Quick Description
This Hershey’s Cocoa Box Chocolate Cake is a timeless classic — deeply chocolatey, incredibly moist, and perfectly tender. Made with Hershey’s unsweetened cocoa powder and simple pantry staples, this cake delivers that nostalgic, bakery-style chocolate flavor everyone loves. Perfect for birthdays, celebrations, or anytime a serious chocolate craving hits.
Servings & Timing
- Servings: 12 slices
- Prep Time: 15 minutes
- Bake Time: 30–35 minutes
- Total Time: 50 minutes
Ingredients List
- 1 ¾ cups all-purpose flour
- ¾ cup Hershey’s unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water (or hot coffee for deeper chocolate flavor)
Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C).
Grease and flour two 9-inch round pans, one 9×13 pan, or line with parchment.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 3: Add Wet Ingredients
Add eggs, milk, oil, and vanilla extract to the dry ingredients.
Beat with a mixer on medium speed for 2 minutes, until smooth.
Step 4: Add Boiling Water
Carefully stir in the boiling water.
The batter will be thin — this is what makes the cake moist.
Step 5: Bake
Pour batter evenly into prepared pan(s).
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Serve
Cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
Additional Notes
- Natural cocoa powder (like Hershey’s) creates a lighter crumb with rich flavor.
- Measure flour carefully — spoon and level for best texture.
- Hot coffee instead of water intensifies the chocolate flavor without tasting like coffee.
Dietary Info
- Vegetarian
- Contains gluten & dairy
- Not low-calorie (classic indulgent cake)
Recipe Variations & Serving Suggestions
- Cupcakes: Bake 18–22 minutes
- Sheet Cake: Use a 9×13 pan
- Frosting Pairings: Chocolate buttercream, chocolate ganache, or vanilla frosting
- Extra Moist: Brush layers with simple syrup before frosting
Storage & Make-Ahead
- Room Temp: Store covered up to 2 days
- Fridge: Up to 5 days
- Freeze: Unfrosted cake layers freeze up to 3 months
FAQs
Q: Can I use Dutch-processed cocoa?
Not recommended unless you adjust leavening — this recipe is designed for natural cocoa.
Q: Why is the batter thin?
Thin batter = moist cake. This is normal and essential.
Q: Can I make this dairy-free?
Yes — use almond or oat milk instead of dairy milk.
