Hershey's Chocolate Cake with Cream Cheese Filling Recipe
Indulge in the ultimate dessert with this Hershey's Chocolate Cake with Cream Cheese Filling. Rich, moist chocolate cake layers are paired with a tangy cream cheese filling and covered in a smooth chocolate cream cheese buttercream. Perfect for celebrations or a luxurious weekend treat, this cake combines the classic flavors of Hershey's chocolate with the creamy texture of cream cheese for a truly decadent experience.
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix dry ingredients: In a large bowl, whisk together sugar, flour, cocoa, baking soda, baking powder, and salt.
Add wet ingredients: Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into prepared pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
Prepare the filling: Beat cream cheese, powdered sugar, and vanilla until smooth.
Assemble the cake: Place one cake layer on a serving plate, spread the cream cheese filling on top, then cover with the second cake layer.
Make the frosting: Beat butter and cocoa until creamy. Gradually add powdered sugar, milk, and vanilla, beating to a spreadable consistency.
Frost the cake: Apply the frosting over the top and sides of the cake. Decorate as desired.
Notes
Make Ahead: Cake layers can be baked ahead and stored wrapped in plastic wrap at room temperature for up to 2 days or frozen for up to 3 months. Thaw layers before assembling and frosting the cake.
Substitutions: For a dairy-free version, use plant-based milk and dairy-free cream cheese and butter. For a gluten-free cake, substitute all-purpose flour with a gluten-free flour blend.
Storage: Store the assembled cake in the refrigerator for up to 3 days. For best flavor, let it come to room temperature before serving.