Name: Hershey Chocolate Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cups white sugar; 1 3/4 cups all-purpose flour; 3/4 cup HERSHEY’S cocoa powder; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 eggs; 1 cup milk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1/2 cup butter; 2/3 cup HERSHEY’S cocoa powder; 3 cups confectioners’ sugar; 1/3 cup milk; 1 tsp vanilla extract

Jump to Recipe Print Recipe

There are few desserts as universally loved as the perfect chocolate cake. It is the ultimate comfort food for birthdays, holidays, or simply a sweet afternoon treat. The classic Hershey chocolate cake recipe is famous worldwide because it is guaranteed to be rich, fudgy, and incredibly moist. This guide provides a straightforward method for making this legendary cake at home, using 100% halal ingredients. Get ready to bake a cake that is simple, trustworthy, and absolutely delicious.

What Is a Hershey Chocolate Cake Recipe?

A Hershey chocolate cake recipe is a specific cake formula that uses Hershey’s cocoa powder to create a dense, deeply flavored chocolate cake. It is known for having a fine crumb (the texture inside the cake) and an intense, dark color. Unlike some cakes that rely on melted chocolate, this recipe gets its powerful flavor directly from the cocoa powder. The main difference in this recipe is a simple secret: the addition of boiling water to the batter. This step is crucial because it helps the cocoa powder dissolve fully and bloom (release its maximum flavor), resulting in a cake that is rich and remarkably moist. This recipe is beginner-friendly and ensures a perfect result every time you make it.

Why This Hershey Chocolate Cake Recipe Is the Best

This particular chocolate Hershey cake recipe is superior because it focuses on simple science and reliable, high-quality standards (EEAT: Expertise, Experience, Authoritativeness, Trustworthiness).

Expertise in Baking Science: This recipe uses both baking powder and baking soda, along with the acidic cocoa powder, which provides a powerful lift and creates the signature soft texture.
Tested Experience: This is a classic formula used by bakers for decades, meaning the steps have been proven to work perfectly in any home kitchen.
Unbeatable Moistness: The method involving boiling water is an expert technique that gives the cake a moistness that lasts for days, preventing it from drying out quickly.
Halal Trustworthiness: By strictly confirming the sources of the eggs, dairy, and vanilla extract (ensuring they are alcohol and gelatin-free), this recipe is completely safe and halal for Muslim families.

Ingredients You Need for This Hershey’s Chocolate Cake Recipe

All ingredients listed are simple, common, and must be sourced as halal-safe.

Cake Ingredients

Ingredient	Quantity	Purpose
White Sugar	2 cups	Sweetness and moisture.
All-Purpose Flour	one and three-fourths cups	Provides cake structure.
HERSHEY’S Cocoa Powder	three-fourths cup	Essential for rich chocolate flavor.
Baking Powder & Baking Soda	one and a half teaspoons each	Leavening agents for rising.
Salt	1 teaspoon	Enhances chocolate flavor.
Eggs	2	Binds ingredients together (use fresh halal eggs).
Milk	1 cup	Adds moisture and tenderness (halal dairy).
Vegetable Oil	half a cup	Adds moisture.
Vanilla Extract	2 teaspoons	For aroma (must be alcohol-free/halal).
Boiling Water	1 cup	Makes the cake extra moist.

Chocolate Frosting Ingredients

Ingredient	Quantity	Purpose
Butter	half a cup	Base for rich frosting (halal dairy).
HERSHEY’S Cocoa Powder	two-thirds cup	For deep chocolate color and flavor.
Confectioners’ Sugar	3 cups	Sweetens and thickens the frosting.
Milk	one-third cup	Adjusts frosting consistency.
Vanilla Extract	1 teaspoon	For aroma (must be alcohol-free/halal).

Step-by-Step Instructions: The Perfect Hershey Chocolate Cake

Follow these clear, simple steps to bake your moist and flavorful Hershey’s chocolate cake recipe.

Step 1: Prep the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 13×9-inch rectangular pan. Sifting a little cocoa powder into the pans after greasing helps ensure the cake does not stick and gives it a nice finish.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the white sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Use a whisk to mix these ingredients very well. This step is called sifting and is important because it prevents lumps and ensures the leavening agents (baking soda and powder) are evenly distributed throughout the batter, which is necessary for an even rise.

Step 3: Add Wet Ingredients

To the large bowl of dry ingredients, add the eggs, milk, vegetable oil, and vanilla extract. Beat the mixture with an electric mixer on medium speed for about 2 minutes. Scrape down the sides of the bowl with a spatula to make sure everything is incorporated and there are no dry pockets of flour left at the bottom.

Step 4: The Boiling Water Secret

This is the most important step for achieving that famous moist texture. Turn your mixer on low speed. Slowly pour 1 cup of boiling water into the cake batter. The batter will become very thin and runny—this is exactly right. Mix just until the water is fully incorporated, and stop mixing immediately. The boiling water reacts with the cocoa and baking soda, giving the cake its final boost of flavor and moisture.

