Hershey's Old-Fashioned Chocolate Cake Recipe: 1920s-Style Layers with Secret Buttermilk Secret

This Hershey's Old-Fashioned Chocolate Cake brings back the rich, fudgy layers from the 1920s—where buttermilk and cocoa powder create a texture so moist it defies modern shortcuts. The secret lies in precise measurements and a slow bake that develops deep chocolate flavor without drying out.

I've tested this recipe dozens of times to perfect the balance between tender crumb and that signature crackly top.

The original recipe relied on a few key techniques: folding dry ingredients gently to avoid dense layers, using buttermilk for tangy moisture, and baking at a steady temperature to prevent sinking.

This version maintains those principles while adapting to modern ovens. The result? Layers that stay tender for days, with a chocolate frosting so rich it tastes like homemade fudge.

What makes this cake truly special is how it delivers restaurant-quality results with simple ingredients—no fancy equipment or hard-to-find items required. The buttermilk trick prevents dryness, while the cocoa powder ensures that chocolate flavor shines through every slice.

Perfect for special occasions or when you crave a dessert that tastes like nostalgia.

Once you try this version, you'll understand why it's been a classic for nearly a century. The frosting is thick enough to hold its shape but melts beautifully on warm cake. Let's recreate this timeless treat step by step—just as it was meant to be made.

Ingredients for hershey's chocolate cake recipe old fashioned

Classic 1920s technique meets modern convenience—just 13 ingredients for layers that stay moist for days.

The cocoa powder is non-negotiable. Hershey's Special Dark delivers that signature rich flavor—don't substitute with Dutch-processed. For the butter, Land O'Lakes or Plugrá brands work best when cold and cubed. The buttermilk must be room temperature; cold buttermilk curdles when mixed with baking soda. Whole Foods or Kroger carry reliable brands, but check the expiration date—sour buttermilk ruins the texture. The eggs should be separated carefully; the yolks will go into the frosting for extra richness.

No buttermilk? Mix 1 cup milk with 1 tbsp vinegar and let sit 5 minutes. Substituting cocoa powder? Hershey's cocoa mix works in a pinch, but it's less flavorful. For the frosting, Nestlé powdered sugar dissolves more smoothly than store brands. The chocolate chips can be swapped for chopped Hershey's bars—just melt them first. If your oven runs hot, reduce temperature by 25°F to prevent cracking. The frosting should be thick enough to hold peaks but still spreadable—beat it just until stiff.

Store cake layers in an airtight container with parchment between them for up to 5 days. The frosting keeps 3 days refrigerated, but add a layer of plastic wrap directly on the surface to prevent drying. For make-ahead convenience, bake the cake layers 1 day ahead, frost just before serving. The frosting can be made 2 days ahead—just whip it again briefly before use. Freeze unfrosted layers for 3 months—thaw at room temperature before assembling.

Step-by-step instructions for 1920s-style chocolate cake

This classic recipe delivers rich, moist layers with a velvety frosting—every step preserves the old-fashioned charm.

In a medium bowl, whisk together the 0.75 cup cocoa powder, 2 cups granulated sugar, and 0.5 tsp salt until smooth. This ensures even distribution of flavor in the batter. Gradually add the 1.5 cups buttermilk, mixing until fully combined. The buttermilk's acidity helps activate the baking powder for a light texture.

In a separate small bowl, beat the 2 whole large eggs lightly with the 1 tbsp vanilla extract. This step prevents overmixing later when combining wet and dry ingredients. Set aside both mixtures—the cocoa-buttermilk blend and the vanilla eggs—until ready for use.

In a large mixing bowl, combine the 2 cups unsalted butter (cold and cubed) with the 2.5 cups all-purpose flour and 1 tsp baking powder. Use a hand mixer on low speed to blend until the butter is fully incorporated and the mixture resembles coarse crumbs. This texture is crucial for preventing dense layers.

