Chocolate Cake is a deliciously decadent dessert that has been a staple on our table for as long as I can remember! This easy recipe makes a rich and delicious cake that is perfectly tender and moist.
Top it with the best ever Chocolate Buttercream Frosting, a drizzle of Easy Caramel Sauce or simply whipped cream and strawberries for the perfect dessert!
Remember Gramma’s famous chocolate cake recipe that brought the whole family to the table after Sunday dinner? Or sold at a church bake sale? Or was enjoyed with a fresh, cold glass of lemonade on a hot summer’s day? Hershey’s famous chocolate cake recipe is one I’ve enjoyed pretty much my entire life. Simple. Delicious. Perfect.
Enjoy this easy to make chocolate cake anytime you feel an urge for something rich and sinfully divine!
How to Make a Chocolate Cake
Making this easy chocolate cake takes just a few simple steps!
- Choose your pan size: Preheat the oven and prep your cake pans. You will want to check the recipe notes below for more information on what type of baking pan you want to use or for “bite-sized” portions try making cupcakes!
- Combine dry ingredients: Whisk the mixture to incorporate all of the ingredients (and whisking means no sifting required).
- Add wet ingredients: Beat with a hand mixer until the batter is well mixed!
- Add boiling water: Slowly add boiling water to the batter – it will seem thin at this point, but that’s okay! It’s going to bake into a light, fluffy, spongy chocolate cake! Mmmmm….
How to Bake a Chocolate Cake
The time needed to bake homemade chocolate cake can depend on the size/shape of the baking pan you’re using!
- 9×13 pan – 35-40 minutes
- 8″ round pans – 30-35 minutes
- Cupcakes – 22-25 minutes.
If making cupcakes, line the pan with paper liners and fill wells 2/3 full.
How to Tell if a Cake is Done
- A great way to check if a cake is done is to insert a wooden toothpick into the cake and if the wooden pick comes out clean, it is ready.
- If you don’t have a toothpick, gently press on the cake and it should spring back. If the cake leaves an indent of a fingerprint, it needs a few more minutes.
Remove them from the oven and allow to cool either on a rack or on a kitchen towel on the counter. You will want to make sure they are fully cooled before moving onto decorating your cake or cupcakes. This keeps the icing from melting and sliding off! We’d hate to waste any delicious frosting!
How to Decorate Chocolate Cake
Homemade frosting is easy and honestly the best (this chocolate icing is my fave).
If you’re in a hurry, one can of frosting will cover a sheet cake or be enough for cupcakes, but two cans are needed for three layers (8” round).
We love changing the flavor of this recipe just by changing the delicious frosting we top it with!
- For a really decadent double chocolate cake, whip up some easy Chocolate Buttercream Frosting or Chocolate Ganache Frosting.
- Feeling nutty? Nutella frosting recipe.
- In a rush? One Minute Easy Chocolate Frosting
- For a cool flavor option, try Peppermint Buttercream Frosting.
- Or any regular buttercream frosting recipe will do. To make it suit any occasion, try tinting with food coloring, like pink or yellow!
Sprinkle on multi-colored sprinkles or chocolate jimmies. This is the best chocolate cake recipe for birthdays, so get some fun candles and celebrate someone special! They will love this yummy birthday treat!
Got Leftovers?
If you can’t finish it in one sitting, no worries! Chocolate cake will keep covered at room temperature or sometimes you can put it in the fridge for a cold, tasty treat with a glass of milk at the end of the day!
To Freeze Chocolate Cake: Of course, this cake freezes beautifully but there’s never any left to freeze in my house!
More Amazing Cakes You NEED!
- The Best Carrot Cake – incredibly moist and easy to make.
- Easy Chocolate Cake – so rich & decadent
- Mini Cheesecakes – delicious handheld portions!
- Oreo No Bake Cheesecake – perfect for hot summer days.
- Tres Leches Cake – so moist, we can’t get enough!
- Chocolate Poke Cake From Scratch – chocolate + chocolate + chocolate!
Ingredients
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
Instructions
- Preheat oven to 350°F.
- Grease and flour your baking pan (see size information in the notes below) or line your muffin pan with paper liners for cupcakes.
- In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil and vanilla to dry mixture and mix with an electric mixer on medium for about 2 minutes. Gently mix in boiling water. Note: Your batter will seem thin, it's ok.. it's supposed to!
- Pour into pans and bake. Cool on wire racks.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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Original recipe from Hershey’s!
