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!
Should I use Dutch processed or natural cocoa powder in them recipe?
Can I use two 9 inch pans instead of three 8 inch?
I do not use Dutch processed in this recipe. I haven’t tried this in 2 9″ pans but I worry there might be too much batter.
Too much batter for what? 9in pans? That makes no sense if the is enough for 3 8in pans. I’m confused
The batter may overflow if the pans do not have high rims.
According to Wilton regarding their baking pans:
An 8″ round cake pan will hold 4 cups batter. Three 8″ pans will hold 12 cups batter.
A 9″ round cake pan will hold 5 cups batter. Two 9″ pans will hold 10 cups batter.
As this recipe is intended for use with three 8″ pans, using two 9″ pans (which has 2 cups less volume) may overflow.
For those still curious about this, I gave it a try and 2 9-inch pans worked fine. No overflowing.
I’ve used this recipe twice and it’s so yummy. First time I made a 9×13 cake… Tonight I doubled the ingredients and made both a cake and cupcakes. Instead of boiling water I used hot coffee. It’s so delicious! My family loves it!
Oooo, great idea DeAnn! That would be yummy.
I am going to use this recipe to make my son’s smash cake for his first birthday. The pan is 5 inch round and 4 inches deep. Could I cut this recipe in half?
You could cut the ingredients in half, or maybe bake a few cupcakes to share with the leftovers if you make the whole recipe?
Can you use all purpose flour for this recipe?!
Yes, I use all purpose flour for this recipe.
Hi Holly, I wanted to comment on your Chocolate Cake and Chocolate Buttercream recipes. I was a professional cake decorator and Baker for 15 years and these days I usually just buy a box mix , but I didn’t have any in the pantry and did not want to go out to the store. I searched through my MANY cookbooks and couldn’t find a recipe that I had all the necessary ingredients for. So I jumped online and found your recipe, YAY!!!! I had everything I needed on hand( since I still like to bake my cookies from scratch) The recipe was easy to make for both the cake and buttercream and, the results were awesome!!!! The cake is very moist and rich and the buttercream was delicious. One of the BEST chocolate cakes I have ever had or made!!!! Thank you! This will be my go to chocolate cake from now on, once I replenish my ingredients. I did a 11X13 and it took the full 40 minutes to bake, simple to make but BIG on flavor….. absolutely delicious and definitely satisfies your chocolate craving.
Thank you so much Kate! That means a lot. So happy you loved it.
What chocolate frosting recipe did you use please?
We used this Chocolate Buttercream Frosting on this cake Cheryl! It was so delicious.
Any thoughts on using gluten-free flour in this recipe?
I have only made this recipe as listed. If you try making it with gluten free flour please let us know how it turns out Jenean!
Instead of water add a can of cherry pie filling. This is how I make it and oh is it delicious.
That sounds like a delicious addition to any cake! Yum!
I am so glad your family enjoyed this recipe Sue!
Baked this cake to surprise the gals in my office and they loved it. One went so far as to put her name and birthdate on a sticky note. What does they tell u.
It was Yummy I added this recipe to my favorite cake list.
I am so glad this cake was well received Sue! Thanks for sharing!
I made cupcakes. My husband who is not a sweet eater, had an unfrosted cupcake and declared it “the best he has ever eaten”. This is a keeper recipe!
Thank you so much Sue! I am so glad your husband liked the cupcakes!
This is the only chocolate cake recipe I use since I discovered it almost 10 years ago! Turns out moist and yummy everytime!! My family begs me to make it for their birthdays and every family gathering.
I am so glad this cake has been a hit with your family Theresa!
I have made this for years and my family loves it. We usually only sprinkle it with powdered sugar because it is so good by itself.
I am so glad this recipe has been a hit at your house Marie!
My family and I have enjoyed every recipe I have ever tried off your site.
Thank you Marilyn!
I just put mine in the oven. I know it says the batter will be thin but mine looks like liquid, is that normal?
Thank you…
It is fairly runny Heidi. Let us know how it worked out for you!
I want to make half of this recipe so what am I supposed to do
I haven’t tried halving this recipe, please let us know how it goes if you try it.
Hi there, may i know by this measurement “1-3/4 cups flour”, does it mean the recipe requires 1 & 3/4 cups of flour? Thank you :)
Correct :)
I made this for my boyfriend last night and he said it was the closest thing to heaven he has ever had!!!
This is the only chocolate cake recipe I will use!!! So many compliments!
Hershey’s chocolate cake is my go-to favorite….I make it with the special dark cocoa for an extra chocolate fix….so delicious!
That would make it nice and rich! I am considering trying replacing the boiling water with hot coffee next time for a little extra depth! <3
I have been making this cake recipe for over 20 years. It’s the only chocolate cake I make. Moist and delicious! It also gets better when you use quality cocoa. Try for high-fat dutch process. Penzey’s if you can get it.
Thanks for the tip!! Yummy! I loved how even the layers baked up too! Great for layer cakes!
Can I use corn starch instead of baking powder?
We have only made this recipe as listed but I wouldn’t recommend substituting baking powder for corn starch. If you do try it, we’d love to hear how it turns out.