There’s something timeless about Hershey’s chocolate cake that instantly brings back memories of family gatherings and birthday parties from the 70s. This recipe has been cherished for decades, delivering a rich, moist chocolate experience that feels both nostalgic and comforting. Whether you’re baking for a special occasion or simply indulging a chocolate craving, this cake never disappoints.
What makes this Hershey’s chocolate cake so special is its classic combination of simple ingredients and straightforward preparation, creating a perfectly balanced chocolate flavor and tender crumb. It’s an accessible recipe that even beginner bakers can master, yet it yields a cake worthy of any celebration.
You can serve this cake at birthdays, holidays, or weekend get-togethers, and it pairs beautifully with a cold glass of milk or a cup of coffee. The frosting is silky and smooth, making every bite indulgent without being overwhelming.
This version is designed to be easy, using common pantry staples and minimal steps, so you can enjoy a slice of classic Hershey’s chocolate cake without hassle or fuss.
Why You'll Love This Recipe
This Hershey’s chocolate cake recipe is a beloved classic for many reasons. Here are a few that make it stand out:
- Rich, deep chocolate flavor from high-quality cocoa powder.
- Moist and tender crumb that stays fresh for days.
- Simple ingredients you likely already have on hand.
- Easy to mix and bake with straightforward instructions.
- Perfectly balanced sweetness and chocolate intensity.
Ingredients
Gather these ingredients to make your Hershey’s chocolate cake just like the classic 70s version.
- 2 cups (240 g) all-purpose flour
- 1 3/4 cups (350 g) granulated sugar
- 1 cup (240 ml) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) boiling water
If you prefer, you can substitute the whole milk with buttermilk for a slightly tangier flavor and extra moistness. For a dairy-free version, use almond or oat milk and a suitable egg replacement.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 12 slices
- Calories: Approximately 320 per serving
How to Make Hershey’s Chocolate Cake – 70’s Famous Recipe
Follow these simple steps to bake a moist and flavorful Hershey’s chocolate cake that tastes like a nostalgic classic.
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans; lightly flour the pans to prevent sticking.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt for even distribution.
- Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and beat on medium speed for about 2 minutes until smooth and well combined.
- Carefully stir in the boiling water; the batter will be thin, which is normal and helps create a moist cake.
- Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely before frosting.
You’ll know your Hershey’s chocolate cake is perfectly done when the edges pull slightly away from the pan and the center springs back lightly to the touch. The toothpick test confirms it’s fully baked but still moist inside.
Tips for the Best Results
These tips will help you get the most out of your Hershey’s chocolate cake baking experience.
- Use fresh cocoa powder for the richest chocolate flavor.
- Don’t overmix the batter after adding flour to avoid a dense cake.
- Make sure your eggs and milk are at room temperature for better texture.
- Allow the cake layers to cool completely before frosting to prevent melting.
- If you want extra moistness, brush the baked layers with a simple syrup before frosting.
Serving Suggestions
This cake pairs wonderfully with classic sides like vanilla ice cream or fresh berries to balance the rich chocolate. For drinks, a glass of cold milk or freshly brewed coffee complements the deep cocoa notes perfectly.
It’s a great dessert for birthdays, family dinners, or any occasion where you want to impress with a nostalgic, homemade treat that everyone will love.
Storage and Reheating
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness. Keep it tightly wrapped to avoid drying out.
You can freeze the cake layers wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving. Reheat slices gently in the microwave for 15-20 seconds if desired.
Frequently Asked Questions
Can I use Dutch-processed cocoa powder instead of natural cocoa?
Yes, you can substitute Dutch-process cocoa powder, but it may alter the acidity and leavening balance slightly. You might need to adjust baking soda or powder accordingly for best results.
Is this cake suitable for layering with frosting?
Absolutely! This recipe is perfect for layering. Just ensure the cake layers are fully cooled before applying your frosting to avoid melting.
Can I make this recipe gluten-free?
To make it gluten-free, use a 1-to-1 gluten-free flour blend that includes xanthan gum. The texture might differ slightly but will still be delicious.
What frosting goes best with Hershey’s chocolate cake?
A classic chocolate buttercream or a creamy cream cheese frosting pairs beautifully. You can also try whipped ganache or even a simple dusting of powdered sugar.
Give this classic Hershey’s chocolate cake recipe from the 70s a try and enjoy a nostalgic chocolate treat that’s easy to make and always a crowd-pleaser. Happy baking!