This fantasy three-layer chocolate cake is filled with whipped cream icing and dramatically frosted with Chocolate Cream Cheese Buttermilk. A made from scratch cake that does not need an incredible amount of effort.
Adapted from Hershey’s
2 cups of sugar
1 & 3/4 cups flour
3/4 cup cocoa powder
1 & 1/2 teaspoons baking powder
1 & 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk or heavy cream
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
For the Whipped Cream Cheese Buttercream:
1 cup cream cheese
3/4 cup butter
1/2 tablespoon vanilla extract
4 cups powdered sugar
For the Chocolate Cream Cheese Buttercream:
3/4 cup of butter
3/4 cup of cream cheese
1 & 3/4 cups Hersheys cocoa powder
5 cups powdered sugar
1/2 cup + 3 tablespoons whole Milk
2 teaspoons vanilla extract
How to make Hershey’s Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream
To make the Hersheys Chocolate Cake:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using a cooking spray, grease 3 round cake pans. Slightly dust the pans with flour and set aside.
Step 3: Combine the flour, Hershey’s cocoa, sugar, baking powder, baking soda, and salt in a large mixing bowl or a Kitchenaid mixer.
Step 4: Stir in the milk, oil, and vanilla extract until incorporated. Then, pour in the boiling water and mix to create a very thin batter.
Step 5: Divide the batter into the prepared cake pans.
Step 6: Place inside the preheated oven and bake for about 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
Step 7: Remove from the oven and let the cakes cool in the pan for at least 10 to 15 minutes before transferring on wire racks to cool completely.
Step 8: To make sure the cakes are even, use a cake leveler if available or you can use a serrated knife instead.
To make the Whipped Cream Cheese Buttercream Frosting:
Step 1: Meanwhile, with a mixer, whip the cream cheese with butter on high speed for 30 seconds.
Step 2: Add in half a cup of powdered sugar at a time, making sure to mix every after each addition. Add in the vanilla extract and continue to whip for another 30 seconds on high, then, a minute more until nice and fluffy.
To make the Chocolate Cream Cheese Buttercream Frosting:
Step 1: Add the butter and cream cheese in a large bowl. Beat using an electric mixer and start adding in the powdered sugar half a cup at a time.
Step 2: Add in the cocoa, then, the milk, followed by the vanilla. Mix well.
Step 3: Beat everything together until completely combined.
Step 4: For a minute more until fluffy, beat for another minute on high.
To assemble the cake:
Step 1: To make sure a perfect stacking of the cake layers, use a leveler to level the cakes.
Step 2: On a cake plate, place the bottom layer.
Step 3: Spoon 3/4 cup cream cheese buttercream filling on top of the bottom cake layer and evenly spread.
Step 4: Place the second layer on top and do the same for the buttermilk filling.
Step 5: Then, top it off with the last cake layer.
Step 6: With the rest of the whipped cream cheese buttercream, frost just the very top of the cake. Place the frosted cake in the fridge to set for about 15 minutes.
Step 7: Once the frosting has set, remove the cake from the fridge and gently frost the top layer with the chocolate cream cheese buttermilk and all sides of the cake.
Step 8: Place in the fridge to set until ready to serve. Enjoy!
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