This rich, moist chocolate cake is the ultimate comfort dessert — simple, classic, and made with the iconic Hershey’s Cocoa. Every bite bursts with deep cocoa flavor and a tender crumb that melts in your mouth. Whether for birthdays, potlucks, or cozy weekends, this timeless recipe never disappoints.
Who Is This Recipe For
This cake is perfect for:
- Chocolate lovers craving that deep, old-fashioned cocoa flavor.
- Busy bakers who want a foolproof dessert using pantry staples.
- Families looking for a nostalgic treat that tastes like Grandma’s.
Why You’ll Love It
✅ Made from scratch with simple ingredients.
✅ No fancy tools needed — just a whisk and a bowl.
✅ The texture is unbelievably moist and fluffy.
✅ Pairs beautifully with chocolate frosting or a scoop of vanilla ice cream.
Ingredients
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup Hershey’s 100% Natural Unsweetened Cocoa
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
Preparation
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Combine dry ingredients — sugar, flour, cocoa, baking powder, baking soda, and salt — in a large mixing bowl.
- Add wet ingredients — eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes until smooth.
- Stir in boiling water slowly (the batter will be thin, and that’s okay).
- Pour into the prepared baking pan.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Optional Chocolate Frosting
For a simple, silky frosting:
- ½ cup butter (softened)
- ⅔ cup Hershey’s Cocoa
- 3 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon vanilla extract
Directions:
Beat butter, then add cocoa. Gradually mix in sugar and milk, beating until smooth and spreadable. Stir in vanilla and frost the cooled cake.
Storage Tips
- Room temperature: Store covered for up to 3 days.
- Refrigerator: Keeps fresh for up to 1 week.
- Freezer: Freeze unfrosted cake up to 3 months; thaw before frosting.
FAQs
Can I use Dutch-processed cocoa instead?
You can, but the flavor will be slightly different and may need an adjustment in leavening. Hershey’s natural cocoa gives the original taste.
Why is the batter thin?
That’s the secret! The boiling water helps bloom the cocoa, creating a tender, moist texture once baked.
Can I make cupcakes instead?
Yes! Fill cupcake liners ⅔ full and bake for about 20 minutes.
Conclusion
This Hershey’s Cocoa Box Chocolate Cake is a timeless classic that proves simple ingredients make the best desserts. Bake it once, and it’ll become your go-to chocolate cake recipe for life.
