Get ready to indulge in Hershey’s Perfect Chocolate Cake—a rich, moist classic that’s pure chocolate bliss in every bite. The luscious, coffee-kissed mocha fudge frosting couldn’t get any more decadent, and though it looks stunning, preparing this beauty is easy! If you’re looking for an irresistible dessert to impress guests, you’ve found it.
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 🔪 Step-by-step guide: How to make Hershey's perfect chocolate cake
- 📖 Make it your own: yummy variations
- 💭 Insider tips: things to know
- 🥫 Leftover love: how to store and reheat
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ No waste: creative ways to repurpose Hershey's chocolate cake
- 📞 Wrapping it up: the last word
- 📖 Recipe
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- Timeless Hershey’s chocolate cake meets a bold mocha fudge frosting to create an unforgettable dessert!
- Serve it as the centerpiece for birthdays, holidays, or anytime you’re craving something indulgent and crowd-pleasing.
- Make sure you use hot, double-strength coffee in the frosting—it’s not mocha fudge without coffee!
Hershey’s chocolate cake is a rich, moist classic that melts in your mouth. The creamy, decadent mocha fudge frosting adds a modern flair to the vintage recipe, creating the ultimate treat for chocolate and coffee lovers!
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Step-by-step guide: How to make Hershey's perfect chocolate cake
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Beat the butter, sugar, eggs, and vanilla.
In a separate bowl, mix the dry ingredients.
Stir part of the dry ingredients into the butter mixture.
Alternate adding the rest of the flour mixture and buttermilk.
📖 Make it your own: yummy variations
- Want cupcakes instead? This recipe makes about two dozen cupcakes! Line a standard muffin tin with paper liners or grease it well. Fill each cupcake liner about ⅔ full. Reduce the baking time to about 20 minutes.
- I love using Hershey’s Special Dark Cocoa in my chocolate cake recipes for its deep, punchy chocolate flavor. But you can use regular unsweetened cocoa powder or Dutch-processed cocoa.
- Chocolate baking bars melt best, but dark chocolate chips will work in a pinch.
- Use French vanilla or hazelnut coffee to add another dimension of flavor to the frosting.
- Add a splash of Kahlúa, Baileys, or bourbon to the frosting for an adult-friendly twist.
- I’m a massive fan of this fudgy mocha frosting. Still, other delicious frostings include the bittersweet frosting from my Southern yellow cake, whipped wedding cake frosting, whipped cream cheese frosting, or whipped strawberry cream cheese frosting from my strawberry sheet cake. Switch it up if you're feeling adventurous!
💭 Insider tips: things to know
- Let the eggs, butter, and milk reach room temperature for a smoother batter and even baking.
- Sifting cocoa powder and flour ensures no lumps for a silky-smooth cake texture.
- Use real buttermilk! It has the perfect texture and acidity to make a moist, tender cake.
- Don’t overmix! Stir until the batter comes together to keep the cake light and tender.
- Thoroughly grease and line pans with parchment paper, then dust with cocoa powder to prevent sticking and make cake removal easy.
- Get down at eye level for a second when you're adding the frosting to the bottom cake layer. Make sure it looks even and level—this way, the top cake layer will sit perfectly, and it won't look wonky.
Marye's Tip o' the day
Wait until the cake is completely cool before frosting it. Frosting will melt and slide right off a warm cake.
🥫 Leftover love: how to store and reheat
Cakes with dairy-based frostings need to be refrigerated. Keep the cake in an airtight container or cover it well with plastic wrap to prevent it from drying out. Enjoy leftovers within four days.
To freeze an unfrosted chocolate cake, wrap each layer in plastic wrap and aluminum foil to prevent freezer burn. Place the wrapped layers in a resealable freezer bag or airtight container and freeze for up to three months. You can freeze frosting separately in an airtight container for two months.
You can also freeze a frosted cake or cut slices. First, place the cake in the freezer for 30 minutes to set the frosting. After it hardens, wrap the cake in plastic wrap and aluminum foil or store it in an airtight container. Freeze frosted cake for up to two months.
Remove frozen cake layers from the freezer and let them thaw at room temperature for two to three hours before frosting.
Thaw the whole frosted cake (or slices) in the refrigerator overnight, then bring it to room temperature before serving for the best texture and flavor.
