Home » Latest Recipes » Hersheys Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream
By Incredible Recipes | 20 Comments | Posted: | Updated:
This post may contain affiliate links.
Minimal effort for such an incredible cake!
make sure you check out my ‘cake series’ here on the blog- many many cakes !
A huge glass of cold milk & I was in heaven! My family loved it & was raving about it all night.
Old pics below from when I first started the blog 🙂
Perfect chocolately goodness!
The Whipped Cream cheese filling fits beautifully with this cake, not too sweet, just right …in every bite!
One of the biggest challenges making this cake, was trying to not eat the whole thing myself LOL
My mother couldn’t have been happier when I arrived at her house with this in hand 🙂
It’s not difficult at all to make this cake, it comes out moist, not too sweet and will seriously have your taste buds dancing with happiness with every bite 😉
Hersheys Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream
Ingredients
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
Instructions
Hersheys Chocolate Cake
First, preheat your oven to 350F.
Spray 3 round cake pans with cooking spray
Dust the pans lightly with flour, set aside.
In a Large mixing bowl or kitchenaid mixer combine the Flour, Hersheys cocoa, sugar, baking powder, baking soda, and the salt.
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.
Pour the batter evenly in each of the sprayed/floured cake pans
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.
Once removed, transfer to a wire rack to finish cooling completely.
I always use a cake leveler to make sure the layers are even, you can also use a serrated knife
While they finish cooling, prepare your frostings.
Whipped Cream Cheese Buttercream Frosting Instructions
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
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
add in the cocoa and the milk & vanilla
Whip all of the ingredients until they are thoroughly incorporated
Beat at High speed for about one minute or until fluffy.
Once you are ready to assemble the cake
Level the cakes with a cake leveler to assure perfect stacking of the cake layers
Place the bottom layer on a cake plate.
Spread 3/4 cup of the cream cheese buttercream filling over the bottom cake layer
Top with the second leveled layer and repeat the process.
Lastly, top with the third layer.
Frost just the very top with the remaining Whipped cream cheese buttercream & refrigerate for about 15 minutes
Finally, remove from the refrigerator & frost the top layer gently with the chocolate cream cheese buttercream & all over the sides of the cake.
Refrigerate until ready to serve.
ENJOY!
Did you make this recipe?
Make sure to follow on Pinterest for more recipes!
Reader Interactions
Diane Petty says
I am fed up with trying cake recipes that are supposed to be amazing and then disappointed………..however you were exactly right, it is a wonderful recipe and the cake results perfect. I baked mine in 7 inch tins as you did not stipulate the size, but really 8 inch maybe even 9 inch would be best as It has baked up very deep indeed in such small tins. It was made for an order so small tins were my best bet. I did reduce the sugar in the frostings, so which yes there was tons, by but a big amount and it is plenty sweet enough. Thank you very much for such a fab recipe. I have only been able to taste the crumbs but can tell the cake itself it great, I will make it for the office next week. Thank you again.
Reply
LisaJazmine says
Thank you so much Diane!
Reply
Lauren_Allen says
I cut the filling in half, was PERFECT!
Reply
Barbara Mathis says
This looks like such an amazing recipe! I really want to make it. I live in Colorado Spring which is 6,000 plus above sea level. What adjustments need to be made?
Reply
penni says
I used the Hershey’s Cocoa to dust the pans instead of flour,it has a better flavor and doesn’t leave white dust on your cakes. The Hershey’sCake is an Amazing cake,I use it everytime I am in need of a chocolate cake,always delicious and moist.
Reply
Diane R says
I’ve been baking pies with Splenda (Splenda for half or one-third of the sugar amount, the rest regular sugar). Has anyone tried this with cakes? If so, how did it work?
Reply
Sylvia hagan says
Love please email me this recipe. Thank you
Reply
Leslie says
Can you make ahead of time and freeze then put in your ice box thaw
Reply
Rita says
Can’t wait to try. I used to have a chocolate cake from 50 years ago and lost it. This looks awesome!
Rita
Reply
lynn patton says
Could you put cocoa in the filling for a whole chocolate/ chocolate cake?
Reply
LisaJazmine says
yes, definitely!
Reply
Gail. Besecker says
I’m ready to bake
Reply
Betty Harvey says
It looks delicious,I am getting ready for a bake sale in November. This cake sounds expensive to make, but I enjoy baking. How much would you suggest I should sell this cake for?
Reply
JewTomMommy says
Instead of boiling water, try not coffee. It really enhances the chocolate flavor.
Reply
Patricia says
I love your blog.. very nice colors & theme.
Did you design this website yourself or did you
hire someone to do it for you? Plz respond as I’m looking to design my own blog and
would like to know where u got this from. many thanksReply
Shelli says
Hello there I am so thrilled I found your webpage, I really found you by mistake, while I was searching on Aol for something else,
Nonetheless I am here now and would just like to say
thanks for a remarkable post and a all round thrilling blog
(I also love the theme/design), I don’t have time to
look over it all at the moment but I have bookmarked it and also added in your RSS
feeds, so when I have time I will be back to read a lot more, Please do keep up the great work.Reply
Pam Williams says
Looks so delicious ! Cant wait to try it !
Reply
Beverlee Lewis says
I have been making Hershey’s chocolate cake for many, many years and it is the best! It’s the family favorite and most requested for almost everyone’s birthday. I use Hershey’s chocolate buttercream recipe for frosting as I am not a fan of cream cheese icing! Best cake and easiest cake to make!
Reply
Michelle Clines says
I love this recipe. Any time I’ve had to use cocoa powder I have always used Hershey’s. I had a recipe for a delicious chocolate bundt cake that my mother-in-law gave me and I can’t find it. So now I have a new chocolate cake recipe. Can’t wait to try it.
Reply
Jennifer Johnston says
Email this.
receipeReply
Leave A Reply!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
