Desserts
Indulge in this Hershey cake recipe with cream cheese icing, where decadent fudgy layers meet velvety, tangy-sweet frosting in every bite. The secret lies in using high-quality cocoa powder and precise mixing techniques to create a moist, dense cake that stays tender even after slicing.
I’ve perfected this recipe over years of baking, ensuring every bite delivers that classic Hershey’s flavor with a velvety texture.
The cake itself is a simple yet foolproof recipe with just a handful of ingredients, including buttermilk for extra moisture and a touch of espresso powder to deepen the chocolate flavor.
Baking at the right temperature ensures even layers that cut cleanly, while the cream cheese icing adds a smooth, slightly tangy contrast that balances the richness. This combination is what makes this dessert a crowd-pleaser for any occasion.
What you’ll end up with is a showstopping cake that’s rich, moist, and perfectly balanced—each layer packed with chocolate flavor, topped with a velvety frosting that’s sweet without being overpowering. The contrast between the dense cake and the light icing creates a texture that’s both satisfying and elegant.
This recipe is designed to impress, whether you’re serving it at a holiday gathering or treating yourself to a special dessert.
Ready in just under an hour, this cake requires minimal effort but delivers restaurant-quality results. The key is patience—letting the cake cool completely before frosting ensures a smooth finish, and the icing can be made ahead of time for even more convenience.
Once assembled, this dessert will have everyone asking for seconds. Let’s get baking!
Ingredients for hershey cake recipe with cream cheese icing
High-quality cocoa and buttermilk create the perfect fudgy Hershey cake layers, paired with velvety cream cheese icing.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for cutting into flour |
| Granulated Sugar 🍚 | 2 cups | White or light brown preferred |
| Hershey's Cocoa Powder 🍫 | ¾ cup | Dutch-processed for smoothness |
| All-Purpose Flour 🌾 | 2 cups | Sifted for best texture |
| Baking Powder 🍞 | 1 ½ tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Buttermilk 🥛 | 1 cup | Room temperature for best results |
| Vanilla Extract 🌸 | 1 tsp | Pure, high-quality extract |
| Espresso Powder ☕ | ½ tsp | Enhances chocolate depth |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Powdered Sugar 🍚 | 3 cups | Sifted for smooth icing |
| Heavy Whipping Cream 🥛 | ½ cup | Cold for best whipping |
| Lemon Juice 🍋 | 1 tsp | Freshly squeezed |
The Hershey's cocoa powder is non-negotiable here—it delivers that signature Hershey's flavor. Grab the Dutch-processed version for a smoother texture, and check the expiration date (freshness matters for that rich chocolate taste). For the butter, Land O'Lakes or Plugrá brands are reliable, but any unsalted butter works. The buttermilk should be room temperature when mixing—cold buttermilk can make your cake dense. If you don't have buttermilk, mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let it sit for 5 minutes. The espresso powder is a secret weapon—it deepens the chocolate flavor without adding coffee taste.
No Dutch-processed cocoa? Natural cocoa powder works too, though the flavor will be slightly more bitter. Substituting buttermilk? Plain yogurt or sour cream can work in a pinch, but the texture might be slightly denser. For the cream cheese icing, Philadelphia brand is the gold standard, but any full-fat cream cheese will do. The powdered sugar should be sifted before mixing to avoid lumps—Domino or C&H are widely available. If you're short on time, you can make the icing the night before and refrigerate it; just bring it to room temperature before using. The lemon juice adds a subtle brightness that balances the richness—don't skip it.
Store the cake layers in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days. The icing can be made 2 days ahead and kept refrigerated. Once assembled, the cake keeps well in the fridge for 5 days, though it's best enjoyed within 3 days. For a showstopping presentation, chill the cake in the fridge for 30 minutes before slicing—this helps the icing set slightly and makes for cleaner cuts. Leftovers can be frozen for up to 3 months, but the texture may be slightly drier after thawing.
Why You'll Love This Recipe
- Foolproof Mix-In: I swear by this recipe because it’s the kind of cake where you can’t mess up—just melt butter, fold in cocoa, and let the baking powder do its magic. No sifting, no measuring cups of eggs, just straightforward layers that always rise right.
- Creamy-Chocolate Bliss: That tangy cream cheese icing? It’s the secret weapon—smooth, slightly sweet, and cutting through the rich cocoa like a cool breeze on a summer day. Honestly, the first bite makes me close my eyes.
- Party or Pajamas: Serve it at a birthday bash or eat it straight from the pan with a spoon—this cake doesn’t judge. The dense texture holds up to frosting, and the Hershey’s cocoa gives it that nostalgic, crowd-pleasing vibe.
- Leftover Goldmine: Bake one, keep two. This cake stays moist for days, and the icing? Even better the next morning. Between us, I’ve turned stale slices into breakfast sandwiches—no one’s complaining.
Step-by-step instructions for Hershey cake with cream cheese icing
Here's the method for a rich, fudgy chocolate cake with velvety cream cheese frosting.
Cream the Butter and Sugar Together
In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter and 2 cups granulated sugar on medium speed for 3-4 minutes. The mixture should lighten in color and become fluffy, nearly doubling in volume. This step incorporates air, which creates the cake's tender crumb.
I like to scrape down the sides of the bowl every 30 seconds to ensure even mixing. The butter should be completely smooth with no graininess remaining. If using brown sugar, you'll notice a slightly thicker texture, which adds moisture to the cake.
Add Eggs and Dry Ingredients
Add the 2 whole large eggs, one at a time, mixing well after each addition. Then stir in the 1 tsp vanilla extract and 0.5 tsp espresso powder. The espresso powder enhances the chocolate flavor without making the cake taste like coffee.
