If you have a serious sweet tooth and a love for classic chocolate desserts, you’re going to fall head over heels for the Hershey’s Chocolate Cake with Cream Cheese Filling Recipe. This cake is a divine marriage of rich, moist chocolate layers paired with a luscious cream cheese center that bakes right inside the cake for the most wonderful surprise. Every slice delivers that perfect balance of deep cocoa flavor and tangy creaminess that feels like a warm hug on a plate. Whether it’s a special celebration or a simple craving, this recipe is sure to become one of your cherished favorites.
Ingredients You’ll Need
The magic of this Hershey’s Chocolate Cake with Cream Cheese Filling Recipe lies in its straightforward, accessible ingredients that each play a key role in crafting the perfect texture and flavor. From the cocoa powder that delivers that intense chocolate punch to the cream cheese filling that adds richness and moisture, each component works together to create something truly irresistible.
- Granulated sugar: Sweetens the cake and balances the rich cocoa.
- All-purpose flour: The backbone that gives the cake its tender crumb.
- Hershey’s unsweetened cocoa powder: Provides deep, authentic chocolate flavor.
- Baking powder and baking soda: Essential leavening agents to keep the cake light and fluffy.
- Salt: Enhances all the other flavors and grounds the sweetness.
- Eggs: Bind the ingredients and add structure and moisture.
- Whole milk: Adds richness and helps make the batter smooth.
- Vegetable oil: Keeps the cake incredibly moist and tender.
- Vanilla extract: Brings warmth and depth to the flavor profile.
- Boiling water: Intensifies the cocoa flavor and ensures a smooth batter.
- Cream cheese (softened): The star of the creamy filling, giving that luscious tangy contrast.
- Powdered sugar: Sweetens and smooths the optional frosting.
- Unsalted butter (softened): Creates a rich, silky texture in the frosting.
How to Make Hershey’s Chocolate Cake with Cream Cheese Filling Recipe
Step 1: Prepare Your Pans and Preheat the Oven
Start by preheating your oven to 350°F and prepping two 9-inch round cake pans by greasing and lightly flouring them. This simple step ensures your cake will release perfectly after baking — no one likes a cake stuck to the pan!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the sugar, flour, Hershey’s cocoa powder, baking powder, baking soda, and salt. Combining these first creates a well-balanced base for your batter and evenly distributes the leavening agents so your cake rises beautifully.
Step 3: Add the Wet Ingredients
Next, crack in the eggs, pour in the whole milk, vegetable oil, and vanilla extract. Beat these together on medium speed for about 2 minutes until the ingredients are smooth and well combined. This step is crucial for a silky batter and a tender crumb in the final cake.
Step 4: Incorporate the Boiling Water
Slowly stir in the boiling water last; your batter will loosen and look quite thin, but trust me, this is the secret to a moist, velvety cake with intensified chocolate flavor. Mixing this without overworking the batter is the final step before assembling.
Step 5: Prepare the Cream Cheese Filling
In a separate bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy. This filling is what makes this cake stand out with its rich, tangy surprise right inside every slice.
Step 6: Assemble the Cake Layers
Pour half of the chocolate batter evenly into your prepared pans. Spoon the cream cheese filling over the batter, then carefully pour the remaining chocolate batter over the top. This layering creates that beautiful filling hidden within the cake layers.
Step 7: Bake to Perfection
Bake for 35 to 40 minutes, or until a toothpick inserted near the center comes out clean. After baking, allow the cakes to cool in the pans for about 10 minutes, then transfer them onto wire racks to cool completely before frosting or serving.
Step 8: Optional Frosting
If you want to take this cake over the top, whip up the optional frosting by beating softened butter with Hershey’s cocoa powder until silky. Gradually add powdered sugar and milk, mixing to spreading consistency, and stir in vanilla. Spread the frosting lavishly over your cooled cake for a show-stopping finish.
How to Serve Hershey’s Chocolate Cake with Cream Cheese Filling Recipe
Garnishes
Enhance the cake’s visual and flavor appeal with delicate garnishes like a dusting of cocoa powder, a handful of fresh raspberries for a pop of tartness, or even some chocolate shavings. These simple touches elevate the presentation without overpowering the star flavors.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to add a cool, creamy contrast. Alternatively, serve alongside fresh berries or a bright raspberry sauce to balance the richness.
