Hershey’s Chocolate Cake with Cream Cheese

If you’re a chocolate lover, this Hershey’s Chocolate Cake with Cream Cheese Frosting is about to become your favorite dessert. This cake is deeply chocolatey, incredibly moist, and perfectly balanced with a smooth and tangy cream cheese frosting that takes it to another level of indulgence.

The first time I made this cake, my family couldn’t believe how rich, soft, and flavorful it was. Every bite melts in your mouth, delivering that classic Hershey’s chocolate taste with a luxurious, creamy contrast from the frosting. It’s a true showstopper for birthdays, holidays, or any special occasion.

What makes this cake special is its simple yet perfect blend of ingredients—a tried-and-true recipe straight from Hershey’s, but with a delicious twist of tangy cream cheese frosting. Whether you’re a seasoned baker or a beginner, this cake is easy to make and guaranteed to impress.

So, let’s bake up some chocolatey magic!

Why You’ll Love This Hershey’s Chocolate Cake

Why This Recipe is a Must-Try

• Ultra-Moist & Chocolatey: Thanks to buttermilk and Hershey’s cocoa powder.
• Decadent Cream Cheese Frosting: A perfect balance of sweet and tangy.
• Easy to Make: Simple ingredients and quick preparation.
• Perfect for Any Occasion: Great for birthdays, holidays, or just because!
• Customizable: Add nuts, chocolate chips, or a caramel drizzle to make it your own.

What You Need for Hershey’s Chocolate Cake with Cream Cheese Frosting

Ingredients

For the Chocolate Cake:

• 2 cups granulated sugar
• 1 ¾ cups all-purpose flour
• ¾ cup Hershey’s cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 2 tbsp heavy cream (adjust for consistency)

Optional Garnishes:

• Chocolate shavings or curls
• Chopped nuts (pecans or walnuts)
• Drizzle of chocolate ganache

How to Make Hershey’s Chocolate Cake with Cream Cheese Frosting

Step 1: Prepare the Chocolate Cake

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
3. Add Wet Ingredients: Beat in eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
4. Incorporate Boiling Water: Gradually add boiling water, stirring until the batter is smooth (it will be thin).
5. Bake: Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Cream Cheese Frosting

1. Beat Cream Cheese & Butter: In a large mixing bowl, beat cream cheese and butter until smooth and creamy.
2. Add Powdered Sugar & Vanilla: Gradually add powdered sugar and vanilla extract, beating until fluffy.
3. Adjust Consistency: Add heavy cream (one tablespoon at a time) to reach your desired frosting texture.

Step 3: Assemble & Frost the Cake

1. Layer the Cakes: Place one cake layer on a serving plate. Spread a generous amount of frosting over the top.
2. Stack & Frost: Place the second cake layer on top and frost the entire cake with the remaining frosting.
3. Decorate: Garnish with chocolate shavings, nuts, or a drizzle of ganache, if desired.

Step 4: Slice & Enjoy

1. Cut into Slices: Use a sharp knife to slice and serve.
2. Indulge in the Chocolatey, Creamy Goodness!

Closing Thoughts

And there you have it! This Hershey’s Chocolate Cake with Cream Cheese Frosting is an ultra-moist, chocolatey, and perfectly balanced dessert that’s ideal for any occasion. Whether you’re baking for a celebration or just treating yourself, this cake will not disappoint. Try it out and let us know how it turns out!

Frequently Asked Questions

1. Can I make this cake ahead of time?

Yes! Bake the cake layers in advance and store them wrapped in plastic wrap at room temperature for up to 2 days.

2. How do I store leftovers?

Store in an airtight container in the fridge for up to 5 days.

3. Can I freeze this cake?

Absolutely! Wrap individual slices or full layers tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

4. Can I make cupcakes instead?

Yes! Divide the batter into cupcake liners and bake for 18-20 minutes.

5. What can I use instead of buttermilk?

Mix 1 cup of milk with 1 tbsp of vinegar or lemon juice, let sit for 5 minutes, and use as a substitute.

6. Can I use a different frosting?

Of course! Try chocolate buttercream, peanut butter frosting, or whipped cream.

7. How do I make the frosting less sweet?

Reduce the powdered sugar and add an extra ½ teaspoon of salt.

8. What’s the best way to get a smooth frosting finish?

Use an offset spatula and chill the cake for 10 minutes before smoothing out the frosting.

9. Can I add espresso powder for more chocolate flavor?

Yes! Add 1 teaspoon of espresso powder to the dry ingredients to enhance the chocolate taste.

10. Can I use Dutch-processed cocoa powder?

It’s best to stick with Hershey’s natural cocoa powder, but if using Dutch-processed, adjust the baking soda.

11. How do I make a drip effect with ganache?

Drizzle melted chocolate mixed with heavy cream over the edges of the frosted cake.

12. Can I make this gluten-free?

Yes! Substitute a 1:1 gluten-free flour blend for the all-purpose flour.