Hershey's Chocolate Syrup Cake

"Handed down from my Nana, this is a very simple, plain yet moist and fudgy cake. Serve with whipped cream or your favorite ice cream."
photo by Aparna S. photo by Aparna S.
photo by Aparna S.
Ready In:
1hr 15mins




  • Preheat oven to 325.
  • Cream butter and sugar in a medium bowl with a portable mixer or a stand mixer.
  • Add eggs one at a time till incorporated.
  • Add syrup and vanilla.
  • Turn off mixer and stir in the flour and baking powder by hand (it's less messy this way -- )
  • Pour batter into a lightly greased and floured 9 inch springform pan and bake for one hour and 15 minutes.
  • Let cool and release cake from pan. Enjoy!
  • Note: I always go for less time (one hour) for an extra-moist cake, but it's still good if you go for the full hour and 15. This can also be made in 2 8in. cake pans if you want a layer cake, but definitely decrease the baking time.

Questions & Replies

  1. Can you use a Bundt pan with instead of a springform?
  2. Can you substitute Hershey cocoa instead of syrup ... and if so, how much water (or milk) would you add?
  3. 4 eggs is a lot…can I use like 2 eggs instead? And how many cups Is 15 ounces?
  4. This cake is denser that most chocalate cake. How can I make it a little less denser or fluffier?


  1. Great as is - not a big cake- family favorite. I tweet every time I always use 1 and 1/4flour. I’ve added cocoa powder, instant chocolate pudding, white chocolate chips - milk if I think it’s too thick... been told it’s the best anyone’s ever tasted. We prefer Hershey’s special dark syrup. Better and more appealing color. Always frost with buttercream icing.
  2. I tried this with 1.75 cups of flour and it was too dry. But I am at high elevation. I will try it again with just 1 cup or 1.25 cups of flour to see how it turns out.
  3. Came out to sweet and too chocolatey didn’t come out in a cake texture
  4. I made two heart cakes because I had heart pans but it is in the oven now and I know it's gonna be good. It's looking good.
  5. I double the batch using two cups of syrup. I also do 4 eggs and one cup of applesauce instead of doubling the eggs. I cook it in a 9x13. I also add mini chocolate chips to the batter. It is yummy and chocolatey


  1. Increased flour to 1.75 cups and the result was an excellent chocolate cake with a good texture.
  2. I used just 12 ounces of Hersey's syrup and it is plenty chocolaty enough! Still a wet cake too.


Former restauranteur, waiter and bartender. In between gigs currently. My Joy of Cooking was my bible, but now I rely on all of you for great recipes! Love Mark Bittman's style of simple cooking as well as Marcella Hazan's earthy, funny cooking tomes.
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