Desserts
The Hershey’s Best Ever Chocolate Cake delivers that perfect balance of fudgy richness and light, airy layers that make every slice unforgettable. This isn’t just another chocolate cake—it’s the one your family will beg for seconds, with a moist crumb and velvety frosting that tastes like childhood nostalgia.
I’ve perfected the classic recipe over years of baking, ensuring each bite lives up to the brand’s legendary reputation.
The secret lies in the precise technique: creaming butter and sugar until light and fluffy, then folding in melted chocolate for deep, even flavor distribution. Double layers create that signature height, while the frosting—rich, smooth, and just sweet enough—ties everything together.
No shortcuts here; this is the cake that started it all, and it’s worth every minute of baking time.
What you’ll end up with is a showstopper dessert that’s moist yet tender, with a chocolatey depth that satisfies even the most discerning chocolate lovers. The frosting isn’t just decoration—it’s the star, blending seamlessly with the cake’s fudgy texture.
Whether you’re celebrating a birthday or just craving comfort, this recipe delivers the real deal.
Ready to bake? The instructions walk you through every step—from mixing to cooling—to ensure your cake turns out just like the original. Optional garnishes, like shaved chocolate or Hershey’s kisses, add that final touch of indulgence. Let’s get started on creating the best chocolate cake you’ve ever tasted.
Ingredients for hershey's best ever chocolate cake
Twelve ingredients, two layers of pure chocolate perfection—this is the cake that started it all.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 ½ cups | Room temperature, high fat content |
| Granulated Sugar 🍚 | 2 ½ cups | Superfine preferred for smooth texture |
| Hershey's Semi-Sweet Chocolate Chips 🍫 | 2 cups | High-quality, 60% cacao minimum |
| Large Eggs 🥚 | 4 whole | Room temperature, fresh for best rise |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted, spooned lightly into cups |
| Baking Powder 🍞 | 1 tbsp | Freshly opened for maximum lift |
| Cocoa Powder 🍫 | ½ cup | Dutch-processed, unsweetened |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality vanilla |
| Milk 🥛 | 1 cup | Whole milk for richness |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher salt |
| Buttermilk 🥛 | ½ cup | Homemade or store-bought |
| Vegetable Oil 🫒 | ½ cup | Light, neutral flavor |
| Hershey's Milk Chocolate Bars 🍫 | 8 oz | Melted for frosting, 3 bars |
| Powdered Sugar 🍚 | 3 cups | Sifted for smooth frosting |
| Heavy Whipping Cream 🥛 | 1 cup | Cold, whipped to stiff peaks |
The Hershey's chocolate chips and milk chocolate bars are non-negotiable—they’re what make this taste like the original. Grab the classic semi-sweet chips (not the baking chips) and Hershey's milk chocolate bars for the frosting. The butter? Use European-style unsalted if you can—it’s higher in fat and gives that velvety texture. For the cocoa powder, Hershey's Special Dark or Dutch-processed is ideal. If you're in a pinch, Ghirardelli works too, but the flavor profile shifts slightly. The eggs need to be at room temperature—cold eggs sink in the batter, and we want that lightness. Pro tip: Place them in warm water for 10 minutes before using.
No buttermilk? Mix 1 tbsp vinegar or lemon juice with 0.5 cup milk and let it sit for 5 minutes. The frosting can be made ahead—just whip the cream last minute. Running low on chocolate chips? Chop up a Hershey's bar (about 1.5 bars = 1 cup chips). The baking powder and powdered sugar should be freshly opened—old baking powder loses its lift, and lumpy powdered sugar makes frosting grainy. For a richer cake, substitute half the milk with heavy cream. The secret to the perfect texture? Don’t overmix the batter—just combine until the flour disappears. And if you’re feeling fancy, add 1 tsp instant espresso powder to the batter for deeper chocolate flavor.
This cake tastes even better the next day—cover tightly with plastic wrap and store at room temperature for up to 3 days. The frosting? Keep it refrigerated and whip it back to fluffiness before serving. For make-ahead magic, bake the cake 1 day ahead, wrap it in foil, and store at room temperature. The frosting can be made 2 days ahead—just add the whipped cream right before serving. Freeze the unfrosted layers for up to 3 months—thaw at room temperature before frosting. And if you’re making this for a crowd? Double the recipe—the layers keep beautifully, and you’ll have leftovers for days.
Why You'll Love This Recipe
- Foolproof Mixing: I swear by this method—just cream butter and sugar until light, then fold in melted chocolate chips and eggs. No sifting, no overthinking, just a smooth batter that comes together in minutes. (Yes, even if you’re still in your pajamas.)
