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.
There is nothing quite like having a lightning-fast homemade cake recipe that turns out perfectly every single time.
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.
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.
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 Recipe
- 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.)
- 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 the 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.
Hershey‘s Chocolate 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.
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.
Hershey’s Perfect One Bowl Chocolate Cake
Ingredients
Cake Ingredients
- 2 cups sugar
- 1¾ cups all-purpose flour*
- ¾ cup cocoa powder
- ½ teaspoons baking powder
- 1½ 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
- 1¼ 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
- ⅓ 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
{originally published 4/30/14 – recipe notes and photos updated 5/30/23}
Nanette says
Made this for my daughter’s birthday and she loved it. I made whip cream and skipped the frosting.
Mary Younkin says
Whip cream is perfect on this cake too! Thank you for sharing your review, Nanette.
Dawn Wells says
Great cake!
Mary Younkin says
Thank you, Dawn. I am thrilled you enjoyed it.
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
Mary Younkin says
Peanut butter frosting sounds delicious, Doris!
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!!
Mary Younkin says
Happy Birthday to your daughter! I am delighted you all enjoyed the cake!
Patricia A Viviano says
This is a FABULOUS Chocolate Cake considering it is a ONE BOWL cake. And so easy!
Mary Younkin says
Thank you! One bowl of amazingness for sure.
Kim A Thomas says
Wonderful cake, so fast and easy to make. And Oh so moist. This will be my go to cake for pot luck.
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!!!
Mary Younkin says
You are welcome, Anita! I hope you love the chocolate cake. Happy baking!
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!
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!
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 recipe
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!
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
Mary Younkin says
I’ve never tried that, Gail. It’s a fairly sturdy cake, but I don’t know if it’s sturdy enough for cookies.
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.
Mary Younkin says
Hi, Noreen. This is supposed to be a very soft/crumbly cake. Sorry to hear that it wasn’t to your taste.
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 😋 ❤️❤️❤️❤️❤️❤️
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.
Thelma Romeo says
Would this keep moist if made a day before the prty?
Mary Younkin says
Yes, it will keep fine, Thelma.
Deborah says
Easy and wonderful cake! Thank you for sharing ❤️❤️
Mary Younkin says
I’m glad you’re enjoying the cake, Deborah!
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. Excellent
Mary Younkin says
Sounds perfect, Phillip!
Sarah Catoe says
I’m looking forward to trying this recipe!
Mary Younkin says
Happy baking, Sarah. I hope you’ll love the chocolate cake!
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 this
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!
JY says
Does this cake freeze well if frosted?
Mary Younkin says
Most cakes will freeze fine. However, I can’t recall if I’ve frozen this cake in the past.
Sharon says
Delicious chocolate cake, moist and dense. Perfect!
Mary Younkin says
I’m glad it’s a hit, Sharon!
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?
Mary Younkin says
Either will work, however I make it exactly as written here on the site, Brin.
Brin says
I’m going to continue with your recipe because everyone LOVES this one and begged me to keep it as is. Great cake!💗
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?
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!