The Ultimate Classic Back-of-the-Box Hershey’s Chocolate Cake

Name: The Ultimate Classic Back-of-the-Box Hershey's Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups white sugar; 1 3/4 cups all-purpose flour; 3/4 cup Hershey’s Unsweetened Cocoa Powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup butter, softened; 2/3 cup Hershey’s Unsweetened Cocoa Powder; 3 cups confectioners’ sugar; 1/3 cup whole milk; 1 teaspoon vanilla extract

BY azeddine massafi January 2, 2026

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The tradition of American home baking often finds its roots not in dusty, ancient tomes, but on the very packaging of our most trusted pantry staples. Among these, the Back-of-the-Box Hershey’s Chocolate Cake stands as a monumental achievement in simplicity and flavor. This specific recipe has transcended its commercial origins to become a legitimate heirloom, passed down through generations of bakers who value a deep, mahogany crumb and a texture that remains remarkably moist for days. By combining accessible pantry items with a unique boiling water technique, this cake achieves a professional-grade depth that challenges even the most complex artisanal recipes.

Table of Contents

Ingredients for the Cake and Frosting

The Cake Batter

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey’s Unsweetened Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

The Creamy Chocolate Frosting

1/2 cup butter (one stick), softened
2/3 cup Hershey’s Unsweetened Cocoa Powder
3 cups confectioners’ sugar (powdered sugar)
1/3 cup whole milk
1 teaspoon vanilla extract

Step-by-Step Instructions

Preheat your oven to three hundred fifty Fahrenheit. Grease and flour two nine-inch round cake pans or prepare a thirteen-by-nine-inch rectangular pan.
In a large mixing bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt until no streaks of white remain.
Add the eggs, milk, oil, and vanilla extract to the dry mixture.
Using an electric mixer set to medium speed, beat the batter for approximately two minutes.
Stir in the cup of boiling water by hand. Note that the batter will be very thin and liquid at this stage; this is normal.
Pour the batter evenly into the prepared pans.
Bake for thirty to thirty-five minutes for the round pans (or thirty-five to forty minutes for a rectangular pan). Test for doneness by inserting a wooden toothpick into the center; it should come out clean.
Cool the cakes in their pans for ten minutes before transferring them to wire racks to cool completely.
Prepare the frosting by creaming the softened butter in a medium bowl. Alternately add the cocoa powder and confectioners’ sugar with the milk and vanilla, beating on medium speed until the consistency is smooth and spreadable.
Once the cake layers are entirely cold, frost the top of one layer, stack the second on top, and cover the top and sides with the remaining frosting.

Technical Details and Sensory Cues for Baking Success

Mastering the Batter Consistency

When you first combine the flour, sugar, and cocoa with the eggs and milk, the batter will appear quite standard—thick, glossy, and dark. However, the introduction of the boiling water is the “science moment” of this recipe. As you pour the hot liquid in, the cocoa powder “blooms,” releasing its full aromatic potential. The batter will become exceptionally thin, almost like a heavy cream. Do not be tempted to add more flour. This high hydration level is exactly what creates the signature “Extreme Chocolate” crumb that is light yet intensely moist.

Checking for Perfect Doneness

Because this cake is so dark, you cannot rely on visual browning to tell when it is finished. Look for the edges of the cake to just start pulling away from the sides of the pan. When you insert a toothpick, it should come out with perhaps one or two moist crumbs clinging to it, but no wet batter. If the toothpick is completely dry and dusty, the cake is likely overbaked. The surface should spring back slightly when pressed gently with a fingertip.

The Art of the Frosting

The frosting relies on the “alternate addition” method. If you dump all the powdered sugar in at once, you will end up in a cloud of white dust, and the frosting may become lumpy. By alternating the dry sugar and cocoa with small splashes of milk, you allow the fat in the butter to encapsulate the sugar particles, resulting in a velvet-like mouthfeel. If the frosting feels too stiff, add milk one teaspoon at a time. If it feels too runny, add an extra tablespoon of powdered sugar.

