Desserts
Indulge in this Hershey cake recipe with cream cheese icing, where rich chocolate layers meet velvety frosting for pure bliss. The secret lies in balancing rich cocoa flavor with tender crumb and a frosting that's both sweet and tangy—perfect for any chocolate lover.
I've perfected this recipe over years of baking, ensuring every slice delivers that signature Hershey's taste with a creamy finish that keeps you coming back for more.
The cake itself is a foolproof recipe that requires just a few simple ingredients but delivers restaurant-quality results. With layers of moist chocolate cake separated by cream cheese filling, this dessert feels indulgent without being overly complicated.
The frosting, made with cream cheese and butter, creates a smooth, velvety texture that pairs beautifully with the rich chocolate layers.
What you'll end up with is a showstopping dessert that's perfect for birthdays, holidays, or whenever you need a chocolate fix. The layers stay moist, the frosting is perfectly sweet, and the combination of chocolate and cream cheese creates a flavor profile that's hard to resist.
This cake is the kind of dessert that makes you feel like you're dining at a high-end bakery—without the price tag.
Ready to impress your guests? This recipe is designed to be simple yet impressive, with clear instructions for baking, layering, and frosting. Whether you're a beginner or an experienced baker, you'll achieve professional results every time. Let's get started on creating this crowd-pleasing masterpiece.
Ingredients for hershey cake recipe with cream cheese icing
Rich cocoa, velvety cream cheese, and tender layers—just 14 ingredients for showstopping dessert perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Special Dark Baking Cocoa Powder 🍫 | ¾ cup | High-quality for rich chocolate flavor |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 2 ½ cups | White or light brown preferred |
| Unsalted Butter 🧈 | 1 ½ cups | Room temperature, full-fat |
| Large Eggs 🥚 | 4 whole | Room temperature for even baking |
| Vanilla Extract 🌸 | 2 tsp | Pure, high-quality vanilla |
| Baking Soda 🧪 | 1 tsp | Freshly measured |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Milk 🥛 | 1 cup | Whole milk for richness |
| Cream Cheese (8 oz block) 🧀 | 8 oz | Full-fat, Philadelphia style |
| Powdered Sugar 🍚 | 4 cups | For smooth frosting texture |
| Heavy Whipping Cream 🥛 | 1 cup | Cold for stable whipping |
| Unsalted Butter (for frosting) 🧈 | ½ cup | Room temperature, full-fat |
| Vanilla Extract (for frosting) 🌸 | 1 tsp | Pure, high-quality vanilla |
The cocoa is non-negotiable here. Hershey's Special Dark gives that signature chocolatey punch—don't skimp on quality. I grab mine from Walmart's baking aisle or Amazon when I need a big batch. For the cream cheese, Philadelphia brand is the gold standard (the block, not the tub). Keep it cold until ready to use—it softens faster than you think. The butter? Plugrá or Land O'Lakes work perfectly, but avoid salted varieties—they'll throw off your flavor balance. If you're in a pinch, Earth Balance vegan butter works too, though the texture differs slightly.
No dark cocoa? Dutch-process cocoa plus 1 tbsp extra sugar gets you close. Short on cream cheese? Substitute mascarpone or ricotta at half the amount, but the texture will be softer. For the frosting, powdered sugar is key—Domino or C&H are reliable brands. If you can't find powdered sugar, blend granulated sugar in a high-speed blender for 30 seconds, but it won't be as fine. The heavy cream must be cold—straight from the fridge—or it won't whip properly. Pro tip: Let your mixing bowls and beaters chill in the freezer for 10 minutes before whipping the frosting.
This cake keeps beautifully—3 days at room temperature covered loosely, or 1 week refrigerated in layers separated by parchment. The frosting? 5 days refrigerated in an airtight container. For make-ahead magic, bake the cake layers 1 day ahead, frost 4 hours before serving, and store unfrosted layers in the fridge. The cream cheese frosting tastes even better the next day as the flavors meld. Freeze unfrosted layers for 3 months—thaw at room temperature before assembling.
Why You'll Love This Recipe
- No-Mix Magic: I swear by this recipe—just fold the dry ingredients into melted butter, then pour. No eggs to scramble, no extra bowls to wash, and the cocoa does all the heavy lifting for that rich, fudgy texture.
