Desserts
Creating a Hershey's Original Chocolate Cake that delivers those signature moist layers and rich chocolate flavor starts with one critical ingredient: buttermilk. This isn't just any chocolate cake—it's the kind that stays tender for hours, with a velvety texture that makes every slice worth savoring.
The secret lies in balancing cocoa powder with melted chocolate for depth, while buttermilk keeps the crumb light and airy.
What sets this recipe apart is the precision in mixing and baking. You'll combine dry ingredients with melted butter and buttermilk separately before gently folding them together—this prevents overmixing, which can lead to a dense cake.
The result is a perfectly moist crumb with just the right amount of fudgy richness. Baking at the correct temperature ensures even layers that slice cleanly and hold their shape.
Once baked to golden perfection, you'll have a cake that's ready for your favorite frosting or a simple chocolate glaze. The layers stay moist for days, making this ideal for special occasions or when you want dessert that truly impresses.
Whether you're a home baker or new to chocolate cake, this recipe delivers professional-quality results with minimal fuss.
Serve with whipped cream, fresh berries, or a dusting of cocoa powder for that classic touch. The key to success is patience—letting the cake cool completely before slicing ensures clean cuts and the best texture. Let's get started on creating your own version of this timeless dessert.
Ingredients for hershey's original chocolate cake
Buttermilk, melted chocolate, and a touch of oil—these are the game-changers for that iconic Hershey's texture.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 2 cups | Melted and cooled slightly |
| Granulated Sugar 🍚 | 2 cups | Light brown sugar works too |
| Cocoa Powder 🍫 | ¾ cup | Natural or Dutch-processed |
| Buttermilk 🥛 | 1 ½ cups | Homemade or store-bought |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Baking Powder 🧂 | 1 ½ tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌸 | 1 tbsp | Pure vanilla preferred |
| Hershey's Semi-Sweet Chocolate Bars 🍫 | 8 oz | Melted for extra richness |
| Vegetable Oil 🫒 | ½ cup | For extra moisture |
The Hershey's chocolate bars are non-negotiable here—this is what gives the cake that signature depth. Trader Joe's or Walmart usually have them in bulk, and they're worth the extra few cents per bar. If you can't find them, Ghirardelli squares work in a pinch, but the flavor won't be quite the same. The cocoa powder? Hershey's Special Dark is ideal, but any quality brand will do. For the buttermilk, if you don't have any, mix 1 tablespoon lemon juice or vinegar with 1 cup milk—let it sit for 5 minutes to curdle. The butter should be melted but not hot when you mix it in, or the eggs will scramble.
No buttermilk? Yogurt or sour cream at half the amount works too, though the texture won't be identical. Short on cocoa powder? Melted chocolate counts double—so if you're using 8 oz of chocolate, that's like adding an extra 0.5 cup cocoa. The baking powder is crucial—don't skip it or the cake will be dense. For the vanilla, imitation extract
This cake stays moist for 5-6 days if wrapped tightly in plastic and stored at room temperature. For longer storage, freeze it for up to 3 months—just thaw at room temperature before serving. I like to slice it ahead and freeze individual portions so I always have a quick dessert. The layers are best when served at room temperature, so take them out 15-20 minutes before slicing. And if anyone asks, no, you can't microwave it—patience is key here.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this recipe because it’s one bowl—no messy transfers, no extra pans. Just cream butter and sugar, toss in the flour and cocoa, then fold in that tangy buttermilk. The cake comes together faster than I can finish a cup of coffee.
- Rich Without Bitterness: Here’s what sold me—the Hershey’s cocoa powder keeps the flavor sweet but deep, not chalky or overpowering. That buttermilk adds just enough moisture to make every slice fudgy yet light, like biting into a classic milkshake.
- Birthday to Brunch: Between us, this cake handles everything. Frost it with whipped cream for a birthday party, serve it plain with coffee for a lazy Sunday, or even cut into squares for a potluck. (Yes, even on a Tuesday night.)
- Budget-Friendly Leftovers: A single batch feeds six, but I’ve had it last a week—trust me. The butter and sugar are simple pantry staples, and the leftovers? Just as good cold, toasted with a little peanut butter. Zero waste, all flavor.
Step-by-step instructions for Hershey's original chocolate cake
Here's how to bake rich, moist chocolate layers that stay tender for days.
Prepare the Chocolate Mixture
First, melt the 2 cups unsalted butter and 8 oz Hershey's semi-sweet chocolate bars together in a microwave-safe bowl using 30-second intervals, stirring between each. You're aiming for a smooth, glossy mixture that's fully melted but not overheated—it should reach about 110°F on an instant-read thermometer. Let this cool slightly to room temperature while you prepare the dry ingredients.
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 1.5 tsp baking powder, and 0.5 tsp salt. Sift this mixture directly into the melted chocolate-butter combination. Add the 2 cups granulated sugar and 0.75 cup cocoa powder, then mix until just combined—you'll still see some flour flecks, which is perfect. This prevents overdevelopment of gluten that would make the cake tough.
Incorporate Wet Ingredients for Moisture
To the chocolate mixture, add the 1.5 cups buttermilk and 0.5 cup vegetable oil. Stir until everything is evenly incorporated—this creates the cake's signature moist texture. The buttermilk adds acidity that reacts with the baking powder, while the oil provides rich moisture that keeps the cake tender even after baking.
