Desserts
This Hershey's Original Chocolate Cake recipe delivers the perfect balance of rich cocoa flavor and moist, fudgy layers that stay tender for days. The secret lies in a simple moisture seal technique that keeps every slice perfectly damp, not dry—something even experienced bakers struggle with.
I've tested dozens of variations, and this method consistently produces a cake that's dense enough to hold its shape but light enough to melt in your mouth.
The foundation starts with a precise ratio of cocoa powder to flour, combined with Hershey's chocolate for that signature deep, velvety flavor. A touch of buttermilk adds moisture without making the batter too thin, while baking soda ensures those signature air pockets for a tender crumb.
The real game-changer? A thin layer of chocolate buttercream between the layers that acts as a moisture barrier, keeping the cake fresh-tasting even after three days.
By the time you pull this cake from the oven, you'll have layers of fudgy, chocolate-rich perfection with a crackly top that gives way to velvety texture. The frosting isn't just decoration—it's the secret to that restaurant-quality moisture seal that makes each bite irresistible.
This isn't your average chocolate cake; it's the kind that disappears faster than you can say "second slice."
Whether you're baking for a celebration or just craving something decadent, this recipe delivers professional results with simple techniques. Let's get started—your taste buds will thank you.
Ingredients for hershey's original chocolate cake
Fourteen ingredients, two bowls, one moisture-sealed masterpiece waiting to happen.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Special Dark Baking Chocolate Bars 🍫 | 8 oz | Unwrapped, chopped into chunks |
| All-Purpose Flour 🌾 | 2 cups | Sifted, spooned lightly |
| Granulated Sugar 🍚 | 2 cups | Packed firmly into measuring cup |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed (full-fat for richness) |
| Buttermilk 🥛 | 1 cup | Fresh, not powdered |
| Pure Vanilla Extract 🌿 | 2 tsp | Bottled, not imitation |
| Baking Soda 🧂 | 1 ½ tsp | Freshly opened |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Cocoa Powder (Natural) 🍫 | ½ cup | Unsweetened, Dutch-processed |
| Hot Water 💧 | ½ cup | Freshly boiled |
| Unsalted Butter (for frosting) 🧈 | ½ cup | Room temperature, softened |
| Confectioners' Sugar 🍚 | 2 cups | Sifted, lump-free |
| Heavy Whipping Cream 🥛 | ½ cup | Cold, whipped to stiff peaks |
| Hershey's Milk Chocolate Bars 🍫 | 4 oz | Melted for buttercream |
The chocolate is non-negotiable—Hershey's Special Dark bars give that signature deep, velvety flavor. Trader Joe's and Walmart stock them year-round, but check the baking aisle at Kroger if you're in a pinch. For cocoa powder, Hershey's brand or Ghirardelli are your best bets—they're formulated for baking, not just drinking. The butter? Full-fat only—nothing buttery here means dry cake. Grab the Land O'Lakes or Plugrá from the coldest part of the dairy case, and let it sit out for 30 minutes before using. As for buttermilk, Store brand works fine, but if you've got time, mix 1 tbsp vinegar or lemon juice into 1 cup milk—it's fresher and tangier.
No buttermilk? Substitute 1 cup plain yogurt or 1 cup milk + 1 tbsp vinegar. Out of Hershey's chocolate? Ghirardelli squares or Nestlé Toll House in a pinch, but they won't taste exactly the same. For the frosting, if you can't find milk chocolate, mix 3 oz white chocolate with 1 oz dark—it's a decent stand-in. The cocoa powder must be natural (not Dutch-processed) for the right chemical reaction with baking soda. Hershey's or Ghirardelli are your safest bets here. And if your buttercream isn't coming together? Add 1 tsp lemon juice—it cuts the sweetness and helps stabilize the whipped cream.
This cake keeps 5 days in an airtight container at room temperature, wrapped tightly in plastic wrap. For longer storage, freeze the unfrosted layers for up to 3 months—thaw overnight in the fridge before assembling. The frosting? Store it in the fridge and whip it back up with a splash of milk when ready to use. Pro tip: Make the frosting a day ahead—it tastes even better after the flavors meld. And if you're really ahead of the game, prep the batter and let it rest overnight—the gluten relaxes, and the cake turns out even more tender.
Why You'll Love This Recipe
- Here’s what sold me: that perfect balance. The dark chocolate bars give it a deep, slightly bitter edge, while the buttermilk keeps it tender and just cakey—not too dense. Honestly, the first time I bit into it, I nearly dropped the fork. It’s the kind of cake that makes you close your eyes and savor it, not just inhale it.
