Introduction
There are chocolate cakes, and then there is this chocolate cake. For decades, the recipe printed on the back of the Hershey’s cocoa tin has held a near-legendary status in American home baking — and for very good reason. It is the benchmark against which every other chocolate cake gets measured. Deeply rich, impossibly moist, and built on a combination of ingredients that work together in a way that no box mix can replicate, this is the cake that belongs at every birthday table, every celebration, and every moment that calls for something truly exceptional.
What makes it so special comes down to a few deliberate choices. Hershey’s unsweetened cocoa powder provides an intense, pure chocolate flavor that forms the backbone of the entire cake. Buttermilk keeps the crumb extraordinarily tender and adds a subtle tang that balances the sweetness. And the ingredient that surprises people every time — a cup of strong black coffee — does not make the cake taste like coffee at all. Instead, it deepens and amplifies the chocolate flavor in a way that nothing else can match, producing a richness that tastes like it took far more effort than it actually did.
Finished with a silky, spreadable Hershey’s cocoa buttercream that goes on smoothly and sets beautifully, this is a cake that looks and tastes completely professional. And it takes just 15 minutes of hands-on prep.
Prep and Serving Details
- Prep Time: 15 minutes
- Bake Time: 30 to 35 minutes
- Cooling Time: 1 hour
- Total Time: Approximately 1 hour 50 minutes
- Servings: 12
- Difficulty: Easy to Intermediate
- Method: Baking
- Oven Temperature: 350°F (175°C)
- Pan Size: Two 9-inch round cake pans
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup Hershey’s unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 cup strong black coffee or hot water
- 1/2 cup vegetable oil
- 1 tsp pure vanilla extract
Chocolate Frosting
- 1/2 cup unsalted butter softened
- 2/3 cup Hershey’s unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 1/4 tsp espresso powder optional, for deeper flavor
- chocolate shavings or sprinkles optional, for decoration
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl until evenly combined.
In a separate bowl, beat the room-temperature eggs, buttermilk, strong black coffee or hot water, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix on medium speed for 2 minutes. The batter will be thin, which is normal for this recipe.
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, checking with a toothpick from 30 minutes onward. The cakes are ready when the toothpick comes out with a few moist crumbs.
Cool the cakes in their pans for 10 minutes, then turn them onto wire racks. Allow them to cool completely, about 1 hour, before frosting.
Beat the softened butter until creamy. Add the cocoa powder and powdered sugar alternately with the milk, beating until fluffy. Add the vanilla extract and beat for 2 more minutes. Add the optional espresso powder if desired.
Place one cooled cake layer on a serving plate and spread frosting over the top. Add the second cake layer and frost the top and sides. For cleaner edges, apply a thin crumb coat, chill for 15 minutes, then apply the final frosting layer. Decorate with optional chocolate shavings or sprinkles.
Notes
For variations, strong black coffee can be replaced with hot water. The source also provides dairy-free and gluten-free substitutions, peppermint extract or chocolate chips for flavor variations, and several storage and freezing options.Pro Tips for the Best Results
- Use room temperature eggs and buttermilk. Cold ingredients do not emulsify as smoothly, which can create dense spots in the finished crumb. Set both out on the counter 30 minutes before you begin.
- Do not skip the coffee. It is the single ingredient that elevates this cake from very good to extraordinary. If caffeine is a concern, decaffeinated coffee works identically.
- Do not overmix the batter. Two minutes on medium speed is all you need. Overmixing develops gluten in the flour, which produces a tough, chewy texture rather than the light, tender crumb this cake is known for.
- Use an oven thermometer. Most home ovens run 25°F hotter or cooler than their displayed temperature. An inexpensive oven thermometer eliminates the guesswork and ensures even, accurate baking.
- Apply a crumb coat. This professional technique — a thin first layer of frosting chilled before the final coat — is what keeps crumbs out of the finished surface and gives the cake that clean, bakery-quality appearance.
- The cake improves overnight. If you can bake the layers a day ahead and frost the day of serving, the flavors meld and the crumb becomes even more moist and cohesive.
