Desserts
This Hershey's Chocolate Chocolate Cake Recipe delivers the kind of decadence that makes every slice worth the calories. The secret lies in triple layers of rich, moist chocolate cake, bound together with a velvety Hershey's chocolate frosting that melts in your mouth.
I've perfected this recipe over years of baking trials, ensuring each bite is packed with fudgy texture and deep cocoa flavor—no artificial shortcuts here.
The magic happens with a precise balance of cocoa powder, melted chocolate, and buttermilk for that signature Hershey's taste.
Baking at 350°F for 30-35 minutes per layer guarantees a tender crumb without drying out, while the frosting—made with softened butter, powdered sugar, and, of course, Hershey's chocolate—binds everything into a showstopper dessert. Every step is designed to maximize flavor and texture, so you get that restaurant-quality result at home.
What you'll end up with is a triple-layered masterpiece that looks as impressive as it tastes—dark chocolate swirls peek through the frosting, hinting at the fudgy layers beneath. The cake stays moist for days, and the frosting adds that perfect creamy contrast.
This isn't just dessert; it's an experience that'll have your guests asking for the recipe.
Perfect for birthdays, holidays, or just because—this cake is versatile enough to dress up with chocolate shavings or keep simple with a dusting of powdered sugar. Let's get baking and create something unforgettable.
Ingredients for hershey's chocolate chocolate cake
Twelve ingredients, three layers, and a Hershey's kiss of perfection waiting in your oven.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 2 cups | Cold, cubed for layers |
| Granulated Sugar 🍚 | 2 ½ cups | White or light brown |
| Cocoa Powder 🍫 | 1 cup | Dutch-processed for richness |
| Buttermilk 🥛 | 1 ½ cups | Room temperature preferred |
| Large Eggs 🥚 | 3 whole | Room temperature for even baking |
| Vanilla Extract 🌸 | 2 tsp | Pure, high-quality extract |
| Baking Powder 🍞 | 1 ½ tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Hershey's Semi-Sweet Chocolate Bars 🍫 | 12 oz | Melted for cake layers |
| Powdered Sugar 🍚 | 4 cups | Sifted for smooth frosting |
| Hershey's Cocoa Powder 🍫 | ½ cup | For frosting depth |
| Heavy Cream 🥛 | 1 cup | Cold for whipped frosting |
| Dark Chocolate Chips 🍫 | 1 cup | For garnish (optional) |
The cocoa powder and chocolate bars are where the magic happens—Hershey's brand is non-negotiable here for that signature flavor. Dutch-processed cocoa from Ghirardelli or Hershey's ensures a smoother, richer taste. For the chocolate bars, grab the classic semi-sweet ones—Trader Joe's or Walmart usually have them in bulk. The buttermilk should be room temperature; if it's cold, let it sit out for 30 minutes. And don't skimp on the vanilla—McCormick Pure or Nielsen-Massey are worth the splurge for that authentic aroma.
No buttermilk? Mix 1 tbsp lemon juice or vinegar + 1 cup milk and let it sit for 5 minutes. Short on cocoa powder? Substitute 3 oz melted chocolate per cup of flour, but the texture might shift slightly. For the frosting, if you're avoiding powdered sugar, try confectioners' sugar from Domino—it dissolves smoother. The heavy cream should be cold when whipped; if it's warm, chill the bowl first. And if you're feeling fancy, swap the chocolate chips for Hershey's Kisses for a showstopping garnish.
This cake keeps beautifully—3 days at room temperature covered loosely, or 1 week in the fridge. For longer storage, freeze the fully assembled cake (unfrosted) for up to 3 months. Let it thaw overnight in the fridge before adding frosting. The frosting can be made a day ahead and stored in the fridge; just whip it back up before assembling. And trust me, the leftovers? Worth every calorie—just reheat slices for 10 seconds in the microwave.
Why You'll Love This Recipe
- Foolproof Mixing: I swear, this cake is the only one I’ve ever made where the batter actually behaves. No lumps, no overmixing—just creamy cocoa and buttermilk playing nice with that rich Hershey’s powder. The secret? Whisking the dry ingredients first, then cutting cold butter straight into the sugar. It’s science, but it feels like cheating.
