If you’ve ever dreamed of a dessert that combines rich, classic chocolate flavor with a creamy, tangy surprise inside, Hershey’s Chocolate Cake with Cream Cheese Filling is about to become your new obsession. This cake is the perfect marriage of moist, chocolatey layers and a luscious cream cheese swirl, making every bite a decadent experience. Whether you’re baking for a birthday, a family gathering, or just to treat yourself, this cake always makes the moment extra special. The best part? It’s simple enough for any home baker but impressive enough to wow even the pickiest dessert lover.
Ingredients You’ll Need
Every ingredient in Hershey’s Chocolate Cake with Cream Cheese Filling has a purpose, from building a tender crumb to creating that signature creamy center. Don’t be intimidated by the list—these are pantry staples that come together to make magic happen.
- All-purpose flour: The backbone of the cake, giving it structure and a soft, tender crumb.
- Hershey’s unsweetened cocoa powder: Delivers deep, classic chocolate flavor and a rich, dark color.
- Granulated sugar: Sweetens both the cake and the tangy filling, balancing flavors.
- Baking powder and baking soda: These leaveners work together to create a perfectly risen, fluffy cake.
- Salt: Enhances the chocolate and balances the sweetness.
- Large eggs: Bind the ingredients and add richness to both the cake and cream cheese filling.
- Whole milk: Adds moisture and a creamy texture.
- Vegetable oil: Keeps the cake exceptionally moist—no dry crumbs here!
- Vanilla extract: Offers aromatic warmth and amplifies the chocolate and cream cheese flavors.
- Boiling water: Unlocks the full depth of the cocoa powder and ensures a tender, light crumb.
- Cream cheese (softened): The star of the filling, providing a tangy, creamy layer that contrasts beautifully with the chocolate.
- Optional topping (powdered sugar or chocolate ganache): Adds a finishing touch—choose whichever suits your mood!
How to Make Hershey’s Chocolate Cake with Cream Cheese Filling
Step 1: Prepare Your Cake Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly, making sure every inch is covered so your cakes release cleanly. A quick dusting of flour after greasing can be an extra insurance policy for flawless cake layers.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, Hershey’s cocoa powder, granulated sugar, baking powder, baking soda, and salt. This ensures all the leaveners and cocoa are evenly distributed, so your cake rises perfectly and has a uniform chocolate flavor.
Step 3: Add Wet Ingredients and Beat
Add the eggs, whole milk, vegetable oil, and vanilla extract to your dry ingredients. Using a hand mixer or stand mixer, beat everything together on medium speed for about 2 minutes. You’ll notice the batter turning glossy and smooth—the sign of a perfect chocolate base for this Hershey’s Chocolate Cake with Cream Cheese Filling.
Step 4: Stir in the Boiling Water
Carefully pour in the boiling water and mix until just combined. The batter will look thin, but don’t worry—this is what makes the cake incredibly moist and tender once baked.
Step 5: Make the Cream Cheese Filling
In a separate bowl, beat the softened cream cheese with the sugar, egg, and vanilla extract until the mixture is completely smooth. This creamy filling will bake into a luscious, tangy swirl that sets this cake apart.
Step 6: Layer and Swirl
Pour half of the chocolate batter evenly into your prepared cake pans. Drop spoonfuls of the cream cheese filling across the surface, then use a knife to gently swirl it into the batter—don’t overdo it, you want distinct ribbons of cream cheese throughout. Top with the remaining chocolate batter to cover the filling.
Step 7: Bake to Perfection
Slide your pans into the oven and bake for 30–35 minutes. To check for doneness, insert a toothpick into the center; it should come out mostly clean with a few moist crumbs. Let the cakes cool in their pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely.
Step 8: Finish and Serve
Once your Hershey’s Chocolate Cake with Cream Cheese Filling is cool, dust with powdered sugar or pour over a rich chocolate ganache. Whichever finish you choose, get ready for rave reviews!