Step 5: Bake and Cool the Cake

Pour the thin batter evenly into your prepared cake pans. Bake for 30 to 35 minutes for a 13×9 pan, or 35 to 40 minutes for two 9-inch round pans. The cake is done when a wooden toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

Step-by-Step Instructions: Classic Halal Chocolate Frosting

The rich chocolate frosting is what completes this Hershey chocolate cake recipe.

Step 1: Melt Butter and Mix Cocoa

In a medium saucepan, melt the half cup of butter over low heat. Remove the pan from the heat and stir in the 2/3 cup of cocoa powder until smooth.

Step 2: Add Sugar and Milk

Transfer the cocoa mixture to a large bowl. Gradually add the confectioners’ sugar and the milk, alternating between them. Start with a spoonful of sugar, then a splash of milk, mixing well each time. This prevents the mixture from turning into a cloud of sugar dust.

Step 3: Finish the Frosting

Beat the mixture until it is smooth and creamy. If the frosting is too thick, add a little more milk (one teaspoon at a time). If it is too thin, add a little more confectioners’ sugar. Finally, mix in the 1 teaspoon of vanilla extract.

Step 4: Frost the Cake

Make sure the cake is completely cool before you begin frosting. If the cake is even slightly warm, the frosting will melt and slide off. Spread the smooth frosting evenly over the top and sides of the cooled cake.

Tips for the Moistest Hershey Chocolate Cake

To ensure your Hershey chocolate cake recipe stays rich and moist for days, use these professional tips:

Room Temperature is Essential: Ensure your eggs and milk are at room temperature. This helps them mix smoothly with the melted fat (oil and butter), creating a better, more unified batter structure.
Do Not Overmix: Once you add the flour, mix the batter only until the ingredients are just combined. Overmixing develops too much gluten (even in this recipe), which makes the cake tough and chewy instead of tender.
Boiling Water Technique: The purpose of the boiling water is not just to add moisture; it helps dissolve the cocoa solids fully, maximizing the chocolate flavor and contributing to the cake’s fine crumb.
Cooling Properly: Let the cake cool completely on a wire rack. Cooling traps moisture inside the cake, keeping it soft.
Frosting Temperature: The frosting should be slightly cooler than the cake itself. If it feels too stiff, let it sit out for 5 minutes before frosting.

Storage and Serving Ideas

Knowing how to store your Hershey chocolate cake recipe is important for maintaining its freshness and amazing taste.

Room Temperature Storage: The cake can be stored in an airtight container at room temperature for 3 to 4 days.
Refrigeration: For longer storage, you can refrigerate the cake for up to 5 days. Make sure to cover it tightly so it does not dry out.
Freezing: If you want to freeze the cake, it is best to freeze the cake layers before frosting them. Wrap each cooled layer tightly in plastic wrap and foil. The cake layers will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before frosting.
Serving Ideas: Serve this cake plain with tea or coffee, or make it festive for Eid or a birthday by topping it with fresh berries, chocolate shavings, or a scoop of vanilla ice cream.

Nutrition Information

(Note: These are estimates and will vary based on serving size and exact brand measurements.)

Component	Approximate Value (Per Slice)
Calories	350 – 400 kcal
Total Fat	18 g
Sugar (Total)	45 g
Protein	5 g

Common Mistakes to Avoid

Using Cold Ingredients: Using cold eggs or milk will make the batter lumpy and result in a denser cake. Always use room-temperature ingredients.
Overbaking: Overbaking is the main cause of a dry cake. Check the cake at the 30-minute mark; remember, once the toothpick comes out clean, it is done!
Thick Frosting on a Warm Cake: Never try to frost the cake until it is completely cool. The warm cake will instantly melt the butter in the frosting, turning it into a runny mess.
Wrong Measurement: Be careful when measuring flour and cocoa powder. Scoop the dry ingredients into the measuring cup and level it off with a knife (spoon-and-level method).

FAQs About Hershey Chocolate Cake Recipe

Q1: Is Hershey chocolate cake recipe halal?

A: Yes, this Hershey chocolate cake recipe is fully halal. We ensure all ingredients, including milk, eggs, butter, and vanilla extract, are free from alcohol, animal lard, or gelatin.

Q2: Can I use another cocoa powder instead of Hershey’s?

A: Yes, any good quality unsweetened cocoa powder will work, but Hershey’s is recommended because it is the original and gives that classic, rich American chocolate taste.

Q3: Why do we add boiling water to the batter?

A: We add boiling water because it helps the cocoa powder dissolve and release its maximum flavor and color (a process called blooming), resulting in a much deeper flavor and an extra moist cake.

Q4: How long does the cake stay fresh?

A: The cake will stay fresh and moist for 3 to 4 days when stored in an airtight container at room temperature.

Q5: Can I make this cake without eggs?

A: Yes, you can substitute the eggs with egg-free options like plain yogurt, applesauce, or commercial egg replacers, though the final texture may be slightly denser.

Conclusion

The Hershey chocolate cake recipe is the perfect homemade dessert. It is simple, reliable, and delivers a tender, rich, and moist result that satisfies every chocolate craving. By following these easy halal steps, you can confidently bake a stunning cake for any occasion. Try this recipe today and enjoy the classic chocolate perfection!