If you have a serious sweet tooth and a soft spot for chocolate, the Hershey Bar Cake Recipe is going to become one of your all-time favorites. This layered delight combines the rich, classic flavor of German chocolate cake with creamy frosting, marshmallow fluff, and the unmistakable taste of Hershey’s chocolate bars, making each bite a heavenly escape. Whether you’re celebrating a special occasion or just treating yourself, this cake is a showstopper that’s surprisingly easy to make and guaranteed to impress.
Ingredients You’ll Need
Gathering the right ingredients is key for this delicious Hershey Bar Cake Recipe. Each element plays an essential role, contributing to the perfect balance of moist cake, luscious frosting, and that magical chocolate crunch.
- German Chocolate Cake Mix (2 boxes): The foundation of the cake with a deep, chocolaty flavor and tender crumb.
- Instant Vanilla Pudding Mix (6.8 ounces): Adds extra moisture and creamy texture to the batter for a luscious bite.
- Large Eggs (6): Helps bind the cake ingredients and contributes to the structure and richness.
- Canola Oil (1 cup): Keeps the cake tender and moist without overpowering flavors.
- Water (2 1/2 cups): Balances the batter consistency and enhances the cake’s silkiness.
- Cream Cheese (16 ounces, softened): Creates a tangy, velvety frosting that pairs perfectly with the sweetness.
- Cool Whip (24 ounces): Lightens the frosting, making it fluffy and airy without extra effort.
- Sugar (2 cups): Sweetens the frosting and adds smooth texture.
- Powdered Sugar (2 cups): Helps achieve that melt-in-your-mouth frosting consistency.
- Finely Chopped Pecans (2 cups): Adds crunch and a nutty flavor that complements the chocolate beautifully.
- Hershey Chocolate Bars (2 large): The star ingredient that brings rich, creamy chocolate chunks to every bite.
- Semi-Sweet Chocolate Chips (1 cup): For the ganache that tops the cake, adding shiny, smooth chocolate goodness.
- Heavy Whipping Cream (1/2 cup plus 3-5 tablespoons): Essential for making the silky ganache and adjusting frosting texture as needed.
- Unsalted Butter (1 cup): Gives the frosting richness and smoothness.
- Cocoa Powder (1/2 cup): Intensifies the chocolate flavor in the frosting and the ganache.
- Additional Powdered Sugar (1 1/2 cups): Sweetens and thickens the frosting perfectly.
- Vanilla Extract (1 teaspoon): Enhances all the flavors with a warm, aromatic note.
- Mini Hershey Chocolate Bars (6): Decorative garnish and extra chocolate temptation.
- Chocolate Sprinkles (1 container): Adds fun texture and visual appeal to the final cake presentation.
How to Make Hershey Bar Cake Recipe
Step 1: Prepare the Cake Batter
Start by mixing together the German Chocolate cake mix and instant vanilla pudding mix in a large bowl. Add in the eggs, canola oil, and water, then beat everything until combined. This combination of cake mix and pudding ensures the cake will be moist and full of rich flavor—trust me, this is what makes the cake so heavenly! Divide the batter evenly between two greased 9×13 inch pans and bake at 350°F for about 30 to 35 minutes. Use a toothpick to check for doneness. Let the cakes cool completely before moving on to the next step.
Step 2: Make the Cream Cheese Frosting
While the cakes are cooling, it’s time to get the frosting going. Beat the softened cream cheese with the sugar and powdered sugar until smooth and creamy. Gently fold in the Cool Whip, vanilla extract, and chopped pecans for texture. This frosting adds a tangy sweetness and crunch that beautifully contrasts the tender cake layers—and it’s seriously addictive.
Step 3: Prepare the Chocolate Ganache
In a small saucepan, combine the semi-sweet chocolate chips and 1/2 cup of heavy cream. Heat over low, stirring constantly until the chocolate melts and the mixture is smooth and glossy. Pour this over the top layer of the assembled cake for that glossy, decadent chocolate finish that’s so irresistible. If you like, add mini Hershey bars and chocolate sprinkles on top for some extra fun.
Step 4: Assemble the Hershey Bar Cake
Once the cakes are completely cooled, place one cake layer on your serving platter. Spread half of the cream cheese frosting evenly over the top. Next, place the second cake on top and frost the entire cake with the remaining frosting. Press chopped large Hershey chocolate bars gently into the frosting. Finish by pouring the ganache over the cake and smoothing it out for a beautiful shine. This assembly creates layers of flavor and texture that will delight every chocolate lover.
Step 5: Chill and Serve
Refrigerate the cake for at least an hour before serving to allow the frosting and ganache to set nicely. This step helps the flavors meld together and makes slicing easier. When you’re ready, cut into generous squares and watch your friends and family’s eyes light up with each bite.
How to Serve Hershey Bar Cake Recipe
Garnishes
Garnishing your Hershey Bar Cake Recipe is where you can get creative and add personal touches. Consider topping each slice with a small dollop of whipped cream and a mini Hershey bar piece or sprinkle chopped toasted pecans for extra crunch. Chocolate shavings or a drizzle of chocolate syrup also bring a beautiful finish that makes each slice look as good as it tastes.
Side Dishes
To elevate your cake serving, pair it with simple side dishes that complement rather than compete with the rich chocolate flavor. Fresh berries, like raspberries or strawberries, provide a lovely tart contrast. A scoop of vanilla bean ice cream or a small cup of coffee or espresso also pairs wonderfully, balancing the sweetness and rounding out the dessert experience.
Creative Ways to Present
Presentation is everything when you want to impress your guests with this Hershey Bar Cake Recipe. Serve it on a rustic wooden board for a cozy vibe or a sleek, modern cake stand for a more elegant look. You can also slice the cake into mini squares and serve them on individual plates with a fresh mint leaf for a sophisticated touch—perfect for parties or special occasions.
