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Hersheys Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream

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This is PAST incredible, seriously….I don’t make cakes from scratch often, not because I don’t like them more than a box mix, but who has the time?

INGREDIENTS

CHOCOLATE CAKE

  • Adapted from Hershey's
  • 2 cups sugar
  • 1 & 3/4 cups flour
  • 3/4 cup cocoa powder
  • 1 & 1/2 teaspoons baking powder
  • 1 & 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk or heavy Cream
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 cup boiling water

FOR THE WHIPPED CREAM CHEESE BUTTERCREAM

  • 1 cup cream cheese
  • 3/4 cup butter
  • 1/2 tablespoon vanilla extract
  • 4 cups powdered sugar

FOR THE CHOCOLATE CREAM CHEESE BUTTERCREAM

  • 3/4 cup of butter
  • 3/4 cup of cream cheese
  • 1 & 3/4 cups Hersheys cocoa powder
  • 5 cups powdered sugar
  • 1/2 cup + 3 tablespoons whole Milk
  • 2 teaspoons vanilla extract

INSTRUCTIONS

HERSHEYS CHOCOLATE CAKE

    • First, preheat your oven to 350F.
    • Spray 3 round cake pans with cooking spray
    • Dust the pans lightly with flour, set aside.
    • In a Large mixing bowl or kitchenaid mixer combine the Flour, Hersheys cocoa, sugar, baking powder, baking soda, and the salt.
    • Add in the milk, oil, eggs and the vanilla extract & mix until everything is thoroughly incorporated. Once all combined, stir in the boiling water last; mix again, the batter will be very thin.
    • Pour the batter evenly in each of the sprayed/floured cake pans
  • Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Once fully baked, remove from oven & allow the 3 cakes to cool for at least 10-15 minutes before removing them.
  • Once removed, transfer to a wire rack to finish cooling completely.
  • I always use a cake leveler to make sure the layers are even, you can also use a serrated knife
  • While they finish cooling, prepare your frostings.

WHIPPED CREAM CHEESE BUTTERCREAM FROSTING INSTRUCTIONS

  • Whip the cream cheese & the butter with an electric mixer on high speed for about 30 seconds. Once combined begin adding in 1/2 cup of powdered sugar at time, making sure each half cup is fully incorporated before mixing in another 1/2 cup., add in the vanilla extract & whip one last time for about 30 more seconds on high and beat one minute more until nice & fluffy

CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING INCTRUCTIONS

  • In a large bowl beat the butter & cream cheese with an electric mixer and begin adding in the powdered sugar 1/2 cup at a time again
  • add in the cocoa and the milk & vanilla
  • Whip all of the ingredients until they are thoroughly incorporated
  • Beat at High speed for about one minute or until fluffy.

ONCE YOU ARE READY TO ASSEMBLE THE CAKE

  • Level the cakes with a cake leveler to assure perfect stacking of the cake layers
  • Place the bottom layer on a cake plate.
  • Spread 3/4 cup of the cream cheese buttercream filling over the bottom cake layer
  • Top with the second leveled layer and repeat the process.
  • Lastly, top with the third layer.
  • Frost just the very top with the remaining Whipped cream cheese buttercream & refrigerate for about 15 minutes
  • Finally, remove from the refrigerator & frost the top layer gently with the chocolate cream cheese buttercream & all over the sides of the cake.
  • Refrigerate until ready to serve.
  • ENJOY!

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