Name: Old Fashioned Butter Cake with Hershey Frosting
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 cups granulated sugar; 1 cup unsalted butter, softened; 4 large eggs; 1 cup whole milk; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2 teaspoons vanilla extract; 1/2 cup unsweetened cocoa powder (for frosting); 4 tablespoons unsalted butter (for frosting); 2 cups powdered sugar (for frosting); 2–3 tablespoons milk (for frosting); 1/4 cup melted Hershey’s chocolate or additional cocoa powder (for frosting)

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This old fashioned butter cake is a rich, moist dessert that brings serious nostalgia with every bite. Paired with a classic Hershey chocolate frosting, it’s a simple yet indulgent treat that tastes just like those famous Tastykake Chocolate Jrs. I love how it brings comfort and warmth, making it perfect for birthdays, holidays, or just because.

Old Fashioned Butter Cake with Hershey Frosting

Why You’ll Love This Recipe

I always find myself going back to this cake because it’s incredibly soft, buttery, and satisfying. The Hershey chocolate frosting takes it to the next level, with a rich cocoa flavor that perfectly complements the tender crumb of the cake. Whether I’m baking for a crowd or just for myself, this recipe never disappoints. It’s made with pantry staples, so I usually have everything on hand already. Plus, the nostalgia factor is strong with this one!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
sugar
butter
eggs
milk
baking powder
salt
vanilla extract
unsweetened cocoa powder (for frosting)
Hershey’s chocolate (melted or cocoa powder for frosting)
powdered sugar (for frosting)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a standard 9×13-inch cake pan.
In a large bowl, I cream together the butter and sugar until it’s light and fluffy.
Then, I beat in the eggs one at a time, making sure each is fully incorporated.
I add the vanilla extract and mix again.
In a separate bowl, I whisk together the flour, baking powder, and salt.
I add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.
I pour the batter into the prepared pan and bake for about 30–35 minutes, or until a toothpick comes out clean.
While the cake cools, I prepare the Hershey frosting by combining melted Hershey’s chocolate (or cocoa), butter, powdered sugar, and a splash of milk until smooth and spreadable.
Once the cake is completely cool, I frost the top generously.

Servings and timing

This recipe yields about 12–15 servings. It takes roughly 15 minutes to prepare and 30–35 minutes to bake, for a total time of about 50 minutes.

Variations

Sometimes I like to add a teaspoon of espresso powder to the chocolate frosting to intensify the cocoa flavor. If I’m in the mood for a lighter touch, I’ll fold in some whipped cream to the frosting for a mousse-like texture. Swapping out the vanilla for almond extract also gives it a fun twist.

Storage/Reheating

I store this cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat a slice, I pop it in the microwave for about 15 seconds to bring back that freshly-baked warmth and softness.

Old Fashioned Butter Cake with Hershey Frosting

FAQs

What makes this butter cake “old fashioned”?

The old fashioned feel comes from its simplicity—basic pantry ingredients, no frills, and a rich buttery flavor that reminds me of homemade cakes from scratch.

Can I use a different frosting?

Yes, I sometimes swap the Hershey frosting for a simple vanilla buttercream or cream cheese frosting, but the chocolate version is truly the star.

How do I keep the cake from drying out?

I make sure not to overbake it and always store it covered. Sometimes I add a layer of parchment before covering to prevent the frosting from sticking to the lid.

Can I make this cake in advance?

Definitely. I often bake it a day ahead and frost it the next day. It actually tastes better after resting because the flavors settle beautifully.

Is this cake freezer-friendly?

Yes, I freeze unfrosted slices wrapped in plastic and foil. To serve, I thaw them at room temperature and then frost before enjoying.

Conclusion

This Old Fashioned Butter Cake with Hershey Frosting is everything I love in a homemade dessert: soft, rich, and filled with flavor and memories. Whether it’s for a celebration or just a craving, it always hits the spot. I hope it brings as much joy to your kitchen as it does to mine.