Desserts
This Hershey cake recipe with cream cheese icing delivers a decadent dessert that combines two beloved flavors into perfect harmony—moist chocolate layers and velvety tangy frosting.
The secret lies in using melted Hershey's bars for rich, fudgy texture without overpowering the cake's structure, while the cream cheese icing adds just the right balance of sweetness and creaminess.
What makes this recipe stand out is its foolproof technique for achieving layers that stay tender yet hold their shape, paired with a frosting so smooth it almost disappears between bites. With precise measurements and baking times, you'll get a cake that's restaurant-quality at home—no special equipment required.
The cream cheese icing, made with buttercream for stability, creates a glossy finish that's easy to spread and decorate.
By the time you're done, you'll have a showstopping dessert that's perfect for birthdays, holidays, or anytime you crave chocolate. The cake's deep cocoa flavor pairs beautifully with the tangy frosting, making every slice a moment of pure indulgence.
This recipe builds confidence in your baking skills while delivering results that impress even the most critical dessert lovers.
Serve with fresh berries for contrast or dust with cocoa powder for a professional touch. The assembly process is straightforward, ensuring your cake looks as stunning as it tastes. Let's get started on creating this timeless classic!
Ingredients for hershey cake recipe with cream cheese icing
Chocolate lovers, gather these ingredients for a cake that's restaurant-quality at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Milk Chocolate Bars 🍫 | 8 oz | Melted for rich fudgy texture |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 2 cups | White or light brown |
| Unsalted Butter 🧈 | 1 ½ cups | Room temperature, softened |
| Large Eggs 🥚 | 3 whole | Room temperature, separated |
| Baking Powder 🍞 | 1 ½ tsp | Double-acting preferred |
| Cocoa Powder 🍫 | ½ cup | Dutch-processed for smoothness |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality extract |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Cream Cheese 🧀 | 16 oz | Full-fat, room temperature |
| Powdered Sugar 🍚 | 4 cups | Sifted for smooth frosting |
| Heavy Whipping Cream 🥛 | 1 cup | Cold, whipped to stiff peaks |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Unsweetened Cocoa Powder 🍫 | ¼ cup | For dusting layers |
The Hershey's bars are non-negotiable here—their signature milk chocolate flavor gives this cake its signature richness. Grab the classic milk chocolate bars, not the candy-coated kind. For the butter, Land O'Lakes or Plugrá are my go-tos, but any unsalted works. The cream cheese? Philadelphia brand is the gold standard, but any full-fat block-style cheese will do. Pro tip: let everything sit at room temperature for at least 1 hour before baking—this makes mixing a breeze and ensures tender layers. The cocoa powder matters too: Dutch-processed (like Ghirardelli) blends smoother than natural cocoa, giving your cake a velvety finish.
No Hershey's bars? Substitute with semi-sweet chocolate chips—melt them down and use the same amount. Running low on vanilla extract? Vanilla bean paste works beautifully, or even 1 vanilla bean scraped plus 1 tsp imitation extract. The powdered sugar in the frosting can be swapped for confectioners' sugar if that's what you have. For a tangier frosting, add 1 tsp lemon zest along with the juice. The heavy whipping cream is crucial—don't use light cream, or your frosting will be sad and flat. And if you're feeling fancy, swap the regular cocoa powder for high-quality hot cocoa mix (like Ghirardelli) in the layers for extra depth.
This cake keeps beautifully—3 days at room temperature covered loosely with plastic, or 1 week in the fridge. The frosting can be made 1 day ahead and stored in the fridge, then whipped back up before assembly. For a showstopper presentation, dust the cake with extra cocoa powder or top with fresh berries. Freeze the unfrosted cake layers for up to 3 months—just thaw at room temperature before assembling. And trust me, the leftovers? Even better the next day as the flavors meld.
Why You'll Love This Recipe
- No Melted Mess: I’ve ruined chocolate cakes before—melted bars, grainy frosting, you name it. This one? Just chop the Hershey bars into the batter while it’s still warm, and they melt right in. No extra steps, no stress.
- Rich Twice the Fun: That first bite of fudgy chocolate cake? Amazing. But the cream cheese icing—oh, it’s like a warm hug for your taste buds. The tang cuts through the sweetness, and the buttercream swirls make every slice feel special.
- Birthday or Breakfast: Honestly, I’ve served this at kid parties, potlucks, and even as a midnight snack after a long week. The chocolate bars add depth, so it’s not just "cake"—it’s event cake, even if the event is just you craving something indulgent.