Creative Ways to Present
Try serving this Hershey’s Chocolate Cake with Cream Cheese Filling Recipe as elegant mini cupcakes for parties or as a beautifully layered sheet cake for casual family dinners. Another fun idea is to stack small rounds with extra cream cheese filling between layers and decorate with edible flowers for a stunning dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Because of the creamy tangy filling, it’s best to store leftover cake slices in an airtight container in the refrigerator. Properly covered, they will stay fresh and moist for up to 4 days, making it easy to enjoy this treat beyond the first day.
Freezing
You can freeze the entire cake or individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight to keep the filling silky and the cake moist.
Reheating
For the best texture, allow refrigerated slices to come to room temperature before serving. If desired, warm a slice gently in the microwave for about 10 to 15 seconds—but careful not to heat too long, or the filling might soften too much.
FAQs
Can I use low-fat cream cheese for the filling?
While low-fat cream cheese can be used, full-fat cream cheese yields the creamiest, richest filling. Using low-fat versions may result in a slightly less smooth and tangy texture, but it will still taste delicious.
Is it necessary to use boiling water in the cake batter?
Yes, the boiling water is key to fully dissolving the cocoa and boosting the cake’s moisture. It also helps develop a deeper chocolate flavor that’s hard to achieve with cold liquids.
Can I make this cake gluten-free?
You can try substituting a gluten-free all-purpose flour blend that measures cup for cup. Keep in mind texture may vary slightly, and the cake might be a little more delicate, so handle with care.
Can I skip the frosting?
Absolutely! This Hershey’s Chocolate Cake with Cream Cheese Filling Recipe is already rich and satisfying thanks to the cream cheese center, so frosting is optional. The cake is perfect by itself or with a light dusting of powdered sugar.
How do I know when the cake is done baking?
The best test is inserting a toothpick near the center of the cake — it should come out clean or with a few moist crumbs. Because of the cream cheese filling, some moisture is expected but there shouldn’t be wet batter.
Final Thoughts
This Hershey’s Chocolate Cake with Cream Cheese Filling Recipe is much more than just a dessert; it’s a celebration of classic flavors woven into one unforgettable cake. Once you try it, you’ll understand why it’s so beloved — every forkful feels like a joyful moment worth savoring. So gather your ingredients, dive into the baking process, and prepare to share some serious love with your family or friends. Happy baking!
Print
Hershey’s Chocolate Cake with Cream Cheese Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Hershey’s Chocolate Cake with Cream Cheese Filling is a decadent layered dessert featuring a moist, rich chocolate cake baked around a smooth and tangy cream cheese filling. Perfect for celebrations or any chocolate lover’s craving, this classic American dessert combines the deep flavor of Hershey’s cocoa with the creamy surprise inside, topped optionally with a luscious cocoa frosting.
Ingredients
For the cake:
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup Hershey’s unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the cream cheese filling:
- 8 ounces cream cheese (softened)
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For optional frosting:
- 1/2 cup unsalted butter (softened)
- 2/3 cup Hershey’s cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together granulated sugar, all-purpose flour, Hershey’s cocoa powder, baking powder, baking soda, and salt to evenly distribute all dry components.
- Add wet ingredients for cake batter: Add eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth and well combined.
- Incorporate boiling water: Carefully stir in 1 cup of boiling water into the batter; this will thin it out for a moist and tender cake texture.
- Prepare cream cheese filling: In a separate bowl, beat softened cream cheese, granulated sugar, egg, and vanilla extract together until smooth and creamy, creating the filling layer.
- Assemble cake layers: Pour half of the chocolate batter evenly into the prepared pans. Spoon the cream cheese filling over the batter, then pour the remaining batter on top to completely cover the filling.
- Bake: Bake for 35 to 40 minutes, or until a toothpick inserted near the center comes out clean, indicating the cake is fully baked.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes to set, then transfer them to wire racks to cool completely, preventing sogginess.
- Make optional frosting: Beat unsalted butter and cocoa powder until smooth. Gradually add powdered sugar and milk, beating until the frosting reaches spreading consistency. Stir in vanilla extract.
- Frost the cake (optional): Once the cake is completely cooled, frost the top and sides with the prepared frosting as desired for added richness and a polished look.
Notes
- The cream cheese layer bakes inside the cake, creating a rich and delightful surprise in every bite.
- This cake can be made as a sheet cake or cupcakes as well; just adjust the baking time accordingly (reduce for cupcakes).
- Due to the cream cheese filling, it’s best to refrigerate leftovers to maintain freshness and food safety.
