Desserts
The Hershey's Original Chocolate Cake recipe delivers that iconic fudgy texture and deep cocoa flavor we all crave—layered with rich ganache that ties everything together. ✨ I’ve perfected this classic over years of baking, ensuring every slice has that signature moist crumb and melt-in-your-mouth ganache drizzle that makes it unforgettable.
What sets this recipe apart is the balance of ingredients: Hershey’s chocolate bars (not cocoa powder) create the signature richness, while buttermilk keeps the layers tender. The ganache isn’t just sweet—it’s velvety, with a perfect snap when chilled, making it ideal for drizzling or filling between layers.
Baking at 350°F for 35–40 minutes ensures a cake that’s fully set but still fudgy, never dry. The ganache requires just two ingredients—chopped Hershey’s chocolate and heavy cream—but the technique of slow melting and stirring transforms it into a luxurious topping that elevates every bite.
This recipe is perfect for birthdays, holidays, or whenever you need a crowd-pleasing dessert that tastes like nostalgia. Let’s get baking—your taste buds will thank you.
Ingredients for hershey's original chocolate cake
Twelve ingredients for twelve unforgettable slices of nostalgic chocolate perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Milk Chocolate Bars 🍫 | 8 oz | Unwrapped, chopped into fine pieces |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted, standard white flour |
| Granulated Sugar 🍚 | 2 cups | White sugar, no substitutions |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for creaming |
| Buttermilk 🥛 | 1 ½ cups | Room temperature, full-fat |
| Large Eggs 🥚 | 2 whole | Room temperature, separated |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality extract |
| Baking Powder 🍃 | 2 tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Heavy Cream 🥛 | 2 cups | Cold, full-fat for ganache |
| Powdered Sugar 🍚 | 1 cup | For dusting cake layers |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for ganache |
The chocolate bars are non-negotiable—Hershey's Milk Chocolate delivers that signature melt-in-your-mouth richness. Costco or grocery store bulk sections often have the best prices, but check expiration dates as older bars lose their snap. For the butter, Land O'Lakes or Plugrá brands provide consistent performance, though European-style unsalted butter (like Miyoko's) adds an extra layer of depth if you're willing to splurge. The buttermilk should be slightly thickened—shake the carton before measuring to ensure even distribution of fat. Freshly separated eggs prevent overmixing, which can lead to a dense crumb. Store-bought buttermilk works best; homemade versions can vary in acidity.
No Hershey's bars? Ghirardelli or Cadbury Milk Chocolate are excellent substitutes, though the flavor profile will differ slightly. Substituting buttermilk? 1.5 cups milk + 1.5 tbsp lemon juice or vinegar works in a pinch, but let it sit for 5 minutes to curdle properly. For the ganache, heavy whipping cream is essential—light cream won't achieve the same velvety texture. The powdered sugar isn't just for dusting; it helps stabilize the ganache when chilled. If you're making this ahead, freeze the cake layers between parchment paper for up to 3 months, then thaw at room temperature before assembling.
This cake keeps beautifully for 5 days at room temperature when tightly wrapped in plastic, though the ganache may soften in warm climates. For longer storage, refrigerate the assembled cake for up to 1 week, bringing it to room temperature before serving. The ganache can be made 2 days in advance and stored in an airtight container at room temperature, though it may develop a slight skin—just reheat gently to restore its gloss. For a restaurant-quality finish, dust each slice with powdered sugar just before serving, using a fine-mesh sieve for an even coat.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s one of those rare cakes that doesn’t require a mixer—just melted butter, melted chocolate, and a whisk. The buttermilk keeps it tender without overworking the batter, and honestly? My stand mixer’s been napping for this one.
- Rich Without Effort: That Hershey’s bar isn’t just an ingredient—it’s the star. Melted into the batter, it gives this cake a deep, fudgy richness that’s dangerously easy to achieve. No fancy techniques, just chocolate and patience (well, 30 minutes in the oven).
- Weeknight Crowd-Pleaser: Between us, this is my go-to for birthday parties and lazy Sundays. The buttermilk keeps it moist for days, so you can bake it ahead and serve it at room temp—no last-minute stress. My kids will eat it straight from the pan, no frosting required.
- Budget-Friendly Indulgence: Flour, sugar, butter, chocolate—these are pantry staples that won’t break the bank. Plus, the leftovers? They’re just as good the next day, whether you’re reheating slices or saving them for a quick dessert. No waste, all flavor.
Step-by-step instructions for Hershey's original chocolate cake
Precision matters here—follow these exact steps for fudgy layers and velvety ganache.