- Rich Without Effort: That Hershey’s chocolate isn’t just any chocolate—it’s the real deal, folded into the batter so every bite has a deep, fudgy punch. The eggs add moisture, and the sugar? Just enough to balance the bittersweet perfection.
- Birthday Party Ready: Slice it for a crowd, or let it sit overnight for a showstopper dessert. The layers stay moist, the frosting (if you add it) is foolproof, and honestly? It’s the kind of cake that makes guests think you spent hours baking.
- Budget-Friendly Luxury: Butter, sugar, eggs, flour—these are pantry staples. The chocolate chips elevate it, but you won’t break the bank. Plus, leftovers? They disappear faster than you can say “second slice.” (Pro tip: Freeze half for lazy days.)
Step-by-step instructions for Hershey's best ever chocolate cake
This double-layered masterpiece delivers fudgy yet tender crumbs and velvety chocolate frosting every time.
Prepare the Cake Batter with Perfect Texture
In a large mixing bowl, cream together the 1.5 cups unsalted butter and 2.5 cups granulated sugar on medium speed until light and fluffy—about 3-5 minutes. This step is non-negotiable; you'll know it's ready when the mixture nearly doubles in volume and leaves faint ribbons when the beaters are lifted. Scrape down the sides of the bowl with a spatula to ensure even mixing.
Add the 4 whole large eggs, one at a time, beating well after each addition. Incorporate the 2 tsp vanilla extract and mix for another 30 seconds. The batter should be thick, smooth, and pale in color. In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 cup cocoa powder, 1 tbsp baking powder, and 0.5 tsp salt. Gradually add the dry ingredients to the wet mixture, alternating with the 1 cup milk and 0.5 cup buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined—overmixing develops gluten, which can make the cake tough.
Fold in Chocolate Chips for Maximum Fudginess
Gently fold in the 2 cups Hershey's semi-sweet chocolate chips using a rubber spatula, ensuring even distribution throughout the batter. The chocolate chips will melt slightly from the residual heat of the butter, creating pockets of rich, gooey chocolate in every bite. Divide the batter evenly between two 9-inch round cake pans lined with parchment paper and greased with 0.5 cup vegetable oil. Tap the pans gently on the counter to remove any air bubbles and ensure the batter settles evenly.
Bake in a preheated 350°F oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be set, but the center should still have a slight bounce—this ensures a moist, tender crumb. Rotate the pans halfway through baking for even heat distribution. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely. This cooling step is crucial for preventing crumbling when layering.
Create the Ultimate Chocolate Frosting
While the cakes cool, melt the 8 oz Hershey's milk chocolate bars in a double boiler or microwave in 30-second intervals, stirring until smooth. In a separate bowl, whip the 1 cup heavy whipping cream to stiff peaks—this will create the airy base for the frosting. Gradually fold the melted chocolate into the whipped cream until fully combined. Sift in the 3 cups powdered sugar and mix until smooth and spreadable. The frosting should be thick but pipeable; if it's too thin, chill it for 10 minutes to firm up.
Once the cakes are completely cool, level the tops if necessary and place one layer on a cake stand or plate. Spread a generous layer of the chocolate frosting over the top, then place the second cake layer on top. Frost the entire cake, including the sides, with the remaining frosting. For a professional finish, use a spatula to create swirls or a smooth surface. Chill the cake in the refrigerator for 30 minutes before slicing to allow the frosting to set. Serve at room temperature for the best texture and flavor.
Pro Tips For Making Hershey'S Best Ever Chocolate Cake
- Melt Butter Slowly: The recipe calls for melted butter, but I learned the hard way—don’t rush it. Heat it over medium-low until it’s just shimmering and smells nutty, not burnt. If you crank the heat, you’ll end up with a bitter cake that tastes like a campfire mishap.
- Chop Chocolate Chunks: Those Hershey’s chips are convenient, but chopping a few extra bars into uneven pieces makes a real difference. The extra chocolate melts into the batter, giving you pockets of rich, gooey flavor instead of just floating chips. (Yes, it’s a pain, but your cake will thank you.)
- Don’t Overmix the Batter: This is where most people mess up. Once you add the flour, mix just until combined—about 15 seconds. Overmixing develops gluten, and suddenly your cake turns dense and tough instead of light and fudgy. Stop when there are no more streaks of flour.
- Check Doneness with a Toothpick: The recipe says 30-35 minutes, but ovens lie. Insert a toothpick into the center—it should come out with moist crumbs, not wet batter. If it’s still sticky, give it 5 more minutes. Trust the toothpick, not the clock. (I’ve had cakes collapse because I pulled them too soon.)