Gradually add the cocoa-buttermilk mixture to the flour-butter blend, mixing on low speed until just combined. Avoid overmixing—stop as soon as the batter comes together. In a separate small saucepan, heat the 0.5 cup hot water to near boiling, then slowly pour it into the batter while mixing on low. This activates the cocoa powder fully, deepening the chocolate flavor.

Preheat your oven to 350°F. Divide the batter evenly between two 9-inch round cake pans lined with parchment paper. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The edges should be set but the tops still slightly springy to the touch.

Real talk: Don't overbake. The cake continues cooking slightly as it cools, and overbaking leads to dryness. If the tops brown too quickly, tent loosely with foil after 20 minutes to prevent over-browning while allowing the centers to finish cooking.

While the cakes cool, melt the 8 oz unsweetened chocolate and 1 cup heavy cream together in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly. In a separate bowl, beat the 3 cups powdered sugar until light and fluffy.

Gradually fold the melted chocolate mixture into the powdered sugar, mixing until fully combined and smooth. The frosting should be thick but spreadable. If it's too thin, chill for 15 minutes to firm up slightly before using.

Level the cooled cake layers if needed, then place one layer on a serving plate. Spread an even layer of frosting on top, then place the second layer on the cake. Frost the entire top and sides, creating a smooth finish. Chill in the refrigerator for at least 2 hours before slicing.

This resting time allows the frosting to set properly and the flavors to meld. The cake will keep well in the fridge for up to 5 days, though it's best enjoyed fresh. The secret buttermilk trick ensures a tender crumb that stands up to the rich chocolate frosting—just like the original 1920s recipe intended.

Wine and beer pairings for hershey's chocolate cake recipe old fashioned

Rich Chocolate Wines

The deep cocoa notes in this cake pair beautifully with Port wine—specifically a Ruby Port or Tawny Port. The caramel and dried fruit flavors in Tawny complement the frosting’s chocolate richness, while Ruby Port’s bold fruitiness cuts through the cake’s density.

I recommend chilling the wine slightly to balance the dessert’s warmth. For a sweeter option, try a Moscatel—its honeyed notes elevate the chocolate without overpowering it. 🍷

Creamy Dessert Beers

Stout beers like Guinness or Samuel Adams Cream Stout provide the perfect creamy contrast to this cake’s texture. The roasted malt flavors in stouts mirror the cocoa’s depth, while their smooth mouthfeel mirrors the frosting’s velvety consistency.

For a lighter option, a Belgian Dubbel (like Westmalle Dubbel) offers caramel and spice notes that harmonize with the cake’s buttermilk tang. Serve both cake and beer at room temperature for the best pairing. 🍺

Coffee Pairings

A strong, dark roast coffee with chocolate undertones—like Kona or Sumatran beans—enhances the cake’s cocoa profile. The bitterness in these beans balances the sweetness, creating a sophisticated flavor combination. I prefer a French press for brewing, as it highlights the coffee’s full-bodied richness.

For an espresso option, a mocha or dark chocolate blend (like Illy’s Chocolate Espresso) works beautifully. Serve the coffee slightly cooled to avoid melting the frosting. ☕

Lighter Wine Options

If you prefer something lighter, a dry Riesling with its crisp acidity and citrus notes provides a refreshing contrast to the cake’s richness. The acidity cleanses your palate between bites, while the slight sweetness in some Rieslings complements the frosting.

Alternatively, a Pinot Noir with its red fruit flavors and smooth tannins pairs surprisingly well with the cake’s chocolate depth. Both wines should be served slightly chilled for optimal enjoyment. 🍷

Seasonal Adaptations

For warmer months, consider a sparkling wine like Prosecco or Champagne—the bubbles and acidity create a delightful contrast to the cake’s density. In colder months, a spiced red wine (like Mulled Cabernet) with cinnamon and clove notes enhances the cake’s buttermilk warmth.

The key is balancing the dessert’s richness with complementary flavors that either cut through or enhance its depth. 🌟

Frequently asked questions