How to Serve Hershey’s Chocolate Cake with Cream Cheese Filling
Garnishes
A simple dusting of powdered sugar is classic and lets those beautiful swirls shine. If you want to up the indulgence factor, drizzle with chocolate ganache for a glossy, bakery-style finish. Fresh berries or a few curls of chocolate on top add a lovely pop of color and freshness.
Side Dishes
Pair your Hershey’s Chocolate Cake with Cream Cheese Filling with a scoop of vanilla ice cream or a swirl of whipped cream for a dreamy combination. For a lighter touch, serve alongside fresh strawberries or raspberries—their tartness balances the richness perfectly.
Creative Ways to Present
Try slicing the cake into little squares for a dessert platter at parties, or bake it in a Bundt pan for a dramatic centerpiece. Individual mini-cakes are also a fun way to serve this treat at showers or birthdays—just adjust the baking time accordingly.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Hershey’s Chocolate Cake with Cream Cheese Filling tightly covered in the refrigerator. The cream cheese filling means it’s best enjoyed within 3–4 days for maximum freshness and flavor.
Freezing
If you want to freeze the cake, wrap individual slices in plastic wrap and then place them in a freezer-safe bag. They’ll stay delicious for up to 2 months. Thaw overnight in the fridge before enjoying.
Reheating
To bring your cake back to that just-baked texture, microwave individual slices for 10–15 seconds. This gently warms the cake and filling, making it taste freshly baked every time.
FAQs
Can I use a different brand of cocoa powder?
While Hershey’s cocoa gives this cake its signature flavor, you can use any unsweetened cocoa powder you have on hand. Just keep in mind that the flavor and color may vary slightly if you switch brands.
Is it possible to make this cake as a sheet cake?
Absolutely! Hershey’s Chocolate Cake with Cream Cheese Filling works beautifully as a sheet cake—just pour all the batter and filling into a greased 9×13-inch pan and bake, checking for doneness around the 35-minute mark.
Can I add chocolate chips or nuts to the cake?
Definitely! Stir in a handful of chocolate chips or toasted pecans for added texture and flavor. Just fold them into the batter before layering with the cream cheese filling.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, it’s ready. Avoid overbaking to keep the cake moist and tender.
Can I double the cream cheese filling for extra swirl?
If you love that tangy cream cheese layer, feel free to double the filling ingredients for an even more pronounced swirl. Just keep in mind it may slightly increase the baking time.
Final Thoughts
If you’re looking for a show-stopping dessert that combines nostalgia, comfort, and a delightful surprise with every bite, Hershey’s Chocolate Cake with Cream Cheese Filling is the recipe to try. I hope you’ll bake it soon and share the joy with your loved ones—trust me, this cake will steal the spotlight at any table!
Print
Hershey’s Chocolate Cake with Cream Cheese Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Hershey’s Chocolate Cake with Cream Cheese Filling is a decadent and moist dessert featuring a rich chocolate cake layered with a smooth, tangy cream cheese filling. Perfectly balanced flavors and a tender crumb make this cake a crowd-pleaser for any chocolate lover.
Ingredients
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened Hershey’s cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Optional Topping:
- Powdered sugar or chocolate ganache
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans to prevent sticking.
- Make the Chocolate Batter: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined. Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth. Carefully stir in the boiling water; the batter will be thin, which is normal.
- Prepare the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract together until smooth and creamy.
- Layer the Batter and Filling: Pour half of the chocolate batter evenly into the two prepared cake pans. Spoon dollops of the cream cheese filling over the batter. Using a knife, gently swirl the cream cheese filling into the chocolate batter to create a marbled effect. Pour the remaining batter on top to cover the filling completely.
- Bake the Cake: Place the pans in the oven and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cake moist.
- Cool and Serve: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Optionally, dust the top with powdered sugar or cover with chocolate ganache before serving.
Notes
- The cream cheese filling adds a rich and tangy contrast to the deep chocolate flavor.
- This cake also works well as a sheet cake or in a Bundt pan with adjusted bake times.
- Store leftovers in the refrigerator to keep the cream cheese filling fresh.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35 g
- Sodium: 360 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
