Easy Chocolate Cake Recipe

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Chocolate cake that feels indulgent shouldn’t be complicated. This recipe delivers a moist, deeply chocolatey layer cake using pantry staples and a simple buttercream. It’s the sort of recipe I reach for when I want reliable results without drama.

The technique leans on a hot chocolate mixture to bloom cocoa and melt a bit of dark chocolate, then folds into a batter that uses mayonnaise as the fat for exceptional moisture. The frosting is a straightforward vanilla buttercream finished with a drizzle of caramel for contrast.

You can make this for birthdays, weeknight dessert, or whenever you need a dependable chocolate cake. I’ll walk you through each step so the bake comes out even if you’re multitasking in the kitchen.

Ingredients at a Glance

• HERSHEY’S Kitchens SPECIAL DARK Chocolate Chips — provides concentrated dark chocolate flavor and melts into the hot liquid for a glossy chocolate mixture.
• HERSHEY’S Unsweetened Cocoa Powder (1/3 cup plus 2 tablespoons) — intensifies the chocolate taste and contributes to the cake’s color; sift or whisk to remove lumps.
• Boiling water (1 1/4 cups) — unlocks flavor from the cocoa and melts the chocolate chips for a smooth chocolate base.
• All-purpose flour (2 1/3 cups) — forms the cake structure; measure by spooning into the cup and leveling for accuracy.
• Baking soda (1 teaspoon) — helps the cake rise and lighten the crumb.
• Baking powder (1/4 teaspoon) — adds a small lift and balances the leavening.
• Salt (3/4 teaspoon) — enhances the chocolate and balances sweetness.
• Sugar (3/4 cup) — provides sweetness and contributes to the cake’s tenderness.
• Light brown sugar (3/4 cup) — adds moisture and a subtle caramel note to the crumb.
• Mayonnaise, full fat (1 1/4 cups) — supplies fat and keeps the cake exceptionally moist; it replaces oil or butter here.
• Large eggs (2) — bind the batter and contribute to structure and richness.
• Egg yolk (1) — adds extra richness and helps with emulsification.
• Pure vanilla extract (2 teaspoons) — rounds the chocolate flavor and lifts the overall profile.
• Unsalted butter, softened (1 cup) — base for the vanilla frosting; should be soft but not melted for best texture.
• Fine sea salt (1/4 teaspoon) — in the frosting to balance sweetness and highlight vanilla.
• Confectioners’ sugar, sifted (4 cups) — sweetens and thickens the buttercream; sifting prevents graininess.
• Milk (4 tablespoons) — thins the buttercream to a spreadable consistency; added gradually.
• Vanilla extract (2 teaspoons) — flavors the buttercream.
• HERSHEY’S Caramel Topping (1/2 cup) — final drizzle that adds a sticky, sweet finish and contrasts the dark chocolate.

Chocolate Cake Recipe: Step-by-Step Guide

• Preparation: Preheat the oven to 350°F. Line the bottoms of two 8-inch round pans with parchment paper. Lightly butter the pans and dust them with HERSHEY’S Unsweetened Cocoa Powder to prevent sticking and avoid white flour edges.
• Make the chocolate mixture: Place 1/4 cup HERSHEY’S Kitchens SPECIAL DARK Chocolate Chips, HERSHEY’S MINI KISSES Chocolates (as listed in the source directions), and 1/3 cup plus 2 tablespoons HERSHEY’S Unsweetened Cocoa Powder into a heatproof bowl. Pour 1 1/4 cups boiling water over the top. Stir until smooth and the chocolate is melted. Set aside to cool slightly while you prepare dry ingredients.
• Combine dry ingredients: In a large bowl, sift together 2 1/3 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon baking powder, and 3/4 teaspoon salt. Whisk briefly to ensure even distribution.
• Mix sugars and mayonnaise: In another large bowl, beat 3/4 cup sugar and 3/4 cup light brown sugar with 1 1/4 cups full-fat mayonnaise for about 1–2 minutes, until well combined and slightly aerated.
• Add eggs and vanilla: Add 2 large eggs and 1 egg yolk to the mayonnaise-sugar mixture one at a time, beating just until each is incorporated. Beat in 2 teaspoons pure vanilla extract until combined; avoid overbeating.
• Combine batter: Add the dry ingredients to the wet in three additions, alternating with the chocolate mixture. Start with one-third of the flour mixture, then half of the chocolate mixture, and continue, finishing with the flour. Beat only until just blended after each addition so the cake stays tender.
• Divide and bake: Evenly divide the batter between the prepared 8-inch pans and smooth the tops. Bake in the preheated 350°F oven for 20–25 minutes, or until the cake springs back when gently pressed and a toothpick inserted in the center comes out clean.
• Cool: Remove cakes from the oven and place on a wire rack. Let the layers cool in the pans for a few minutes, then invert and remove the parchment. Transfer the layers to the wire rack to cool completely before frosting.
• Make the frosting: In a large mixing bowl, beat 1 cup unsalted butter until creamy. Sprinkle in 1/4 teaspoon fine sea salt and beat to combine. Add 1 cup sifted confectioners’ sugar and 1 tablespoon milk, beating on low until combined. Increase speed to high and beat until smooth and creamy. Repeat with the remaining sugar and milk in 1-cup and 1-tablespoon increments, beating until creamy before each addition. Finally beat in 2 teaspoons vanilla extract until fully incorporated.
• Assemble the cake: If needed, slice each cooled cake layer horizontally to create four thin layers (slice each cake in the middle to create two layers). Place one layer on your serving dish and spread a 1/4-inch layer of the vanilla buttercream. Repeat with the remaining layers, stacking and frosting between each.
• Finish: Drizzle 1/2 cup HERSHEY’S Caramel Topping over the top of the assembled cake. Chill briefly to set the buttercream if you prefer cleaner slices, then serve at room temperature.

