Can I use Dutch-processed cocoa instead of natural cocoa?

Not for this recipe. Dutch-process cocoa is less acidic and won’t react with baking soda the same way, which can affect rise and flavor. Stick with natural unsweetened cocoa like Hershey’s.

Why did my cake sink in the middle?

This often happens from overmixing, opening the oven door too soon, or using expired leavening agents. Always check that your baking powder and soda are fresh.

Can I bake this as cupcakes instead of a layer cake?

Yes! This batter makes 30 standard-size cupcakes. Bake at 350°F for 20–22 minutes. Don’t overfill—2/3 full is perfect.

How do I store leftovers to keep them moist?

Wrap tightly with plastic wrap or foil and keep at room temperature for 2–3 days. For longer storage, refrigerate or freeze in airtight containers.

Hershey’s Chocolate Cake – Best Moist & Rich Recipe (2025)

Name: Hershey’s Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups granulated sugar; 1¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder (Hershey’s brand preferred); 1½ teaspoons baking powder; 1½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup milk (or buttermilk); ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; ½ cup (1 stick) butter, softened; ⅔ cup unsweetened cocoa powder (for frosting); 3 cups powdered sugar (sifted); ⅓ cup milk (plus more if needed); 1 teaspoon vanilla extract (for frosting)

Hershey’s Chocolate Cake

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This rich and moist Hershey’s Chocolate Cake is a timeless dessert made with pantry staples, topped with a creamy chocolate frosting, perfect for birthdays, holidays, or any chocolate craving.

Author: Emily
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups granulated sugar
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder (Hershey’s brand preferred)
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk (or buttermilk)
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
½ cup (1 stick) butter, softened
⅔ cup unsweetened cocoa powder (for frosting)
3 cups powdered sugar (sifted)
⅓ cup milk (plus more if needed)
1 teaspoon vanilla extract (for frosting)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
Stir in boiling water until well blended (batter will be thin).
Pour evenly into prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then remove from pans to wire racks to cool completely.
For frosting, melt butter and stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Stir in vanilla. Add more milk if needed.
Frost the cooled cake layers with the chocolate frosting.

Notes

Use natural unsweetened cocoa powder for best results.
Don’t skip the boiling water—it enhances the chocolate flavor.
Room temperature ingredients help the batter mix evenly.
Store leftovers tightly wrapped for up to 3 days at room temp.
Freeze unfrosted cake layers for up to 3 months.

Find it online: https://recipeshots.com/hersheys-chocolate-cake-recipe/