This cake. Hershey’s Chocolate Cake is truly the most versatile and easiest perfect one-bowl chocolate cake recipe I have ever made.
As long as I can remember, I’ve seen the well-known chocolate cake recipe on the side of the Hershey’s cocoa box and I’ve made it countless times. On a whim, I decided to try making a gluten-free version of the Hershey’s Cake a few years ago.
WOW.
It turned out beautifully the very first time and I have made this cake many more times since then. There is nothing quite like having a lightning-fast homemade cake recipe that turns out perfectly every single time.
The cake is sturdy enough to hold together in layers, as cupcakes or to slice as a bundt cake. I’ve made this as cupcakes and topped them with Fresh Strawberry Frosting.
I’ve made a layer cake filled with the strawberry frosting, a layer of berries and then topped with the chocolate frosting.
I’ve made bundt cakes and simply poured the warm frosting over the cake. Every way I’ve served this cake, it has disappeared in no time at all!
Hershey’s Chocolate Cake
Nothing sparks that warm fuzzy feeling like the aroma of chocolate cake baking in your home. Put something chocolatey in the oven and watch as all the members of your family suddenly flock to the kitchen like moths to an iridescent light.
Don’t get me wrong. I love an adventurous dessert ( hello, Flourless Hot Chocolate Cake) and sometimes you need an elegant showstopper like Chocolate Lava Cakes to wow a table.
But at the end of the day, it’s hard to beat the familiar pleasure of a simple homemade chocolate cake.
The original version of this recipe has been on the side of the Hershey’s unsweetened cocoa box for decades so chances are you grew up eating this cake or something close to it.
There’s something fun and a little magical about recreating a familiar dessert from childhood! And if you didn’t get to experience this deliciously perfect chocolate cake as a kid, now’s your time.
Living without gluten shouldn’t mean having to live without enjoying a classic Hershey’s chocolate cake, which is why I devised this gluten-free version of Hershey’s famous cake.
For an ultra-rich and unforgettable gluten-free chocolate cake, be sure to try The Best Gluten-Free Chocolate Cake too!
Chocolate Cupcakes
This recipe makes killer cupcakes as well!
Simply fill two cupcake pans evenly with batter and bake for slightly less time than you would a sheet or bundt cake.
Cake Frosting Recipes
This Hershey’s Perfect One Bowl Chocolate Cake recipe includes directions for making a creamy chocolate icing that you pour over the cake once cooled. It’s an easy way to create a visually appealing cake without a ton of extra fuss.
That said, this cake is an amazing vehicle for all kinds of frostings. Fluffy Chocolate Buttercream Frosting would be a dream on top of this Hershey’s cake, as would Fresh Strawberry Frosting.
Make this one bowl cake over and over again and have fun experimenting with different toppings.
Hershey’s Perfect One Bowl Chocolate Cake is
- Rich and chocolatey
- Easy and quick to make from scratch
- Versatile
- Easily made gluten-free
Check out all of the Gluten Free Dessert Recipes on this site!
Hershey’s Chocolate Cake Recipe
- Preheat oven to 350 degrees. Grease a bundt pan and lightly flour it with a couple tablespoons of cocoa powder. (Alternatively, grease (2) 9″ round pans or prepare (24) cupcake liners.)
- Stir together all of the dry ingredients in a mixing bowl. Add the eggs, milk, oil, and vanilla and beat with a mixer on medium speed for 2 minutes. Slowly pour in the boiling water and continue stirring to combine. The batter should be very thin and watery. Pour into prepared bundt pan or divide between two round pans or cupcake holders.
- Bake the bundt cake for 35-40 minutes, until a toothpick inserted comes out clean. (2) 9″ rounds will bake in 30-35 minutes and cupcakes will bake in 22-24 minutes. Cool completely.
- Frosting Directions: Heat the cream on the stove-top over low heat until steaming, or in a medium size glass bowl in the microwave until simmering. (About 2 minutes at high heat was all it took in the microwave.)
- Remove from the heat and add the chocolate to the hot cream. Let this sit for a few minutes. Stir or whisk to combine, until the chocolate mixture is smooth and glossy.
- Add the sugar and cocoa powder and stir until completely smooth. Pour the frosting over the cooled cake. Serve immediately or place the cake in the refrigerator to chill until the frosting is set.
Hershey’s Perfect One Bowl Chocolate Cake {traditional and gluten free recipes}
Ingredients
CAKE INGREDIENTS
- 2 cups sugar
- 1 3/4 cups all-purpose flour *
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup milk
- 1/2 cup light flavored olive oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
FROSTING INGREDIENTS
- 1 cup heavy cream
- 1 cup semi-sweet or dark chocolate chips 6 ounces worth
- 1/2 cup powdered sugar
- 1/3 cup unsweetened cocoa powder
Instructions
- Preheat oven to 350 degrees. Grease a bundt pan and lightly flour it with a couple tablespoons of cocoa powder. (Alternatively, grease (2) 9″ round pans or prepare (24) cupcake liners.)
- Stir together the sugar, flour, baking soda, cocoa powder, baking powder, and salt in a mixing bowl. Add the eggs, milk, oil, and vanilla and beat with a mixer on medium speed for 2 minutes.
- Slowly pour in the boiling water and continue stirring to combine. The batter should be very thin and watery. Pour into prepared bundt pan or divide between two round pans or cupcake holders.
