Hershey’s Perfectly Chocolate Cake with Chocolate Frosting

How This Hershey’s Perfectly Chocolate Cake Became a Neighborhood Hit

I love my husband for a lot of reasons, but his generous heart is near the top of the list. When our neighborhood held a cake auction to raise money for charity, Josh decided to make a Hershey’s Perfectly Chocolate Cake from scratch, no box mix. I planned to help, but I ended up in the ER with a piece of something stuck in my eye. (They got it out with a big needle, and I’m fine now.) So Josh handled everything himself. He baked the moist chocolate cake, then went all out decorating it as a University of Utah cake with a big red chocolate U in the center. He even made the U by melting red chocolate into a homemade mold made from wood skewers. It cracked a little when he removed it, but he saved it. The finished cake had a fudgy chocolate frosting with red and white polka dots on the sides. His cake sold for $51 at the auction. Not bad for a first cake.

Why This Easy Chocolate Cake Recipe Stands Out

• Incredibly moist. The secret is a cup of boiling water stirred into the batter at the end. It helps bloom the cocoa and creates a tender, fudgy crumb that stays soft for days.
• Simple from-scratch frosting. The chocolate frosting comes together in minutes with butter, cocoa, powdered sugar, and milk. No complicated steps, just a rich, spreadable finish.
• Reliable for any occasion. This from-scratch chocolate cake works for birthdays, bake sales, or a last-minute chocolate craving. The recipe is straightforward and always turns out well.

Key Ingredients for a Perfect Chocolate Cake

• Natural unsweetened cocoa powder, This is the backbone of the chocolate flavor. Use a brand like Hershey’s. It’s acidic, which reacts with the baking soda for lift. Don’t substitute Dutch-process.
• Boiling water, Not just for mixing. The hot water helps bloom the cocoa, releasing deeper chocolate notes and creating a moist, tender crumb. It also thins the batter, which is intentional.
• Canola oil, Oil keeps the cake moist longer than butter. You can substitute any neutral vegetable oil, like sunflower or grapeseed. Avoid olive oil, its flavor is too strong.

Kitchen Tools for This Easy Chocolate Cake Recipe

• Two 9-inch round cake pans (or one 9×13-inch pan)
• Electric mixer (hand or stand)
• Large mixing bowl
• Wire cooling racks
• Toothpick or cake tester
• Small microwave-safe bowl or small saucepan for melting butter

Tips for Making the Best Hershey’s Perfectly Chocolate Cake

When you stir in the boiling water, the batter will look very thin, that’s normal. Don’t panic and don’t add extra flour. The thin batter is what gives this cake its moist, tender crumb. Just pour it evenly into the prepared pans and bake as directed.

Use natural unsweetened cocoa powder, not Dutch-process. The recipe was developed with Hershey’s cocoa, which is natural. Dutch-process can change the rise and flavor. Also, make sure your baking powder and baking soda are fresh. They work together to give the cake the right lift.

Check for doneness at 30 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs. If it’s still wet, bake another 2-3 minutes. Let the cakes cool in the pans for exactly 10 minutes before turning them out onto wire racks. If you wait too long, they may stick.

Working with the Thin Batter

When you pour the boiling water into the batter and stir, the mixture will be much thinner than typical cake batter, almost like a thin pancake batter. That’s by design. The high liquid content creates steam during baking, which helps the cake rise and stay moist. Pour the batter evenly into the prepared pans. It will level itself as it bakes, so you don’t need to spread it. Just give the pans a gentle tap on the counter to release any air bubbles.

Getting the Chocolate Frosting Just Right

The frosting starts with melted butter. Stir in the cocoa until smooth, then alternate adding powdered sugar and milk. Beat after each addition until you reach a spreadable consistency. You might need a little more milk, add it 1 teaspoon at a time. The vanilla goes in last. This frosting sets up nicely at room temperature, so you can spread it without worrying about it sliding off. If it gets too thick, beat in a drop more milk. If it’s too thin, add a tablespoon of powdered sugar.

Easy Variations for This From-Scratch Chocolate Cake

You can turn this into a different cake by swapping the frosting. A cream cheese frosting or a peanut butter buttercream would work well with the chocolate. For a mocha twist, dissolve 1 teaspoon of instant espresso powder in the boiling water before adding it to the batter. That deepens the chocolate flavor without making it taste like coffee.

To make cupcakes, divide the batter among 24 lined muffin cups and bake at 350°F for 18-22 minutes. The same frosting works perfectly. If you want a tangier crumb, replace the milk with buttermilk, the acidity helps tenderize the cake even more. You can also fold in 1 cup of semisweet chocolate chips or chopped nuts before baking for extra texture.

Ways to Serve This Fudgy Chocolate Cake

This cake is rich enough to stand on its own, but a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream balances the deep chocolate flavor nicely. Fresh raspberries or strawberries add a bright, tart contrast. For a more festive look, dust the top with powdered sugar or add colorful sprinkles before the frosting sets. If you’re serving it for a birthday, a few candles and a simple chocolate drizzle are all you need.

How to Store Leftover Chocolate Cake

Store the frosted cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm or humid, refrigerate it instead, it will keep for up to 5 days. Let refrigerated slices sit at room temperature for about 30 minutes before serving so the cake softens and the frosting becomes creamy again.

Freezing This Moist Chocolate Cake for Later

You can freeze the cake layers before frosting. Let them cool completely, then wrap each layer tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. When you’re ready to serve, thaw the layers in the refrigerator overnight or at room temperature for a few hours, then frost as usual. If the cake is already frosted, you can freeze it whole, just place it in the freezer unwrapped for an hour to harden the frosting, then wrap it well. Thaw in the fridge before serving.

Best Way to Reheat a Slice of Chocolate Cake

This cake is best served at room temperature, but if you want a warm, almost molten center, microwave a single slice for 10-15 seconds. The frosting will soften and the cake will become extra fudgy. Don’t overdo it, more than 20 seconds can make the cake dry. For a whole cake, let it come to room temperature naturally rather than reheating it.

Hershey’s Perfectly Chocolate Cake FAQs