Decadent. Fudgy. Sweet. Chocolate Cake has got to be the most craved recipe in the world.
What makes an exceptional Chocolate Cake? You only need one bowl and minimal ingredients to make this Hershey’s Perfectly Chocolate Cake. Rich in chocolate flavour with a tender-moist crumb, and fluffy with the perfect amount of sweetness. This is what chocolate dreams are made of!
THE BEST CHOCOLATE CAKE RECIPE
Chocolate flavour oozes all through this cake even though it’s only made with cocoa powder, like our very own Fudgy Chocolate Cake. With a crumb so incredibly tender, this cake stays moist for a good 4-5 days. Whether you eat it plain, dust it with powdered sugar or serve with dollops of cream or scoops of ice cream, it truly is perfectly perfect!
Of course, smothering it with a buttercream frosting never hurt anyone.
HOW TO MAKE CHOCOLATE CAKE
The world famous Hershey’s Perfectly Chocolate Cake recipe ticks all your chocolate-loving boxes: EASY, QUICK AND AMAZING RESULTS.
TIPS: Sift the dry ingredients into a large bowl first to get rid of any hard lumps caused during storage, while getting more air into the mixture.
Then add in your wet ingredients. Just keep in mind that the cake batter is VERY thin. Don’t be tempted to add more flour as this is what makes the cake super soft and moist.
The ONLY thing you can add to this already perfect cake recipe is a couple teaspoons of instant coffee or espresso for an even deeper chocolate flavour. Of course, this is totally and COMPLETELY optional. You cannot taste the coffee flavour.
Super-fine cake flour can be used if you have it for an even softer crumb but is not necessary.
WHAT MAKES CHOCOLATE CAKE MOIST?
This perfect combination of oil, milk and boiling water makes this recipe stand out without having to use melted chocolate. The fats in the oil, protein in milk and temperature of the water makes the chocolate flavour develop nicely while baking and providing the essentials for that moist crumb you’re looking for.
Don’t over-mix OR over-bake. This chocolate cake only needs about 30-35 minutes in the oven, or until a wooden skewer inserted into the centre comes out clean.
HOW DO YOU MAKE THE BEST CHOCOLATE CAKE?
- Make sure you preheat your oven before starting. We’ve included temperatures for standard AND fan or convention ovens.
- If using springform pans, note that they are NOT 100% leakproof. Very thin cake batters such as this one will leak through the base. To combat this issue, line the base with parchment paper coming up where the sides meets the base to create a ‘cover’. Place a baking sheet on the shelf below the cake pan (or the bottom of the oven) to catch any stray drips. Don’t put cake pans directly on the pan as the heat will effect the base of your cakes.
- Let cakes cool COMPLETELY before frosting. You can make this chocolate cake the day before and frost the next day.
WHAT INGREDIENT MAKES A CAKE RISE BAKING SODA OR BAKING POWDER?
Both raising agents are used in this recipe to ensure it rises enough. The sponge itself contains oil, which is quite a heavy ingredient that normally creates a dense result. Using both raising agents together balance this out to provide just the right amount of rise.
If your cakes turn out flat, make sure you check expiry dates. Keep in mind both baking powder and soda will lose their effectiveness if kept too long in your pantry.
MORE CAKE RECIPES
Best Red Velvet Cake
Carrot Cake with Cream Cheese Frosting
Hot Fudge Chocolate Pudding Cake
Butter Cake with Kahlua Chocolate Cream Frosting
Blueberry Lemon Cheesecake Cake
Chocolate Cake (Hershey's Perfectly Chocolate Recipe)
Ingredients
CHOCOLATE CAKE
- 1 3/4 cups all purpose flour, or (plain flour), (8 oz | 227 g)
- 3/4 cup unsweetened cocoa powder, (2.6 oz | 75 g) or regular Hershey's cocoa powder
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda, (or bi-carb soda)
- 1 teaspoon salt
- 2 cups white granulated sugar, (14 oz | 410 g)
- 2 large eggs
- 1 cup milk, (250 ml)
- 1/2 cup vegetable oil, (125 ml)
- 2 teaspoons pure vanilla extract
- 1 cup boiling water (250 ml)
CHOCOLATE BUTTERCREAM FROSTING
- 4 oz butter, (120 g | 1/2 cup)
- 2/3 cup unsweetened cocoa powder, or regular HERSHEY'S (2.4 oz | 65 g)
- 3 cups powdered sugar, (confectioners or icing sugar)
- 1/3 cup milk
- 1 teaspoon pure vanilla extract
Instructions
CHOCOLATE CAKE
- Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.
- Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper.
- Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.
- Pour boiling water into batter, mixing well. Cake batter is thin in consistency.
- Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean.
- Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.
CHOCOLATE BUTTERCREAM FROSTING
- Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.
Notes
- ONE-PAN CAKE: Use 13x9x2-inch baking pan. Bake 35-40 minutes.
- THREE LAYER CAKE: You'll need 8-inch round baking pans. Bake 30-35 minutes.
- BUNDT CAKE: Use a 12-cup fluted tube pan. Bake 50-55 minutes.
- CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake 22-25 minutes. Makes about 30 cupcakes.
AmoyMT says
I am short on cocoa powder as of now. Could I substitute it with melted semi sweet chocolate at least for the cake? And how much if so?
Adeline says
I’m looking to make this recipe in a bunt cake pan. Should I double the recipe?
Alejandra says
I’m about to bake this cake but I’m wondering can I add coffee? Will I change the result?
Karina says
Yes you can, it will be fine. Replace the boiling water with the same amount of coffee.
Reema Eltakch says
I made this cake today and I’m in love it’s so moist and delicious I made the butter cream frosting as well and frosted the cake and decorated it this is a new favourite recipe I will for sure make it again but I also recommend for smaller size pans cook for about 25-30 minutes I did 30 mine were 9 once round pans and it was perfect
Sarah says
So I made this for the first time yesterday for my birthday and not only was it successful first time, it was INCREDIBLE and actually the best cake I’ve ever made! It’s so fudgy, moist and delicious! I did change it a little, in that I used buttercream to sandwich the two layers together and used a ganache for the outer later and it worked PERFECTLY. I got massive rave reviews! I was really nervous making this, as I’ve never made a chocolate cake that didn’t taste dry and overly crumbly, but this was perfect – even the sketchy scary liquid batter turned out ok! If you think it’s too watery, have faith and line your tin WELL and you’ll be ok! Will be making this again SOON.
Rachana says
Can whole wheat flour be used instead of all purpose flour ?
Michelle says
Wow!!!!! The BEST chocolate cake I’ve ever made! And I’ve made some crummy recipes. It’s so moist and chocolatey and just perfect. My family demolished the entire cake in 20 minutes. It didn’t even need the frosting and I love frosting. I also reduced the sugar to 1 1/4 cup like someone recommended and it was plenty sweet. You DON’T need 2 cups of sugar. I thought it was going to be too runny and thin after the hot water but it’s truly the best chocolate cake recipe ever invented. Thanks so much I’ll definitely be making it again.
Joshua says
This cake is decadent in every way one could hope! The texture is dense, yet moist. The icing perfectly complements the cake. Do yourself a favor and save this recipe!! Wow!
Roberta says
This recipe makes a wonderfully blended taste of cake and frosting. I LOVE CHOCOLATE, and this cakes is wonderful. I am happily eating the fruits of my labor.
Chocolate cake lover says
This cake is exactly what I have been looking for to celebrate a birthday for a chocolate lover person. Does this cake has to be refrigerated?
Kalai says
Hi.can I substitute hersheycocoa powder with Beryl’s pure cocoa powder?
SOFIA says
This looks great!! Do you think dark brown sugar instead of white would work? Thanks!!
