When I baked this Hershey’s Chocolate Cake with Cream Cheese Filling, I wasn’t expecting to fall head over heels for it—but wow, it completely stole the show. From the deep cocoa flavor to the dreamy cream cheese filling and the subtle richness from hot coffee in the batter, this cake came together like a beautiful dessert symphony.
I love a layered cake that feels indulgent without being over-the-top, and this one checks every box. It’s incredibly moist, not overly sweet, and the whipped cream cheese filling gives it a light, creamy texture that cuts through the chocolate just right.
If you’re looking for a cake that feels classic yet elevated, this one’s for you. Here’s how I made it and a few decorating tips if you want to take your cake from homemade to bakery-level.
Why This Cake Works
There’s a reason Hershey’s classic chocolate cake recipe is a staple—it’s simple, consistent, and incredibly chocolatey. But paired with a fluffy cream cheese filling? It becomes something special. Here’s why this cake is a winner:
- The batter is easy and forgiving, made in one bowl and thin enough to pour evenly.
- Hot coffee enhances the cocoa, giving it a deeper, more intense flavor without adding any coffee taste.
- The cream cheese filling is rich but light, thanks to folded-in whipped cream.
- It’s a great make-ahead dessert—the flavors meld beautifully after a few hours in the fridge.
Whether it’s for a birthday, holiday, or just a weekend baking project, this cake always delivers.
Ingredients You’ll Need
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder (I used Hershey’s, of course)
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee (freshly brewed, still hot)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups heavy cream, whipped to soft peaks
Step-by-Step: How I Made It
1. Make the Cake Layers
I started by preheating my oven to 350°F (175°C) and prepping two 9-inch round cake pans—greased, floured, and lined with parchment circles for good measure.
In a large mixing bowl, I whisked together the flour, sugar, cocoa, baking powder, baking soda, and salt. Then I added the eggs, milk, oil, and vanilla and beat everything on medium speed for 2 minutes until smooth.
Finally, I stirred in the hot coffee, which thinned the batter but gave it that rich, almost fudge-like depth.
I divided the batter evenly between the two pans and baked for 30–35 minutes, until a toothpick came out clean. After letting the cakes cool in the pans for 10 minutes, I turned them out onto wire racks and let them cool completely.
2. Make the Cream Cheese Filling
While the cakes cooled, I whipped the softened cream cheese with powdered sugar and vanilla until smooth. Then I gently folded in the whipped heavy cream in batches until the mixture was light, fluffy, and spoon-licking good.
This filling isn’t overly sweet, which makes it a perfect contrast to the rich chocolate layers.
3. Assemble the Cake
Once the cakes were cool, I spread a generous layer of the cream cheese filling between them. Then I used the rest to frost the top and sides of the cake—keeping it rustic and swirly with a spatula.
You can absolutely use more filling or make a thinner layer if you prefer more balance, but I like a nice, thick center of creaminess.
My Tips for Success
- Don’t skip the coffee—it intensifies the chocolate flavor without making it taste like coffee.
- Use room temperature cream cheese so it blends smoothly with the sugar.
- Whip the cream separately before folding into the cream cheese to avoid overmixing.
- Chill the cake before serving—it slices cleaner and tastes even better after a couple hours in the fridge.
- Use a serrated knife for slicing clean layers through that creamy filling.
Decorating Tips for a Beautiful Finish
If you’re looking to give your cake a bit more flair, here are a few easy decorating ideas I love:
- Chocolate shavings or curls sprinkled over the top
- Dusting of cocoa powder for a simple, elegant finish
- Fresh berries or edible flowers for color contrast
- A drizzle of chocolate ganache for extra drama
- Piped whipped cream around the edges using a star tip
You don’t need to be a pro—just pick one or two elements and let the cake do the rest. Even a few chocolate chips pressed into the sides can look polished and fun.
FAQs From My Kitchen
Q: Can I use decaf coffee?
Absolutely. You just want the depth of flavor from the coffee, not the caffeine.
Q: Can I use store-bought whipped topping instead of whipped cream?
You can, though the flavor and texture are slightly different. I recommend freshly whipped cream for the best taste.
Q: Can this be made ahead?
Yes! In fact, the cake tastes even better after a few hours or overnight in the fridge. Just cover it well.
Q: Can I make it as a sheet cake?
Definitely. Bake the chocolate cake in a 9×13 pan and spread the cream cheese layer on top. No stacking required.
Final Thoughts
This Hershey’s Chocolate Cake with Cream Cheese Filling is one of those recipes that reminds me why I love baking. It’s simple but stunning, rich but not overwhelming, and layered with flavor and texture that just works. The cream cheese filling adds a luxurious twist that makes it feel special, and it’s flexible enough to dress up or keep casual.
Whether you’re baking for a celebration or just craving something chocolatey and decadent, this one’s a keeper. I’d love to know how you decorated yours—or if you added a personal spin to the filling or frosting.
Hershey’s Chocolate Cake Meets Cream Cheese Filling: A Match Made in Dessert Heaven
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 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 hot coffee
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
- Stir in the hot coffee until the batter is smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes are cooling, prepare the cream cheese filling: beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Once the cakes are completely cooled, place one layer on a serving plate and spread the cream cheese filling on top.
- Place the second layer on top and frost the cake as desired.
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