I can still smell my mom’s kitchen in 1978—warm, buttery, and filled with the rich aroma of chocolate. That’s when I first fell in love with this 70s Hershey’s chocolate cake. Back when disco was king and everything came in avocado green, this recipe was already a classic. And trust me, some things never go out of style.
What makes this cake special? Oh honey, where do I start? That deep chocolate flavor from Hershey’s cocoa powder (no fancy brands needed). The way the crumb stays impossibly moist for days. And that thin batter? Don’t panic—it’s supposed to look like chocolate soup before baking! This was my go-to birthday cake growing up, and now it’s my kids’ favorite too. There’s just something magical about how simple ingredients—flour, sugar, eggs, and yes, a whole cup of boiling water—transform into pure chocolate heaven.
Some recipes get complicated over the years, but this one? It’s stayed gloriously simple. No mixer required, no special techniques—just good old-fashioned stirring and baking. Perfect for when you need a showstopper dessert without the fuss. Whether it’s a potluck, birthday, or just a Tuesday night chocolate emergency (we’ve all been there), this cake never lets me down.
Why You’ll Love This 70s Hersheys Chocolate Cake
This isn’t just any chocolate cake—it’s a bite of pure nostalgia with every forkful. Here’s why it’s been my go-to for decades:
- Rich, deep chocolate flavor from real Hershey’s cocoa powder—no fancy ingredients required
- Unbelievably moist texture that stays tender for days (thanks to that secret cup of boiling water!)
- Effortless to make—one bowl, no mixer, and pantry staples you probably already have
- That 70s charm—it tastes like childhood memories and simpler times
- Always a crowd-pleaser, whether it’s a birthday party or just a Tuesday night
Ingredients for 70s Hersheys Chocolate Cake
Grab your favorite mixing bowl—it’s time to gather the simple magic makers for this classic cake. Here’s exactly what you’ll need:
- 2 cups granulated sugar (trust me, it’s worth every sweet grain)
- 1 3/4 cups all-purpose flour (spooned and leveled, don’t pack it!)
- 3/4 cup Hershey’s cocoa powder (that iconic red can)
- 1 1/2 tsp baking powder (freshness matters—check the date)
- 1 1/2 tsp baking soda
- 1 tsp salt (I use kosher for even distribution)
- 2 large eggs (room temperature works best)
- 1 cup milk (whole or 2% for richest results)
- 1/2 cup vegetable oil (canola works great too)
- 2 tsp pure vanilla extract (the real stuff makes a difference)
- 1 cup boiling water (yes, really—it’s the secret weapon)
Ingredient Notes & Substitutions
The Hershey’s cocoa is non-negotiable for that authentic 70s taste, but in a pinch, Dutch-process cocoa works (just expect a slightly milder flavor). Don’t have whole milk? 2% does fine, but avoid skim—we need that fat for moisture. For vanilla, imitation will work but doesn’t sing like the real extract. And that boiling water? It’s what makes the crumb so tender—don’t skip it! If you’re dairy-free, almond milk substitutes beautifully here.
How to Make 70s Hersheys Chocolate Cake
Okay, let’s get baking! This cake comes together like a dream—just follow these simple steps for chocolatey perfection every time. Don’t let that thin batter fool you; it’s all part of the magic. I’ve made this dozens of times, and I promise it works like a charm!
Step 1: Prep & Dry Ingredients
First, turn that oven to 350°F (175°C)—no rushing this step! While it heats, grease two 9-inch round pans with butter or nonstick spray, then dust them lightly with flour. This ensures your cakes will slide right out later. Now, grab your biggest mixing bowl and whisk together the dry ingredients: sugar, flour, cocoa (sift it if it’s clumpy!), baking powder, baking soda, and salt. Mix them really well—you want every bite to have that perfect balance of chocolatey goodness. Measuring accurately here makes all the difference!
Step 2: Mix Wet Ingredients
Next, make a well in your dry ingredients and add the eggs (they blend better at room temp!), milk, oil, and vanilla. Here’s where things get fun—beat everything together with a wooden spoon or hand mixer on medium speed for about 2 minutes. The batter will be thick and glossy at this point. Don’t overdo it though—we’re not making bread! Just mix until everything’s beautifully combined with no flour streaks.
Step 3: Combine & Bake
Now the shocking part—pour in that cup of boiling water while stirring. The batter will suddenly turn super thin and almost soupy. Don’t panic! This is exactly what you want—that water creates the most tender crumb. Carefully divide the batter between your prepared pans (it’ll be runny, so go slowly) and pop them in the oven. Bake for 30-35 minutes until a toothpick comes out with just a few moist crumbs. The tops should spring back when lightly touched. Let them cool in the pans for 10 minutes—this prevents sticking—then transfer to a wire rack to cool completely before frosting.
