Oh, the smell of this cake baking takes me right back to my mom’s kitchen in the 70s! That rich chocolate aroma filling the house was pure magic. I can still picture her pulling out that trusty Hershey’s cocoa tin – the one with the slightly dented lid from years of use. This 70s Hershey’s chocolate cake recipe was our family’s go-to for birthdays, potlucks, and those “just because” days when we needed a chocolate fix.

What makes this cake so special? It’s simple enough for beginner bakers but delivers that deep, nostalgic chocolate flavor we all crave. The boiling water trick might seem odd at first (trust me, I raised an eyebrow too when Mom first showed me), but it’s the secret to that moist, tender crumb. One bite and you’ll understand why this recipe has stood the test of time – it’s pure chocolate comfort in cake form.

Why You’ll Love This 70s Hersheys Chocolate Cake

This cake isn’t just delicious – it’s practically foolproof! Here’s why it’s been my go-to for decades:

Nostalgia in every bite – That rich Hershey’s cocoa flavor takes you straight back to simpler times
Impossibly moist texture – The boiling water trick keeps it tender for days
Pantry-friendly ingredients – No fancy chocolate needed, just basic staples
One-bowl wonder – Minimal cleanup means more time for eating cake!
Crowd-pleasing versatility – Dress it up with frosting or enjoy it plain with powdered sugar

Seriously, this cake has never let me down – and it won’t let you down either!

Ingredients for 70s Hersheys Chocolate Cake

Gathering these simple ingredients is like stepping into a time machine – they’re the same staples my mom used to pull from her 70s pantry! Here’s what you’ll need:

Dry Ingredients

2 cups granulated sugar – The perfect amount for that classic sweet-but-not-too-sweet balance
1 3/4 cups all-purpose flour – Spooned and leveled for accuracy
3/4 cup Hershey’s cocoa powder – The star of the show! Don’t skimp on quality here
1 1/2 tsp baking powder – Freshness matters – give your canister a sniff test
1 1/2 tsp baking soda – Make sure it’s lump-free
1 tsp salt – Just regular table salt works perfectly

Wet Ingredients

2 large eggs – Room temperature helps them incorporate better
1 cup whole milk – The fat content makes a difference in texture
1/2 cup vegetable oil – Neutral flavor lets the chocolate shine
2 tsp pure vanilla extract – The good stuff, not imitation!
1 cup boiling water – Yes, really boiling – this activates the cocoa’s magic

See? Nothing fancy – just honest ingredients that work together beautifully. Now let’s get mixing!

Essential Equipment for 70s Hersheys Chocolate Cake

You won’t need any fancy gadgets for this retro cake – just these trusty basics from your kitchen:

Two 9-inch round cake pans – The classic size for perfect layering
Large mixing bowl – Big enough to hold all that chocolatey goodness
Electric mixer – A hand mixer works great if you don’t have a stand mixer
Whisk – For blending dry ingredients evenly
Rubber spatula – To scrape every last bit of batter
Measuring cups and spoons – Precision matters with baking!

That’s it – no special tools required. Just like Mom used to make it!

How to Make 70s Hersheys Chocolate Cake

Now for the fun part – let’s make some chocolate magic! Don’t let the boiling water scare you. I promise it’s easier than it sounds, and the results are so worth it. Just follow these simple steps:

Step 1: Prep the Pans and Oven

First things first – turn that oven to 350°F (175°C). No peeking while it preheats! While it warms up, generously grease your cake pans with butter or non-stick spray, then dust with flour. Tap out the excess – you want just a light coating. This ensures your cakes will slide right out later. Trust me, there’s nothing sadder than a beautiful cake stuck in the pan!

Step 2: Mix Dry Ingredients

In your big mixing bowl, whisk together all those dry ingredients – sugar, flour, cocoa powder, baking powder, baking soda, and salt. Get them nice and combined. I like to whisk for about 30 seconds to really make sure there are no cocoa lumps hiding in there. The smell alone will have you drooling already!

Step 3: Add Wet Ingredients

Now for the good stuff! Crack in those eggs, pour in the milk and oil, and don’t forget the vanilla. Mix on medium speed for a full 2 minutes – set a timer! This beating time is crucial for developing the cake’s structure. The batter will be thick and glossy, like the most luscious chocolate pudding you’ve ever seen.

Step 4: Incorporate Boiling Water

Here comes the magic trick! Carefully measure out that boiling water (I use a glass measuring cup for safety) and slowly pour it in while mixing on low speed. The batter will get super thin – don’t panic! This is exactly what you want. The hot water blooms the cocoa flavor and creates that signature moist texture. Just be careful pouring it into the pans later.

