Hershey’s Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream

This chocolate cake is more than just a dessert; it’s a celebration in itself, a testament to the timeless appeal of rich, deeply flavored chocolate paired with a luxurious, tangy cream cheese. Imagine a tender, moist chocolate cake that practically melts in your mouth, perfectly balanced by a luscious, slightly tart cream cheese filling, all enveloped in a dreamy chocolate cream cheese buttercream that offers a sophisticated twist on a classic. It’s the kind of cake that makes any occasion feel special, a truly unforgettable indulgence that satisfies every chocolate craving and leaves everyone asking for another slice.

I still remember the first time I made this exact chocolate cake for my husband, Mark. It was his birthday, and while he loves a good classic chocolate cake, I wanted to elevate it a bit, to give it that extra special touch. He took that first bite, and his eyes just lit up. “This,” he declared, “is the best chocolate cake you’ve ever made.” Coming from him, a man who has taste-tested countless desserts and rarely gives such unqualified praise, that was high praise indeed! Since then, it’s become our go-to for every family celebration, from birthdays to anniversaries. Our kids now ask for “the special chocolate cake” whenever we have something big to celebrate, and the joy of seeing their chocolate-smeared smiles around the table is a tradition I wouldn’t trade for anything. It’s truly become a sweet cornerstone of our family’s happiest memories.

Behind the Recipe

One of the biggest lessons I’ve learned with this cake is the importance of quality ingredients, particularly your cocoa powder. A good quality natural unsweetened cocoa, especially like Hershey’s, really shines through and provides that signature deep chocolate flavor and color. Another common pitfall I’ve observed is people rushing the process, especially when it comes to bringing butter and cream cheese to proper room temperature. This is absolutely critical for a smooth, homogenous batter and a silky, lump-free frosting and filling. Overmixing the cake batter is another culprit for dry cakes, so mix only until just combined to keep that tender crumb. The small touches that really elevate this cake are making sure your layers are level before frosting and allowing a moment for the cream cheese filling to chill slightly before assembly, which helps it set beautifully between the layers.

Shopping Tips

• Cocoa Powder: Opt for a good quality natural unsweetened cocoa powder, like Hershey’s, to achieve that classic deep chocolate flavor and color. It’s the star of the show, so don’t skimp here; quality makes a huge difference.
• Full-Fat Cream Cheese: Always choose full-fat, block-style cream cheese for both the filling and the frosting. The spreadable tubs contain more water and won’t give you the same rich, firm texture needed for a stable filling and buttercream.
• Unsalted Butter: Fresh, unsalted butter is key for controlling the saltiness in your baking, and it forms the luscious base for both the filling and the buttercream. Make sure it’s properly softened to room temperature for smooth results.
• Powdered Sugar: Also known as confectioners’ sugar, this fine sugar is essential for a smooth, lump-free cream cheese filling and buttercream. Sifting it before use can prevent any tiny lumps from forming.
• Pure Vanilla Extract: A good quality pure vanilla extract enhances the chocolate and cream cheese flavors beautifully, adding depth and warmth. Avoid imitation vanilla for the best, most authentic taste.
• All-Purpose Flour: Use a standard all-purpose flour for the cake layers. For accuracy, always measure by weight if you can, or spoon and level the flour carefully to avoid a dense or dry cake.

Prep Ahead Ideas

You can bake the cake layers up to two days in advance. Once completely cooled, wrap each layer tightly in plastic wrap and store at room temperature, or even freeze them for longer storage (thaw overnight in the fridge). The cream cheese filling can also be made a day ahead and kept refrigerated in an airtight container; just give it a quick whip before assembling to restore its fluffiness. The chocolate cream cheese buttercream can be prepared up to three days ahead, stored in the fridge, and then re-whipped until light and fluffy before use.

Time-Saving Tricks

To save time on baking day, make sure your butter, cream cheese, and eggs are at room temperature well in advance—this is non-negotiable for smooth, emulsified batters and frostings. Lining your cake pans with parchment paper circles on the bottom ensures easy release, so you don’t waste time struggling with stuck cakes. If you’re short on time for frosting, a rustic “naked” cake look with less frosting can be just as charming and quick to achieve, showcasing the beautiful layers.

