Hersheys Chocolate Cake

Hersheys Chocolate Cake


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


Hershey’s Chocolate Cake:
First, preheat the oven to 350F.
Sprinkle 3 round cookware with cooking spray
Sprinkle the molds lightly with flour, set them aside.
In a large KitchenAid bowl or blender, combine flour, Hershey Cocoa, sugar, baking powder, baking soda, and salt.
Add milk, butter, eggs, and vanilla extract and stir until completely combined. Once everything is mixed, stir the boiling water last; stir again, the dough will be very runny.
Pour the batter evenly into each floured baking dish.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center of each layer comes out clean. When fully cooked, take it out of the oven and let all three cakes cool for at least 10-15 minutes before removing them.
After removal, transfer to a wire rack to cool completely.
I always use a cake leveler to keep the layers even, you can also use a serrated knife
While they are cooling, prepare the frosting.
Instructions for whipped cream cheese and buttercream frosting:
Whisk cream cheese and butter with an electric mixer on high speed for about 30 seconds. Once combined, start adding 1/2 cup of powdered sugar at a time, making sure each 1/2 cup is well mixed before mixing another 1/2 cup Add the vanilla extract and beat for approx. 30 seconds longer. high and beat for another minute, until pleasant and fluffy.
Instructions for Chocolate Cream Cheese and Buttercream Frosting:
In a large bowl, beat the butter and cream cheese with an electric mixer and start again to add the powdered sugar 1/2 cup at a time.
add cocoa, milk, and vanilla
Whisk all the ingredients until they are completely combined.
Beat on high speed for about a minute or until frothy.
When you are ready to assemble the cake:
Line up the cakes with a cake leveler so that the cakes are stacked precisely on top of each other.
Place the bottom layer on a cake plate.
Spread 3/4 cup buttercream on the bottom layer of the cake.
Apply a second-level coat on top and repeat the process.
Finish with a third coat.
Freeze to the top with the remaining whipped cream cheese and refrigerate for about 15 minutes.
Finally, remove from the fridge and gently freeze the top layer of chocolate cream cheese cream and apply it to all sides of the cake.
Refrigerate until ready to serve.


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