Tips for Perfect 70s Hersheys Chocolate Cake
After making this cake more times than I can count, I’ve picked up some foolproof tricks to guarantee chocolate perfection every time:
- Cocoa matters: That classic Hershey’s taste comes from their signature cocoa—don’t substitute unless absolutely necessary
- Room temp eggs are key: They incorporate better and give the cake better rise
- Don’t fear the thin batter: It looks wrong but bakes up beautifully moist
- Cool completely before frosting: I know it’s tempting, but warm cake melts frosting into a mess
- Store under a cake dome: Keeps it fresh for days—if it lasts that long!
- Freezes like a dream: Wrap slices tightly in plastic for up to 3 months
My grandma’s best tip? Always lick the bowl—that thin batter makes the best chocolate pudding-like treat while you wait for the cake to bake!
Serving Suggestions for 70s Hersheys Chocolate Cake
This cake shines all on its own, but oh—what fun to dress it up! My family’s favorite way? Warm slices with a scoop of vanilla bean ice cream slowly melting over the top. For summer parties, fresh raspberries and a dusting of powdered sugar make it fancy. And let’s not forget the classic—a tall glass of cold milk to wash down every rich, chocolatey bite. Sometimes I’ll go wild and drizzle caramel sauce, but honestly? That first perfect forkful needs nothing at all.
Storing & Reheating 70s Hersheys Chocolate Cake
This cake stays miraculously moist for days if you store it right! Once cooled completely, wrap it tightly in plastic wrap or store under a cake dome at room temperature for up to 3 days. For longer storage, freeze individual slices wrapped in plastic then foil—they’ll keep for 3 months. To reheat, microwave a slice for 15 seconds and it’ll taste freshly baked. Pro tip: Frosted cakes last even longer because the frosting acts as a moisture barrier!
70s Hersheys Chocolate Cake FAQs
After years of baking this cake, I’ve heard every question imaginable! Here are the answers to the ones I get most often:
Can I use Dutch-process cocoa instead of Hershey’s?
You can, but the flavor won’t be quite the same. Hershey’s natural cocoa gives that classic 70s taste we all love. Dutch-process is milder and less acidic, which might change how the baking soda reacts. If you must substitute, add 1/8 tsp cream of tartar per 1/4 cup cocoa to balance the pH.
Why is the batter so thin? Did I do something wrong?
Nope! That watery batter is exactly how it should be—I promise. The boiling water hydrates the cocoa and creates steam pockets during baking, giving us that famously moist texture. Just pour carefully into your pans!
Can I make this as a sheet cake instead of layers?
Absolutely! Use a 9×13 inch pan and bake for 35-40 minutes. The edges might get slightly crispier, but that’s my husband’s favorite part. Perfect for potlucks when you don’t want to fuss with frosting layers.
How do I know when it’s done baking?
The toothpick test is your best friend here. Insert it near the center—it should come out with a few moist crumbs, not wet batter. The top should spring back when lightly pressed, and the edges will just start pulling away from the pan.
Can I halve the recipe?
Yes! It works beautifully in an 8-inch square pan. Just bake for 25-30 minutes. But fair warning—you’ll probably wish you’d made the full batch once you taste it!
Nutritional Information for 70s Hersheys Chocolate Cake
Now, I’m no nutritionist—I’m just here for the chocolate! But since folks ask, here’s the scoop on what’s in each glorious slice (based on standard ingredients). Remember, these are estimates—your exact numbers might vary depending on brands and how generously you frost it!
- Calories: About 320 per slice
- Sugar: 35g (worth every sweet bite!)
- Fat: 12g (mostly from that luscious vegetable oil)
- Protein: 5g (who knew cake could be protein-packed?)
- Fiber: 3g (thank you, cocoa powder!)
Now quit reading nutrition labels and go enjoy a slice! And hey—if you bake this beauty, tell me all about it in the comments. Did it bring back memories? Did your kids go wild for it? I want to hear your chocolatey stories!
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Irresistible 70s Hersheys Chocolate Cake Recipe You’ll Crave
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A classic 70s Hershey’s chocolate cake recipe that delivers rich, moist, and decadent flavor. Perfect for any occasion.
Ingredients
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup Hershey’s cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
- Mix sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin). Pour into pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before removing from pans. Cool completely before frosting.
Notes
- Use high-quality cocoa for best results.
- Do not overmix the batter.
- Store in an airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
Keywords: 70s Hershey's chocolate cake, classic chocolate cake, easy dessert recipe