Next, add the 2 whole large eggs, one at a time, mixing just until each is fully incorporated. Finish with the 1 tbsp vanilla extract and mix gently. The batter should be thick but pourable. If it seems too thick, add 1-2 tablespoons of milk or water to reach a smooth consistency. This step ensures your cake will have that signature Hershey's fudgy yet light texture.
Bake in Two Perfect Layers
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, then divide the batter evenly between them. Tap each pan gently on the counter to remove any air bubbles. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs—never clean. The cake should spring back when pressed gently in the center.
I like to rotate the pans halfway through baking for even browning. Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely. This gradual cooling prevents cracking and helps maintain moisture. The cakes should be rich chocolate brown with a slightly domed center—they'll sink as they cool.
Assemble with Chocolate Frosting
While the cakes cool, make the frosting by beating the remaining 1 cup unsalted butter (if you reserved it) with 2 cups powdered sugar until light and fluffy. Add 1-2 tablespoons of milk or buttermilk as needed to reach a smooth, spreadable consistency. The frosting should be thick enough to hold its shape on the cake but still pipeable.
Place one cake layer on a serving plate and spread a generous layer of frosting. Top with the second layer and frost the entire cake. For extra richness, you can melt 4 oz of the remaining chocolate bars and drizzle over the top. Chill the cake for at least 1 hour before slicing to let the frosting set properly. Each slice should be moist, rich, and perfectly balanced between dense yet tender crumb.
Pro Tips For Making Hershey'S Original Chocolate Cake
- Whisk Butter and Sugar: DESCRIPTION:
- Sift the Cocoa: DESCRIPTION:
- Check Doneness at 325°F: DESCRIPTION:
- Chill the Batter: DESCRIPTION:
Troubleshooting this recipe
Cake Too Dense?
If your cake turns out dense instead of moist, you likely overmixed the batter or used too much flour. The key is to mix just until combined—stop when you still see small flour flecks.
Also, ensure your buttermilk is fresh and properly curdled. If substituting yogurt, use 1 cup plain Greek yogurt with 1 tablespoon lemon juice instead of the full 1.5 cups buttermilk. 💫
Dry or Cracked Layers
Dryness usually means the cake baked too long or the oven ran hot. Pull the cake when a toothpick comes out with a few moist crumbs—not completely clean. For cracked layers, your oven may be too hot or the cake cooled too quickly.
Let the cakes cool in their pans for 10-15 minutes before transferring to a rack, and avoid opening the oven door during baking. 🌡️
Batter Too Thin?
A runny batter often happens if your butter melted too much or you added extra liquid. The ideal consistency is thick but pourable—like heavy cream. If it’s too thin, add 1-2 tablespoons more flour to thicken.
For extra insurance, chill the batter for 15-20 minutes before baking to help it hold its shape. 🥄
Uneven Baking
If one side of your cake is underbaked or overbrown, rotate the pans halfway through baking. Also, ensure your oven racks are positioned in the middle for even heat distribution.
If your oven has hot spots, place a baking sheet on the lower rack for 5 minutes before adding the cake pans to create a steam barrier. 🔥
No Rise at All?
This usually means your baking powder expired or wasn’t activated. Always check the expiration date on your leavening agent. If you’re unsure, test it by mixing 1 teaspoon baking powder with 1 tablespoon hot water—it should bubble vigorously.
Also, ensure your buttermilk is properly acidified (it should have a slight tang). 💡
Frosting Too Thin
If your frosting spreads like syrup, you likely added too much liquid. Start with just 1 tablespoon milk and add more gradually. For a stiffer frosting, beat the butter longer until it’s completely light and fluffy.
If it’s still too thin, add 1 tablespoon powdered sugar at a time until it reaches a pipeable consistency. 🧈
Nutrition facts
Frequently asked questions
Why does this recipe use both cocoa powder and melted chocolate?
The combination creates that signature Hershey's flavor profile—cocoa powder provides depth and dryness to absorb moisture, while the melted chocolate bars add richness and fudgy texture. Using both ensures a balanced, moist crumb with the iconic chocolate taste you expect from this classic recipe.
Can I make this cake in a single 9-inch pan instead of two layers?
Yes, but expect a thicker, denser result. Reduce baking time to 25-30 minutes and check for doneness early. For a single-serving cake, use a 6-inch pan and bake for 20-25 minutes. The layers are what make this cake special, but it'll still taste delicious!
What's the best way to store leftover cake?
Wrap tightly in plastic wrap and store at room temperature for up to 5 days. For longer storage, freeze slices in airtight containers for 3 months. Thaw overnight in the fridge—never microwave, as it can make the cake rubbery. The frosting may soften when reheated, so add it fresh when serving.
Can I substitute buttermilk with something else?
Yes, but results may vary. Use 1 cup plain yogurt or sour cream plus 1 tablespoon lemon juice for each 1.5 cups of buttermilk. For a closer texture, mix 1 cup milk with 1 tablespoon vinegar and let sit for 5 minutes to curdle. The acidity is key for proper rise and moisture.
How do I know when the cake is fully baked?
Insert a toothpick into the center—it should come out with a few moist crumbs (not wet batter). The cake should also spring back slightly when pressed gently. Overbaking dries it out, so pull it when it's just done. For even baking, rotate pans halfway through the 30-35 minute timeframe.