Make Ahead and Storage
Storing Leftovers
The Hershey Bar Cake Recipe keeps beautifully in the refrigerator for up to 4 days. Store any leftovers in an airtight container to maintain freshness and prevent the cake from drying out. Because of the creamy frosting and ganache, refrigeration is essential to keep the cake tasting fresh and luscious.
Freezing
You can freeze this cake if you want to prepare it ahead of time. Wrap the cake tightly in plastic wrap and then foil to protect it from freezer burn. It freezes well for up to 2 months. When ready to eat, thaw the cake overnight in the refrigerator before serving to preserve the perfect texture and flavor.
Reheating
Since this is a chilled and frosted cake, reheating isn’t necessary or recommended. Instead, bring the cake to room temperature by taking it out of the fridge about 30 minutes before serving to let the flavors shine through and the frosting soften slightly for the best mouthfeel.
FAQs
Can I use homemade cake instead of the boxed German Chocolate mix?
Absolutely! If you prefer making the cake from scratch, you can use your favorite German chocolate cake recipe. Just keep in mind that the pudding in this recipe adds extra moisture, so you might want to add a similar moistening agent or keep an eye on the baking time.
What if I don’t have cool whip; can I use regular whipped cream?
You can substitute cool whip with freshly whipped cream, though it might not hold as long or be quite as stable as cool whip. Whip your cream with a little powdered sugar and vanilla to help it stay firm when folded into the frosting.
Can I make this cake nut-free?
Yes! Simply omit the pecans from the frosting and avoid adding any nuts on top. The cake will still be deliciously moist and flavorful thanks to the chocolate and cream cheese frosting.
How do I store the cake if I don’t have an airtight container?
If you don’t have a container that fits the cake, you can loosely cover it with plastic wrap or aluminum foil. Just be sure to cover it well to protect the cake from drying out or absorbing fridge odors.
Can I use dark chocolate bars instead of Hershey bars?
Definitely. Using dark chocolate bars will give the cake a richer, more intense chocolate flavor, which could be a great variation if you prefer your desserts less sweet.
Final Thoughts
This Hershey Bar Cake Recipe is truly a crowd-pleaser that combines rich chocolate, creamy frosting, and a bit of crunchy magic into one irresistible dessert. If you’re looking to bake something special that’s also straightforward to make, this cake fits the bill perfectly. I can’t wait for you to try it and enjoy every delicious bite just like I always do!
Print
Hershey Bar Cake Recipe
- Prep Time: 60 minutes
- Cook Time: 35 minutes
- Total Time: 95 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Hershey Bar Cake combines rich German chocolate cake layers with a creamy cream cheese and whipped topping, finished with chopped pecans and an indulgent homemade chocolate ganache. Perfect for chocolate lovers, it features layers of moist cake, smooth frosting, and a variety of Hershey chocolates for a truly irresistible dessert experience.
Ingredients
Cake Ingredients
- 2 boxes German Chocolate cake mix
- 6.8 ounces instant vanilla pudding mix (2 boxes, 3.4 oz each)
- 6 large eggs
- 1 cup canola oil
- 2 1/2 cups water
Frosting Ingredients
- 16 ounces cream cheese, softened
- 24 ounces Cool Whip
- 2 cups sugar
- 2 cups powdered sugar
- 2 cups finely chopped pecans
Chocolate Ganache & Decoration
- 2 large Hershey chocolate bars
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream (for ganache)
- 1 cup unsalted butter
- 1/2 cup cocoa powder
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3–5 tablespoons heavy whipping cream (for frosting consistency)
- 6 mini Hershey chocolate bars (for decoration)
- 1 container chocolate sprinkles
Instructions
- Prepare Cake Batter: In a large mixing bowl, combine both boxes of German Chocolate cake mix and instant vanilla pudding mix. Add 6 large eggs, 1 cup canola oil, and 2 1/2 cups water. Beat the ingredients together until smooth and fully combined to create the cake batter.
- Bake Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour your cake pans. Divide the batter evenly between the pans and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool completely on wire racks.
- Make Cream Cheese Frosting: In a large bowl, beat 16 ounces softened cream cheese with 2 cups sugar and 2 cups powdered sugar until creamy. Fold in 24 ounces of Cool Whip gently to keep it airy. Add 3 to 5 tablespoons of heavy whipping cream as needed to reach a smooth and spreadable consistency. Stir in 2 cups of finely chopped pecans for texture.
- Prepare Chocolate Ganache: In a saucepan over low heat, melt 1 cup unsalted butter. Whisk in 1/2 cup cocoa powder until smooth. Gradually add 1 1/2 cups powdered sugar and 1 teaspoon vanilla extract, alternating with 1/2 cup heavy whipping cream, until the mixture becomes a shiny, thick ganache. Remove from heat and allow to cool slightly.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of the cream cheese frosting over it. Add the second cake layer on top and frost the entire cake with remaining cream cheese frosting. Pour the chocolate ganache over the cake, allowing it to drip down the sides naturally. Decorate the top with chopped pieces of 2 large Hershey chocolate bars, 6 mini Hershey bars, and sprinkle chocolate sprinkles for a beautiful finish. Chill for at least an hour before serving to set the frosting and ganache.
Notes
- Make sure the cream cheese is softened to avoid lumps in the frosting.
- You can substitute chopped walnuts for pecans if preferred.
- Chill the cake before slicing to get clean cuts.
- If you want a richer chocolate flavor, increase the cocoa powder in the ganache by 1-2 tablespoons.
- Store leftovers covered in the refrigerator for up to 4 days.
