Moist Hershey’s chocolate cake with rich cocoa frosting, made with simple ingredients like buttermilk, cocoa powder, and hot coffee for extra flavor. This classic homemade chocolate cake is perfect for birthdays, parties, and special occasions. Easy to bake, soft, and fluffy with a deep chocolate taste that everyone will love.

Table of Contents

Ingredients

For the Chocolate Cake

2 cups granulated sugar (400 g)
1 ¾ cups + 2 Tablespoons all-purpose flour (235 g)
¾ cup unsweetened cocoa powder (64 g)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup buttermilk (227 g)
½ cup vegetable or canola oil (99 g)
2 teaspoons vanilla extract
1 cup boiling water (237 g) or hot coffee

For the Chocolate Frosting

½ cup melted butter (113 g)
⅔ cup unsweetened cocoa powder (57 g)
3 cups powdered sugar (360 g)
⅓ cup milk (83 g)
1 teaspoon vanilla extract

Instructions

Prepare the pans: Preheat oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper and lightly grease with non-stick spray. Set aside.
Mix dry ingredients: In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Add wet ingredients: Beat in the eggs, buttermilk, oil, and vanilla until smooth and well combined.
Incorporate hot liquid: Slowly stir in the boiling water (or coffee). The batter will be thin—this is normal.
Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the frosting: In a medium bowl, whisk together melted butter and cocoa powder. Gradually add powdered sugar, alternating with milk, and mix until smooth and fluffy. Stir in the vanilla.
Assemble the cake: Place one cake layer on a serving plate. Spread frosting over the top, then add the second cake layer. Frost the top and sides with the remaining frosting. Slice and serve.

Tips

Make sure your eggs are at room temperature for better mixing and texture.
If you don’t have buttermilk, make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice.
Allow cakes to cool completely before frosting to prevent the frosting from melting.
For extra stability, chill the cake layers before assembling.

Variations and Substitutions

Coffee flavor: Replace boiling water with hot coffee for a richer, mocha-like taste.
Gluten-free: Use a 1:1 gluten-free flour blend.
Frosting swap: Try cream cheese frosting or whipped ganache instead of the cocoa frosting.
Cupcakes: Use the same batter to make about 24 cupcakes, baking for 18–20 minutes.

FAQs

Can I make this cake in advance?
Yes! The cake layers can be baked a day ahead, wrapped tightly, and stored at room temperature or frozen for up to 2 months. Frost before serving.

How do I store leftovers?
Keep covered at room temperature for up to 3 days or refrigerate for up to 5 days.

Can I use Dutch-process cocoa?
Yes, but natural unsweetened cocoa works best in this recipe since it balances with the baking soda.

Serving Suggestions

Add fresh berries (strawberries, raspberries, or cherries) between the layers for extra flavor.
Serve with a scoop of vanilla or coffee ice cream for a decadent dessert.
Dust with powdered sugar or chocolate shavings for a simple decoration.

Why You’ll Love This Recipe

Classic, rich, and moist chocolate cake that always turns out.
Easy to make with pantry staples.
Perfect balance of fluffy texture and fudgy flavor.
Great for birthdays, holidays, or any special occasion.