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Hershey’s Chocolate Cake with Cream Cheese Filling

  • Author: Easy Recipes


Indulge in the ultimate dessert experience with this Hershey’s Chocolate Cake with Cream Cheese Filling. This recipe combines the rich, deep flavors of Hershey’s cocoa with the smooth, tangy taste of cream cheese, creating a decadent cake that’s sure to impress. Perfect for special occasions or a luxurious weekend treat, this cake features moist chocolate layers filled and frosted with a luscious chocolate cream cheese buttercream. Each bite offers a perfect balance of chocolatey richness and creamy delight, making it a favorite among all who try it. Follow our detailed guide to bake, assemble, and decorate this masterpiece, and prepare to bask in the compliments of your delighted guests.



For the Cake:
2 cups sugar
13/4 cups all-purpose flour
3/4 cup Hershey’s Cocoa
11/2 teaspoons baking powder
11/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Cream Cheese Filling:
1 cup cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
For the Chocolate Cream Cheese Buttercream:
1/2 cup butter, softened
1/2 cup cream cheese, softened
3/4 cup Hershey’s Cocoa
4 cups powdered sugar
2 teaspoons vanilla extract
24 tablespoons milk (as needed)


  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
  2. For the Cake: In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  4. For the Cream Cheese Filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth.
  5. For the Chocolate Cream Cheese Buttercream: Beat butter and cream cheese until light and fluffy. Gradually add cocoa and powdered sugar, beating well. Stir in vanilla and enough milk to achieve desired consistency.
  6. Assembly: Cut each cake layer horizontally to make four layers. Place one layer on the serving plate, spread with one-third of the cream cheese filling. Repeat layering with cake and filling. Frost with chocolate cream cheese buttercream.


  • Ingredient Quality: For the best results, use high-quality Hershey’s Cocoa to ensure the cake has a deep, rich chocolate flavor. Similarly, opting for full-fat cream cheese will improve the texture and taste of the filling and frosting.
  • Preparation: Ensure all ingredients, especially the eggs, butter, and cream cheese, are at room temperature before starting. This helps achieve a smoother batter and filling.
  • Baking Pans: If you don’t have two 9-inch round baking pans, you can bake the cake in batches or adjust the recipe for different-sized pans, keeping in mind that the baking time may vary.
  • Decorating: Feel free to personalize the decoration of your cake. While this recipe suggests chocolate shavings and fresh berries, you can also use sprinkles, edible flowers, or even a drizzle of caramel or chocolate sauce for an extra touch of elegance.
  • Storage: This cake needs to be refrigerated due to the cream cheese in the filling and frosting. It’s best consumed within 5 days for optimal freshness and flavor.
  • Serving Suggestion: For a more delightful experience, serve the cake slices at room temperature. Remove the cake from the refrigerator 30 minutes before serving to allow the flavors to fully develop.