This chocolate cake has been my everyday go to when I want something reliably tender, moist and genuinely chocolatey. I first made this recipe after discovering Hershey's Perfectly Chocolate Cake while testing quick cakes for weeknight baking. It stood out because the crumb is delicate yet sturdy enough to hold a generous swipe of frosting. I loved how the batter comes together in one bowl, how the thin batter yields a moist crumb, and how the chocolate flavor is honest and straightforward rather than masked by sugar.

I return to this cake for birthdays, casual gatherings and simple afternoons with tea. The recipe is forgiving which makes it perfect when you want to focus on decorations or a quick frosting without fuss. It produces a cake that slices neatly and stays moist for days when stored properly. When I first brought this to a small family lunch everyone asked for the recipe and one aunt asked if I had made it with extra cocoa because it tasted so chocolate forward. I have kept the ingredient list exactly as written because it is that good.

Ingredients

• All purpose flour: 1 and 3 quarter cups. Use plain flour and spoon into the cup rather than scooping to avoid packing extra flour. This gives the right balance so the crumb is tender not dense.
• Unsweetened cocoa powder: three quarters cup. Regular natural cocoa works well and gives a bright chocolate note. If you want a deeper flavour use dutch processed cocoa but know it will change the acidity balance slightly.
• Baking powder and baking soda: one and a half teaspoons of each. Both leaveners together give lift and help the thin batter set into a soft cake with fine crumb.
• Sugar: two cups of white granulated sugar. I often use caster sugar for quicker dissolving but regular granulated sugar is fine and keeps the texture.
• Salt: one teaspoon. Balances the sweetness and enhances chocolate flavour.
• Eggs: two large eggs. Bring to room temperature so they incorporate freely for a smooth batter.
• Milk: one cup. Low fat or full fat both work. Full fat gives a slightly richer crumb.
• Vegetable oil: half cup. Or use canola oil. Oil keeps the cake moist better than butter in this recipe.
• Vanilla extract: two teaspoons for depth of flavour.
• Boiling water: one cup. This is essential and makes the batter very thin. It intensifies the chocolate by blooming the cocoa.
• Chocolate buttercream: 1 and a half batches for frosting as a guideline. Multiply the buttercream recipe if you want thicker filling or sides coverage.

Instructions

Preheat the oven: Set the oven to 350 degrees Fahrenheit which is 180 degrees Celsius. If using a fan or convection oven reduce to 320 degrees Celsius equivalent. Place racks so both pans can sit in the middle if your oven fits both at once. Even heat helps both layers bake evenly. Prepare the pans: Grease two 9 inch cake pans with butter and line the bases with baking paper. This prevents sticking and ensures the cake lifts cleanly. If using springform pans plug the seam where the side meets the base with butter and place a tray below to catch any drips. Make the dry mix: Sift together the flour, cocoa powder, baking powder and baking soda into a large bowl. Add the sugar and salt and give a brief whisk to combine so the leaveners are evenly distributed and the cocoa is lump free. Add the wet ingredients: Whisk in the eggs, milk, oil and vanilla until smooth and lump free. This takes about 30 seconds of whisking by hand. The batter will look thin compared with typical cake batters which is normal for this recipe. Incorporate boiling water: Carefully pour in one cup of boiling water and whisk to incorporate. The batter becomes very thin, almost like a chocolate syrup. This step blooms the cocoa and intensifies the chocolate flavour while keeping the final crumb moist. Transfer to pans and bake: Divide the batter evenly between the prepared pans. Bake for 35 minutes and test with a wooden skewer in the centre. It should come out clean. If using different pans follow the alternative times provided in the notes. Allow to cool in the pans for ten minutes before turning out onto wire racks upside down so the flat base becomes the top for a neat finish. Cool and frost: Cool completely before frosting. I use a chocolate buttercream and scale up by 50 percent to generously coat the layers. For very hot climates refrigerate the frosted cake briefly to set the buttercream then bring to room temperature before serving for best flavour.

Storage Tips

Store the cake at room temperature in an airtight container and it will stay moist for up to five days. If you have frosted the cake and room temperatures are high refrigerate it to keep the buttercream firm. To serve after refrigeration remove it an hour before slicing to allow flavours to come back to their best. For short term storage use an airtight cake carrier which prevents drying. Avoid freezing if you want to maintain a cakey texture because thawing often converts the crumb to a denser, almost pudding like consistency.

Ingredient Substitutions

If you do not have vegetable oil you can substitute melted unsalted butter though the crumb will be slightly firmer and richer. Swap regular unsweetened cocoa for dutch processed cocoa for a smokier deeper chocolate note but expect the colour and acidity to change slightly. For dairy free, use a plant based milk such as almond milk and a dairy free spread for greasing pans and make a dairy free buttercream. Granulated sugar can be replaced with caster sugar without affecting outcomes, and if you prefer a less sweet result reduce sugar by a small amount and taste the frosting balance.

Serving Suggestions

Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for contrast. For a celebration spread stack two layers with a thick chocolate buttercream and decorate with chocolate shavings, fresh berries or a scattering of cocoa dust. For a lighter touch sift cocoa over the top and add a few edible flowers. The cake is versatile for casual coffee afternoons and more formal events when decorated elegantly.

Cultural Background

This cake is built on the familiar American style of quick chocolate cakes where cocoa powder gives the chocolate flavour rather than melted chocolate. Hershey's popularised a version that many home bakers adopted because it uses simple ingredients and cup measurements. The technique of adding boiling water to cocoa is common because heat brings out dissolved flavour in the cocoa and creates a more pronounced chocolate note without adding chocolate chips. This everyday approach to chocolate cake has become a staple in many households across different countries.

Seasonal Adaptations

In autumn add a teaspoon of ground cinnamon and a quarter teaspoon of ground nutmeg to the dry mix for a warm spice note. For winter celebrations fold a handful of orange zest into the batter and pair with a chocolate orange buttercream. In spring top with fresh strawberries and lightly whipped cream. For summer al fresco events a simple glaze and fresh berries keeps the cake from feeling heavy.

Meal Prep Tips

To prep ahead bake the layers a day in advance, cool completely and wrap each layer in plastic wrap then store at room temperature. Make buttercream the day before and keep chilled. On the day of serving allow the cake to come to room temperature before frosting and assemble with confidence. For individual portions cut slices and store in airtight containers for grab and go treats. Use disposable cake boxes for transport to gatherings.

This cake has earned a permanent spot in my baking rotation because it is simple, dependable and delicious. Make it your own by choosing your favourite frosting and garnishes. Sharing a slice is my favourite part of baking and I hope you enjoy making this as much as I do.