🤫 Marye's secret for zhuzhing it up
Add chocolate curls, chocolate-covered espresso beans, or a dusting of cocoa powder on top to make your cake extra pretty and delicious.
zhuzh: verb. To make something more interesting or attractive
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
Yes, you can use any unsweetened cocoa powder or Dutch process cocoa, but Hershey’s Special Dark Cocoa provides a rich, classic flavor that many people love for this recipe.
I don’t recommend it. Buttermilk's acidity helps the batter rise, creating a lighter, fluffier, and moister cake. Regular milk doesn’t have the same acidity, so your cake might turn out denser or less tender.
You know your chocolate cake is finished baking when a toothpick inserted into the center comes out clean, or the center of the cake measures 210 degrees F on an instant-read thermometer.
Yes, both the cake and frosting freeze well. Wrap the cooled cake layers in plastic wrap and foil and freeze them for up to 3 months. You can store the frosting in an airtight container in the freezer for about 1–2 months.
⏲️ Marye's time saving hacks -
You can bake the cake a day ahead, wrap it tightly in plastic wrap, and store it at room temperature. Then, when you’re ready to serve, just add the frosting and enjoy!
📚 More Southern comfort: related recipes you'll love
🍽️ No waste: creative ways to repurpose Hershey's chocolate cake
Did someone say cake truffles? Crumble the cake, mix it with some frosting, roll it into balls, and dip them in melted chocolate for bite-sized treats.
Turn chocolate cake into a parfait! Layer cake crumbs, whipped cream, and chocolate pudding or mousse in a glass for a decadent dessert.
Warm up the cake and crumble it over a bowl of vanilla or coffee ice cream for a quick and indulgent sundae, or blend chunks of cake with ice cream and milk to create a rich chocolate cake milkshake.
Layer crumbled cake and frosting in popsicle molds, freeze, and coat with chocolate for a fun twist on frozen treats.
📞 Wrapping it up: the last word
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Hershey's Chocolate Cake
Print Pin Recipe Save Recipe Rate RecipeIngredients
- ⅔ cup butter, softened
- 1 - ¾ cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup dark cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 - ½ cups buttermilk
Fudge Frosting
- 2 ¼ cups butter, softened
- 1 ½ cups powdered sugar
- ¾ cup Hershey's Special Dark Cocoa, or your favorite cocoa powder
- ½ cup coffee, hot and make it double strength
- ½ cup sour cream
- 1 ½ teaspoons vanilla
- pinch kosher salt
- 10 ounces dark chocolate, chopped and melted - you can use chocolate chips
- 1 tablespoon corn syrup
Instructions
- Heat oven to 350°F.
- Grease two 9-inch round baking pans.
- Add a round of parchment in the bottoms and grease the parchment.
- "Flour" the pans with cocoa powder.
- Beat butter, sugar, eggs and vanilla in large bowl until fluffy.
- Combine flour, cocoa, baking powder, baking soda and salt in a medium sized mixing bowl.
- Add the dry ingredients alternately with buttermilk to butter mixture, beating just until smooth.
- Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. An instant read thermometer will read 210F.
- Cool 10 minutes; remove from pans to wire racks.
- Cool completely.
- Frost with fudge frosting or any favorite frosting.
Mocha Fudge Frosting
- In a bowl of stand mixer fitted with paddle attachment beat the butter on medium speed about 6 minutes or until pale and fluffy.
- Sift together the confectioners' sugar and cocoa powder.
- Reduce mixer speed to low.
- Add the confectioners' sugar mixture, beating until well blended.
- Continue beating on low and add the coffee, sour cream, vanilla, and salt.
- Beat 1 minute. Increase the speed to medium and whip for 2 minutes.
- Add the melted chocolate and beat until smooth, about 2 minutes more.
- Beat in the corn syrup.
Notes
- Let the eggs, butter, and milk reach room temperature for a smoother batter and even baking.
- Sifting cocoa powder and flour ensures no lumps for a silky-smooth cake texture.
- Don’t overmix! Stir until the batter comes together to keep the cake light and tender.
- Thoroughly grease and line pans with parchment paper, then dust with cocoa powder to prevent sticking and make cake removal easy.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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