Hershey’s Chocolate Cake

120 Comments 4.8

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

This cake. Hershey’s Chocolate Cake is the most versatile and the 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 famous Hershey 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, both the original recipe and the gluten-free variation.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

There is nothing quite like having a lightning-fast homemade cake recipe that turns out perfectly every single time. 

Hershey's One-Bowl Chocolate Cake is truly perfect!

Hershey’s Perfectly Chocolate Cake

The cake is sturdy enough to hold together in layers, as cupcakes or to slice as a bundt cake. I’ve made this recipe into cupcakes and topped them with Fresh Strawberry Frosting.

I’ve made a layer cake filled with strawberry frosting, and a layer of berries, and then topped the cake with 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 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 Hershey’s chocolate bundt cake.

Hershey's Chocolate Cake is a classic that never goes out of style.

The original version of this recipe has been on the side of 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 Hershey cake recipe as a kid, now’s your time.

Is Hershey’s cocoa powder gluten free?

YES! Baking without gluten shouldn’t mean having to live without enjoying a classic Hershey’s chocolate cake, which is why I am sharing this gluten-free version of Hershey’s famous cake.

For another ultra-rich and unforgettable gluten-free chocolate cake, be sure to try this gluten-free chocolate cake with salted caramel frosting too. It’s a little bit fussier, but the payoff is worth it.

One Bowl Chocolate Cake with Irresistible Pourable Frosting!

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.

This recipe makes awesome 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.

Hershey's Chocolate Cake with traditional and gluten free recipes

Hershey’s Chocolate Cake Recipe

  1. Preheat oven to 350°F. Grease a bundt pan and lightly flour it with a couple of tablespoons of cocoa powder. (Alternatively, grease (2) 9″ round pans or prepare (24) cupcake liners.)
  2. 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.
  3. Slowly pour in the boiling water and continue stirring to combine. The batter should be very thin and watery. Pour into the prepared bundt pan or divide between two round pans or cupcake holders.
  4. 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.
Not many things can beat a slice of classic chocolate cake.

Hershey‘s Chocolate Frosting

  1. 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.)
  2. 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.
  3. 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. 
Hershey's One Bowl Chocolate Cake recipe by Barefeet In The Kitchen

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 Cocoa Recipes

Want a few more recipes that use Hershey’s cocoa? Try a scoop of homemade chocolate ice cream over your cake for a chocolate lover’s dream dessert.

Flourless chocolate brownie cookies and this cold chocolate snacking cake are must-try recipes too. Grandma’s old-fashioned crazy cake is a recipe my kids always loved to make and so is this striped zebra cake.

It’s hard to go wrong with a Hershey cake recipe. They’re classics for a good reason.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Hershey's One-Bowl Chocolate Cake is truly perfect!

Hershey’s Perfect One Bowl Chocolate Cake

4.83 from 28 votes
This cake is truly the most versatile and easiest perfect one-bowl chocolate cake recipe I have ever made. Traditional and gluten-free recipes are included.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 16 servings or 24 cupcakes

Ingredients 

Cake Ingredients

  • 2 cups sugar
  • cups all-purpose flour*
  • ¾ cup cocoa powder
  • ½ teaspoons baking powder
  • teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1 cup milk
  • ½ cup light flavored olive oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

*Gluten-Free Alternative

  • cups brown rice flour
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 1 teaspoon xanthan gum 

Frosting Ingredients

  • 1 cup heavy cream
  • 1 cup semi-sweet or dark chocolate chips 6 ounces worth
  • ½ cup powdered sugar
  • cup unsweetened cocoa powder

Instructions

  • Preheat oven to 350°F. 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.

Frosting Instructions

  • 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!

Nutrition

Calories: 389kcal · Carbohydrates: 54g · Protein: 4g · Fat: 18g · Saturated Fat: 7g · Cholesterol: 43mg · Sodium: 281mg · Potassium: 315mg · Fiber: 3g · Sugar: 34g · Vitamin A: 280IU · Vitamin C: 0.2mg · Calcium: 65mg · Iron: 2mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 4/30/14 – recipe notes and photos updated 5/30/23}

The Best One Bowl Chocolate Cake Recipe
Hershey's Classic Cake - with traditional and gluten free variations included!

