Hershey Bar Cake

I still remember the first time I made this Hershey Bar Cake. The whole kitchen smelled like chocolate, and by the time I finished decorating, I couldn’t stop smiling at how pretty it looked.

Those glossy drips sliding down the sides, the fluffy swirls sitting proudly on top, and the little Hershey squares tucked in like crowns — it felt almost too nice to cut. Almost.

The real joy came with the first bite. The cake was soft and moist, the frosting tasted like melted Hershey bars whipped into a cloud, and the ganache on top gave it that extra chocolate punch.

It wasn’t just another cake on the table — it became the cake everyone talked about and asked me to make again.

For me, this isn’t just about baking. It’s about creating something that feels special but is simple enough to enjoy making.

If you love chocolate in its truest form, this cake will give you that melt-in-your-mouth happiness from the very first forkful.

Table of Contents

Hershey Bar Cake Recipe

Ingredients

For the Cake Layers:

2 ½ cups (320 g) all-purpose flour
1 ½ cups (300 g) granulated sugar
¾ cup (90 g) unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon fine salt
1 cup (240 ml) whole milk, at room temperature
1 cup (240 ml) boiling water
½ cup (120 ml) neutral vegetable oil
3 large eggs, at room temperature
2 teaspoons pure vanilla extract

For the Chocolate Bar Frosting:

1 ½ cups (340 g) unsalted butter, softened to room temperature
4 cups (480 g) powdered sugar, sifted
½ cup (45 g) unsweetened cocoa powder, sifted
½ cup (120 ml) heavy cream, cold
6 full-size Hershey’s milk chocolate bars (approx. 270 g), melted and cooled slightly
1 teaspoon pure vanilla extract
Pinch of fine salt

For the Chocolate Ganache Drip:

1 cup (170 g) semi-sweet chocolate chips or chopped chocolate
½ cup (120 ml) heavy cream

For Decoration:

Extra frosting for piping swirls
8–10 small pieces of Hershey’s milk chocolate bar (mini squares or cut from full bar)

Instructions

Step 1: Prepare Cake Layers

Preheat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper.
In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine.
Add milk, oil, eggs, and vanilla. Beat on medium speed until smooth and well combined.
Reduce mixer speed to low and carefully pour in the boiling water. The batter will look thin, but this gives the cake its moist texture. Mix just until combined.
Divide batter evenly among prepared pans and smooth the tops.
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely. Wrap and chill for at least 1 hour before frosting for easier handling.

Step 2: Make Chocolate Bar Frosting

In a stand mixer with the paddle attachment, beat butter on high speed for 3 minutes until pale and fluffy.
Add powdered sugar, cocoa powder, and salt. Mix on low until incorporated, then increase speed to medium and beat until smooth.
Pour in melted Hershey’s chocolate and beat again until creamy.
Add heavy cream and vanilla, then whip for 2–3 minutes until light, fluffy, and spreadable. If too thick, add 1 tablespoon more cream. If too soft, chill for 10 minutes.

Step 3: Assemble the Cake

Place one cooled cake layer on a cake board or serving plate. Spread an even layer of frosting over the top.
Repeat with the second layer, adding more frosting. Place the final layer on top.
Apply a thin crumb coat (a light layer of frosting) around the entire cake. Chill for 20 minutes.
Apply a thicker final coat of frosting, smoothing with a cake scraper until neat.

Step 4: Make the Ganache Drip

Heat heavy cream until just simmering, then pour over chocolate chips in a heatproof bowl.
Let sit for 2 minutes, then stir until glossy and smooth. Allow to cool for 5–10 minutes until slightly thickened but still pourable.
Using a spoon or squeeze bottle, drip ganache around the top edge of the cake, letting it cascade down the sides. Spread the rest across the top in a smooth layer.

Step 5: Decoration

Transfer remaining frosting into a piping bag fitted with a large star tip (e.g., Wilton 1M).
Pipe 8–10 even swirls around the top edge of the cake.
Place a small piece of Hershey’s chocolate bar upright in each swirl.
Chill cake for 20 minutes to set, then serve at room temperature.

How Do I Keep The Cake Layers Soft And Moist?

A soft cake starts with the right steps before and after baking.

Do not overmix batter: Mix until ingredients just come together – too much mixing makes cake tough.
Use room temperature ingredients: They blend better and help the cake rise evenly.
Add hot water carefully: Thins the batter and locks in moisture.
Don’t overbake: Remove from oven as soon as a toothpick comes out clean.
Wrap while slightly warm: Cover layers in plastic wrap before chilling – this traps steam and keeps them moist.

