Desserts
This Hershey's Chocolate Chocolate Cake delivers the rich, fudgy decadence you crave without the complexity. The secret lies in triple layers of moist chocolate cake infused with melted Hershey's bars, separated by a velvety cocoa buttercream that's impossible to resist.
After years of testing, I've perfected a method that ensures every slice has that signature Hershey's flavor while maintaining a perfect crumb and moist texture.
The cake's magic comes from precise ingredient ratios and baking techniques that prevent dryness—a common issue with chocolate cakes. We'll use a combination of melted Hershey's chocolate and cocoa powder in both the cake and frosting, creating layers of chocolate flavor in every bite.
The toasted cocoa crunch topping adds an unexpected texture that elevates this from ordinary to extraordinary.
What you'll end up with is a showstopping dessert that's perfect for celebrations or satisfying chocolate cravings. The cake stays moist for days, the frosting is light yet rich, and the toasted cocoa topping adds a sophisticated crunch. This recipe delivers restaurant-quality results with home-baker simplicity.
Whether you're baking for a special occasion or treating yourself, this triple-layered chocolate cake will become your new favorite. The combination of Hershey's chocolate, rich cocoa frosting, and toasted cocoa crunch creates a dessert experience that's truly unforgettable. Let's get baking!
Ingredients for hershey's chocolate chocolate cake
Eight ounces of Hershey's chocolate plus 15 simple ingredients create triple-layered fudgy magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Milk Chocolate Bars 🍫 | 8 oz | Melted for cake layers |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 ½ cups | Room temperature for creaming |
| Granulated Sugar 🍚 | 2 ¼ cups | Superfine preferred for smoothness |
| Dutch-Processed Cocoa Powder 🍫 | ¾ cup | High-quality for rich flavor |
| Large Eggs 🥚 | 4 whole | Room temperature for best mixing |
| Baking Powder 🧂 | 1 tbsp | Aluminum-free for best results |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌿 | 2 tsp | Pure Madagascar bourbon |
| Whole Milk 🥛 | 1 cup | Room temperature for cake batter |
| Powdered Sugar 🍚 | 4 cups | For buttercream frosting |
| Unsalted Butter 🧈 | 1 ½ cups | Room temperature for frosting |
| Heavy Cream 🥛 | 1 cup | Cold for whipped topping |
| Unsweetened Cocoa Powder 🍫 | ½ cup | For cocoa crunch topping |
| White Chocolate Chips 🍫 | ½ cup | For extra crunch topping |
The Hershey's Milk Chocolate Bars are non-negotiable—their signature flavor is what makes this cake special. Trader Joe's and Walmart always have them in stock, and I recommend grabbing a few extra bars for garnish or to eat while you bake. The cocoa powder matters too: Dutch-processed (like Hershey's Special Dark) creates a smoother cake, while natural cocoa gives a more vibrant color. For the butter, Land O'Lakes unsalted is my go-to—it's consistently high quality and affordable. If you're in a rush, the butter can stay at room temperature for 30 minutes while you mix everything else.
No Hershey's bars? Dutch-processed cocoa powder plus 2 extra ounces of semi-sweet chocolate chips can mimic the flavor, though it won't be identical. Swapping the white chocolate chips for toasted coconut flakes gives a different crunch, but the cocoa topping is essential—it's what makes this cake stand out. For the frosting, powdered sugar is a must; don't substitute with granulated. If you're watching calories, you can reduce the heavy cream to half a cup and add an extra tablespoon of powdered sugar to compensate. The vanilla extract? Pure Madagascar bourbon adds depth, but imitation will work in a pinch.
This cake keeps beautifully—5 days in an airtight container at room temperature, or 3 months in the freezer if wrapped tightly in plastic. I like to slice it the day after baking; the flavors meld overnight. For serving, dust with extra cocoa powder or a sprinkle of crushed chocolate bars. The frosting can be made a day ahead and stored in the fridge—just whip it back up with a hand mixer before assembling. The toasted cocoa topping? Make it fresh or store it in a jar for up to 2 weeks—it's worth the extra minute to toast it in a dry pan.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s all about melting chocolate and butter—no whisking, no sifting, just a fork and a bowl. The Hershey’s bars handle the heavy lifting, so you’re basically just folding in dry ingredients while the chocolate does the work.
