Vintage 70s Hershey’s Chocolate Cake – The Ultimate Old-School Dessert

Craving a rich, moist, and deeply chocolatey cake just like Grandma used to make? This Hershey’s Chocolate Cake from the 1970s is a true classic that’s stood the test of time. With its simple ingredients, decadent chocolate frosting, and melt-in-your-mouth texture, this is the kind of cake that makes you feel like a kid again—nostalgic, comforting, and totally irresistible.

Ingredients – Just Like the Original!

For the Chocolate Cake:

1¾ cups all-purpose flour
⅔ cup unsweetened Hershey’s cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
2 cups granulated sugar
1 cup buttermilk (room temperature)
2 teaspoons pure vanilla extract
½ cup vegetable oil
2 tablespoons vegetable oil (extra)
2 large eggs (room temperature)
1 cup boiling water

Tip: If you don’t have buttermilk, you can make it by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5–10 minutes.

For the Hershey’s Chocolate Frosting:

1 cup salted sweet cream butter (softened)
1 teaspoon vanilla extract
⅔ cup unsweetened Hershey’s cocoa powder
¼ cup whole milk
2 tablespoons extra milk (as needed to thin frosting)
3 cups powdered sugar (sifted for best texture)

Instructions – Step-by-Step to Chocolate Heaven

Step 1: Make the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy release.

In a large mixing bowl, whisk together the dry ingredients: flour, cocoa, baking powder, baking soda, and salt.

Add sugar, buttermilk, vanilla extract, ½ cup of oil, and the eggs. Mix using a hand or stand mixer until fully combined and smooth.

Slowly add the boiling water while mixing—don’t worry, the batter will be very thin, and that’s exactly what makes this cake so moist and fluffy.

Step 2: Bake the Cake

Divide the batter evenly between the two prepared pans.

Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Don’t overbake.

Let the cakes cool in the pans for about 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting.

Step 3: Make the Chocolate Frosting

In a large bowl, cream the butter with vanilla extract until light and fluffy.

Add the cocoa powder and mix until combined. Then, alternate adding powdered sugar and milk, mixing thoroughly between each addition, until the frosting is smooth and spreadable.

If it’s too thick, add extra milk one tablespoon at a time until you reach your desired consistency.

Step 4: Assemble and Frost

Place one cooled cake layer on your serving plate. Add a generous amount of frosting on top and spread evenly.

Place the second cake layer on top and frost the top and sides of the cake.

You can keep it simple and rustic, or decorate with chocolate shavings, sprinkles, or even a drizzle of ganache for extra flair.

Why Everyone Loves This Cake

Moist and tender thanks to the buttermilk and boiling water
Deep chocolate flavor from real cocoa powder
Foolproof recipe perfect for beginners and pros alike
Nostalgic charm – it tastes just like those potluck cakes from the 70s
Freezer-friendly – wrap slices and enjoy later

This cake is a guaranteed crowd-pleaser. Whether it’s for a birthday, celebration, or just a Tuesday night craving, it delivers every time.

Storage Tips

Store covered at room temperature for up to 3 days.
Refrigerate for up to 1 week (let it come to room temp before serving).
Freeze individual slices for up to 2 months—wrap tightly in plastic and foil.

Final Thoughts

This 70s Hershey’s Chocolate Cake isn’t just a dessert—it’s a warm hug from the past. It’s simple, soulful, and utterly delicious. If you’ve never tried it before, now’s the perfect time to bring a piece of vintage baking into your kitchen.