- Rich Twice the Love: That velvety cream cheese frosting? It’s the star. The dark cocoa’s deep bite pairs perfectly with the tangy sweetness, and honestly, I’ve never met a slice that didn’t disappear faster than I could say “second helping.”
- Party or Pajamas: Serve it at a birthday bash or sneak a piece with your morning coffee—no judgment. The layers stay moist for days, so it’s my go-to for last-minute gatherings or lazy Sundays when I don’t want to bake from scratch.
- Pantry Staple Power: You’re already using butter, sugar, and flour? Boom—this cake costs next to nothing. And leftovers? They actually improve overnight, especially with that frosting clinging to every crumb. My wallet and taste buds thank me.
Step-by-step instructions for Hershey's cake with cream cheese icing
Here's how to create layers of fudgy chocolate perfection topped with velvety cream cheese frosting.
Prepare the Chocolate Cake Batter
Preheat your oven to 350°F and grease three 9-inch round cake pans, lining the bottoms with parchment paper. In a large mixing bowl, combine the 2.5 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp salt. Sift this mixture to eliminate any lumps—this ensures a light, airy texture throughout each layer.
In a separate bowl, cream together the 1.5 cups unsalted butter and 2.5 cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes. This step incorporates air, which helps create that signature tender crumb. Add the 4 whole large eggs, one at a time, mixing well after each addition. Stir in the 2 tsp vanilla extract and 0.75 cup Hershey's Special Dark Baking Cocoa Powder, ensuring the cocoa is fully dissolved.
Alternate adding the dry ingredients and 1 cup milk, beginning and ending with the flour mixture. Mix just until combined—overmixing develops gluten, which can make the cake dense. Pour the batter evenly into the prepared pans, smoothing the tops with a spatula. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Cream Cheese Frosting
In a medium bowl, beat the 8 oz cream cheese (8 oz block) and 0.5 cup unsalted butter (for frosting) together until smooth and creamy, about 2-3 minutes. This step is crucial—if the cream cheese has any lumps, the frosting will be grainy. Gradually add the 4 cups powdered sugar, mixing on low speed to avoid a cloud of powdered sugar in your kitchen.
Once the sugar is incorporated, add the 1 cup heavy whipping cream and 1 tsp vanilla extract (for frosting), mixing until fully combined. The frosting should be thick but spreadable. For extra smoothness, press it through a fine-mesh sieve to remove any air bubbles or lumps. Taste and adjust sweetness if needed—this is your chance to ensure the frosting complements the rich chocolate cake.
Assemble the Cake Layers
Place the first cake layer on a serving plate or cake stand. Spread a thin layer of frosting over the top—this is called a "crumb coat." It helps seal in any loose crumbs and creates a smooth base for the final layer of frosting. Repeat with the remaining two layers, placing them one on top of the other with frosting between each.
Once all layers are stacked, apply the remaining frosting evenly over the top and sides of the cake. Use an offset spatula to smooth the frosting, creating clean, sharp edges. For a professional finish, dip the spatula in warm water between each swipe—this helps the frosting glide smoothly. Chill the cake in the refrigerator for 30 minutes before serving to allow the frosting to set.
Serve and Enjoy
Slice the cake into 12 even servings using a sharp, serrated knife. For cleaner cuts, dip the knife in hot water and wipe it dry between slices. The cake should have moist, fudgy layers with a velvety cream cheese frosting that melts in your mouth. Serve at room temperature for the best texture and flavor.
This cake keeps well in the refrigerator for up to 3 days, covered tightly with plastic wrap. Bring it to room temperature before serving to restore its rich, chocolatey goodness. Pair it with a cup of freshly brewed coffee or a glass of cold milk for the ultimate indulgence.
Pro Tips For Making Hershey Cake Recipe With Cream Cheese Icing
- Sift the Cocoa: I learned this the hard way—skipping the sift with Hershey’s Special Dark Baking Cocoa leaves lumps that ruin the texture. Use a fine-mesh sieve and tap it firmly over the bowl. The extra effort makes the cake fudgier, not denser.
- Cream the Butter Cold: Unsalted butter straight from the fridge is your friend here. It whips up lighter with the sugar, and the cake won’t turn greasy. Let it sit out just until it yields to slight pressure—no need to soften it completely.
