Look no further for a simple yet sensational chocolate cake that bursts with rich chocolate flavor! Its wonderfully tender and moist crumb is a delight, the cake stays fresh for up to 5 days. Best of all, you won’t need an electric mixer—just a trusty wooden spoon will do the trick!
Slather on some Chocolate Buttercream Frosting for an incredible birthday cake, or opt for chocolate ganache if you’re in the mood for something luxuriously rich. If you’re after a super fudgy treat, check out this Fudge Cake. But when it comes to making a lasting impression, nothing beats the ultimate glaze!
🍋 Craving something zesty too? Don’t miss our melt-in-your-mouth Lemon Bars recipe – bright, tangy, and totally irresistible!
Table of Contents
This is the Chocolate Cake
If you’ve been following along, you probably know that I can be pretty stubborn about doing things the “right way.” But hey, there’s definitely a time and place for quick recipes and speedy dinners too!
Now, let’s talk about recipes like this Chocolate Cake that truly have it all—it’s simpler than the method I’ve been using for daily cakes for years, and the results? Absolutely exceptional!
You’ll be delighted by how chocolatey it tastes, thanks to a little trick with cocoa powder. Just add boiling water, and watch the chocolate flavor truly “bloom”!
You’ll adore how tender and moist the cake remains, staying wonderfully fresh for 4 to 5 days.
You’re going to adore how the cake shines all by itself—just a sprinkle of icing sugar is all it needs, and it pairs perfectly with a dollop of cream on the side. But hey, no one’s ever complained about adding a layer of frosting either!
This is the beloved Hershey’s Chocolate Cake recipe, and I gave it a go after Michelle from the Brown Eyed Baker raved about it (I always trust her recommendations for sweets!). Honestly, I didn’t expect too much because it’s such a straightforward recipe, but wondered, “Can it really be that much better than the usual?”
I absolutely enjoy being pleasantly surprised with food. It happened here; despite all my tweaks and experiments, I ended up right back at the start, using the recipe just as it was originally written.
I honestly believe this might be the only recipe on my whole website that I’m sharing without any tweaks to the ingredients, which is quite rare for me! But to me, it’s simply perfect. I can’t imagine using any other recipe for a go-to Chocolate Cake from now on.
Incredibly quick and easy
Whipping up the batter is a breeze—all you need is one bowl and a whisk to mix the ingredients together!
Say goodbye to creaming butter with this recipe—it’s made with oil, making the cake wonderfully moist! No more dry chocolate cake woes! 🙌🏻 Plus, it’s more forgiving than most recipes. I even left it in the oven 15 minutes too long once, and it still came out perfect.
I’m excited to share this recipe as part of the Easter Recipes I posted yesterday! Here it is, all dressed up for Easter fun. It’s the same delicious cake and frosting you see in the photos above, now topped with adorable speckled Easter eggs, baby chicks (which I picked up at Woolworths in Australia), and a cute chocolate basket. out the recipe notes for a fun guide on making that chocolate basket—I promise, it’s easier than it looks (hint: you’ll need a balloon!).
My everyday Chocolate Cake
Beyond Easter festivities, I lovingly dub this my everyday Chocolate Cake—it’s my new go-to for any occasion! Sometimes, you’ll crave the rich decadence of a Fudge Cake made with both cocoa powder and melted chocolate. Other times, you’ll long for a deeply intense dark chocolate cake. There are moments when a nutty, brownie-like Flourless Chocolate Cake feels just right. And then, there are times when you just want a light-as-air, delicate cake.
Chocolate Cake
Ingredients
- 1 and 3/4 cups of regular all-purpose flour
- 3/4 cup of unsweetened cocoa powder see Note 2
- just 1 and 1/2 teaspoons of baking powder
- 1 1/2 teaspoons of baking soda also known as bi-carb soda
- 2 cups white sugar Note 1
- 1 tsp salt
- 2 eggs ~55-65g / 2 oz each
- 1 cup milk low or full fat
- 1/2 cup vegetable oil or canola
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions
Step 1: Prep Your Oven and Pans
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for a smooth release. Let’s make magic happen!
Step 2: Combine Dry Ingredients
- In a large mixing bowl, sift together:
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tbsp + 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 cups white sugar
- 1 tsp salt
- Whisk everything well to create a light, lump-free base for your cake.
Step 3: Add Wet Ingredients
- Add in the following:
- 2 large eggs (~55–65g each)
- 1 cup milk (low or full fat)
- 1/2 cup vegetable oil (or canola)
- 2 tsp vanilla extract
- Mix until just combined. You’re getting close to chocolate cake bliss!
Step 4: Stir in Boiling Water
- Carefully pour in 1 cup of boiling water and mix slowly. The batter will look thin—don’t worry, this is the secret to an extra moist cake!
Step 5: Bake
- Evenly divide the batter into the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Can you smell that rich chocolate aroma? 😍
Step 6: Cool and Frost
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, frost with your favorite chocolate buttercream or ganache.
Notes
🍽 Nutrition Information (Per Serving)
- Calories: 450 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 300mg
- Total Carbohydrates: 60g
- Dietary Fiber: 3g
- Sugars: 38g
- Protein: 6g
💬 Craving More? Let’s Chat Chocolate!
- 🍫 Have you tried this chocolate cake yet? Tell us—was it love at first bite? Drop your thoughts below!
- 🎂 Planning to bake this for a special occasion? We’d love to hear how it turned out—share your celebration in the comments!
- 🧁 Want to take this cake to the next level? What frosting or topping would you pair with it? Let us know your twist!
- 👩🍳 Made this recipe your own? Snap a pic and tag us on social—we can’t wait to see your version!
- 📌 Loved this easy chocolate cake? Save it to your recipe board or share it with a fellow chocolate lover—let’s spread the sweetness!
1. Can I use Dutch-processed cocoa powder instead of regular cocoa powder?
Yes! You can use Dutch-processed cocoa powder, but keep in mind it may slightly alter the flavor and texture. This recipe is designed for unsweetened natural cocoa, which reacts with the baking soda for a perfect rise.
2. How can I make this chocolate cake egg-free?
To make it egg-free, substitute each egg with 1/4 cup of unsweetened applesauce or 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water. It still turns out moist and rich!
3. Can I turn this recipe into cupcakes?
Absolutely! Just divide the batter into a lined cupcake tin and bake at the same temperature for about 18–22 minutes. Check with a toothpick to see if they’re done.
4. Can I make this chocolate cake ahead of time?
Yes, this cake actually tastes even better the next day! Wrap it tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days.
5. What’s the best frosting for this chocolate cake?
A classic chocolate buttercream or cream cheese frosting pairs perfectly, but feel free to get creative—try peanut butter frosting or even ganache for an indulgent twist.
6. Can I freeze this chocolate cake?
Yes! Freeze unfrosted cake layers tightly wrapped in plastic and foil for up to 2 months. Thaw at room temperature before frosting and serving.
7. Why is boiling water added to the batter?
Great question! The hot water helps dissolve the cocoa powder and bloom its flavor, resulting in a deeper, more intense chocolate taste.