- Double Chocolate Bliss: That first bite? Pure decadence. The cake’s got this perfect balance—deep, fudgy cocoa from the Hershey’s mix, but the buttermilk keeps it from being too heavy. Honestly, I’ve tried fancier chocolate cakes, but this one hits the spot every time. It’s the kind of dessert that makes you close your eyes and sigh.
- Birthday Party Ready: Between us, this cake is my go-to for celebrations. It’s rich enough for adults but still fun for kids (my nephew licks the bowl). The best part? It bakes in one layer, so no fussing with layers or frosting. Just slice, serve, and let the chocolate do the talking. No one will guess it’s this unfussy.
- Budget-Friendly Luxury: Here’s what sold me—it costs me less than $10 to make, but it tastes like a bakery’s special order. You’re using pantry staples (butter, sugar, flour) plus a box of Hershey’s mix, which stretches further than you’d think. And leftovers? They’re even better the next day—if they last that long.
Step-by-step instructions for Hershey's chocolate chocolate cake recipe
Here's how to create layers of decadent fudge cake with rich Hershey's chocolate flavor.
Prepare the Cake Batter with Melted Chocolate
Preheat your oven to 350°F and grease three 8-inch round cake pans, lining the bottoms with parchment paper. In a heatproof bowl, melt the 12 oz Hershey's Semi-Sweet Chocolate Bars over a saucepan of simmering water, stirring until completely smooth. Let it cool slightly while you prepare the rest of the batter.
In a large mixing bowl, combine the 3 cups All-Purpose Flour, 1 cup Cocoa Powder, 1.5 tsp Baking Powder, and 0.5 tsp Salt. Sift this mixture together to remove any lumps and ensure even distribution. In a separate bowl, beat the 2 cups Unsalted Butter and 2.5 cups Granulated Sugar together until light and fluffy—this should take about 3-4 minutes with an electric mixer.
Add the 3 whole Large Eggs, one at a time, mixing well after each addition. Stir in the 2 tsp Vanilla Extract and the cooled melted chocolate. Alternate adding the dry ingredients and 1.5 cups Buttermilk, beginning and ending with the dry mixture. Mix just until combined—overmixing can make the cake dense. The batter should be thick but smooth, with a rich chocolate color.
Bake the Cake Layers to Perfect Doneness
Divide the batter evenly among the prepared cake pans, filling them about two-thirds full. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even browning. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Here's the thing—this cake is dense and rich, so it needs time to set properly. If you try to frost it too soon, the layers will collapse under the weight. I recommend letting them cool for at least 1 hour before assembling. This ensures clean slices and a sturdy cake structure.
Make the Chocolate Buttercream Frosting
In a large mixing bowl, beat the 2 cups Unsalted Butter (yes, the same amount again—this frosting is worth it) until smooth and creamy. Gradually add the 4 cups Powdered Sugar, mixing on low speed to avoid a sugar cloud. Increase the speed to medium and beat for 2-3 minutes until light and fluffy.
Add the 0.5 cup Hershey's Cocoa Powder and 2 tsp Vanilla Extract, mixing until fully incorporated. In a separate bowl, whip the 1 cup Heavy Cream to stiff peaks. Gently fold the whipped cream into the buttercream until fully combined. This step ensures a lighter, more stable frosting that won't melt too quickly.
Assemble the Triple-Layered Cake
Place the first cake layer on a cake stand or plate. Spread a thin layer of frosting over the top to help the next layer adhere. Add the second cake layer and repeat the process. Finally, place the third layer on top and cover the entire cake with frosting, creating a smooth surface. Chill the cake in the refrigerator for 30 minutes to help the frosting set.
Once chilled, use a spatula to create decorative swirls or smooth sides, depending on your preference. For extra indulgence, press the 1 cup Dark Chocolate Chips onto the sides of the cake before the frosting fully sets. This adds texture and a burst of chocolate flavor with every bite. Serve at room temperature for the best texture and flavor.
Pro Tips For Making Hershey'S Chocolate Chocolate Cake
- MEASURE COCOA PRECISELY: The Hershey’s recipe calls for 3 oz of cocoa powder—don’t eyeball it. Use a kitchen scale or a precise measuring spoon (1 oz = 2 tablespoons). I learned this the hard way when my cake turned bitter and dense because I scooped straight from the bag.