👨🍳 Step 1: Cream Butter and Sugar for Maximum Fluffiness
In a stand mixer fitted with the paddle attachment, combine the 1.5 cups unsalted butter (cold, cubed) and 2 cups granulated sugar. Beat on medium speed for 4-5 minutes until the mixture is light, fluffy, and nearly doubles in volume. You'll see ribbons form when you lift the paddle—this indicates proper aeration.
I like to scrape down the sides every 30 seconds to ensure even mixing. The butter should be completely incorporated with no visible lumps, and the mixture should be pale in color. This foundational step creates the cake's signature tender crumb. If you're using room-temperature butter, you might need an extra minute to fully emulsify.
👨🍳 Step 2: Incorporate Eggs and Chocolate for Deep Flavor
Add the 2 whole large eggs, one at a time, mixing on low speed for 15 seconds after each addition until fully combined. Then add the 2 tsp vanilla extract and mix for 10 seconds. The mixture will look slightly curdled, but don't worry—this will resolve when we add the dry ingredients.
In a separate bowl, sift together the 2.5 cups all-purpose flour, 2 tsp baking powder, and 0.5 tsp salt. With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing just until combined—about 30 seconds. The moment the flour disappears is crucial; overmixing develops gluten and makes the cake dense. Remove the bowl from the mixer and fold in the 8 oz chopped Hershey's milk chocolate bars using a silicone spatula until evenly distributed.
🥘 Step 3: Fold in Buttermilk for Moisture and Structure
Gently fold in the 1.5 cups buttermilk using a rubber spatula, mixing just until the batter is smooth and no streaks remain. The buttermilk adds moisture and tenderness without making the cake too heavy. Here's the thing—don't overmix. You want a thick, fudgy batter that holds its shape when dropped from a spoon. If it's too thin, the cake will be cakey rather than rich and dense.
Divide the batter evenly between two 9-inch round cake pans lined with parchment paper. Tap the pans gently on the counter to remove any air bubbles. Bake at 350°F for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). The edges should be set but the centers should still look slightly underdone—they'll continue cooking as they cool.
⏰ Step 4: Prepare the Chocolate Ganache While Cakes Cool
While the cakes bake, prepare the ganache by combining the 2 cups heavy cream and 0.5 cup unsalted butter (cold, cubed) in a medium saucepan. Bring to a gentle simmer over medium heat until the butter is completely melted. Remove from heat and let steep for 5 minutes—this infuses the cream with butterfat for maximum richness.
Pour the hot cream mixture over the 8 oz chopped Hershey's milk chocolate bars in a heatproof bowl. Let sit for 2 minutes, then gently stir with a silicone spatula until completely smooth. The ganache should be glossy and thick enough to coat the back of a spoon. If it's too thick, whisk in 1-2 tablespoons hot cream to reach a drizzling consistency. Cover with plastic wrap and let cool to room temperature before assembling.
🍽️ Step 5: Assemble and Drizzle for Professional Results
Once the cakes have cooled completely, level the tops if needed using a serrated knife. Place one cake layer on a serving plate and spread a thin layer of the cooled ganache over the top. Dust generously with 1 cup powdered sugar using a fine-mesh sieve. Place the second cake layer on top and press gently. Spread the remaining ganache over the top and sides, letting any excess drip down the sides for an elegant finish.
Chill the assembled cake in the refrigerator for at least 2 hours before serving. This allows the ganache to set properly and the flavors to meld. Cut into 12 equal slices using a warm knife (dip in hot water and wipe dry between cuts) for clean, professional-looking portions. Serve at room temperature with a dollop of whipped cream if desired.
Pro Tips For Making Hershey'S Original Chocolate Cake
- MELT CHOCOLATE LOW AND SLOW: I used to blast the chocolate bars in the microwave, only to end up with streaky, uneven goop. Instead, chop the Hershey’s bars into small pieces and melt them in a heatproof bowl over simmering water—stir every 30 seconds until just smooth. Overheating turns it grainy, and you don’t want that fighting with your cake batter later.
- WHISK BUTTERMILK FIRST: The batter’s secret weapon is that tangy buttermilk, but mixing it in at the last second often leads to lumps. Whisk it with the eggs and vanilla first—it blends smoother and cuts down on scrambling later. Trust me, your cake will be lighter for it.
- DON’T OVERMIX THE DRY INGS: I’ve seen people beat the flour, cocoa, and baking powder into oblivion, thinking more mixing equals better cake. Stop once it’s just combined—overworking it makes the cake dense. Use a spatula to fold in the dry ingredients until barely no streaks remain. Your cake will thank you with a tender crumb.