Professional Tips for a Flawless Result

Sift the Cocoa: Cocoa powder is notorious for forming small, hard clumps that don’t always break down during mixing.¹ Sifting your cocoa and flour together ensures a silky batter and prevents “white spots” in your finished cake.
The Boiling Water Trick: Ensure your water is at a rolling boil when it hits the batter. This immediate heat reacts with the baking soda to provide an extra boost of lift, making the cake lighter.
Temperature Matters: Your eggs and milk should ideally be at room temperature. This helps the fats emulsify more effectively, leading to a more uniform crumb structure.
Prevent Sticking: For the best release, line the bottom of your round pans with parchment paper after greasing them. This ensures the cake comes out in one piece every single time.
Wait for the Chill: Never frost a cake that is even slightly warm. The butter in the frosting will melt, causing the layers to slide and the frosting to lose its airy structure.
Tap the Pans: After pouring the thin batter into the pans, tap them firmly on the counter three or four times. This forces large air bubbles to the surface, preventing holes in your finished cake.

Creative Variations and Substitutions

The Mocha Infusion: For an even deeper flavor profile, replace the one cup of boiling water with one cup of hot, strong-brewed coffee. The coffee enhances the chocolate without leaving a distinct coffee taste.
Gluten-Free Adjustment: This specific recipe works surprisingly well with a high-quality one-to-one gluten-free flour blend. Ensure the blend contains xanthan gum to provide the necessary structure.
Dairy-Free Option: You can substitute the whole milk with unsweetened almond or soy milk, and replace the butter in the frosting with a high-quality vegan butter stick.
Peanut Butter Twist: Use the cake base as written but swap the chocolate frosting for a fluffy peanut butter buttercream for a classic flavor combination.

Elegant Serving Suggestions

The Classic Slice: Serve a generous wedge at room temperature with a tall glass of cold whole milk. This is the traditional way to enjoy the “back of the box” nostalgia.
The Restaurant Style: Plate a smaller slice and garnish with a few fresh raspberries and a light dusting of powdered sugar. The acidity of the berries cuts through the richness of the cocoa.
The Sundae Style: Serve a warm slice of the cake (if unfrosted) in a bowl with a scoop of vanilla bean ice cream and a drizzle of salted caramel sauce.
Afternoon Tea: Cut the cake into smaller squares rather than wedges for a more delicate presentation alongside Earl Grey or Darjeeling tea.

Frequently Asked Questions

Why is my chocolate cake crumbly?

Crumbly cake is usually the result of overmeasuring the flour or overbaking the cake. To ensure accuracy, use the “spoon and level” method for your flour or use a kitchen scale. Overbaking dries out the proteins, causing the structure to fall apart.

Can I use this recipe for cupcakes?

Absolutely. This batter makes excellent cupcakes. Fill the liners about two-thirds full and bake at three hundred fifty Fahrenheit for approximately twenty to twenty-two minutes. This recipe should yield about twenty-four standard cupcakes.

What is the best way to store leftovers?

Because of the high sugar and fat content, this cake keeps well. Store it under a cake dome or in an airtight container at room temperature for up to five days. If you must refrigerate it, wrap it tightly to prevent the fridge from pulling moisture out of the sponge.

Can I use Dutch-process cocoa instead?

While you can, the recipe is specifically balanced for natural cocoa (like Hershey’s). Natural cocoa is acidic and reacts with the baking soda.2 Dutch-process cocoa is neutralized and may result in a different rise and a much darker, almost black color.

Nutrition Information

Nutrient	Amount Per Serving
Calories	450 kcal
Total Fat	18 g
Saturated Fat	8 g
Cholesterol	45 mg
Sodium	280 mg
Total Carbohydrates	72 g
Dietary Fiber	3 g
Sugars	58 g
Protein	5 g

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.

The Ultimate Classic Back-of-the-Box Hershey’s Chocolate Cake