O my goodness 😍 I unfortunately over filled my jumbo muffin tins so they look ridiculous but this is by far the best cake mix I have ever found ❤️ I substituted with whole wheat flour and pumpkin.The flavor is great 👍 Thank you so much
Should I use whole milk or is there a specific one to use ?
I recommend using whole milk for the best results. Enjoy Shannon!
WOW! This is an incredibly rich, decadent and fudgey cake recipe. I made a few substitutions. I used plain greek yogurt and a little bit of olive oil in place of the veggie oil, a little less cocoa powder and a 1/4 cup less sugar. Topped with your one-minute chocolate frosting, it is one of the best chocolate cakes I’ve ever had!
I love this cake recipe!! This is our go to chocolate cake/cupcakes. I’m making this cake again in about a week and I’m needing more than the 9×13 pan. I have a pan that is 9.5×9.5, what do you think would be the measurements for everything for that size of pan?
Thank you so much!
I haven’t tried this in a 9.5×9.5 pan so I can’t say for sure. If you did half of the batter in a 9.5×9.5 pan, it would likely take about 25-30 minutes but I would suggest to check it early so it doesn’t overcook.
Thank you for getting back to me. I will try that! I will let you know how it goes!
I made this cake yesterday and it turned out too dense. I think it’s too much cacao powder and that’s why you need so much sugar.
it came out high and didn’t fall, and the color is beautiful.
I hope you were still able to enjoy the cake, Amina! Thanks for trying our recipe. If you tweak the cacao and sugar in this recipe, I would love to hear how it turns out for you.
I had to come again to change my review since i cannot edit or delete it.. after a couple of hours the cake tasted different, the texture was very good and also the sweetness.
the birthday girls loved it as well.
This is the best chocolate cake I have ever made! It is so easy, and so delicious – moist and flavourful.
I made this for a friends birthday paired with his Grandma’s peanut butter frosting, and he was very satisfied. He says it’s probably the best cake he has ever eaten! (that is quite unusual for him to say as he often tells me he loves my cooking though admits his mom or Grammy does it the best) for that, I give it a 5 star! (I never actually got the chance to try it though as he ate it BY HIMSELF within two weeks) lol, will have to make it again soon
Delicious cake. I substituted milk for almond milk. The cake was incredibly moist. I would decrease cocoa by a little.
Really, really delicious. I substituted fresh brewed coffee instead of boiling water. I had some really good quality vanilla. One of the best chocolate cake ever. I also hand mixed it instead of my stand mixer. Delicious is an understatement.
Followed this recipe exactly and my results were amazing! I will admit I took it out of the oven slightly too early & it sunk a bit in the middle but nothing icing couldn’t fix. I used your minute chocolate frosting as well, topped with walnuts & took this to a church potluck. Great taste! Thank you
Can this be made with butter instead of oil? If so, should it be melted? Curious if it will work!
Emma, I have not tried this with melted butter. I would suggest melting the butter if you do. Let me know how it turns out.
Do you have a frosting recipe? Like the one you used here?
As mentioned in the post, we use this delicious chocolate buttercream recipe on this cake.
Wow! Fantastic. I cut the sugar by half and it was still amazing.
Great cake!! I suggest listing the bake time at the end of your recipe.
Just made this cake. Oh my word. It is most, rich, soft, and full of beautiful chocolate flavor. The ONLY thing I did differently was that instead of boiling water, I had some coffee that I didn’t want to waste, so I used hot coffee. So delicious. Thank you for posting this simple, easy to follow recipe! It’s definitely a hit in my house!
Chocolate cake is always a winner in my house, and this recipe looks so easy! The addition of boiling water sounds like it will make the cake extra moist.
Just made this cake today for my husband’s birthday and did the swap someone else suggested. Instead of 1 cup of water, I subbed 1/2c of hot coffee and it turned out great! I also used avocado oil instead of vegetable oil because that’s what I had on hand. I baked them in two 6-inch round cake pans and they did spill over at all.
I substituted boiling hot coffee for the boiling hot water, and it gives this cake a deeper & richer chocolate flavor.
Can you use non-dairy milk? if so will that affect anything?
I haven’t tried but other readers have with good results!
I made the recipe and used almond milk and it is still amazing
OMG!! I have never made such a good from-scratch cake as this one. The chocolate is so rich and the cake is so moist. Made your chocolate buttercream frosting to top it. This is my new favorite cake combo. Thank you!
how many cupcakes does this make?
This recipe will make 12 cupcakes.