- Pantry Staples Only: Between us, this recipe uses things you already have: flour, sugar, butter, eggs—plus a bar of chocolate for the win. No weird substitutions, no last-minute grocery runs. And leftovers? They disappear faster than I can say “second slice.”
Step-by-step instructions for rich chocolate layers and tangy frosting
Let's build this decadent cake with fudgy chocolate layers and velvety cream cheese frosting.
Melt the Chocolate and Prepare Cake Batter
Begin by melting the 8 oz of Hershey's Milk Chocolate Bars in a microwave-safe bowl using 30-second bursts on medium power, stirring between each interval until completely smooth. The melted chocolate should reach a temperature of 110°F—this ensures it won't cook the eggs when combined later.
In a separate large mixing bowl, cream together the 1.5 cups of softened unsalted butter and 2 cups of granulated sugar on medium speed until light and fluffy, about 3-4 minutes. This step incorporates air, creating a tender crumb. Gradually add the 3 whole large eggs, one at a time, mixing well after each addition until fully incorporated. The mixture should thicken noticeably as you work.
In a medium bowl, whisk together the 2.5 cups of sifted all-purpose flour, 1.5 teaspoons of baking powder, 0.5 teaspoon of salt, and 0.5 cup of cocoa powder. Sift the dry ingredients directly into the wet mixture in three additions, mixing on low speed just until combined. Avoid overmixing—you should still see small flour streaks. Gently fold in the melted chocolate and 2 teaspoons of vanilla extract until evenly distributed throughout the batter.
Bake the Chocolate Layers
Preheat your oven to 350°F and grease three 8-inch round cake pans with nonstick baking spray, then line the bottoms with parchment paper circles. Divide the batter evenly among the prepared pans, spreading it out smoothly. The batter should fill each pan about two-thirds full.
Bake the cakes for 28-32 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). Rotate the pans halfway through baking for even browning. I've found that cakes baked at this temperature develop a perfect balance of moisture and structure. Let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
While the cakes cool, dust the top of each layer with a thin layer of 0.25 cup unsweetened cocoa powder using a fine-mesh sieve. This creates a beautiful chocolate finish that prevents the frosting from sticking directly to the cake and adds an elegant touch to each layer.
Prepare the Cream Cheese Frosting
In a large mixing bowl, beat the 16 oz of room-temperature cream cheese with the 4 cups of sifted powdered sugar on medium speed until smooth and creamy, about 2-3 minutes. The mixture should be completely free of lumps at this stage. Add the 1 cup of cold heavy whipping cream and 1 tablespoon of freshly squeezed lemon juice, mixing until fully combined.
Increase the mixer speed to high and beat until the frosting is light and fluffy, about 3-4 minutes. You'll notice it thicken and develop volume as it incorporates air. Here's the thing—this is where patience pays off. If you rush this step, you'll end up with a dense frosting instead of the silky, pipeable texture we want. Taste and adjust the sweetness if needed, adding more powdered sugar if desired.
Assemble the Cake Layers
Place the first cake layer on a cake stand or plate. Using an offset spatula, spread a generous layer of the cream cheese frosting over the top, extending it slightly over the edges. This creates a barrier that prevents the next layer from showing through. Repeat this process with the remaining two cake layers, stacking them with frosting between each.
Once all layers are stacked, apply the remaining frosting to the sides of the cake, using the offset spatula to create smooth, even strokes. For a professional finish, I like to dip the spatula in warm water between each stroke—this helps the frosting adhere better and creates clean lines. Finally, pipe any remaining frosting on top of the cake using a piping bag fitted with a star tip for decorative swirls.
Chill and Serve
Cover the assembled cake with plastic wrap and refrigerate for at least 2 hours before serving. This chilling time allows the flavors to meld together and the frosting to set properly. The cake will hold its shape beautifully and be easier to slice cleanly.
Slice the cake into 12 equal portions using a serrated knife that has been dipped in hot water and wiped dry. This ensures clean cuts through the dense layers. Serve each slice immediately while the frosting is still slightly soft and spreadable. The combination of rich, fudgy chocolate cake and tangy, creamy frosting creates a perfect balance of textures and flavors that will impress anyone who tries it.
Pro Tips For Making Hershey Cake Recipe With Cream Cheese Icing
- MELT CHOCOLATE LOW: I learned this the hard way—microwaving Hershey’s bars in 30-second bursts ruins their texture. Instead, melt them in a heatproof bowl over a pot of barely simmering water (about 15 minutes total). Stir every 2 minutes to prevent seizing, and you’ll get that silky, velvety chocolate base this cake deserves.
