cookies desserts recipes

Hersheys Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream


chocolate cake:

Adapted from Hershey’s

2 cups sugar

1 & 3/4 cups flour

3/4 cup cocoa powder


1 & 1/2 teaspoons baking powder

1 & 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk or heavy Cream

1/2 cup vegetable oil

2 teaspoons vanilla

1 cup boiling water

For the Whipped Cream Cheese Buttercream:

1 cup cream cheese

3/4 cup butter

1/2 tablespoon vanilla extract

4 cups powdered sugar

For the Chocolate Cream Cheese Buttercream:

3/4 cup of butter

3/4 cup of cream cheese

1 & 3/4 cups Hersheys cocoa powder

5 cups powdered sugar

1/2 cup + 3 tablespoons whole Milk

2 teaspoons vanilla extract


Hersheys Chocolate Cake

1 ) First, preheat your oven to 350F.

2 ) Spray 3 round cake pans with cooking spray

3 ) Dust the pans lightly with flour, set aside.

4 ) In a Large mixing bowl or kitchenaid mixer combine the Flour, Hersheys cocoa, sugar, baking powder, baking soda, and the salt.

5 ) Add in the milk, oil, eggs and the vanilla extract & mix until everything is thoroughly incorporated. Once all combined, stir in the boiling water last; mix again, the batter will be very thin.

6 ) Pour the batter evenly in each of the sprayed/floured cake pans


7 ) Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Once fully baked, remove from oven & allow the 3 cakes to cool for at least 10-15 minutes before removing them.

8 ) Once removed, transfer to a wire rack to finish cooling completely.

9 ) I always use a cake leveler to make sure the layers are even, you can also use a serrated knife

10 ) While they finish cooling, prepare your frostings.

Whipped Cream Cheese Buttercream Frosting Instructions

11 ) Whip the cream cheese & the butter with an electric mixer on high speed for about 30 seconds. Once combined begin adding in 1/2 cup of powdered sugar at time, making sure each half cup is fully incorporated before mixing in another 1/2 cup., add in the vanilla extract & whip one last time for about 30 more seconds on high and beat one minute more until nice & fluffy

Chocolate Cream Cheese Buttercream Frosting Inctructions

12 ) In a large bowl beat the butter & cream cheese with an electric mixer and begin adding in the powdered sugar 1/2 cup at a time again

13 ) add in the cocoa and the milk & vanilla

14 ) Whip all of the ingredients until they are thoroughly incorporated

15 ) Beat at High speed for about one minute or until fluffy.

Once you are ready to assemble the cake

16 ) Level the cakes with a cake leveler to assure perfect stacking of the cake layers

17 ) Place the bottom layer on a cake plate.

18 ) Spread 3/4 cup of the cream cheese buttercream filling over the bottom cake layer

19 ) Top with the second leveled layer and repeat the process.

20 ) Lastly, top with the third layer.

21 ) Frost just the very top with the remaining Whipped cream cheese buttercream & refrigerate for about 15 minutes

22 ) Finally, remove from the refrigerator & frost the top layer gently with the chocolate cream cheese buttercream & all over the sides of the cake.

23 ) Refrigerate until ready to serve.


24 ) ENJOY!

You Might Also LOVE:


No Bake Lemon Pie




Leave a Comment