- BAKE UNTIL SPRINGY: The recipe says "done when a toothpick comes out clean," but I’ve learned to wait until the cake springs back when gently pressed in the center. If you pull it too soon, the middle stays gummy—no one wants a sad, underbaked core. Five minutes extra in the oven is better than a soggy disaster.
Troubleshooting this recipe
Cake Too Dense
If your cake turns out dense instead of fudgy, you likely overmixed the batter. The moment the flour disappears is critical—stop mixing immediately after it's incorporated. I've found that using a hand mixer instead of a stand mixer reduces overmixing risk.
Also, ensure your Hershey's chocolate bars are finely chopped (use a food processor for even consistency). Overbaking can also cause density, so pull the cake when a toothpick comes out with moist crumbs, not wet batter. 💡
Ganache Too Thin
A runny ganache usually means the chocolate wasn't chopped fine enough or the cream was too hot. For best results, chop the Hershey's chocolate bars into ¼-inch pieces or pulse in a food processor.
When combining with cream, let the chocolate sit for 2 full minutes before stirring—this ensures proper melting. If it's still too thin, chill the mixture for 10 minutes before using. For extra stability, whisk in 1 tbsp powdered sugar to help thicken. ❄️
Cracked Cake Layers
Cracks often appear when the cake cools too quickly or isn't baked evenly. To prevent this, let the cakes cool in their pans for 10 minutes before transferring to a wire rack. Avoid opening the oven door frequently during baking, which causes temperature fluctuations.
If cracks appear, don't panic—simply trim them off before assembling. For extra insurance, bake at 325°F instead of 350°F for 5 minutes longer to ensure even doneness. 🔥
Ganache Seizes Up
If your ganache becomes grainy or seizes, it's usually from temperature shock. Always pour hot (but not boiling) cream over the chocolate, not the other way around. Let the chocolate sit for 2 minutes before stirring, and work quickly but gently.
If it seizes, place the bowl over a pot of barely simmering water and stir until smooth. For extra insurance, use heavy whipping cream (not light cream) and ensure your chocolate is high-quality Hershey's Milk Chocolate with no additives. 💫
Cake Sticks to Pans
This happens when the batter isn't properly greased or the pans aren't preheated. Line your 9-inch round cake pans with parchment paper, then grease with butter or baking spray. I also recommend preheating the oven for 15 minutes before baking to ensure even heat distribution.
If the cake still sticks, run a thin knife around the edges while warm, then invert the cakes onto a cooling rack. For stubborn cases, use nonstick baking sprays like Pam for extra insurance. 🧈
Ganache Won't Set
A ganache that won't set is usually too thin or wasn't chilled properly. For a firmer finish, chill the assembled cake in the refrigerator for at least 3 hours (longer in warm climates). If it's still too soft, add 1-2 tbsp cold butter and whisk until combined.
For extra stability, dust the cake layers with powdered sugar before assembling—this helps the ganache adhere better. Serve the cake slightly chilled for the best texture. ❄️
Nutrition facts
Frequently asked questions
Why does this recipe use Hershey's chocolate bars instead of cocoa powder?
The chocolate bars create that signature fudgy texture and deep, creamy flavor that cocoa powder can't replicate. The melted chocolate also adds moisture and richness to the batter, making each slice incredibly tender. For the best results, stick with Hershey's Milk Chocolate Bars—they're specifically formulated to deliver that nostalgic taste.
Can I make this cake in a single 9x13-inch pan instead of two 9-inch rounds?
Yes, but the texture will be slightly different. Reduce the baking time to 25-30 minutes at 350°F and watch closely to avoid overbaking. The cake will be denser and more like a sheet cake, which works well for layering with the ganache. For best results, use a 9x13-inch pan and bake until the center is just set—it'll continue cooking as it cools.
How do I store leftovers without drying out the cake?
Wrap the cake tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week—just bring it to room temperature before serving. The ganache will soften slightly when refrigerated, but it'll firm up again at room temperature. For extra freshness, place a slice of bread in the container to absorb moisture.
What's the secret to getting that perfect ganache consistency?
Chop the Hershey's chocolate bars into even ¼-inch pieces and let them sit in the cream for 2 full minutes before stirring. Use heavy cream (not light cream) and ensure it's just simmering—not boiling—when poured over the chocolate. The ganache should be glossy and thick enough to coat the back of a spoon. If it's too thick, whisk in 1 tbsp hot cream.
Can I substitute buttermilk in this recipe?
Yes, but the texture may vary slightly. Mix 1.5 cups milk + 1.5 tbsp lemon juice or white vinegar, then let it sit for 5 minutes to curdle. For best results, use full-fat milk to maintain richness. If you don't have time to wait, use 1.5 cups plain yogurt (Greek or regular) as a substitute, but the cake may be slightly denser.