- WEIGH FLOUR LIKE A PRO: Scooping flour from the bag packs in air, making your cake dense. Instead, spoon it into a measuring cup, then level with a knife. For extra insurance, sift the flour first—this keeps the batter light and prevents that dreaded dry, heavy texture.
- TEST DONENESS WITH A TOOTHPICK: The cake will look set, but resist opening the oven too soon. A toothpick should come out with moist crumbs, not wet batter. If it’s still sticky, bake another 3–5 minutes—overbaking turns this cake into a brick, and nobody wants that.
- CHILL THE BATTER: Sounds weird, but it works: Let the batter sit for 10–15 minutes before baking. This helps the chocolate settle, prevents cracks, and gives you a more even rise. (Yes, even if you’re impatient like me.)
Best sauces and condiments for this dish
Chocolate Ganache Drizzle
Elevate your Hershey cake with a chocolate ganache drizzle made from ½ cup heavy cream and 4 oz chopped Hershey's bars. Heat the cream until steaming, pour over chocolate, and let sit for 2 minutes before stirring.
Drizzle over the chilled cake just before serving for a glossy, decadent finish. 🍫
Salted Caramel Swirl
Add a sophisticated twist by swirling ½ cup salted caramel sauce (store-bought or homemade) into the frosting before assembling. Use a spoon to create delicate ribbons through the frosting, then top with flaky sea salt.
This balances the cake's richness with sweet-salty contrast. I love Trader Joe's salted caramel sauce for convenience.
Espresso-Infused Frosting
For coffee lovers, boost the frosting by adding 1 tablespoon instant espresso powder to the powdered sugar before mixing. This enhances the chocolate flavor without bitterness. Use freshly brewed espresso for stronger depth—just reduce the sugar slightly to compensate for the liquid.
The result is a sophisticated, aromatic frosting that pairs perfectly with the cake's cocoa notes.
Berry Compote Topping
Brighten the cake with a berry compote made from 1 cup mixed berries (strawberries, raspberries, or blackberries), 2 tablespoons sugar, and 1 teaspoon lemon juice.
Simmer for 8-10 minutes until thickened, then cool before spreading over the cake. The tartness cuts through the sweetness beautifully. Fresh or frozen berries work equally well.
Peanut Butter Filling
For a nutty surprise, spread a layer of peanut butter cream between the cake layers. Mix ½ cup creamy peanut butter with ½ cup softened butter and 1 cup powdered sugar until smooth.
This adds a creamy, nutty contrast to the chocolate and cream cheese flavors. I recommend Jif Natural Peanut Butter for the best texture.
Chocolate-Dipped Strawberries
Serve alongside chocolate-dipped strawberries for an elegant touch. Melt ½ cup white chocolate with 1 tablespoon coconut oil for smoothness, dip strawberries halfway, and sprinkle with crushed Hershey's kisses or flaky salt. The cool, fresh berries complement the warm cake perfectly. 🍓
Nutrition facts
Frequently asked questions
Why does the recipe use melted Hershey's bars instead of cocoa powder for the cake?
The melted chocolate bars create a richer, fudgier texture that enhances the cake's depth of flavor. Using both melted chocolate and cocoa powder gives you the best of both worlds—intense chocolate taste without making the cake too dense. This technique is especially effective for creating that signature Hershey flavor.
Can I make this cake in a different pan size?
Yes, but you'll need to adjust the baking time. For 9-inch pans, bake for 25-28 minutes instead of 28-32 minutes. The key is to use the same total volume of batter—just divide it evenly among your pans. Always check with a toothpick for doneness regardless of pan size.
How do I fix cracked frosting on my cake?
If your frosting cracks after chilling, don't worry—it's common with cream cheese frosting. Use a small offset spatula to gently smooth out the cracks, then dust with a little extra powdered sugar to blend it in. For prevention, make sure your frosting is fully chilled before decorating, and avoid piping it too thick.
Can I substitute cream cheese frosting with buttercream?
You can, but you'll lose the signature tangy flavor. For a buttercream version, beat 1.5 cups softened butter with 4 cups powdered sugar and 2 tablespoons lemon juice. This will be sweeter and less rich, but still delicious. The texture will be slightly different—more stable but less creamy.
How long can I store the cake before serving?
This cake stays fresh for 3 days at room temperature covered loosely with plastic wrap, or 1 week refrigerated. The frosting may weep slightly after 2 days, so it's best served within 48 hours of assembly for optimal texture. Freeze the unfrosted layers for up to 3 months if needed.