- I’ll be real: this recipe actually saves me money. Those Hershey’s bars are cheap, and a single batch feeds six for dessert—or four for a full-on chocolate fix. Plus, the leftovers? They last forever in the fridge, and I’ve reheated slices in the oven until gooey for days. Zero guilt, all flavor. That’s my kind of baking.
Step-by-step instructions for Hershey's original chocolate cake
Here's the method that delivers fudgy layers with a secret moisture seal—no dry crumbs in sight.
Melt Chocolate and Butter for Rich Foundation
Place the 8 oz Hershey's Special Dark Baking Chocolate Bars and 1 cup Unsalted Butter in a heatproof bowl set over a saucepan of simmering water. Keep the heat at medium-low and stir until both melt completely, forming a smooth, glossy mixture. You'll see the chocolate transform from solid chunks to a deep mahogany liquid—this is your flavor base.
Remove from heat and let cool slightly, then whisk in 0.5 cup Cocoa Powder (Natural) and 2 cups Granulated Sugar until fully incorporated. The mixture should be thick but pourable. This step creates the cake's signature fudgy texture by ensuring even distribution of chocolate throughout the batter.
Combine Wet Ingredients for Perfect Texture
In a separate bowl, whisk together 1 cup Buttermilk, 2 tsp Pure Vanilla Extract, 1.5 tsp Baking Soda, and 0.5 tsp Diamond Crystal Kosher Salt. The baking soda will fizz slightly—this is normal and ensures proper leavening. Add this mixture to the chocolate mixture and stir until just combined, being careful not to overmix.
Next, gently fold in the 2 cups All-Purpose Flour using a spatula, mixing only until the flour disappears. The batter should be thick and glossy with a few visible streaks of flour—this prevents gluten development, which would make the cake tough. Here's the moisture secret: pour 0.5 cup Hot Water into the batter and mix until smooth. This creates the signature tender crumb.
Bake in Layers for Even Cooking
Preheat your oven to 350°F and grease two 8-inch round cake pans with butter or baking spray. Divide the batter evenly between the pans and smooth the tops with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
Here's the key: don't overbake. The cake will continue setting as it cools. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. This gradual cooling prevents cracking and maintains moisture. The secret moisture seal comes from the hot water incorporation earlier—it creates steam during baking that keeps the layers tender.
Prepare the Chocolate Buttercream
In a microwave-safe bowl, melt the 4 oz Hershey's Milk Chocolate Bars in 30-second intervals, stirring between each, until completely smooth. Let cool slightly, then beat with 0.5 cup Unsalted Butter (for frosting) and 2 cups Confectioners' Sugar until light and fluffy. Add 0.5 cup Heavy Whipping Cream and mix until fully incorporated.
Spread the buttercream between the cake layers and on the top and sides. The contrast between the fudgy cake and rich chocolate frosting creates the perfect balance of textures. For extra moisture, brush the cake layers with a simple syrup made by dissolving 0.25 cup Granulated Sugar in 0.25 cup Hot Water before adding frosting.
Chill and Serve for Maximum Moisture
Refrigerate the cake for at least 1 hour before slicing. This chilling time allows the frosting to set while keeping the cake layers moist. The cake will hold its shape beautifully when sliced, with a perfect balance of fudgy texture and tender crumb.
Serve at room temperature for the best experience. Each slice should be rich with chocolate flavor, moist throughout, and perfectly balanced with the creamy buttercream. The secret moisture seal from the hot water incorporation ensures this cake stays fresh-tasting for days when stored properly in the refrigerator.
Pro Tips For Making Hershey'S Original Chocolate Cake
- MELT CHOCOLATE SLOWLY: The Hershey’s bars in this recipe need patience—drop them into the butter piece by piece while stirring. I learned this the hard way: dumping all four at once means seizing sugar and a grainy mess. Keep heat low and let the butter melt first, or you’ll end up with chocolate clumps that ruin the texture.
- WHISK BUTTERMILK FIRST: The buttermilk in this batter is non-negotiable, but don’t just pour it in cold. Whisk it with the eggs before mixing into dry ingredients—this prevents lumps and ensures the cake rises evenly. I used to skip this, and the result was always dense, like someone forgot to bake it long enough.
- CHECK DONENESS WITH A TOOTHPICK: This cake’s fudgy center is intentional, but "done" isn’t when it looks set. Insert a toothpick into the center—it should come out with moist crumbs, not wet batter. Oven to oven varies, so start checking at 25 minutes (even if the recipe says 30). Trust the toothpick, not the timer.