Why This Recipe Is Reliable

The hot chocolate step unlocks deep cocoa flavor by hydrating and melting chocolate into the batter—this gives an even, intense chocolate profile. Mayonnaise replaces butter or oil and keeps the crumb exceptionally moist without adding unnecessary work. The method uses common leavening and straightforward folding so results are consistent across ovens.

The frosting recipe is modular: adding confectioners’ sugar in increments with small amounts of milk prevents a runny or overly stiff buttercream. The caramel finish adds a predictable sweet-salty contrast that pairs particularly well with dark chocolate.

No-Store Runs Needed

• Chocolate chips and cocoa — most pantries have at least one of these; if you only have cocoa, increase cocoa slightly and skip the chips (note: the chocolate chips add melt and gloss but are not strictly mandatory).
• Sugars — the combination of granulated and brown sugar gives texture and moisture; if you’re low on one, use equal parts of the one you have, but expect a slight texture change.
• Mayonnaise — an unusual but common pantry item; it replaces solid fat. If you truly have nothing, this recipe requires mayonnaise specifically, so plan ahead.
• Baking staples — flour, baking soda, baking powder, salt, eggs, vanilla and milk are common; keep a small stock for easy bakes like this.

Recommended Tools

• Two 8-inch round cake pans — for even, manageable layers.
• Parchment paper and a pastry brush or butter wrapper — for lining and greasing pans cleanly.
• Heatproof bowl — to combine hot water and chocolate safely.
• Electric mixer — speeds up creaming the mayonnaise-sugar mixture and creates a smooth buttercream.
• Wire rack — cools cakes evenly and prevents sogginess.
• Offset spatula or bench scraper — for smooth frosting between layers.
• Toothpick or cake tester — to check doneness.

Avoid These Mistakes

• Overmixing after adding flour — this develops gluten and makes the cake dense; mix only until just combined.
• Using boiling water that’s too hot — let it sit a minute if it’s aggressively boiling; pouring very hot water can affect the eggs if added too soon, though in this recipe eggs are incorporated before the chocolate mixture.
• Skipping the cocoa dust on pans — flour can leave pale edges; cocoa gives a clean chocolate finish and prevents sticking.
• Frosting when cakes are warm — warm layers will melt the buttercream and cause sliding; ensure layers are completely cool.
• Adding all milk at once to buttercream — you risk a thin frosting; add in the instructed increments for control.

Allergy-Friendly Swaps

• Eggs — this recipe depends on eggs for structure. For egg-free baking, use a tested egg-replacer recipe or a commercially available binder, but expect texture changes.
• Dairy — swap the butter in the frosting for a non-dairy spread designed for creaming and use plant milk for thinning; flavor and texture will differ slightly.
• Mayonnaise — contains eggs. If you need an egg-free fat, consider a commercial vegan mayo with similar fat content, but results will vary.
• Gluten — use a 1:1 gluten-free all-purpose flour blend in place of the 2 1/3 cups of flour; check the blend’s package for any required adjustments.

Behind the Recipe

This cake is one of those practical tricks where pantry staples and technique do the heavy lifting. Mayonnaise in cakes is an old-school shortcut—its oil and eggs mimic the fat and lecithin you’d get from creaming butter, but without the extra steps. The hot chocolate infusion is borrowed from classic chocolate cakes: hot liquid intensifies flavor and dissolves cocoa, giving a more uniform chocolate note.

I reached for this version when I wanted reliability; it’s forgiving, quick to mix, and yields a cake that holds up well for frosted layers. The caramel drizzle is optional but I find it gives a welcome sweet edge that brightens the dark chocolate base.

Store, Freeze & Reheat

• Room temperature: Store covered at room temperature for up to 2 days if your kitchen is cool. Keep it in a cake carrier or an airtight container to prevent drying.
• Refrigerate: Frosted cake can be stored in the refrigerator up to 5 days. Bring to room temperature before serving for best texture and flavor.
• Freeze: Wrap unfrosted layers tightly in plastic and foil and freeze up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting. Fully assembled, frozen cakes may weep when thawed; freezing layers separately is better.

Reader Questions

Q: Can I make this as cupcakes? A: Yes. Fill liners two-thirds full and bake at 350°F for roughly 16–20 minutes; check for a clean toothpick.

Q: Can I skip the caramel topping? A: Absolutely. The cake is excellent without it; the caramel adds sweetness and a sticky finish but is optional.

Q: Why mayonnaise instead of oil? A: Mayonnaise contains oil and eggs, which together keep the cake moist and tender without separate mixing steps. It’s a time-saver and texture enhancer.

Wrap-Up

This chocolate cake is straightforward, reliably moist, and packed with deep chocolate flavor. Follow the steps, measure carefully, and allow layers to cool fully before frosting. You’ll end up with a cake that looks and tastes like you put in a lot more effort than you actually did. Happy baking—and don’t forget the caramel drizzle if you want a little extra shine.

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