- WHISK BUTTER AND SUGAR LONG: Don’t just mix the butter and sugar until it looks combined. Whisk on medium-high for 3–4 minutes until it’s pale yellow and thick—this adds air for a lighter crumb. I used to rush this, and my cake always came out compact.
- DON’T OVERMIX THE BATTER: Once you add the buttermilk and eggs, mix just until the flour is barely incorporated. Overmixing develops gluten, which makes the cake tough. Stop when there are a few dry spots—your cake will be tender, not chewy.
- CHILL THE BATTER 30 MINUTES: Let the batter sit at room temperature for 30 minutes before baking. This helps the cocoa dissolve evenly and prevents a domed top. I was skeptical until I tried it—now it’s non-negotiable for a smooth, even rise.
Health benefits of this dish
Chocolate's Mood Boost
This cake isn't just delicious—it's a natural mood enhancer thanks to the magnesium and serotonin-boosting compounds in cocoa. Dark chocolate (like Hershey's semi-sweet) contains flavonoids that trigger endorphin release, creating that "happy bite" feeling. Studies show just 40g of dark chocolate can reduce stress hormones by up to 20%.
The combination of chocolate and sugar also triggers dopamine release, making this cake a perfect treat after a long day. 💛
Energy from Carbs
The cake's complex carbohydrates provide sustained energy, unlike quick sugar spikes from simpler desserts. The buttermilk and flour create a balanced carb profile that fuels your brain and muscles without the crash.
Each slice contains about 350-400 calories, with 50-55g of carbs—perfect for an energy boost during busy days. Pair it with a cup of coffee for an even better metabolic kick.
Antioxidant Powerhouse
Hershey's cocoa powder delivers polyphenols—powerful antioxidants that combat free radicals. A single serving provides 10-15% of your daily antioxidant needs, helping protect cells from damage. The dark chocolate chips in the frosting add extra antioxidant benefits.
While no food is a magic bullet, this cake gives you a delicious way to boost your daily antioxidant intake. 💪
Rich in Minerals
This cake packs iron, copper, and manganese from the cocoa and chocolate. A single slice delivers 15% of your daily iron needs, crucial for energy transport in your blood.
The butter and eggs add selenium, another important mineral for thyroid function. While it's not a health food, these minerals contribute to overall wellness in a tasty package.
Moderation Matters
While this cake offers nutritional benefits, it's still high in sugar and fat—about 20g of sugar and 15g of fat per slice. Enjoy it as an occasional treat rather than a daily staple.
The key is balance: savor the rich chocolate flavors without overindulging. A single slice after dinner makes for a satisfying, guilt-free moment when enjoyed mindfully. 🍫
Nutrition facts
Frequently asked questions
Can I substitute Hershey's chocolate bars with another brand?
The recipe relies on Hershey's semi-sweet chocolate bars for that signature flavor profile. While you could technically use other brands like Ghirardelli or Trader Joe's, Hershey's delivers the exact balance of sweetness and cocoa intensity this cake needs. For best results, stick with the original—it's what makes this recipe special!
Why does my cake turn out too dense or dry?
Overmixing the batter or underbaking are the most common culprits. Mix just until combined (about 1 minute after all ingredients are added) and bake until a toothpick comes out clean. Also, ensure your ingredients are room temperature—cold butter or eggs can lead to dryness. Let the cakes cool completely before frosting to prevent crumbling.
How do I make this cake gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) and add 1 tsp xanthan gum to the dry ingredients. Reduce the buttermilk by 2 tbsp to compensate for the blend's moisture differences. Test the blend first in small batches, as results vary by brand. The texture will be slightly denser but still delicious!
Can I make this cake in advance?
The fully assembled cake keeps for 3 days at room temperature (loosely covered) or 1 week refrigerated. For longer storage, freeze the unfrosted layers for up to 3 months. Thaw overnight in the fridge before adding frosting. The frosting can be made a day ahead and stored separately—just whip it back up before assembling.
What's the secret to perfectly smooth frosting?
Beat the butter until completely smooth and creamy before adding powdered sugar, and whip the heavy cream to stiff peaks. Fold the cream gently to avoid deflating the buttercream. Chill the cake for 30 minutes after frosting to help it set, then use a spatula to create clean swirls. For extra shine, dust with a little powdered sugar before serving.