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Hershey’s Perfectly Chocolate Cake is an iconic, timeless cake recipe that tastes just as good today as it did when you were a kid. This is the cake from the back of the cocoa can, and it’s perfect every time. Top it with Hershey’s classic chocolate frosting for a nostalgic treat!

A closeup image of a round Hershey's perfectly chocolate cake frosted with Hershey's perfectly chocolate frosting with chocolate frosting garnish around the bottom edge of the cake..

My family has been making this recipe since I was a little girl and we love it, paired with the frosting also listed on the can it is a perfect combination. It’s right on the back of your Hershey’s Cocoa can.

This cake is frosted with Hershey’s “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING,” which is my go to frosting and the most requested frosting that I make.

I love to make this cake for birthdays or parties, but it’s so much fun for the holidays! I served it at a “Chocolate Bar,” where we served only chocolate-themed desserts. Delicious!

What are you baking for the holidays? I would love to know if you are making some delicious chocolate recipes, I love trying new things! Leave me a link in the comments section.

Why you’ll love this Hershey’s Perfectly Chocolate Cake recipe

Classic, perfect chocolate cake recipe you’ve been enjoying since childhood
Easy recipe that uses simple pantry ingredients you probably already have
Timeless flavor profile that’s rich and flavorful while still being sweet and tender
Great for any special occasion when you need a cake you can count on that everyone will love
Makes a delicious birthday cake for chocolate lovers!

Ingredients

Sugar
All-purpose flour
HERSHEY’S Cocoa
Baking powder
Baking soda
Salt
Eggs
Milk
Vegetable oil
Vanilla extract

A closeup side view of a round Hershey's perfectly chocolate cake frosted with Hershey's perfectly chocolate frosting, shown against a white background.

How to Make Hershey’s Perfectly Chocolate Cake

This recipe is originally from the Hershey’s Cocoa can.

Heat oven to 350°F.
Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, HERSHEY’S Cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla.
Beat on medium speed of mixer for 2 minutes.
Stir in boiling water (batter will be thin).
Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks.
Cool completely.
Optional: Frost with HERSHEY’S “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING

A tall glass cake stand is holding a round Hershey's perfectly chocolate cake frosted with Hershey's perfectly chocolate frosting.

Tips & Variations

Swap the frosting. Frost with sweetened whipped cream, vanilla buttercream, caramel, or mocha frosting.
Switch the filling. Separate the layers with whipped cream, fruit jam, or German Chocolate Cake filling for a change.
Add some liqueur. Change up the flavor with Bailey’s Irish Cream, Amaretto, Frangelico, Kirsch, Kahlua, or your favorite liqueur.

Storage

This cake can be covered and stored on the countertop for 3-5 days. Keep it wrapped well to lock in the moisture or it can dry out.

More Chocolate Cake Recipes

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