Quick look at this cake
This Hershey’s Chocolate Cake with Cream Cheese Filling is a rich, moist chocolate cake with a tangy, creamy center. It’s easy to make and looks great for birthdays or simple dessert nights. If you enjoy layered chocolate treats, try a similar crowd-pleaser like this Brownie Cheesecake for another idea.
Why you’ll want to bake this
You get deep chocolate flavor from cocoa and hot coffee or water, and the cream cheese filling adds a smooth, slightly tangy contrast. The recipe uses common pantry ingredients and comes together fast. The cake slices well and holds up for a party or a family treat.
How to make Hershey’s Chocolate Cake with Cream Cheese Filling
Follow an easy sequence: mix dry ingredients, add wet, pour into pans, bake, cool, make the filling, and assemble. Use room-temperature eggs and buttermilk for best texture. If you want extra chocolate on top, finish with the optional chocolate frosting described below.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder (preferably Hershey’s)
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 cup hot water or hot coffee
- 8 oz (225g) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract (for filling)
- 1 cup unsalted butter (for optional frosting)
- 1 1/2 cups powdered sugar (for optional frosting)
- 3/4 cup unsweetened cocoa powder (for optional frosting)
- 3–4 tbsp milk (for optional frosting)
- 1 tsp vanilla extract (for optional frosting)
If you prefer a lighter sponge-style cake for a layer, see this light chocolate sponge for another texture idea.
Directions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment if you like.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla. Mix until combined.
- Stir in hot water or hot coffee slowly until the batter is smooth (it will be thin).
- Divide the batter evenly between the two prepared pans. Bake 30–35 minutes or until a toothpick in the center comes out clean.
- Let the cakes cool in pans 10 minutes, then remove to a rack and cool completely.
- For the filling: beat the softened cream cheese and 1/2 cup butter until smooth. Gradually add 2 cups powdered sugar and 1 tsp vanilla, beating until fluffy.
- Optional frosting: beat 1 cup butter until creamy. Add 1 1/2 cups powdered sugar and 3/4 cup cocoa powder. Add milk 1 tbsp at a time until spreadable and mix in 1 tsp vanilla.
- To assemble: place one cake layer on a plate, spread the cream cheese filling evenly over it, then top with the second cake layer. Frost the top and sides if desired.
Best ways to serve this cake
Serve at room temperature so the cream cheese filling is soft and smooth. Cut with a sharp knife wiped between slices for clean pieces. Add fresh berries or a dusting of cocoa powder on top for a pretty finish. If you want an extra dessert idea, try pairing slices with a no-bake Twix cheesecake for variety at a gathering.
How to store leftovers
- Room temperature: Keep covered for up to 1 day in warm climates.
- Refrigerator: Store in an airtight container for 3–4 days. Let slices sit at room temperature 20–30 minutes before serving so the filling softens.
- Freezing: Wrap individual slices tightly and freeze up to 2 months. Thaw overnight in the fridge.
Simple tips for baking this cake
- Use room-temperature eggs and buttermilk to make the batter smooth.
- Hot coffee deepens the chocolate flavor, but hot water works fine.
- Don’t overmix — stop when ingredients are combined.
- For easier slicing, chill the cake 20–30 minutes after frosting.
- For more flavor variations, check this mocha and caramel cheesecake idea: mocha caramel cheesecake.
Small changes that make big differences
- Make it single-layer: bake in a 9×13 pan, increase bake time to 35–40 minutes.
- Add a chocolate ganache drizzle instead of frosting for a glossy finish.
- Fold in 1 cup chopped nuts or chocolate chips to the batter for texture.
Nutrition snapshot (estimate)
Per slice (assuming 12 slices):
- Calories: ~420–520 kcal
- Fat: ~22–30 g
- Carbohydrates: ~55–65 g
- Protein: ~4–6 g
These are rough estimates. Exact values depend on portion size and whether you add the optional frosting.
Family-friendly serving ideas
- Serve warm with vanilla ice cream for a comforting dessert.
- Make smaller cupcakes with the filling piped in the center for kids’ parties.
- Offer a fruit side like strawberries or raspberries for color and balance. For another kid-approved dessert, see a quick no-bake option like the previously mentioned Twix cheesecake link.
What to drink with it
- Hot coffee or espresso enhances the chocolate.
- A cold glass of milk is a classic match for kids and adults alike.
- For adults, a robust red wine (Zinfandel or Merlot) or a dark porter beer pairs well.
Frequently asked questions
Q: Can I use regular milk instead of buttermilk?
A: Yes. Use 1 cup milk plus 1 tbsp lemon juice or vinegar. Let it sit 5 minutes before using.
Q: Can I make the cake ahead?
A: Yes. Bake layers a day ahead and wrap them tightly. Fill and frost the next day for fresh filling.
Q: How do I get smooth cream cheese filling?
A: Beat cream cheese and butter until very smooth before adding powdered sugar. Sift the powdered sugar if it’s lumpy.
Q: Can I skip the cream cheese and use buttercream only?
A: Yes. The cake will be sweeter and less tangy, but it still tastes great.
Q: What if my cake is dry?
A: Use simple syrup (equal parts sugar and water warmed until sugar dissolves) brushed on each layer to add moisture.
Conclusion
If you want more ideas and inspiration for Hershey chocolate cakes and similar rich desserts, check these recipes: Hershey’s Chocolate Cake with Cream Cheese Filling, Hershey’s Chocolate Cheesecake Cake, and Hershey Bar Cake.
Hershey's Chocolate Cake with Cream Cheese Filling
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder (preferably Hershey’s)
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk (room temperature) Room temperature recommended
- 1/2 cup vegetable oil
- 2 large eggs (room temperature) Room temperature recommended
- 2 tsp vanilla extract
- 1 cup hot water or hot coffee Hot coffee enhances chocolate flavor
For the cream cheese filling
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract (for filling)
For optional frosting
- 1 cup unsalted butter
- 1 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 3–4 tbsp milk Add until spreadable
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment if desired.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla. Mix until combined.
- Stir in hot water or hot coffee slowly until the batter is smooth (the batter will be thin).
- Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in pans for 10 minutes, then remove to a rack to cool completely.
For the cream cheese filling
- Beat the softened cream cheese and 1/2 cup butter until smooth.
- Gradually add 2 cups powdered sugar and 1 tsp vanilla, beating until fluffy.
Optional frosting
- Beat 1 cup butter until creamy.
- Add 1 1/2 cups powdered sugar and 3/4 cup cocoa powder.
- Add milk 1 tbsp at a time until spreadable and mix in 1 tsp vanilla.
Assembly
- Place one cake layer on a plate, spread the cream cheese filling evenly over it, then top with the second cake layer.
- Frost the top and sides with optional frosting if desired.