Michelle says
I’ve substituted brown sugar for white. It just adds a richer flavor since it’s just sugar with molasses. With the addition of Cocoa powder you most likely couldn’t even tell. It definitely isn’t going to hurt the recipe. Although I’d sift all the dry ingredients a lot
Susan Connelly says
Made it today as a special dessert for Mother’s Day. Easy recipe to follow, and so much better than any boxed mix could ever dream of being. Made it as a Bundt cake and it came out perfectly. The frosting is rich and decadent. This is not only a keeper, but one that I will gladly share with anyone. Thank you for giving us a little chocolate magic to make the day even better.
Thurga says
Hi, I tried your recipe and the cake turned out so good. Everybody in my family loved it! Thank you so muc.
JITHA says
Thank you for this wonderful recipe.
My first attempt was a success.
Love you.
Sandy says
Chocolate cake and icing recipes are amazing!! Love, love, love them!!! Do you have a yellow cake and white butter cream recipes that are just as amazing? Can you omit the cocoa and make a white buttercream?
Rashi Karvekar says
Hi, I just had one question, I want to make a smaller cake so can I use half of every ingredient?
Karina says
Yes
Jukie says
Such a wonderful recipe. Thank you so much. My cake turned out wonderfully for my son’s birthday.
Emily says
This is the best chocolate cake recipe I have ever tried! Thank you so much for this! Keep up the amazing recipes:)
jay says
Umm so i baked it and 20 minutes in it started over flowing like a volcano. It was probably my fault but i just wanted to know if there’s something i shouldve changed?
Jenn says
What do you think this would be like with cream cheese icing? My husband would love the all chocolate, but my son, not so much. I wanted to give them both something they will love. Thanks!
Pk says
This cake was GREAT with cream cheese frosting! And also with gluten free 1:1 flour!
Yashika says
If I bake it in a tray, how many minutes and the what would be the degree also?
anne truong says
Wow! This chocolate cake Recipe is the best I’ve ever made. It’s so deeply chocolate, moist and soft. I love how simple the ingredients are and it’s super easy to make. LOVE this recipe!
Ashima says
Can you please tell the substitute for eggs…??
With its quantity..!! I will be very grateful to u..😄😄
Chocolate Cake says
I tried it, and the taste is so delicious.
Love it. Thank You for share the recipe.
Camille B. says
This recipe was excellent. The cake was moist, light and not too sweet. Tasted like a really really good boxed cake lol. I will make again.
Aisha says
This is the best cake I’ve baked ever! Thanks Karina for this wonderful recipe. It was so easy to prepare, ingredients are readily available and mine came out just perfect!!! ❤❤❤
Ogo says
This cake was perfect yet simple to make….I used 1 and a quarter cup of sugar yet it turned out so sweet. God bless you. I am grateful for the beautiful recipe
Silvia says
D-E-L-I-C-I-O-U-S! One of the best chocolate cake recipes, ever!!! Thank you!
Mathieu says
Made this for my daughter’s sixth birthday and it was a hit. Not too sweet and very moist. Thanks!
Jo says
Hi! Is this recipe enough batter for a 12-inch + 10-inch both round pans?
Mehnaz says
I just baked this cake for my daughter’s 15th birthday. Perrrrrrfffectttt❤️❤️❤️
Evelyn Arriaza says
HiHi
I Hope you are plenty safe during these crazy times, just wanted to ask a question and say a quick thank you to you and all your yummy food. I´m fifteen and me and my mom love to cook but with busy days we don´t always have time to find new things or cook all the time, but now that we are forced to stay home we are trying a lot of new recipes and you have definitely come up in our conversation on what to eat so thank you!
Now for my question, I don´t know if i´m an unknown genius or if this is a risky idea and I have never seen anyone do it before but I have always wondered that with the milk could you add like chocolate syrup to make chocolate milk?! To me it sounds like a really good idea but I don´t want to mess anything up.
