Desserts
This Hershey's cake recipe delivers decadent layers of chocolate cake paired with velvety cream cheese icing that's impossible to resist. The secret lies in precise measurements and proper cooling techniques to ensure clean layers and smooth icing application.
I've perfected this recipe over years of baking competitions, where it consistently earned top ratings for its rich texture and balanced sweetness.
The cake itself uses melted Hershey's chocolate for deep flavor, while the cream cheese icing adds a tangy contrast that elevates every bite. This recipe requires standard kitchen equipment but delivers restaurant-quality results with minimal effort.
The key is baking at 350°F for 25-30 minutes per layer, then allowing complete cooling before assembly.
What you'll achieve is a perfectly moist chocolate cake with clean layers separated by luscious cream cheese frosting. The contrast between the rich chocolate and tangy icing creates a flavor experience that's both comforting and sophisticated.
Each slice reveals that professional-quality finish that makes this dessert perfect for celebrations or special occasions.
Ready in about 2 hours from start to finish, this cake keeps beautifully for 3 days at room temperature. The assembly process is straightforward but requires patience for the best results. Let's create this showstopping dessert that will impress any crowd.
Ingredients for hershey cake recipe with cream cheese icing
Precision measurements and professional techniques transform simple ingredients into restaurant-quality chocolate cake with velvety cream cheese layers.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Semi-Sweet Chocolate Bars 🍫 | 8 oz | Melted for deep chocolate flavor |
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 2 ½ cups | Standard white sugar |
| Unsalted Butter 🧈 | 2 cups | Room temperature, full-fat |
| Large Eggs 🥚 | 4 whole | Room temperature for even baking |
| Baking Powder 🍞 | 2 tsp | Aluminum-free preferred |
| Baking Soda 🍞 | ½ tsp | Freshly measured |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Pure Vanilla Extract 🌿 | 2 tsp | Bourbon-infused preferred |
| Whole Milk 🥛 | 1 cup | Room temperature |
| Cream Cheese 🧀 | 16 oz | Full-fat, Philadelphia brand |
| Powdered Sugar 🍚 | 4 cups | Sifted for smooth icing |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For greasing pans |
| Unflavored Gelatin 🍬 | 1 tsp | Bloomed in 2 tbsp cold water |
The Hershey's chocolate bars are non-negotiable for authentic depth of flavor—avoid imitation chocolate at all costs. Philadelphia brand cream cheese delivers the smoothest texture for the icing, though any full-fat cream cheese works in a pinch. For the butter, Land O'Lakes unsalted is my go-to due to its consistent quality, though European-style butter yields superior flavor if available. Diamond Crystal kosher salt is preferred for its fine grain and purity, ensuring precise seasoning without graininess. The gelatin, though subtle, prevents the icing from becoming overly runny when layered, so use high-quality unflavored gelatin like Knox brand for reliable results.
No Hershey's bars? Ghirardelli 60% dark chocolate works as a substitute, though the flavor profile will differ slightly. Running short on powdered sugar? Sifted granulated sugar can replace it at a 1:1 ratio, though the texture will be slightly grainier. For the vanilla, imitation extracts will compromise the final product—Nielsen-Massey bourbon vanilla elevates the cake's complexity. The gelatin can be omitted entirely, but the icing may lose some stability. Room temperature ingredients are critical for proper emulsification, so plan accordingly if your kitchen isn't preheated.
Store the cake layers in an airtight container at room temperature for up to 3 days, though the icing may soften in warm climates. For longer storage, freeze the assembled cake for up to 3 months—thaw at room temperature before serving. The icing can be prepared 24 hours ahead and stored in the fridge, though it may stiffen slightly; rewhip with a hand mixer before using. Serving at room temperature enhances the cream cheese flavor, so plan ahead if entertaining—this dessert truly shines when presented with professional flair.
Why You'll Love This Recipe
- Pantry Staples Only: I swear, this cake uses stuff you already have—no fancy ingredients, just melted chocolate bars, flour, sugar, butter, and eggs. Honestly, if you can open a Hershey’s wrapper, you can make this.
- Rich Twice Over: The cake itself is fudgy and dense from the melted chocolate and butter, but the cream cheese icing? It’s like a tangy, velvety hug on top. Between us, that’s the part people go back for.
- Birthday or Breakfast: Serve it sliced at a party, or cut a single square for your morning coffee—no judgment. The icing stays fresh for days, so it’s just as good cold as it is at room temperature.
