Adapted from Hershey’s
2 cups sugar
1 and 3/4 cups flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk, or heavy cream
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Whipped Cream Cheese Buttercream
1 cup cream cheese
3/4 cup butter
1/2 tablespoon vanilla extract
4 cups powdered sugar
Chocolate Cream Cheese Buttercream
3/4 cup butter
3/4 cup cream cheese
1 and 3/4 cups Hershey’s cocoa powder
5 cups powdered sugar
1/2 cup whole milk + 3 tablespoons
2 teaspoons vanilla extract
Hershey’s Chocolate Cake
Pre-heat your oven to 350F.
Spray three round cake pans using cooking spray
Sprinkle flour lightly on the pans and set aside.
Mix the Flour, Hersheys chocolate, sugar, baking powder and baking soda in a large bowl or kitchenaid mixer.
Mix in the oil, milk, eggs, and vanilla extract. Continue mixing until all is well combined. Mix everything together and then add the boiling water. The batter will become very thin.
In each of the greased/floured pans, pour the batter evenly.
Bake for 30 to 35 minutes or until a toothpick inserted into the middle of each layer comes out clean. After the cakes are fully baked, take them out of the oven and let cool for at most 10-15 minutes before you remove them.
Transfer the cooled pieces to a wire rack.
To ensure that the layers are evenly layered, I use a cake leveler. You can also use a serrated knives.
Once they are cool, make your frostings.
Instructions for Whipped Cream Cheese Buttercream Frosting
Use an electric mixer to whip the butter and cream cheese for 30 seconds. Mix the cream cheese and butter together for 30 seconds. Next, add 1/2 cup powdered sugar. Continue whipping on high speed for another 30 seconds. Beat one minute until it is fluffy.
Instructions for Chocolate Cream Cheese Buttercream Frosting
Mix the butter and cream cheese in a large bowl. Then, use an electric mixer to add the powdered sugar 1/4 cup at a moment.
Add the cocoa, milk & vanilla.
Mix all ingredients together until well combined
For approximately one minute, beat at high speed until it becomes fluffy.
Now you can assemble the cake
To ensure perfect stacking, use a cake leveler.
Place the bottom layer of the cake on a plate.
Spread 3/4 cup cream cheese buttercream filling on the bottom layer of the cake
Continue the process by adding the second layer.
Finally, add the third layer.
Frost the top of the cake with the rest of the Whipped cream cheese Buttercream. Refrigerate for approximately 15 minutes
Remove the cake from the fridge and frost the top layer with the chocolate cream cheese buttercream.
Keep refrigerated until ready for use.