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!
Best choice cake every.I make it all the time.
Thanks.
I am so disappointed. This cake was a watery mess. I suspected it would come out poorly with the strange addition of boiling water at the end. My cake pans are the detachable kind (I have never had a problem with them) and this leaked ALL OVER my oven – so an hour of clean up is ahead of me. It also took WAY longer than 30 minutes to cook and ended up being a flavorless bland cake. I feel so bad that my 10 year old wasted our baking ingredients on this and it is very difficult to get more. I DO NOT recommend this.
This was my first cake baking experience. Was very excited because the cake looked nice. But unfortunately only d edges were cooked. D middle part fell after it cooled down, and was undercooked. I tried placing it back into the oven for another 10 mins, but still soggy. Had to throw d middle part away. I don’t know what went wrong as I followed the recepi word by word. :(
Oh no, I am sorry to hear that Maggie! We have never had that issue with this cake. What size of baking pan did you use? If using a 9×13 it would need 35-40 mins to fully cook. Is it possible your oven temperature is off?
quick question! -is this dense or fluffy cake?
Hi Trudi, it is a light, fluffy, spongy chocolate cake!
I’m not a good baker but my children and I made this cake and it was the most delicious chocolate cake I have ever eaten, so moist and tasty! After making this cake I will not try to make any another cake except this one.
We put choc ganache on top and it was taken to the next level!
Highly recommend!!
Awesome recipe a keeper!
Thanks for the recipe I was just wondering, 2 cups of sugar seens alot for 1 3/4cup flour. Does the cake come out extra sweet. Can I reduce sugar.
Hi Sanam, we have only tried this recipe as written but I don’t find it too sweet for a chocolate cake! If you try reducing the sugar, let us know how it turns out!
Tried out today.came out good. I never baked cakes . Super easy and yummy . My daughter and husband loves it . Thanks for sharing yummy and easy chocolate cake . :)
So happy they loved it Sri!
I think this was the best chocolate cake I’ve ever had?
My family loved this cake. I used cacao and coconut oil (substituted for vegetable oil and shortening as I always do), in the cake and buttercream frosting. I had to bake it 45 minutes.
Thank you for sharing this excellent recipe. Ive tried so many moist chocolate cake recipes and this is the best!! Tried itvtwicevthos week and am about to prep another one. My family loves it! Thank you and keep up the good work. Be safe & God bless!
This cake was amazing and so good. It was amazing with our homemade chocolate moose and the cake itself was moist and fluffy. My mom brought this into work and they all loved it. Definitely will be making this recipe again.
Thank you Holly, It came out perfect. Taste delicious. Will make over & over again. I added choc chips love it!
Yum, great addition Teresa!
Awesome
Was worried about the thin batter but cake came out really well. Melts in your mouth and I found a fudge icing to go on it and it was just mmmmm. Thanks for this gem! Definitely saved it for future!
I made this cake today and it was amazing!!! So light, fluffy and moist. Will definitely be using this recipe from now on for my chocolate cakes!! Paired it with a peanut butter frosting.
My all time favorite chocolate cake recipe. Made it so may times and it was a hit in my family. Fluffy and yummy. Thank you so much for this recipe
First of all, i made this cake in the wrong size pan. So it overflowed. But the cake is good. Wondering if anyone tried putting in some chocolate chips in the final batter?
My cake overflowed as well. Still good… just put a sheet pan under it
Can I substitute cacao powder for cocoa powder?? If so would i be using the same amount??
Thank you
I haven’t tried substituting cacao powder for cocoa powder however from what I can see, they cannot be used interchangeably without some modifications to the recipe. Let us know how it goes if you try it.
Hi! I’m working with limited supplies here and don’t have an electrical mixer on hand. Can I mix this recipe myself with a spoon or will it not turn out as good? Thank you
You can hand mix this recipe, Rebecca. Take a look at the video just above the recipe card for the consistency you are trying to mix it to!
Yes. I use cacao. Same amount.
Hi! I live in Europe. The baking pan is 26 cm X 20 cm ( approx. 10″ X 7″). Will the recipe work for this size? Thanks.
I believe the volume of that baking dish will be a few cups smaller than a 9×13, so it may overflow Kaviya. You could try filling the pan ⅔ full and using the remaining to make some extra cupcakes to be safe.