- Double Chocolate Magic: That rich, melty Hershey’s flavor paired with cocoa powder? It’s like a hug in cake form. The texture is dense and fudgy, but not too heavy—honestly, the first bite makes me question why I ever bought store-bought.
- Birthday Party Ready: This cake is my go-to for celebrations because it’s easy to scale up (or down) and always gets rave reviews. Add a quick chocolate ganache or whipped cream, and you’ve got a showstopper that doesn’t require a bakery budget.
- Budget-Friendly Indulgence: I make this all the time because it’s shockingly affordable—Hershey’s bars and basic pantry staples mean no splurging. Plus, leftovers? They disappear faster than I can say “second slice,” so it’s a win-win for my wallet and my sweet tooth.
Step-by-step instructions for Hershey's chocolate chocolate cake
Here's how to create a decadent triple-layered cake with fudgy texture and rich cocoa crunch.
Prepare the Chocolate Cake Layers
Preheat your oven to 350°F and grease three 8-inch round cake pans, lining the bottoms with parchment paper. In a microwave-safe bowl, melt the 8 oz Hershey's Milk Chocolate Bars in 30-second intervals, stirring between each, until completely smooth. Let it cool slightly while you prepare the batter.
In a large mixing bowl, cream together the 1.5 cups unsalted butter and 2.25 cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Add the 4 whole large eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.75 cup Dutch-processed cocoa powder, 1 tbsp baking powder, and 0.5 tsp salt. Gradually add the dry mixture to the butter mixture, alternating with the 1 cup whole milk, beginning and ending with the flour. Mix until just combined, then stir in the 2 tsp vanilla extract and the cooled melted chocolate. Divide the batter evenly among the prepared pans.
Bake and Cool the Cake Layers
Bake the cake layers for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. This cooling step is crucial for even slicing and assembling.
Once cooled, level the tops of the cakes if necessary using a serrated knife. I like to place a piece of parchment paper under the cake and run the knife gently over the top to create an even surface for frosting. This ensures each layer will be perfectly aligned when stacked.
Create the Chocolate Buttercream Frosting
In a stand mixer fitted with the paddle attachment, beat the 1.5 cups unsalted butter until smooth and creamy, about 2-3 minutes. Gradually add the 4 cups powdered sugar, mixing on low speed until combined. Increase the speed to medium and beat for 2-3 minutes until the frosting is light and fluffy.
Add the 1 cup heavy cream and 0.5 cup unsweetened cocoa powder to the frosting, mixing on low speed until smooth. Scrape down the sides of the bowl as needed. The frosting should be thick enough to hold its shape but still spreadable. If it's too stiff, add 1-2 tablespoons of whole milk to achieve the perfect consistency.
Assemble the Triple-Layered Cake
Place the first cake layer on a cake stand or plate. Spread a generous layer of the chocolate buttercream frosting over the top, leaving a small border around the edge. Repeat with the remaining two layers, creating a sandwich with frosting between each layer. Chill the assembled cake in the refrigerator for 30 minutes to help it set.
Once chilled, spread the remaining frosting over the entire cake, creating a smooth and even surface. Use an offset spatula to achieve a professional finish. In a small bowl, combine the 0.5 cup white chocolate chips and 2 tablespoons of heavy cream, microwave in 20-second intervals until melted and smooth. Drizzle this mixture over the top of the cake and spread it evenly with the back of a spoon.
Add the Cocoa Crunch Topping
In a small skillet over low heat, toast the 0.5 cup unsweetened cocoa powder for 2-3 minutes, stirring constantly, until it becomes fragrant and slightly darker. Immediately transfer it to a plate and let it cool for 1 minute. Sprinkle the toasted cocoa powder evenly over the top of the cake, pressing it gently into the frosting to create a crunchy texture.
For an extra touch, you can also sprinkle the 0.5 cup white chocolate chips over the top of the cake before the cocoa powder. This combination of textures and flavors will make your cake truly unforgettable. Serve the cake at room temperature for the best experience, and enjoy every rich, chocolatey bite!
Pro Tips For Making Hershey'S Chocolate Chocolate Cake
- MELT CHOCOLATE LOW: DESCRIPTION: I learned this the hard way—direct heat turns Hershey’s bars into greasy sludge. Use a double boiler (or a heatproof bowl over simmering water) and stir every 30 seconds until smooth. If you’re impatient, lower the heat to medium-low and keep an eye on it—burnt chocolate ruins everything.