- Avoid Overmixing Eggs: Once the eggs are fully incorporated into the batter, stop mixing. Overworking them adds air that collapses in the oven, leaving a flat cake. Just until the batter looks smooth and uniform—no need for a perfect ribbon stage.
- Chill the Icing Base: Whip the cream cheese and butter together cold, then slowly add the powdered sugar. If the mixture warms up, it’ll turn grainy. Pop the bowl in the fridge for 5 minutes mid-whipping if it feels too soft—your future self will thank you.
Make-ahead tips for hershey cake recipe with cream cheese icing
Bake Layers Ahead
Prepare the cake layers up to 24 hours in advance for maximum flavor development. After baking, cool them completely, then wrap each layer individually in plastic wrap and store at room temperature in an airtight container.
The layers stay moist this way, and the chocolate flavor intensifies overnight. I always bake mine the night before—it makes morning assembly stress-free. 💫
Frosting Prep Timeline
Make the cream cheese frosting 4-6 hours before serving to allow flavors to meld. The frosting thickens as it chills, becoming smoother and more stable. If you're short on time, whip it together 30 minutes before assembly—just keep it refrigerated until ready to use.
I find the frosting tastes even better the next day, so making it ahead is a game-changer.
Layer Storage Hack
For long-term storage, freeze the unfrosted cake layers (wrapped in plastic) for up to 3 months. Thaw completely at room temperature before assembling. The frosting can be made separately and stored in the fridge for 5 days—just re-whip briefly before using.
This two-step freezing method keeps both components perfect for special occasions. 🧊
Frosting Make-Ahead
Double the frosting recipe and store half in the fridge for future use. The extra frosting keeps for 5 days in an airtight container and works perfectly for cupcakes or cookies.
I always make extra—it disappears faster than the cake layers! Just re-whip with a hand mixer before using to restore its fluffy texture.
Assembly Day Tips
Let all components (cake layers and frosting) sit at room temperature for 30 minutes before assembling. Cold frosting spreads unevenly, while warm cake layers absorb moisture from the frosting.
I use a kitchen scale to ensure even frosting distribution between layers—this prevents a soggy bottom. Work quickly once you start assembling to avoid the frosting melting prematurely.
Serving Prep
Chill the assembled cake for 30 minutes before slicing to set the frosting properly. For a restaurant-style presentation, dust the top with powdered sugar or garnish with chocolate shavings.
I always serve this cake at room temperature—it's the only way to appreciate the perfect balance of rich chocolate and tangy cream cheese. 🍫
Nutrition facts
Frequently asked questions
Can I make this cake without Hershey's Special Dark cocoa?
Yes! Use Dutch-process cocoa powder instead, but add 1 extra tablespoon of sugar to balance the flavor. For a deeper chocolate taste, mix 1/4 cup melted chocolate (like semi-sweet chips) into the batter. The texture stays the same, just the richness changes slightly.
Why does my cream cheese frosting turn grainy?
Grainy frosting usually means the cream cheese wasn't soft enough before mixing. Let the block sit at room temperature for 1-2 hours (or microwave for 10 seconds in 5-second bursts) until it's pliable but not melted. Also, avoid overmixing—just beat until smooth. If it still looks lumpy, press it through a fine-mesh sieve for a silky finish.
How do I prevent my cake layers from drying out?
Bake the layers just until a toothpick comes out clean (30-35 minutes), then cool completely in the pans for 10 minutes before transferring. Store wrapped tightly in plastic wrap at room temperature for 2 days max, or freeze layers for 3 months. The secret? Don't skip the crumb coat—it locks in moisture!
Can I substitute cream cheese in the frosting?
For a lighter texture, replace half the cream cheese with mascarpone cheese (same amount). For a tangier kick, swap in ricotta cheese (reduce by 1/2 cup and add 1 tbsp lemon juice to balance). The frosting will be softer but still delicious—just chill longer before serving.
What's the best way to decorate this cake?
For a classic look, pipe swirls on top with leftover frosting or dust with powdered sugar for a snowy effect. Add chocolate shavings or fresh berries for color. Pro tip: Use a stencil and cocoa powder to create elegant patterns. Keep decorations simple—this cake's rich flavors shine best when not overpowered!