Common Mistakes

A common mistake is overmixing the cake batter after adding the dry ingredients, which can develop the gluten too much and lead to a tough, dry cake. Mix just until combined. Another pitfall is trying to frost warm cake layers; this will result in a melted, sliding mess, so ensure your cakes are completely cool to the touch. Not sifting your powdered sugar for the frosting and filling can lead to a lumpy texture, so take that extra minute for a silky finish. Lastly, don’t skimp on chilling time if the recipe calls for it, especially for the filling to set, as this contributes to a stable, beautiful cake.

What to Serve It With

This rich chocolate cake is truly a standalone dessert, perfect with a simple glass of cold milk, a hot cup of coffee, or a robust espresso to cut through its decadence. For a touch of elegance, a small scoop of good quality vanilla bean ice cream or a dollop of freshly whipped cream can be a lovely accompaniment, though honestly, it’s so perfect and satisfying all on its own.

✔Tips & Mistakes

Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

Variations and Substitutions

For a slightly different flavor profile, consider adding a teaspoon of instant espresso powder to the chocolate cake batter; it won’t make it taste like coffee, but it will deepen and intensify the chocolate flavor beautifully. If you’re looking for a fruitier note, a thin layer of raspberry jam or a raspberry compote could be added between the cream cheese filling and the cake layer for a delightful contrast. For a gluten-free option, a good quality 1-to-1 gluten-free baking flour blend can often be substituted successfully for the all-purpose flour, though the texture might be slightly denser. While it’s tempting to try low-fat cream cheese, I highly recommend sticking to the full-fat version for the best creamy texture and rich flavor in the filling and frosting – it really makes a significant difference here.

Frequently Asked Questions

Hershey’s Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream

Rich, moist Hershey’s-style chocolate layer cake filled with a tangy cream cheese filling and finished with a chocolate cream cheese buttercream. Perfect for birthdays and celebrations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 12

Ingredients

  

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Cake

• 2 cup all-purpose flour
• 2.5 cup granulated sugar
• 0.75 cup unsweetened cocoa powder prefer Hershey's for classic flavor
• 2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk or 1 cup milk + 1 tablespoon lemon juice
• 1 cup hot brewed coffee hot, not boiling
• 0.5 cup vegetable oil
• 2 teaspoon vanilla extract

Cream Cheese Filling

• 8 ounce cream cheese softened
• 0.25 cup unsalted butter softened (0.25 cup = 1/2 stick)
• 1.5 cup powdered sugar sifted
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream optional, for spreading consistency

Chocolate Cream Cheese Buttercream

• 8 ounce cream cheese softened
• 0.5 cup unsalted butter softened (1 stick)
• 4 cup powdered sugar sifted
• 0.75 cup unsweetened cocoa powder sifted to avoid lumps
• 2 teaspoon vanilla extract
• 0.25 teaspoon salt
• 2 tablespoon heavy cream or milk, to reach desired consistency

Instructions

 

Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
• In a large bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
• In a separate bowl beat eggs, buttermilk, vegetable oil, and vanilla until smooth.
• Add the wet ingredients to the dry ingredients and mix on low speed until combined.
• Carefully pour in the hot brewed coffee and mix until batter is smooth and thin. The hot coffee intensifies the cocoa flavor.
• Divide batter evenly between prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack to cool completely while you make the filling and frosting.
• For the cream cheese filling: beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until spreadable. Add heavy cream if needed to reach a smooth consistency.
• For the chocolate cream cheese buttercream: beat cream cheese and butter until smooth. Add sifted powdered sugar and cocoa powder in batches, mixing after each addition. Add vanilla, salt, and heavy cream and beat until light and fluffy.
• To assemble: place one cake layer on a serving plate, spread the cream cheese filling evenly over the layer, then top with the second cake layer. Chill for 10–15 minutes to set the filling.
• Frost the chilled cake with the chocolate cream cheese buttercream, smoothing the sides and top. Decorate as desired.
• Refrigerate the cake for at least 30 minutes before slicing to help the filling and frosting set. Bring to room temperature before serving for best texture and flavor.

Notes

Store covered in the refrigerator up to 4 days. Allow slices to sit at room temperature 15–30 minutes before serving for the best flavor and texture.

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