- Bake the bundt cake for 35-40 minutes, until a toothpick inserted comes out clean. (2) 9″ rounds will bake in 30-35 minutes and cupcakes will bake in 22-24 minutes. Cool completely.
- To Make The Frosting: Heat the cream on the stove-top over low heat until steaming, or in a medium size glass bowl in the microwave until simmering. (About 2 minutes at high heat was all it took in the microwave.) Remove from the heat and add the chocolate to the hot cream. Let this sit for a few minutes. Stir or whisk to combine, until the chocolate mixture is smooth and glossy.
- Add the sugar and cocoa powder and whisk or stir until completely smooth. Pour the frosting over the cooled cake. Serve immediately or place the cake in the refrigerator to chill until the frosting is set. Enjoy!
Notes
Nutrition
{originally published 4/30/14 – recipe notes and photos updated 10/5/20}
Kay says
Can I use King Arthur flour w/xanthum gum as a substitute? This sounds terrific!
Mary Younkin says
I’m guessing it will work that way, Kay, but I can’t say for certain as I’ve never tried that.
Dorothy Gwin says
This cake is a favorite but use the chocolate buttercream frosting.yum
Mary Younkin says
I’m so glad that you like it, Dorothy!
Paula says
Delicious! Easy and sooo good. Thank you !!!
Mary Younkin says
I’m glad you love the cake, Paula!
Corinne says
Made a mess in oven, put a pan under it.bundt pan.
Mary Younkin says
Sorry to hear it overflowed, Corinne. In a standard 10-inch or 10-12 cup pan, I’ve never had that happen.
CINDY FEINZIMER says
Could you tell me if the Hershey’s Perfect One Bowl Chocolate Cake can be made with coconut cream instead of using milk? Also, can the frosting be made with coconut cream instead of heavy cream?
Mary Younkin says
While I haven’t tried that myself, I’m guessing it will work nicely, Cindy.
Pat says
I have used coconut cream or almond milk in the cake and it worked fine. I have also used coconut cream instead of heavy cream to make chocolate ganache to pour over this cake
Mary Younkin says
That’s great to know, Pat.
K. Brooks says
Am I able to add chocolate chips to this cake?
Mary Younkin says
You should be able to add a handful of chocolate chips (1/2 a cup or so) without affecting the results too much. That said, I haven’t tried that myself. It’s a very rich and chocolate-y cake without extra chips in it.
Luquita Kroll says
The Hershey Bar Cake I remember actually had cocoa in it, Swans Flour, and Hershey candy bars. It was made with Hershey Bar frosting or even without frosting. So good. Have yet to find mama’s recipe.
Mary Younkin says
I’m unfamiliar with that recipe, Luquita.
Lisa A Hackley says
Do you put the rest of the icing in the fridge or can it stay out or will it go bad cause it has cream in it
Mary Younkin says
You can refrigerate any leftover icing, Lisa. I typically use all of it though.
Erin Eckenrode says
Wow! This cake is ready and it tastes amazing. So moist and that icing is so good!
Mary Younkin says
I’m thrilled that you like it, Erin
Karajane Corrina Guminski says
I’m exited to try this cake
Mary Younkin says
I hope that you love it!
Liz says
Can vegetable oil be used instead of olive oil? It’s all I have and I’d really love to make this right now! 😁
Mary Younkin says
Yes, that will work perfectly, Liz.
Alice says
Is there any way to cut back on the amount of the sugar in this cake without using any type of sugar substitutes & without changing the texture, etc. I cannot submit a rating since I have not tried this recipe yet.
Mary Younkin says
I’ve never tried baking this differently from the way the recipe is written, Alice.
Nan says
Very chocolaty and delicious! We did have to add more powdered sugar to the icing and we poked holes in the cake to make it like a lava cake. It was a hit!
Mary Younkin says
mmmmm, I bet that was delicious, Nan.
Vanilla bean (belle) says
I cant wait try this already made plans for dinner with the stuffed potatoes with bbq chicken and this will be the perfect desert!!!!!!!!!!!!!
Mary Younkin says
I hope you love it!
Tina says
Can I substitute apple sauce for the oil in the cake?
Mary Younkin says
I’ve never tried that, Tina.
Sharon says
Looks like a delicious cake. Can it be frozen without icing?
Mary Younkin says
Sure thing. It will freeze fine.
Julina says
Dear Mary,
I’m in NZ, Hershey chocolate is not so popular here, so I may not have come across this recipe if you had not’ve shared it, i found it on Pinterest. This is an amazing recipe. I didn’t have the icing sugar but I made a simple ganache out of a melted chocolate bar, a bit of butter and some korean oligodang syrup (because its all i had).
Mary Younkin says
I’m so glad you enjoyed the cake, Julina!
Cynthia says
Hi there! I’ve been making this recipe for years. My grandmother has always made this one. I thought it was a secret family recipe until I asked for it.😆 I have to make cupcakes for my daughter’s preschool, & of course, a birthday cake for home. I have a mini bundt pan. Do you think this is enough batter to divide between 13 cupcakes & my mini bundt pan?
Thanks!
Mary Younkin says
I’m guessing it will be enough, but I haven’t tried that myself.
CINDY FEINZIMER says
This is a delicious Gluten Free Chocolate Cake. Mary, would you know if by adding an instant pudding mix to this recipe it would add more moisture?
Mary Younkin says
I’ve never tried that, Cindy.