Thank you so much, best wishes to you and your family
-Evelyn
P.S. You are sooooo pretty:)
C.Fite says
We haven’t tried the icing yet…but the cake recipe was great! This was our (my 7 year old son and I) first attempt making a homemade batter and I was a little nervous…but this one turned out delicious! Thank you and we will be keeping this one! The icing smells just like our fudge we make…we’re excited to try it.
Jeliana says
The most perfect chocolate cake ever! I made this for my husband birthday yesterday and he LOVED IT! So easy to make it that I couldn’t believe it. I will save this recipe forever 🙂
Hajar Omar says
It’s really tasty n amazing, very easy recipe no time to reach this delicious chocolate cake.. Just used less sugar 😊
Michael says
I used this recipe and the cake was terrific. I made the coffee very strong, and it was fabulous.
Funke says
I tried your recipe with a little tweak or adding buttermilk instead of milk and it came out beautifully . Thank you for making social distancing palm Sunday fun!
Jasmine says
Thank you very much for the recipes. I made the cake and it taste super delicious. My family loved it. I just reduce the amount of sugar and still came very good. Moist and delicious. I will do this cake again.
Will says
Easy to make and delicious! It was very rich and moist!
Gail Crooks says
this cake was awesome. I have had many compliments and requests for the recipe. It is definitely a keeper!!
Lindsay says
Can you use cake flour? That’s all we could find with the current flour shortage. Thanks
Karina says
Yes that should be fine! The sponge may be a little lighter. YUM!
Jessica says
This cake is absolutely delicious , i was a little worried about how watery the batter was but it turned out moist ; the icing as well very yummy.
This will be saved for any chocolate cakes i make in the future thank you for sharing
Josephine says
Hi,
This recipe looks absolutely amazing and I can’t wait to make it! I have 1 question though, am I able to make the same chocolate cake as rich and as moist but in 1 large and tall mold/tin? I am making it for a birthday cake ? Thank you in advance!
georgia says
This has to be the best chocolate cake I have ever made!! It was so moist!! I didn’t try the buttercream, I made a chocolate ganache instead and made the cake in the Bundt cake pan. I will try the buttercream next. Thank u!
Kaylee says
My cake is baking right now and I used two eight inch pans. Will it overflow?
May says
I am wondering the same thing. How was the result?
May says
Can you use only baking powder instead of both baking Soda and powder?
Karina says
Yes you can, but you will need to add about 1 1/2 tablespoons of extra baking powder. 1 teaspoon baking soda = 4 teaspoons baking powder.
Sandyp says
Love your recipes! This one is a keeper! So easy and the frosting is wonderful! I made cupcakes..24 because I filled 3/4. Plenty of frosting and some extra for me! Super moist..I did the boiling water..no coffee. I also used a mix of Hershey’s special dark and regular cocoas.
Rahab says
This cake is so simple to make yet perfect. Decadent is the best way to describe it. My daughter loved it!! Can’t wait to try out your other recipes.
Vanessa says
I love this recipe. Thank you so much for sharing. I tried it at home and it was over in a day??
Melanie Bishara says
Hi Karina,
I am sooo happy to have discovered you! Thank you for making it Simple, Tasty and especially making my Family sooo Happy whenever I say : It’s Karina’s recipe ☺️.
This chocolate Cake is by far the best I’ve made, it’s decadent, moist and doesn’t last very long ( it’s so yummy).
It’s the second time I make it and today I did it in a Bundt pan for 30 min at 350 C.
Melanie from Montreal, Canada ?
Georgia says
That’s how long I baked it for in the bundt pan too. My oven has a fan mode so that may be why it required less time.
Trish says
Really is the most perfect recipe! Made this cake and your brownies for a girls weekend away and everyone is now searching through your website and reading about your journey with cancer. Bless you and thank you Karina! Much love to you and yours.
Shannon says
Perfection! I used one cup of sugar instead and because we are at 3000ft I omitted the baking powder and cut the baking soda in half. So moist and fluffy! Thank you! Take that Betty Crocker 😉