Filed under: , , , ,

Share this Article

PinYummly

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

120 Comments Leave a comment or review

    Rate & Comment

    Rating




  1. doris says

    the cake looks good and will try it and take it to church for lunch dessert I don’t buy heavy cream cuz most of my recipe I make don’t ask for it. was thinking making peanut butter frosting and pouring it over the cake

  2. Vicki says

    Wonderful cake. We made it for my daughter’s birthday and it was a hit!! We used the frosting listed and then covered it in sprinkles. Thank you!!5 stars

  3. Anita says

    Thank you soooo much for showing the gluten free alternative. I wish they would all do that! Can’t wait to make it now!!!5 stars

  4. Pearl M King says

    Hello Mary;
    You are the very best person I know on the internet, you give and ask nothing for it and I just love your web page, it have all the very best of everything someone could ever ask for, and all the recipes are so good and everyone I’ve tried have been the best ever, I just wanted to say thank you for your kindness and giving heart, I ask God’s blessings upon you and your family, and thank you again for the “Giving that keeps giving” have a wonderful day!5 stars

    • Mary Younkin says

      Thank you so much, Pearl! God’s blessings upon you and yours, too, and thank you for reading. I hope you have a great day today, and enjoy the recipes!

  5. Sandy says

    made this tonight & its chilling in fridge as i type
    i inserted raspberry filling all around top before pouring the glaze – i added 1 cup vs 1/2 powdered sugar – i like it sweet! i ate the plugs and cake is moist & delicious
    cant wait to cut a slice
    thank you for your recipe5 stars

    • Mary Younkin says

      Glad to hear that the cake has been a hit so far, Sandy. I hope you continue to love it once it’s ready to be cut into. Enjoy, and happy baking!

  6. Gail mitchell says

    In N.E. We make whoppy pies. (Two cookie like shapes,of cake with a marshmallow type feosting in the middle. Would this cake receipe work

  7. Noreen says

    Well I made it because my Aunt Ellen used to make a killer chocolate cake from cocoa powder and I couldn’t find her recipe. This one was disappointing.. not great flavor…although a seriously greased and cocoed pan it wouldn’t come out so it was cut in 2 and it sort of crumbled. Okay with vanilla ice cream but I won’t be making it again. Picture on recipe much better than actual cake.3 stars

  8. Anne Sullivan says

    I love this recipe! I have made it PUHLENTY of times and my husband loves it. In fact it’s the only cake recipe that he will eat the most of.

    Every time I make this though, I substitute hot strong coffee for the water and use unsalted butter for the olive oil.

    This time when I made it I used your frosting recipe instead of my favorite buttercream recipe 😋 ❤️❤️❤️❤️❤️❤️5 stars

    • Mary Younkin says

      I’m glad you and your husband have been loving the chocolate cake, Anne. I wouldn’t have thought to use coffee in place of the water, but I’m glad the recipe’s turning out so well for you. Enjoy the cake (and the frosting!), and happy baking.

  9. Philip Conley says

    I also swapped strong coffee for the water. Added a cup of chocolate chips tossed in a little flour to keep from sinking. Excellent5 stars

  10. Kim Knott says

    Flavor was good but had a hard time baking it all the way through. I made a bundt cake baked it about 5 minutes longer and let it cool and it still wasn’t all the way done. I also tried to make a heart cake and cooked it 5 minutes longer than it said and the center never did bake. I through out the heart cake has anyone else had any problems with this4 stars

    • Mary Younkin says

      Hi, Kim. I haven’t tried making custom shaped cakes using this recipe before, so I’m not sure how the recipe might have been affected. Hopefully your next baking recipe turns out more to your liking; happy cooking!

  11. Brin says

    Made this once and it was a big hit, so I’m making it again tonight.
    Just out of curiosity I was looking at the recipe on the back of the box and it called for 1&1/2tsp baking powder and yours calls for 1/2 tsp. Which should I do next time?5 stars

  12. Christine Newell says

    Love the cake but the frosting came out very thin. Still good but had a puddle in the middle and around the edge only used half of what made . Why so runny?5 stars

    • Mary Younkin says

      Was the cake completely cool when you poured the frosting over it? Without being in your kitchen with you, it’s hard to guess, but it sounds like there may have been a bit too much liquid. I’m glad you still enjoyed the cake, Christine!