taste. It deepens the richness and balances sweetness, giving that classic Hershey's depth. Think of it as a secret weapon for chocolate lovers!
Can I make this cake in a single layer instead of two?
Yes, but expect a denser texture. Use a 9x13-inch pan and bake for 40-45 minutes at 350°F. For best results, stick with two layers—they create that signature fudgy texture with a moist crumb. The domed tops also help maintain even baking.
What's the best frosting to pair with this cake?
A light chocolate buttercream (made with ½ cup softened butter, 2 cups powdered sugar, and ¼ cup cocoa powder) keeps the cake's flavor shining. For contrast, try a cream cheese frosting or a simple ganache made with melted chocolate and cream. Avoid overly sweet frostings—they can overpower the cake's natural richness.
How do I prevent my cake from cracking?
Cracking usually happens from sudden temperature changes. Let the cake cool in the pan for 10 minutes before transferring to a rack, and avoid opening the oven door too early. Also, don't overbake—remove it when a toothpick comes out with moist crumbs, not wet batter. A humidifier nearby while baking can also help maintain moisture.
Can I substitute buttermilk with something else?
Mix 1 tablespoon vinegar or lemon juice with 1 cup milk and let it sit for 5 minutes to curdle. This works just as well as buttermilk. For extra richness, you could also use 1 cup plain yogurt—just reduce the liquid by 1 tablespoon to maintain the right consistency.