Oh my goodness, let me tell you about this *Hersheys chocolate cake with cream cheese filling and chocolate cream cheese buttercream*! It’s like a slice of heaven on a plate. The rich, moist chocolate cake paired with that creamy, tangy filling is just divine. I remember the first time I made this for my friend’s birthday; the look on her face when she took that first bite was priceless! The combination of flavors is so perfectly balanced that it just melts in your mouth. And the best part? It’s surprisingly easy to make! Trust me, once you try this cake, it’ll become your go-to dessert for every occasion. The layers of chocolate and cream cheese will have everyone asking for seconds – and maybe even thirds!
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup 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
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- 1 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder (for frosting)
- 4 cups powdered sugar (for frosting)
- 1/4 cup heavy cream
How to Prepare *Hersheys Chocolate Cake with Cream Cheese Filling Chocolate Cream Cheese Buttercream*
Preparing the Cake Batter
Let’s dive right into making that luscious cake batter! First, grab a large mixing bowl and combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Give it a good whisk to ensure everything is well mixed. It’s like a chocolatey hug waiting to happen! Now, add in the eggs, whole milk, vegetable oil, and vanilla extract. Time to beat it all together on medium speed for about two minutes. You’ll want that mixture to be nice and smooth. But wait—here comes the secret weapon! Stir in that boiling water at the end. It’ll make your batter super thin, but don’t worry, that’s exactly what you want for a moist cake. Just mix it until everything is combined, and set it aside!
Baking the Cake
Alright, now we’re ready to bake! Preheat your oven to 350°F (175°C) and make sure to grease and flour those two 9-inch round cake pans. I like to use a bit of parchment paper on the bottom too, just for extra insurance against sticking. Pour the batter evenly into the prepared pans and pop them in the oven. Set your timer for 30-35 minutes. It’s always a good idea to check for doneness with a toothpick in the center—if it comes out clean, you’re golden! Once done, let them cool in the pans for about 10 minutes, then carefully transfer them to wire racks to cool completely. Patience is key here; you want them cool before moving on!
Making the Cream Cheese Filling
Now for that dreamy cream cheese filling! In a mixing bowl, beat the softened cream cheese with the powdered sugar and that extra splash of vanilla extract until it’s silky smooth. You want it to be spreadable but still hold its shape. If it’s too thick, just add a tiny splash of milk until you reach that perfect consistency. This filling is where the magic happens, so make sure to taste it—you might want to keep a little extra for yourself!
Frosting the Cake
Finally, let’s get to frosting that beautiful cake! In a separate bowl, beat your softened butter and cocoa powder together until smooth. Gradually add the powdered sugar, alternating with the heavy cream. Keep mixing until you achieve a nice, fluffy texture that’s spreadable but not too runny. If it feels a bit too stiff, you can always add a tad more cream, just make sure it’s not too loose! Once you’re happy with the frosting, it’s time to assemble. Place one layer of cake on your serving plate, spread that cream cheese filling on top, then add the second layer. Frost the top and sides with your chocolate cream cheese buttercream, and voila—you’ve got a stunning cake ready to impress!
Why You’ll Love This Recipe
- Decadently rich chocolate flavor that satisfies every sweet tooth.
- Moist cake texture that melts in your mouth.
- Creamy, tangy cream cheese filling adds a delightful contrast.
- Easy-to-follow steps make it perfect for bakers of all levels.
- Impressive enough for special occasions, yet simple for everyday treats.
Tips for Success
Alright, let’s talk tips to make this *Hersheys chocolate cake with cream cheese filling and chocolate cream cheese buttercream* absolutely perfect! First off, always use high-quality cocoa powder; it really makes a difference in the flavor. When measuring flour, spoon it into the measuring cup and level it off—don’t scoop directly from the bag to avoid packing it down. Make sure your butter and cream cheese are at room temperature for a smooth frosting. And don’t skip the cooling time for the cakes; they need to be completely cool before frosting, or you’ll end up with a melty mess. Trust me, patience pays off here!
Nutritional Information
Here’s the estimated nutritional breakdown for a slice of this delightful *Hersheys chocolate cake with cream cheese filling and chocolate cream cheese buttercream*. Keep in mind that these values are approximate and can vary based on specific ingredients used and portion sizes:
- Calories: 450
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 30g
- Protein: 5g
- Cholesterol: 50mg
- Sodium: 200mg
This cake is definitely a treat, so enjoy it in moderation and savor every bite!
FAQ Section
Can I use a different type of cocoa powder?
Absolutely! While I love using unsweetened cocoa powder for that deep chocolate flavor, you can also use Dutch-processed cocoa for a milder taste. Just keep in mind it might change the final color a bit, but it’ll still be delicious!
How do I know when the cake is done baking?
You’ll want to do the toothpick test! Insert a toothpick into the center of the cake—if it comes out clean or with just a few crumbs (not wet batter), your cake is ready to come out of the oven. It’s a simple trick, but trust me, it works like a charm!
Can I make this cake ahead of time?
Yes, you can! This *Hersheys chocolate cake with cream cheese filling and chocolate cream cheese buttercream* actually tastes even better the next day after the flavors meld together. Just make sure to store it in the fridge until you’re ready to serve. If you need to, you can also freeze the layers separately before frosting!
What can I use instead of cream cheese in the filling?
If you’re looking for a non-dairy alternative, try using a vegan cream cheese or even whipped coconut cream. Just make sure it’s thick enough to hold its shape so the filling stays nice and luscious!
How should I store leftovers?
Store any leftover cake in an airtight container in the fridge. It’ll stay fresh for about 3-4 days. Just remember to let it come to room temperature before serving for the best flavor and texture!
Storage & Reheating Instructions
Storing leftovers from this *Hersheys chocolate cake with cream cheese filling and chocolate cream cheese buttercream* is super simple! Just wrap the cake tightly in plastic wrap or place it in an airtight container to keep it fresh. It’ll stay delicious in the fridge for about 3-4 days. When you’re ready to indulge again, let it sit at room temperature for about 30 minutes before serving to enhance that rich flavor and perfect texture.
If you want to freeze it, slice it up and wrap each piece individually. Just remember to let it thaw in the fridge overnight before enjoying! Trust me, it’s just as scrumptious straight from the freezer!
Imprimer
Hersheys Chocolate Cake with Cream Cheese Filling Bliss
- Temps Total: 1 hour 55 minutes
- Rendement: 12 servings 1x
- Alimentation: Végétarien
Description
A rich and moist chocolate cake filled with creamy cream cheese and topped with chocolate cream cheese buttercream.
Ingrédients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup 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
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- 1 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder (for frosting)
- 4 cups powdered sugar (for frosting)
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat for 2 minutes on medium speed.
- Stir in boiling water until well combined.
- Pour batter into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth for the filling.
- Once cakes are cool, spread cream cheese filling between the layers.
- For the frosting, beat butter and cocoa until smooth. Gradually add powdered sugar and heavy cream until desired consistency is reached.
- Frost the top and sides of the cake with chocolate cream cheese buttercream.
Notes
- Store leftovers in the refrigerator.
- This cake can be made a day in advance.
- Use high-quality cocoa powder for the best flavor.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 450
- Sucre: 30g
- De Sodium: 200mg
- La graisse: 22g
- Graisses Saturées: 10g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 60g
- La fibre: 3g
- La protéine: 5g
- Le taux de cholestérol: 50mg
Mots-clés: hersheys chocolate cake, cream cheese filling, chocolate cream cheese buttercream