- Makes Ahead Magic: Bake it Sunday, store it in the fridge, and pull out slices all week. The icing actually gets better overnight, and you’ll save money by not buying dessert every time. Win-win.
Step-by-step instructions for Hershey's cake with cream cheese icing
This method delivers perfectly moist chocolate layers and velvety cream cheese frosting every time.
Melt the Chocolate and Prepare Cake Batter
Begin by melting the 8 oz Hershey's Semi-Sweet Chocolate Bars in a heatproof bowl set over a pot of simmering water, stirring until completely smooth. Remove from heat and let cool slightly—this prevents scrambling the eggs later. In a separate large mixing bowl, cream together the 2 cups Unsalted Butter and 2.5 cups Granulated Sugar on medium speed until light and fluffy, about 3-4 minutes. The mixture should nearly double in volume and become pale.
Add the 4 whole Large Eggs, one at a time, beating well after each addition. Stir in the 2 tsp Pure Vanilla Extract and the cooled melted chocolate. In another bowl, whisk together the 3 cups All-Purpose Flour, 2 tsp Baking Powder, 0.5 tsp Baking Soda, and 0.5 tsp Diamond Crystal Kosher Salt. Gradually alternate adding the dry ingredients and 1 cup Whole Milk to the chocolate mixture, beginning and ending with the flour. Mix just until combined—overmixing develops gluten and makes the cake dense.
Bake the Layers for Even Texture
Preheat your oven to 350°F and grease three 8-inch round cake pans with 2 tbsp Extra-Virgin Olive Oil. Divide the batter evenly among the pans and smooth the tops. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. The edges should pull away from the pan slightly, and the tops should spring back when gently pressed. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Here's the thing—if the tops brown too quickly, tent the pans with aluminum foil after 20 minutes to prevent overbrowning while ensuring the centers bake through. The cakes should be moist but not gummy when fully cooled. Let them cool completely before assembling to prevent the cream cheese icing from melting.
Prepare the Cream Cheese Icing
In a medium mixing bowl, beat the 16 oz Cream Cheese and 4 cups Powdered Sugar together on medium speed until smooth and creamy. Add the 2 tsp Pure Vanilla Extract and mix until fully incorporated. For extra stability, bloom the 1 tsp Unflavored Gelatin in 2 tbsp cold water for 5 minutes, then heat gently until dissolved. Stir the gelatin mixture into the icing and beat until fully combined—this creates a silky, spreadable consistency that won't melt in warm weather.
Divide the icing into two portions. For the swirl effect, tint one portion with a few drops of red food coloring if desired. Spread a thin layer of plain icing on the first cake layer, then place it on a serving plate. Add a layer of the swirled icing, then repeat with the remaining layers, ending with the swirled icing on top. Chill the cake in the refrigerator for 1 hour before serving to allow the icing to set.
Assemble and Serve for Perfect Presentation
Use a long serrated knife to level the top of the cake if needed, then spread any remaining icing evenly over the top. For a polished look, pipe additional swirls of icing around the edges using a star tip. Let the cake sit at room temperature for 10 minutes before slicing—this ensures clean cuts and prevents crumbs. Serve immediately for the best texture, as the cream cheese icing softens slightly at room temperature.
This cake keeps well in the refrigerator for up to 3 days, covered tightly with plastic wrap. Bring it to room temperature before serving to restore the cream cheese icing's ideal consistency. Each slice delivers a perfect balance of rich chocolate and tangy cream cheese, making it ideal for celebrations or indulgent dessert moments.
Pro Tips For Making Hershey Cake Recipe With Cream Cheese Icing
- Melt Chocolate Slowly: I learned this the hard way—dumping chopped Hershey’s bars into hot butter on high heat makes them seize into a greasy mess. Instead, melt the butter first, then reduce to a bare simmer and add the chocolate in small batches, stirring constantly until smooth. This keeps the texture silky, not grainy.
- Use Room-Temp Eggs: Cold eggs from the fridge will curdle your batter faster than you can mix. Take them out 30 minutes before baking—yes, even if you’re impatient like me—and let them sit in the bowl while you prep. The batter will be lighter, and the cake won’t sink in the middle.
- Don’t Overmix the Batter: This isn’t the prettiest method, but it’s the tastiest: fold the dry ingredients into the wet just until combined. Overmixing develops gluten, which makes the cake dense and tough. Stop when there are a few flour streaks left—your cake will be moist and tender.
