Hershey's Chocolate Cake with Cream Cheese Filling
A rich, moist Hershey’s chocolate cake layered with a luscious cream cheese filling—pure indulgence in every bite!
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Ingredients
For the Chocolate Cake
1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup Hershey’s cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the Cream Cheese Filling
8 oz cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
For the Chocolate Frosting (Optional)
½ cup unsalted butter, softened
⅔ cup Hershey’s cocoa powder
3 cups powdered sugar
⅓ cup whole milk
1 tsp vanilla extract
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Directions
1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Mix Wet Ingredients: Add eggs, milk, oil, and vanilla extract. Beat until combined.
4. Add Boiling Water: Stir in boiling water (batter will be thin). Mix until smooth.
5. Bake: Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Prepare Filling: In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until fluffy.
8. Assemble: Spread the cream cheese filling over one cake layer, then place the second layer on top.
9. Prepare Frosting (if using): Beat butter and cocoa powder together. Add powdered sugar, milk, and vanilla, mixing until smooth and fluffy.
10. Frost the Cake (Optional): Spread frosting over the top and sides of the cake.
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Storage Information
Store in an airtight container in the refrigerator for up to 5 days.
Bring to room temperature before serving.
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