- SWAP BUTTERMILK FOR SOUR CREAM: Short on buttermilk? Mix ¾ cup sour cream with ¼ cup milk to replicate the tang. The cake stays moist longer, and the flavor’s richer—just don’t overmix the batter afterward. I was skeptical until I tried it; the texture’s almost identical, but the crumb stays tender for days.
Dietary considerations for hershey's original chocolate cake
Gluten-Free Adaptation
Replace the 2 cups all-purpose flour with a 1:1 gluten-free baking flour blend like Bob's Red Mill 1-to-1 or King Arthur Measure for Measure. Add 1 extra teaspoon of xanthan gum to mimic gluten's structure, ensuring the cake holds together.
For extra moisture, increase the buttermilk to 1 ¼ cups—gluten-free batters dry out faster. 🌾
Dairy-Free Options
Swap the 1 cup unsalted butter for 1 cup dairy-free butter like Miyoko's or Earth Balance. Use 1 cup unsweetened almond milk mixed with 1 tablespoon vinegar instead of buttermilk.
For the frosting, replace the 0.5 cup heavy whipping cream with 0.5 cup coconut cream (chilled overnight). The cake will still be rich but lighter in texture.
Lower-Sugar Version
Reduce the 2 cups granulated sugar to 1 ½ cups and replace the remaining ½ cup with applesauce or mashed banana for moisture. Use monk fruit sweetener like Lakanto to replace ½ cup sugar in the frosting.
The cake will still be sweet but with fewer refined carbs. Balance the flavor with an extra 1 teaspoon vanilla extract.
Nut-Free Considerations
Ensure all ingredients are nut-free, especially the Hershey's chocolate bars—some milk chocolate varieties contain traces of nuts. Use certified nut-free cocoa powder like Hershey's Nut-Free or Ghirardelli Natural Cocoa.
For the frosting, avoid coconut cream if nut allergies are severe—opt for dairy-free cream cheese like Kite Hill whipped with powdered sweetener.
Vegan Modifications
Replace the 1 cup unsalted butter with 1 cup vegan butter and the 4 oz milk chocolate with vegan chocolate bars like Enjoy Life. Use 1 cup flax milk (made with 3 tablespoons ground flaxseed + 1 cup water) instead of buttermilk.
For the frosting, blend 0.5 cup vegan butter, 2 cups powdered sugar, and 2 tablespoons almond-free milk until smooth. 🌱
Allergen-Free Tips
Check labels on Hershey's chocolate bars for soy or dairy traces if allergies are a concern. Use certified allergen-free flour like King Arthur Allergen-Free Blend. For the frosting, ensure the confectioners' sugar is processed in a dedicated facility.
Always prepare the cake in a clean environment to avoid cross-contamination. A little extra caution keeps everyone safe while enjoying the rich flavor.
Nutrition facts
Frequently asked questions
Why does this chocolate cake stay moist longer than others?
The secret is in the hot water incorporation and the chocolate buttercream moisture seal. The hot water creates steam during baking that keeps the crumb tender, while the buttercream acts as a protective barrier between layers. Even after 3 days, this cake stays fresh-tasting—no dry crumbs here!
Can I make this cake in a 9-inch pan instead of 8-inch?
Yes, but reduce baking time by about 5 minutes (aim for 25-30 minutes). The cake will be slightly thinner, so you might want to add an extra layer of buttercream to compensate. For best results, use the same batter volume but adjust pan size accordingly.
What's the difference between Hershey's Special Dark and regular chocolate bars?
Hershey's Special Dark has a higher cocoa content (45%) and lower sugar than milk chocolate, giving this cake its signature deep, velvety flavor. Regular milk chocolate would make the cake sweeter and less intense. For substitutions, Ghirardelli dark squares work well, but expect a slightly different taste profile.
How do I fix a cake that's cracked on top?
Cracking usually happens from rapid cooling or overmixing. Next time, let the cake cool in the pan for 10-15 minutes before transferring, and avoid opening the oven door during baking. For cracked cakes, simply frost them anyway—the frosting will disguise the cracks beautifully!
Can I make this cake without an oven?
Not recommended for the best texture, but you could try a microwave method in a pinch: Divide batter into two microwave-safe dishes (8-inch equivalent), cover with damp paper towels, and cook on high for 4-5 minutes, checking with a toothpick. The texture won't be as tender, but it'll still be edible. For true fudgy perfection, stick to the oven!