Dietary considerations for these flavors
Gluten-Free Adaptation
For a gluten-free version, replace the 2.5 cups all-purpose flour with a high-quality blend like King Arthur Gluten-Free Measure for Measure Flour. This 1:1 substitute maintains the cake's structure while keeping it tender.
You may need to add 1 extra tbsp xanthan gum to compensate for lost elasticity, but test your blend first—some already include it. 💡
Sift the gluten-free flour and cocoa powder together before mixing to prevent clumping. Reduce the baking powder to ½ tsp since gluten-free batters can rise too quickly. Bake at 325°F instead of 350°F to prevent over-browning, and check for doneness at 22-25 minutes—gluten-free cakes often bake faster.
Dairy-Free Options
Swap the 1.5 cups butter for 1.5 cups dairy-free margarine (like Miyoko's Creamery) or coconut oil, though the latter adds a slight coconut flavor.
Use unsweetened almond milk or oat milk instead of regular milk and buttermilk—combine ½ cup almond milk + 1 tbsp apple cider vinegar for a dairy-free buttermilk substitute. The frosting can use coconut cream whipped to stiff peaks, though it sets firmer than dairy cream.
For the chocolate bars, opt for Enjoy Life dairy-free milk chocolate or melt Hershey's dairy-free chocolate bars (available in some stores). The texture may be slightly denser, but the flavor stays rich. Chill the cake longer (45 minutes) to help the dairy-free frosting set properly.
Vegan Substitutions
Replace eggs with a flax egg mix: 1 tbsp ground flaxseed + 3 tbsp water per egg. Let it thicken for 5 minutes before using. For butter, use vegan butter like Earth Balance or coconut oil.
The frosting calls for coconut cream whipped with powdered sugar and melted dairy-free chocolate. Store-bought vegan chocolate frosting (like Dante's) works in a pinch but lacks the homemade depth.
Vegan chocolate cake benefits from an extra ½ tsp vanilla bean paste to compensate for the lack of egg richness. Bake at 325°F and monitor closely—vegan cakes can dry out faster.
Brush the cooled layers with simple syrup (equal parts sugar and water, heated until dissolved) before frosting to add moisture.
Lower-Sugar Version
Reduce the granulated sugar to 2 cups and replace ½ cup with monk fruit sweetener (like Lakanto) or erythritol. The frosting can use 2 cups powdered sugar mixed with 1 tbsp maple syrup to maintain sweetness without refined sugar.
For extra richness, add 2 tbsp melted dairy-free chocolate to the batter. The texture will be slightly denser but still moist.
Balance the reduced sugar with 1 tsp cinnamon in the batter to enhance chocolate flavor. Use unsweetened applesauce (¼ cup) as a fat substitute in the frosting to lighten it without adding sugar. Chill the cake longer (1 hour) to let flavors meld—lower sugar means less moisture retention.
Nutrition facts
Frequently asked questions
Why does this chocolate cake need double layers?
The double layers create that signature Hershey’s height and texture contrast—moist, fudgy crumbs with velvety frosting in between. The first layer provides structure while the second adds richness, making each slice feel indulgent. Single-layer versions often lack the dramatic presentation and balanced texture.
Can I make this cake in a 9x13-inch pan instead of rounds?
Yes! Reduce the baking time to 25-30 minutes at 350°F and check for doneness with a toothpick. For frosting, spread a thin layer over the top and sides, then decorate with chocolate shavings or sprinkles. The texture stays the same—just the shape changes!
What’s the secret to preventing cracks in the frosting?
Chill the cake layers for 30 minutes before frosting and ensure the frosting is at room temperature. Use a spatula to smooth edges, then tap the cake gently on the counter to settle layers. If cracks appear, pipe extra frosting over them and smooth with a warm knife.
How do I store leftovers without drying them out?
Wrap the cake tightly in plastic wrap and store at room temperature for 2-3 days. For longer storage, refrigerate (up to 5 days) and bring to room temperature before serving. Avoid the freezer—it alters the texture. A light dusting of powdered sugar keeps the frosting fresh.
Can I substitute dark chocolate for the milk chocolate frosting?
Yes, but adjust the sweetness! Use 6 oz dark chocolate (60-70% cacao) and add 1 tbsp corn syrup to the frosting to balance bitterness. For a richer flavor, reduce powdered sugar to 2.5 cups. The texture stays the same, but the depth of chocolate flavor intensifies.