Can I Use Different Chocolate Instead Of Hershey’s Bars?

Yes, you can swap, but each chocolate gives a slightly different taste.

Milk chocolate: Closest to Hershey’s – mild and creamy.
Dark chocolate: Richer and less sweet – for stronger flavor.
White chocolate: Sweeter and milky – works only if you want a different twist.
Chocolate chips: Can be used but melt slower than bars.

Can I Make Hershey Bar Cake a Day Or Two Ahead Of Serving?

Yes, this cake actually tastes better the next day because the flavors settle.

Bake layers early: Wrap tightly and refrigerate up to 2 days.
Frosting: Store in an airtight container, beat again before using.
Fully decorated cake: Can be kept in the fridge for 2 days – cover with a cake dome or box.

What Is The Best Way To Melt Hershey Bars For The Frosting?

Melting chocolate the right way keeps it smooth and shiny.

Double boiler method: Place chopped bars in a heatproof bowl over simmering water – stir until melted.
Microwave method: Heat in 20-second bursts, stirring each time, until smooth.
Never overheat: Chocolate burns fast – stop heating when almost melted and stir to finish.

How Do I Stop The Ganache Drip From Sliding All The Way Down The Cake?

The key is in the ganache texture and cake temperature.

Cool ganache slightly: Let it thicken before dripping – it should coat a spoon.
Chill cake first: Cold frosting helps the drip stay in place.
Test drip: Try on the side of a bowl – if it runs too fast, it’s too warm.

What Can I Do If My Frosting Turns Out Too Sweet?

Balancing sweetness is easy with the right tricks.

Add a pinch of salt: Cuts sweetness and enhances chocolate taste.
Whip in cocoa powder: Adds depth and balances sugar.
Blend in cream cheese or unsweetened cream: Softens the sugary taste.

How Do I Get Smooth Sides And Sharp Edges On The Cake?

Professional finish comes from a little patience.

Use a crumb coat: A thin first layer seals crumbs.
Chill before final coat: Cold cake makes frosting easier to smooth.
Use a cake scraper: Hold it steady against the cake while turning the stand.
Warm spatula trick: Dip in hot water, wipe dry, and smooth edges.

How Do I Fix Frosting That Is Too Soft For Piping?

Soft frosting needs quick adjustments.

Chill briefly: Refrigerate frosting for 10–15 minutes to firm up.
Add more powdered sugar: Thickens frosting instantly.
Use less liquid: If adding cream, do it slowly until the texture is right.

Can I Reduce The Sugar Without Affecting The Texture?

Yes, but do it carefully so the cake and frosting still hold up.

In cake batter: Reduce sugar by up to ¼ without issues.
In frosting: Add unsweetened cocoa or whipped cream to balance less sugar.
Avoid removing too much: Sugar adds sweetness and also keeps cake soft.

How Do I Keep The Cake From Sinking In The Middle?

Preventing sinking is all about baking technique.

Measure ingredients correctly: Too much liquid or leavening causes collapse.
Don’t open oven early: Wait until at least 80% of baking time passes.
Bake at the right temperature: Too low heat makes cake rise unevenly.
Check with toothpick: Remove only when center is fully baked.

How Do I Transport Hershey Bar Cake Without Ruining The Design?

Moving a decorated cake safely just needs a few smart steps.

Use a sturdy cake board: At least 2 inches wider than the cake.
Place in cake box: Protects frosting and decorations.
Keep it chilled: Cold frosting stays firm during travel.
Drive carefully: Flat surface in the car trunk or floor is safest.

How Should I Store Hershey Bar Cake In The Fridge Or At Room Temperature?

Storage depends on how soon you plan to eat it.

Room temperature: Keeps well for up to 2 days if covered.
Fridge: Lasts up to 5 days – let it come back to room temperature before serving.
Keep covered: Use a cake dome, box, or wrap to stop it from drying out.

Can I Freeze Hershey Bar Cake For Later?

Yes, freezing works perfectly if done correctly.

Freeze unfrosted layers: Wrap in plastic wrap + foil for up to 2 months.
Freeze decorated cake: Chill until frosting is firm, then wrap well and freeze.
Thaw slowly: Move to the fridge overnight, then room temperature before serving.