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
Scale
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.