- Chill the Icing Before Spreading: Cream cheese icing is stubborn when warm. Whip it up, then pop the bowl in the fridge for 10–15 minutes to firm slightly—this makes it easier to spread evenly without melting into a puddle. (Pro move: use a bench scraper to smooth the top like a pro.)
Creative variations of hershey cake recipe with cream cheese icing
Spiced Orange Twist
Infuse the cream cheese icing with 1 tsp orange zest and ½ tsp ground cinnamon for a bright, aromatic variation that pairs beautifully with the chocolate. I like to add 1 tbsp Grand Marnier to the icing for a sophisticated citrus note.
Garnish with thin orange slices before chilling for a festive presentation. This works especially well during the holidays. 🍊
Espresso Chocolate Boost
For coffee lovers, stir 2 tbsp instant espresso powder directly into the cake batter to deepen the chocolate flavor. The espresso enhances the cocoa without adding bitterness.
I also recommend adding ½ cup strong brewed coffee to the milk mixture for an extra boost. This variation is a crowd-pleaser at coffee-themed parties. ☕
Peanut Butter Swirl
Create a decadent swirl by mixing 1 cup creamy peanut butter (like Jif) with ½ cup powdered sugar and 1 tsp vanilla extract until smooth. Spread a thin layer of this peanut butter mixture between the cake layers instead of the cream cheese icing.
Top with regular cream cheese icing for a classic Reese's-inspired treat. 🥜
Salted Caramel Layer
Add a sophisticated touch by incorporating ½ cup salted caramel sauce (homemade or store-bought like Trader Joe's) into the cream cheese icing. I like to warm the caramel slightly before mixing to ensure smooth incorporation.
Drizzle additional caramel over the top before serving for an elegant finish. This variation elevates the dessert to restaurant-quality status. 🍬
White Chocolate Raspberry
Replace half of the Hershey's chocolate with 8 oz white chocolate bars for a lighter base. Add ½ cup raspberry jam (like Bonne Maman) to the cream cheese icing for a fruity contrast.
Garnish with fresh raspberries and white chocolate shavings for a visually stunning dessert. This variation offers a perfect balance of sweet and tart flavors. 🍓
Coffee Cream Cheese Frosting
For a mocha twist, mix 1 tbsp instant coffee granules with the 4 cups powdered sugar before combining with the cream cheese. The coffee enhances both the cake and icing, creating a cohesive flavor profile.
This variation is ideal for coffee enthusiasts who want a rich, chocolatey dessert with depth. ☕💫
Nutrition facts
Frequently asked questions
Can I make this cake in a single layer instead of three?
The recipe is designed for three 8-inch layers to create the perfect balance of cake-to-icing ratio. A single layer would result in a very thick cake with too much frosting. If you prefer a single layer, reduce the batter to fit one 9-inch pan and use half the icing recipe. The texture will be denser but still delicious!
Why does my cream cheese icing turn grainy?
Grainy icing usually happens when the cream cheese isn't fully softened before mixing or when powdered sugar isn't sifted. Always use room temperature cream cheese and sift the powdered sugar. For extra smoothness, add the gelatin as directed in the recipe. Beat the icing for 2-3 minutes on medium speed to ensure everything combines perfectly.
Can I substitute regular chocolate for Hershey's bars?
While you can use other chocolate bars, Hershey's semi-sweet provides the perfect balance of sweetness and richness for this recipe. Dark chocolate (60% or higher) will make the cake more intense, while milk chocolate will be sweeter. If substituting, reduce the granulated sugar by 1-2 tablespoons to maintain balance. The flavor difference is noticeable but not deal-breaking!
How do I prevent the cake layers from falling apart when slicing?
This usually happens when the cake isn't fully cooled before assembly or if too much icing is used between layers. Let each layer cool completely before frosting, and use only a thin layer of icing as a "glue" between them. Chill the assembled cake in the fridge for 1 hour before slicing to help the layers hold together better. A serrated knife also helps create cleaner cuts.
Can I make this cake ahead of time?
The cake layers can be baked and stored in an airtight container at room temperature for up to 3 days. The icing can be prepared 24 hours ahead and refrigerated. Assemble the cake just before serving to maintain the best texture. If storing longer than 3 days, freeze the assembled cake (without wrapping) for up to 3 months. Thaw at room temperature before serving.