Step 5: Bake and Cool

Divide that thin batter evenly between your prepared pans (a kitchen scale helps for perfect layers). Pop them in the oven and set your timer for 30 minutes. Check with a toothpick – if it comes out clean, you’re golden! If not, give it 5 more minutes. Let the cakes cool in the pans for exactly 10 minutes – this prevents sticking but stops them from getting soggy. Then transfer to a wire rack to cool completely before frosting.

Tips for the Perfect 70s Hersheys Chocolate Cake

After making this cake more times than I can count, I’ve picked up some tricks that’ll guarantee bakery-quality results every time:

Splurge on good cocoa – Hershey’s is classic, but a premium cocoa powder will make your taste buds sing
Don’t skip the cooling step – I know it’s tempting, but frosting a warm cake leads to melty disaster
Grease pans thoroughly – Get into every nook with butter or baking spray – those edges like to stick!
Set a timer – Overbaking by even 2 minutes can dry out this delicate cake
Embrace the thin batter – It looks wrong but bakes up perfectly moist

Follow these simple tips, and you’ll have chocolate cake perfection – just like Mom used to make!

Ingredient Substitutions for 70s Hersheys Chocolate Cake

Ran out of something? No worries! Here’s how to tweak this classic while keeping that signature taste:

Buttermilk for milk – Adds slight tang and extra moisture (reduce baking soda by 1/4 tsp)
Melted butter for oil – Richer flavor but slightly denser texture
Coconut oil for vegetable oil – Gives a subtle tropical note (melt it first)
Dark cocoa for regular – More intense chocolate flavor (reduce to 1/2 cup)
Hot coffee for boiling water – Deepens chocolate notes without tasting like coffee

But honestly? Nothing beats the original – it’s perfect as written!

Serving and Storing 70s Hersheys Chocolate Cake

This cake shines with a simple dusting of powdered sugar or goes all-out with classic chocolate frosting – my personal favorite is a thick layer of creamy peanut butter frosting for that nostalgic PB-chocolate combo! Store leftovers (if you have any!) in an airtight container at room temperature for up to 3 days. The flavor actually gets better on day two as the chocolate mellows and the crumb becomes even more tender. Just try not to eat it all in one sitting – though I won’t judge if you do!

70s Hersheys Chocolate Cake Nutritional Information

Now, I’m no nutritionist – I’m just a chocolate cake enthusiast! But I know some folks like to keep track of these things, so here’s the general scoop on what you’re getting in each slice of this delicious cake. Remember, these numbers are just estimates – your exact results might vary depending on the specific brands of ingredients you use.

A standard slice (about 1/12th of the cake) will give you:

A good dose of happiness (okay, that’s not measurable, but it’s true!)
That rich chocolate flavor we all crave
Enough energy to power through your afternoon

Seriously though, while this cake isn’t health food, everything in moderation, right? The cocoa powder actually packs some antioxidants, and using vegetable oil means it’s got less saturated fat than butter-based cakes. But let’s be real – we’re here for the taste, not the nutrition facts!

If you’re watching specific dietary needs, you can always adjust portion sizes or try some of the ingredient substitutions I mentioned earlier. But sometimes, you just need a slice of pure chocolate joy – and that’s exactly what this cake delivers.

FAQs About 70s Hersheys Chocolate Cake

Can I use Dutch-process cocoa instead of regular?
Absolutely! Dutch-process cocoa will give you a deeper, smoother chocolate flavor – just reduce the amount slightly (about 1/2 cup instead of 3/4 cup) since it’s more concentrated. You might need to adjust the baking powder and soda too, but honestly? I’ve made it both ways and it always turns out delicious!

Why is the batter so thin?
Don’t panic – that watery batter is totally normal! The boiling water does two magical things: it blooms the cocoa flavor and creates steam pockets that make the cake incredibly moist. Just pour carefully into your pans (I put them on a baking sheet to catch drips) and trust the process. It bakes up perfectly every time!

Can I make cupcakes instead?
You bet! This recipe makes about 24 standard cupcakes. Fill the liners 2/3 full and bake at the same temperature for 18-22 minutes. The boiling water trick works the same magic in cupcake form – just watch them closely so they don’t overbake!

Why does my cake sink in the middle?
Usually this means either the oven wasn’t hot enough or you opened the door too soon. Resist peeking for at least 25 minutes! Also make sure your baking powder and soda are fresh – old leaveners lose their oomph. But hey, even sunken cake tastes amazing – just pile on extra frosting to hide the dip!

Can I freeze this cake?
Oh honey, this cake freezes like a dream! Wrap cooled layers tightly in plastic wrap, then foil. They’ll keep for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before frosting. Pro tip: slice before freezing for ready-to-go portions!