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Hershey's Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream

A rich, moist chocolate cake layered with a tangy cream cheese filling and topped with luscious chocolate cream cheese buttercream.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: cake, Dessert
Cuisine: American, Baked Goods
Calories: 480
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.75 cups 1 ¾ cups all-purpose flour All-purpose flour for the cake base.
  • 1.5 cups 1 ½ cups granulated sugar Provides sweetness.
  • 0.75 cups ¾ cup unsweetened Hershey’s cocoa powder Key ingredient for chocolate flavor.
  • 1.5 tsp 1 ½ tsp baking powder Helps the cake rise.
  • 1.5 tsp 1 ½ tsp baking soda Helps with leavening.
  • 1 tsp 1 tsp salt Enhances flavors.
  • 2 large 2 large eggs Room temperature for better blending.
  • 1 cup 1 cup whole milk Adds moisture.
  • 0.5 cups ½ cup vegetable oil Keeps the cake moist.
  • 2 tsp 2 tsp vanilla extract Adds flavor.
  • 1 cup 1 cup boiling water Thin out the batter.
For the cream cheese filling
  • 8 oz 8 oz cream cheese (softened) Make sure it is softened for easy mixing.
  • 1 cup 1 cup powdered sugar Sweetens the filling.
For the chocolate buttercream
  • 1 cup 1 cup unsweetened Hershey’s cocoa powder For rich chocolate flavor.
  • 1 cup 1 cup unsalted butter (softened) Room temperature for easier whipping.
  • 4 cups 4 cups powdered sugar Sweetens the buttercream.
  • 2 tbsp 2 tbsp milk Adjust for desired consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, vegetable oil, and vanilla extract. Mix on medium speed for about 2 minutes.
  4. Carefully stir in the boiling water (the batter will be thin).
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean when inserted into the center.
  7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Filling and Assembly
  1. Beat the softened cream cheese with powdered sugar in a bowl until smooth.
  2. Once the cakes are cooled, spread the cream cheese filling on top of one layer, then place the second layer on top.
Make Chocolate Buttercream
  1. In a mixing bowl, beat the butter until creamy, then gradually add cocoa powder and powdered sugar.
  2. Add enough milk until the consistency is smooth and spreadable.
Frosting
  1. Use the chocolate buttercream to frost the top and sides of the cake.
  2. Slice and serve your beautiful Hershey’s Chocolate Cake!

Notes

Store any leftovers in an airtight container for 4-5 days in the fridge or 2-3 days at room temperature. Can freeze individual slices for up to three months.