Hershey's Chocolate Cake With Cream Cheese Filling
This Hershey’s Chocolate Cake is ultra-moist, layered with sweet cream cheese filling, and topped with rich chocolate buttercream—a decadent treat everyone will love.
Ingredients
For the Cake:
- 2 cups sugar
- 1¾ cups all-purpose flour
- ¾ cup Hershey’s Cocoa
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Cream Cheese Filling:
- 1 cup cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Cream Cheese Buttercream:
- ½ cup butter softened
- ¾ cup Hershey’s Cocoa
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 –4 tablespoons milk as needed
- 1 cup cream cheese
Instructions
- Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
- In a large bowl, whisk together sugar, flour, Hershey’s Cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract to the bowl. Beat on medium speed for 2 minutes until the batter is smooth.
- Slowly stir in the boiling water. The batter will be thin—this helps keep the cake moist.
- Divide the batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- In a separate bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Beat softened butter and cream cheese until fluffy. Slowly mix in cocoa powder and powdered sugar. Stir in vanilla, then add milk 1 tablespoon at a time until the frosting is smooth and spreadable.
- Slice each cake in half horizontally. Place one layer on a serving plate and spread one-third of the cream cheese filling on top. Repeat with the next two layers. Add the final cake layer and frost the entire cake with the chocolate buttercream.