Variations and Substitutions
- Dairy-free version: Replace the buttermilk with any plant-based milk combined with 1 tablespoon of white vinegar. Let it sit for 5 minutes before using — it will curdle slightly, replicating the acidity of buttermilk. Use dairy-free butter in the frosting and plant-based milk in place of whole milk.
- Gluten-free: Substitute the all-purpose flour with a certified gluten-free 1:1 baking flour blend. The texture and moisture remain very similar to the original.
- Mint chocolate: Add ½ teaspoon of peppermint extract to the cake batter and another ½ teaspoon to the frosting for a refreshing mint chocolate variation.
- Chocolate chip: Fold 1 cup of semi-sweet chocolate chips into the finished batter before pouring it into the pans for extra pockets of melted chocolate throughout each slice.
- Cupcakes: This batter produces approximately 24 standard cupcakes. Fill lined muffin tins two-thirds full and bake at 350°F for 18 to 22 minutes.
- Sheet cake: Pour the full batter into a greased 9×13 inch pan and bake for 35 to 40 minutes. Frost directly in the pan for a simpler, crowd-friendly format.
- Altitude adjustment: Above 3,000 feet, reduce the baking soda to 1½ teaspoons and increase the flour by 2 tablespoons to compensate for the lower atmospheric pressure.
Storage Instructions
Store the frosted cake covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days. The cake actually becomes more moist and flavorful after the first 24 hours as the ingredients meld together — making it an excellent candidate for advance preparation. Remove refrigerated slices 20 minutes before serving to allow the frosting to soften and the crumb to return to its ideal room-temperature texture.
For longer storage, wrap unfrosted cake layers individually in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and assembling. Frosted cake can also be frozen for up to 1 month — freeze the assembled cake uncovered for 1 hour until the frosting hardens, then wrap carefully in plastic wrap and foil. Thaw overnight in the refrigerator and bring to room temperature before serving.
Frequently Asked Questions
Why does the batter look so thin? A thin batter is one of the hallmarks of this recipe and is completely intentional. The combination of buttermilk, coffee, and oil produces a pourable batter that bakes into an exceptionally moist, tender crumb. A thicker batter would result in a denser, less delicate cake.
Can I use Dutch-process cocoa instead of Hershey’s natural cocoa? Hershey’s natural unsweetened cocoa is specifically recommended because its acidity reacts with the baking soda in the recipe to provide lift and structure. Dutch-process cocoa has been neutralized and does not react the same way, which can affect the rise and texture of the finished cake. If you substitute Dutch-process cocoa, replace the baking soda with an equal amount of baking powder to compensate.
Can I make this as a three-layer cake? Yes. Divide the batter between three 8-inch round pans instead of two 9-inch pans and reduce the baking time to 22 to 26 minutes. You will need to increase the frosting quantities by approximately 50% to cover the additional layer and surface area.
My frosting is too stiff to spread — how do I fix it? Add whole milk one teaspoon at a time, beating well between each addition, until the frosting reaches a smooth, spreadable consistency. This is most commonly caused by slightly under-softened butter or measuring the powdered sugar slightly heavy.
Can I use hot water instead of coffee? Yes. Hot water works and the cake will still be excellent. However, the coffee version produces a noticeably deeper, more complex chocolate flavor. The difference is clear enough that coffee is strongly recommended for anyone who wants the best possible result.
Why is my cake sinking in the middle? The three most common causes are opening the oven door too early, underbaking, or overmixing the batter. Opening the door before 28 minutes allows cold air in and can cause the center to collapse before it has set. Always check at 30 minutes minimum and use a toothpick rather than visual cues alone to confirm doneness.
Nutrition Estimate
Per serving (1 of 12): Calories: approximately 485 kcal | Carbohydrates: 72g | Protein: 6g | Fat: 21g | Fiber: 3g | Vitamin A: 8% DV | Iron: 15% DV
Values are approximate and will vary based on specific brands and portion sizes used.
