Hersheys Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream
An Irresistible Treat: Hershey’s Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream
Indulge your sweet tooth with this decadent Hershey’s Chocolate Cake, paired perfectly with a luscious cream cheese filling and topped off with a rich chocolate cream cheese buttercream. This cake is a chocolate lover’s dream, offering layers of moist chocolate cake and creamy, dreamy frosting. Whether it’s for a special occasion or just to satisfy a craving, this cake is sure to impress!
Why You’ll Love This Recipe
This recipe combines classic chocolate cake with a twist of cream cheese frosting, making it both familiar and exciting. The balance of rich chocolate and smooth cream cheese creates a perfect harmony of flavors. Plus, it’s a visually stunning dessert that will have everyone asking for seconds!
Kitchen Equipment You’ll Need
- 3 round cake pans
- Cooking spray
- Mixing bowls
- Electric mixer
- Wire rack
- Cake leveler or serrated knife
- Cake plate
Ingredients
Chocolate Cake
- 2 cups sugar
- 1 ¾ cups flour
- ¾ cup cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk or heavy cream
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Whipped Cream Cheese Buttercream
- 1 cup cream cheese
- ¾ cup butter
- ½ tablespoon vanilla extract
- 4 cups powdered sugar
Chocolate Cream Cheese Buttercream
- ¾ cup butter
- ¾ cup cream cheese
- 1 ¾ cups Hershey’s cocoa powder
- 5 cups powdered sugar
- ½ cup + 3 tablespoons whole milk
- 2 teaspoons vanilla extract
Instructions
Hershey’s Chocolate Cake
- Preheat your oven to 350°F. Spray 3 round cake pans with cooking spray and dust them lightly with flour. Set aside.
- In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the milk, oil, eggs, and vanilla extract, and mix until thoroughly incorporated. Stir in the boiling water last; the batter will be very thin.
- Pour the batter evenly into each of the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Let the cakes cool for at least 10-15 minutes before removing them from the pans.
- Transfer the cakes to a wire rack to cool completely.
- Use a cake leveler or serrated knife to ensure the layers are even.
Whipped Cream Cheese Buttercream Frosting
- Whip the cream cheese and butter with an electric mixer on high speed for about 30 seconds. Add the powdered sugar ½ cup at a time, ensuring each addition is fully incorporated before adding more.
- Add the vanilla extract and whip for about 30 more seconds on high until fluffy.
Chocolate Cream Cheese Buttercream Frosting
- In a large bowl, beat the butter and cream cheese with an electric mixer. Gradually add the powdered sugar ½ cup at a time.
- Add the cocoa powder, milk, and vanilla extract.
- Whip all the ingredients until well incorporated. Beat on high speed for about one minute until fluffy.
Assembling the Cake
- Level the cakes with a cake leveler for perfect stacking.
- Place the bottom layer on a cake plate. Spread ¾ cup of the cream cheese buttercream over the bottom layer.
- Top with the second leveled layer and repeat the process.
- Top with the third layer, frost the top with the remaining whipped cream cheese buttercream, and refrigerate for about 15 minutes.
- Remove from the refrigerator and frost the top layer gently with the chocolate cream cheese buttercream, covering the sides of the cake.
- Refrigerate until ready to serve. Enjoy!
Tips for Success
- Ensure all ingredients are at room temperature for smoother mixing.
- Don’t skip leveling the cake layers for a professional-looking cake.
- Refrigerate the cake between frosting steps to keep layers stable.
Additional Tips and Variations
For a twist, try adding a layer of raspberry jam between the cake layers for a fruity note. You can also experiment with different flavored extracts in the frosting for a unique taste.
Nutritional Highlights (Per Serving)
Calories: 450, Fat: 22g, Carbohydrates: 62g, Protein: 5g
Frequently Asked Questions (FAQ)
Can I use a different brand of cocoa powder? Yes, but the Hershey’s cocoa powder is recommended for that classic taste.
How long can I store the cake? The cake can be stored in the refrigerator for up to 5 days.
Can I make the frosting ahead of time? Absolutely! Store it in an airtight container in the fridge and re-whip before using.
Conclusion
This Hershey’s Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream is an absolute delight for any chocolate lover. I invite you to try this recipe and share your experience. Let me know how it turns out and any creative twists you add!