- SIFT THE FLOUR: DESCRIPTION: Skipping this step means dense, uneven cake. The recipe calls for cocoa powder and flour—sift them together before mixing to avoid lumps and guarantee even distribution. Use a fine-mesh strainer if you don’t have a sifter, but don’t skip it.
- DON’T OVERMIX: DESCRIPTION: The moment you add the wet ingredients, mix just until combined. Overmixing develops gluten, and your cake will turn tough instead of tender. Fold in the melted chocolate last—it’s heavy, and you’ll feel when it’s just incorporated.
- TEST WITH A TOOTHPICK: DESCRIPTION: The recipe might say “until a toothpick comes out clean,” but Hershey’s cake is dense. Pull out the toothpick, let it cool for 10 seconds, then wipe it on a paper towel—if it’s mostly clean (with a few moist crumbs), it’s done. Overbaking dries it out.
Dietary considerations for these flavors
Gluten-Free Adaptation
Replace the 2.5 cups all-purpose flour with a 1:1 gluten-free baking flour blend like King Arthur Measure for Measure or Bob's Red Mill 1-to-1. These blends contain xanthan gum, which mimics gluten's structure for better rise and texture.
For extra moisture, add 1 extra tablespoon of whole milk to the batter. The cake will still be rich and fudgy, though slightly denser than the original. 🍫
Dairy-Free Options
Swap the 1.5 cups unsalted butter for 1.5 cups dairy-free butter like Miyoko's or Earth Balance, and replace 1 cup whole milk with 1 cup unsweetened almond milk or oat milk.
For the frosting, use dairy-free heavy cream (like Forager Project) and ensure your powdered sugar is dairy-free. The texture remains creamy, though slightly lighter. The toasted cocoa topping stays the same—no dairy needed!
Lower Sugar Version
Reduce the 2.25 cups granulated sugar in the cake batter to 1.75 cups and cut the 4 cups powdered sugar in the frosting to 3 cups. Add 1 extra tablespoon of unsweetened cocoa powder to compensate for the missing sweetness.
The cake will still taste rich and chocolatey, just with fewer calories. For the cocoa crunch topping, keep it sugar-free to maintain the balance. ✨
Nut-Free Considerations
This recipe is naturally nut-free, but always check labels on Hershey's chocolate bars, cocoa powder, and white chocolate chips for cross-contamination warnings. If using almond milk or dairy-free alternatives, opt for brands labeled "nut-free facilities."
The toasted cocoa topping is safe as long as your cocoa powder is processed in a nut-free environment.
Vegan Modifications
For a vegan version, replace the 4 large eggs with 4 tablespoons flaxseed meal mixed with 10 tablespoons water (let sit for 5 minutes to gel). Use dairy-free butter and plant-based milk as noted above.
The frosting can be made vegan by using dairy-free butter and coconut cream instead of heavy cream. The texture will be slightly denser but still delicious. 💚
Nutrition facts
Frequently asked questions
Why does this recipe use melted Hershey's chocolate in the cake batter?
The melted chocolate adds intense flavor and moisture to each layer, creating that signature fudgy texture. Using 8 oz of Hershey's milk chocolate bars (not chips) ensures a smoother melt and richer taste. This method also prevents dryness, which is common in dense chocolate cakes.
Can I make this cake without a stand mixer?
Use a hand mixer for the buttercream frosting—just beat the butter until creamy, then gradually add powdered sugar. For the cake batter, whisk by hand until well combined. The texture will be slightly less airy but still delicious. Patience is key when mixing by hand.
How do I prevent cracks in the frosting?
Chill the assembled cake for 30 minutes before adding the final frosting layer. Also, ensure your frosting is at room temperature and not too warm. If cracks appear, use a small offset spatula to gently smooth them out. The toasted cocoa topping helps disguise minor imperfections!
What's the best way to store leftovers?
Keep the cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap each layer tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving. The frosting stays fresh longer when refrigerated and rewhipped before use.
Can I substitute Hershey's chocolate with another brand?
While Hershey's provides the signature flavor, you can use other milk chocolate bars (like Ghirardelli or Nestlé) in a pinch. For the closest match, choose a brand with 25-30% cocoa content. The cake will still be rich, but the Hershey's taste is unique.