In a separate bowl, whisk together the 2 cups all-purpose flour, 1.5 tsp baking powder, and 0.5 tsp salt. With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the 1 cup buttermilk. Begin and end with the flour mixture. Mix just until combined—overmixing develops gluten, which can make the cake dense.
Fold in Cocoa Powder and Bake
Remove the bowl from the mixer and gently fold in the 0.75 cup Hershey's cocoa powder using a spatula. The batter will be thick and fudgy. Pour it into two 8-inch round cake pans lined with parchment paper and greased with butter.
Bake in a preheated 350°F oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be set, but the center should still look slightly underbaked. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Prepare the Cream Cheese Frosting
In a large bowl, beat the 8 oz cream cheese and 1 cup unsalted butter on medium speed until smooth and creamy. This step ensures no lumps remain, which is crucial for a silky frosting. Add the 3 cups powdered sugar and mix until fully incorporated.
Increase the speed to high and beat in the 0.5 cup heavy whipping cream and 1 tsp lemon juice until light and fluffy. The lemon juice brightens the flavor and helps stabilize the frosting. Taste and adjust sweetness if needed—some cocoa powders can vary in intensity.
Assemble and Frost the Cake
Level the cooled cakes if necessary, then place one layer on a serving plate. Spread a thin layer of frosting over the top to seal in moisture. Repeat with the second layer and frost the entire cake, including the sides. Use a spatula to smooth the frosting for a professional finish.
Chill the cake in the refrigerator for 30 minutes before slicing. This allows the frosting to set slightly, making it easier to serve. The cake should have moist, fudgy layers with a tangy-sweet frosting that complements the rich chocolate flavor.
Pro Tips For Making Hershey Cake Recipe With Cream Cheese Icing
- Whisk Butter and Sugar: DESCRIPTION:
- Sift the Cocoa: DESCRIPTION:
- Check for Doneness Early: DESCRIPTION:
- Chill the Icing: DESCRIPTION:
Make-ahead tips for this dish
Batter Prep Ahead
Mix the cake batter up to 24 hours ahead and store it covered in the refrigerator. The cold temperature prevents the batter from drying out, and you can bake it straight from the fridge—just add 5-7 extra minutes to the baking time since cold batter takes longer to set.
I like to label the bowl with the date and baking instructions for convenience. 📅
Frosting Make-Ahead
Prepare the cream cheese frosting 1-2 days in advance and store it in an airtight container in the fridge. When ready to use, let it sit at room temperature for 30-45 minutes to soften.
If the frosting hardens too much, microwave it in 10-second intervals until spreadable. This saves time on the day of serving and ensures a smooth finish. 🧀
Layer Assembly
Assemble the cake layers 12 hours before serving—this allows the frosting to set slightly and the flavors to meld together. Wrap the fully frosted cake in plastic wrap and refrigerate.
The cold environment helps the frosting firm up, making it easier to slice cleanly. For best results, bring the cake to room temperature for 1 hour before serving. ✨
Freezing Fully Assembled
If you need to prep the cake even further ahead, freeze the fully assembled and frosted cake for up to 3 months. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn.
Thaw overnight in the fridge before serving. The texture may be slightly drier after freezing, so consider brushing the layers with 1 tbsp simple syrup before serving to restore moisture. ❄️
Portioning for Parties
For large gatherings, portion the cake into individual servings before freezing. Wrap each slice tightly in plastic wrap and place them in a freezer bag. This way, you can thaw just what you need without defrosting the entire cake.
Reheat slices in the microwave for 10-15 seconds to soften the frosting slightly. 🎉
Storage Containers
Use glass airtight containers for storing both the cake layers and frosting. Glass preserves freshness better than plastic and is dishwasher-safe for easy cleanup. For the frosting, a wide-mouth jar works best for spreading.
Label containers with dates to keep track of freshness—this Hershey cake stays delicious for 5 days refrigerated or 3 months frozen. 💫
Nutrition facts
Frequently asked questions
Can I substitute regular cocoa powder for Hershey's cocoa?
You can use regular cocoa powder, but the flavor won't be as rich or authentic. Hershey's cocoa powder has a unique, slightly sweeter profile that makes this dessert special. If you must substitute, use high-quality Dutch-processed cocoa and add an extra 1 tablespoon of sugar to compensate for the difference in sweetness.
Why is my cream cheese frosting too thick or grainy?
This usually happens if the cream cheese isn't softened enough or if you didn't mix it long enough. Let the cream cheese sit at room temperature for 30-45 minutes before using, and beat it with the butter for at least 3-4 minutes until completely smooth. If it's still too thick, add 1 tablespoon of milk or heavy cream at a time until you reach the right consistency.
How can I make this cake gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend like Bob's Red Mill or King Arthur. For best results, add 1 teaspoon of xanthan gum to the dry ingredients to improve texture. You may also need to reduce the buttermilk by 2 tablespoons since gluten-free flours absorb less liquid.
Can I bake this cake in a different pan size?
Yes, but you'll need to adjust the baking time. For a 9-inch pan, bake for 20-25 minutes, and for a 6-inch pan, bake for 30-35 minutes. Always use a toothpick test to check doneness. If using a different size, reduce the oven temperature by 25°F to prevent over-browning.
What's the best way to store leftover cake?
Wrap the cake tightly in plastic wrap and store it at room temperature for up to 3 days, or refrigerate for 5 days. For longer storage, freeze individual slices in airtight containers for up to 3 months. To refresh, let it sit at room temperature for 10 minutes before serving.