Hershey’s “Perfectly Chocolate” Chocolate Cake

Hershey's Perfectly Chocolate Chocolate Cake

My favorite go-to chocolate cake recipe of all time!

Yield: 10 to 12 servings

Prep Time:20 min

Cook Time:30 min


2 cups granulated white sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 large eggs
1 cup milk
1/2 cup vegetable or canola oil
2 teaspoons vanilla extract
1 cup boiling water

1/2 cup (1 stick) butter
2/3 cup Hershey's unsweetened cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract


1. Preheat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Prepare cake: Whisk together sugar, flour, cocoa, baking powder, baking soda and salt in large mixer bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer for 2 minutes. Stir in water (batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Prepare frosting: Melt butter. Stir in cocoa. Alternately add sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla.

5. Spread frosting between layers and over top and sides of cake.


*You may substitute a 13x9x2-inch baking pan for 9-inch round baking pans. Prepare the same way, but increase baking time to 35-40 minutes.
*Double the frosting recipe if you'd like a good amount of frosting to work with. Picture above indicates a cake with double the amount of frosting.

Source: RecipeGirl.com (via Hershey's Classic Recipes )

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  • Joan wrote:

    I remember years ago when I was in grammar school, we were allowed to bring in cupcakes to school on our b-day. The kids and teachers all couldn’t wait for our day caused they all raved at at these cupcakes. I continued the tradition with my kids with
    Same reviews.  This is a great recipe, but I usually use buttercream icing. 

  • Nicole wrote:

    I could not agree more! For me, it doesn’t get any better than the perfectly chocolate cake recipe on the Hershey’s cocoa container, or the chocolate chip cookie recipe on the bag of Nestle morsels. They are classics!

  • brbtrcy wrote:

    Will this recipe work for cupcakes?

    • Lori Lange wrote:


  • Andrea wrote:

    I have been making this cake for years, I totally agree, it is the best chocolate cake ever. It has turned out every single time. We look forward to someone’s birthday so we can have this cake.

  • Sharon wrote:

    Lori, can this cake be prepared ahead of time and be refrigerated??

    • Lori Lange wrote:

      I think so!

  • Robin wrote:

    This cake is the best! I love trying new recipes, but this is my go-to recipe also : )

  • Shelley wrote:

    Hi, would this cake work, using almond flour in place of all purpose flour?
    Thanks 🙂

    • Lori Lange wrote:

      Hi Shelley- No, almond flour can not be used interchangeably with all-purpose. The cake would not turn out.

  • shauna wrote:

    This is a runny cake. I couldnt get it out of my pan and when I did it crumbled to pieces. Wont make again.

    • Lori Lange wrote:

      How strange! I’ve made this so many times (originally from Hershey’s), and it turns out perfect every time. I wonder if perhaps the water wasn’t mixed in well enough? It’s supposed to be a thin batter. Well greased & floured pans should pop the cake out easily. Sorry it did not work out for you!