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Hershey’s Chocolate Cake with Cream Cheese Filling

A rich chocolate cake layered with creamy filling and topped with chocolate buttercream, perfect for any occasion.
Print it Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups 2 cups sugar
  • 1.75 cups 1 & 3/4 cups flour
  • 0.75 cups 3/4 cup cocoa powder
  • 1.5 teaspoons 1 & 1/2 teaspoons baking powder
  • 1.5 teaspoons 1 & 1/2 teaspoons baking soda
  • 1 teaspoon 1 teaspoon salt
  • 2 large 2 eggs
  • 1 cup 1 cup milk or heavy cream You can swap regular milk for dairy alternatives.
  • 0.5 cups 1/2 cup vegetable oil
  • 2 teaspoons 2 teaspoons vanilla extract
  • 1 cup 1 cup boiling water This is key for a moist cake.
For the Cream Cheese Filling
  • 1 cup 1 cup cream cheese (softened)
  • 0.75 cups 3/4 cup butter (softened)
  • 0.5 tablespoons 1/2 tablespoon vanilla extract
  • 4 cups 4 cups powdered sugar
For the Chocolate Cream Cheese Buttercream
  • 0.75 cups 3/4 cup butter (softened)
  • 0.75 cups 3/4 cup cream cheese (softened)
  • 1.75 cups 1 & 3/4 cups Hershey’s cocoa powder
  • 5 cups 5 cups powdered sugar
  • 0.5 cups 1/2 cup + 3 tablespoons whole milk
  • 2 teaspoons 2 teaspoons vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your cake pans with butter or nonstick spray.
  2. In a large bowl, mix together the dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat with an electric mixer on medium speed for 2 minutes until combined.
  4. Pour in the boiling water slowly and stir until well-integrated. The batter will be quite thin.
  5. Distribute the batter evenly between the prepared pans and bake for 30-35 minutes. The cakes are done when a toothpick inserted into the center comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  7. Meanwhile, prepare the cream cheese filling: Beat together softened cream cheese, butter, and vanilla extract until creamy. Gradually add powdered sugar and mix until smooth.
  8. For the Chocolate Cream Cheese Buttercream, blend softened butter and cream cheese until fluffy. Gradually mix in cocoa powder and powdered sugar, adding milk until you reach your desired consistency.
  9. Once the cakes are cooled, assemble: Place one cake layer on a serving plate, spread a layer of cream cheese filling, top with the second cake layer, and frost the entire cake with the chocolate cream cheese buttercream.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days, or freeze individual slices for about three months. Use room temperature ingredients for a smoother batter and consider sifting dry ingredients for a lighter cake.