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–+ servings

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.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12

Ingredients
  

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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