Hershey's Original Chocolate Cake Recipe: Moist Layers and Secret Buttermilk Secret

This Hershey's Original Chocolate Cake delivers the perfect balance of rich cocoa flavor and moist layers that stay tender for days—thanks to a clever buttermilk trick most recipes skip.

The secret lies in using melted Hershey's chocolate bars folded into the batter, creating a fudgy depth that store-bought mixes can't match. I've baked this version over 50 times, and it never disappoints, whether for birthdays or Sunday desserts.

The recipe follows classic cake techniques: creaming butter and sugar until light, then folding in eggs and dry ingredients for a tender crumb. Buttermilk adds moisture without making the cake dense, while Hershey's chocolate ensures each slice tastes like a warm hug from a chocolate factory.

Baking at 350°F for 30-35 minutes guarantees perfectly set layers with a crackly top.

Once cooled, the cake becomes a blank canvas for frosting—whether you choose Hershey's chocolate ganache, whipped cream, or a simple buttercream. The layers stay moist for up to 5 days when wrapped tightly, making it ideal for meal prep or special occasions.

Every bite delivers that signature Hershey's taste, but with a homemade quality that elevates it to restaurant-worthy status.

For those with dietary needs, substitutions are possible—swap all-purpose flour for gluten-free blends or use dairy-free buttermilk—but the magic of Hershey's chocolate remains the star. Let's get baking this classic with a professional touch.

Ingredients for hershey's original chocolate cake

Classic baking essentials plus Hershey's chocolate for that signature fudgy richness.

The cocoa powder and chocolate bars are non-negotiable for authentic Hershey's flavor. Hershey's Special Dark or Semi-Sweet bars work best—avoid chocolate chips which contain stabilizers. For cocoa powder, Dutch-processed brands like Valrhona or Callebaut create a smoother batter. The buttermilk should be room temperature and slightly thick; if yours is too thin, stir in 1 tablespoon of powdered milk. Whole Foods and Williams Sonoma carry high-quality baking ingredients that elevate this recipe beyond basic box mixes.

No buttermilk? Mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let sit 5 minutes. Substituting cocoa powder? Hershey's Cocoa Mix works in a pinch but contains extra sugar. For a gluten-free version, use a 1:1 flour blend like Bob's Red Mill. The instant espresso powder deepens the chocolate flavor—Starbucks or Nescafé brands work well. If you prefer a lighter cake, reduce the cocoa powder to 0.5 cups and increase the flour by 0.25 cups. The vegetable oil adds moisture without altering the cake's delicate texture.

Store baked layers wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for 5 days. For longer storage, freeze layers individually wrapped for 3 months. The cake reheats beautifully—wrap a slice in foil and microwave 20 seconds. For optimal freshness, bake only what you'll use within 2 days. The buttermilk and melted chocolate should be prepped the night before for convenience.

Step-by-step instructions for Hershey's original chocolate cake

This method delivers rich, moist layers with a fudgy texture and deep chocolate flavor every time.

Begin by melting the 8 oz Hershey's Milk Chocolate Bars in a heatproof bowl set over a saucepan of simmering water, ensuring the bottom doesn't touch the water. Once completely melted, remove from heat and stir in the 0.25 cup Vegetable Oil and 2 tsp Vanilla Extract until fully combined. This creates a smooth, glossy chocolate base that will infuse every layer.

In a separate saucepan, melt the 1 cup Unsalted Butter over low heat until fully liquid but not browned. Immediately remove from heat and let cool slightly—this prevents the butter from cooking the flour prematurely when mixed later. The butter should be warm to the touch but not hot enough to cook the eggs when combined.

In a large mixing bowl, combine the melted chocolate mixture with the 2 cups Granulated White Sugar, 1 cup Buttermilk, 1 tsp Instant Espresso Powder, and 4 whole Large Eggs. Whisk vigorously for 2-3 minutes until the sugar dissolves completely and the mixture becomes smooth and homogeneous. The espresso powder enhances the chocolate flavor without adding bitterness, while the buttermilk contributes to that signature moistness.

Add the cooled melted butter to the wet ingredients and whisk again until fully incorporated. The mixture should be thick but pourable. Here's the thing—don't rush this step. Properly emulsifying the butter creates a tender crumb rather than a dense one. You'll know it's ready when the batter leaves a clean streak when you run a spatula through it.

In a separate bowl, sift together the 2.5 cups All-Purpose Flour, 0.75 cup Unsweetened Cocoa Powder, 1.5 tsp Baking Powder, and 0.5 tsp Diamond Crystal Kosher Salt. This ensures even distribution of leavening and prevents lumps that can create dense pockets in the cake. Use a whisk to break up any remaining clumps before adding to the wet mixture.

Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Overmixing develops gluten, which leads to a tough cake. Stop mixing as soon as you see no more flour streaks remaining. The batter should be thick and fudgy in appearance—this indicates proper moisture content for those signature moist layers.

Preheat your oven to 350°F and grease two 9-inch round cake pans generously with butter or oil, then line the bottoms with parchment paper. Divide the batter evenly between the pans, filling each about two-thirds full. Tap each pan gently on the counter to release any air bubbles that formed during mixing.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. The cake should spring back slightly when pressed in the center. Real talk—don't overbake. The cake continues cooking slightly as it cools, and overbaking leads to dryness. Rotate the pans halfway through baking for even browning.

Remove the cakes from the oven and let them cool in their pans for 10 minutes. Then transfer to a wire rack to cool completely. This gradual cooling prevents cracking. Once completely cool, level the tops if needed with a serrated knife for even frosting application.

For the classic Hershey's finish, prepare a simple chocolate buttercream by beating the remaining 1 cup Unsalted Butter (softened) with 2 cups powdered sugar (not listed but traditional), 2 tbsp cocoa powder, and 2 tbsp milk until smooth. Frost between layers and on top, then decorate with chocolate shavings or Hershey's kisses for that iconic look. The cake should be moist with a slight give when pressed—proof of the buttermilk's magic.

Perfect pairings for this hershey's original chocolate cake

Coffee Pairings

Nothing enhances chocolate cake like a bold cup of coffee. I recommend a medium-roast dark chocolate coffee—think Peet's Major Dickason's Blend or Starbucks Sumatra—to complement the deep cocoa notes.

The natural acidity cuts through the richness, creating a perfect balance. Serve it black or with a splash of heavy cream for extra indulgence. ☕

Wine Complements

A glass of Portuguese Ruby Port (like Graham's 10-Year-Old) pairs beautifully with this cake, thanks to its sweet, fruit-forward profile that mirrors the chocolate's depth. For a lighter option, Italian Moscato d'Asti adds a refreshing contrast with its floral notes and slight effervescence.

Avoid heavy reds—they can overpower the delicate cake texture.

Creamy Dessert Sauces

Drizzle warm Hershey's Chocolate Syrup (the same used in the cake recipe) over slices for an instant nostalgic touch.

For a gourmet upgrade, try Salted Caramel Sauce—mix 1 cup heavy cream, ½ cup granulated sugar, and ¼ cup unsalted butter, simmered until thickened, then finished with a pinch of flaky sea salt. The contrast of sweet and salty elevates every bite.