If you’re craving a chocolate masterpiece that feels like a celebration in every bite, this Hershey Bar Cake Recipe is your new best friend in the kitchen. Packed with layers of rich chocolate, creamy fillings, and crunchy pecans, this cake brings together simple ingredients to create a show-stopping dessert that’s as fun to make as it is to eat. Whether you’re baking for a party or just indulging your sweet tooth, this cake radiates warmth and pure, chocolatey joy.
Ingredients You’ll Need
This Hershey Bar Cake Recipe calls for straightforward ingredients that work in harmony to deliver sumptuous texture, deep chocolate flavor, and the perfect moisture balance. Each component plays a crucial role from the fluffy cake bases to the luscious frosting and crunchy bits that make this cake unforgettable.
- German Chocolate cake mix (2 boxes): Serves as the rich and moist foundation for your cake’s layers, ensuring easy preparation.
- Instant vanilla pudding mix (6.8 ounces): Adds a creamy texture that makes the cake tender and gives that velvety mouthfeel.
- Large eggs (6): Acts as a binder to hold everything together, helping the cake rise beautifully.
- Canola oil (1 cup): Keeps the cake moist without overpowering the chocolate flavor.
- Water (2 1/2 cups): Hydrates the cake mix and activates the pudding, contributing to the perfect crumb.
- Cream cheese (16 ounces, softened): Infuses the frosting with tanginess and richness, balancing the sweetness.
- Cool whip (24 ounces): Lightens the frosting for a fluffy, airy texture that melts on your tongue.
- Sugar (2 cups): Sweetens both the cake and frosting, creating that classic dessert appeal.
- Powdered sugar (2 cups): Provides the smooth texture essential for the frosting’s perfect consistency.
- Finely chopped pecans (2 cups): Adds a delightful crunch and a nutty flavor that contrasts beautifully with the chocolate.
- Large Hershey chocolate bars (2): The star ingredient, melted or chopped to bring authentic chocolate intensity throughout the cake.
- Semi sweet chocolate chips (1 cup): Enhance the chocolate flavor pockets in the frosting and layers.
- Heavy whipping cream (1/2 cup + 3-5 tablespoons): Essential for making smooth ganache and adjusting your frosting to just the right creaminess.
- Unsalted butter (1 cup): Contributes to a silky frosting and rich ganache without adding saltiness.
- Cocoa powder (1/2 cup): Deepens the chocolate notes in the frosting and ganache layers.
- Vanilla (1 teaspoon): Elevates the overall flavor, rounding out the sweetness and bitterness elegantly.
- Mini Hershey chocolate bars (6): Perfect for garnishing the top of the cake and adding visual appeal.
- Chocolate sprinkles (1 container): Sprinkle these for that extra festive, fun finish.
How to Make Hershey Bar Cake Recipe
Step 1: Prepare the Cake Batter
Begin by mixing the German Chocolate cake mix with the instant vanilla pudding, eggs, canola oil, and water. This combination gives the cake its light yet moist texture. Make sure all ingredients are well combined but avoid overmixing to keep the cake tender.
Step 2: Bake Your Cake Layers
Divide the batter evenly into greased pans and bake at the temperature recommended on the cake mix box. The cake should be firm to the touch and spring back gently. Baking perfect layers is essential to building a beautiful multi-layered Hershey Bar Cake Recipe.
Step 3: Create the Cream Cheese Frosting
While your cakes cool, whip together softened cream cheese, cool whip, sugar, and powdered sugar until silky smooth. This frosting is the creamy heart of your cake that contrasts the richness of the chocolate layers beautifully.
Step 4: Prepare the Chocolate Ganache
Melt the Hershey bars along with butter and semi-sweet chocolate chips. Stir in the cocoa powder, vanilla, and heavy cream until glossy and perfectly smooth. This luscious ganache adds deep chocolate richness that elevates the cake beyond ordinary.
Step 5: Assemble and Decorate
Spread a layer of cream cheese frosting on each cooled cake layer, sprinkle finely chopped pecans between the layers for crunch, and pour ganache over the top. Garnish with mini Hershey bars and chocolate sprinkles to give your Hershey Bar Cake Recipe that irresistible, festive finishing touch.
How to Serve Hershey Bar Cake Recipe
Garnishes
A handful of mini Hershey chocolate bars and a dusting of chocolate sprinkles transform your cake into a visual treat, perfect for celebrations or cozy family dinners.
Side Dishes
Serve with a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance the intense chocolate flavors. Fresh berries also add a bright, refreshing contrast.
Creative Ways to Present
Slice the cake into generous squares and plate with a drizzle of chocolate ganache around the edges for an elegant restaurant-style presentation. You can also serve mini versions as individual desserts for parties.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store in an airtight container to keep the cake moist and prevent it from drying out. It will stay fresh in the fridge for up to 4 days.
Freezing
To freeze, place cake slices or the whole cake (well wrapped) in the freezer. Frozen cake can last up to 2 months. Thaw overnight in the fridge before serving to preserve texture and flavor.
Reheating
Since this is a chilled cake with frosting and ganache, it’s best served cold or at room temperature. Avoid reheating to preserve the texture; simply let slices sit out 15-20 minutes before enjoying if coming straight from the fridge.
FAQs
Can I use a different type of cake mix?
Absolutely! While German Chocolate gives a rich flavor, you can experiment with devil’s food or chocolate fudge cake mixes for different but equally delicious results.
Is there a way to make this cake gluten-free?
Yes. Use gluten-free chocolate cake mixes and ensure all added ingredients, like pudding mix and powdered sugar, are certified gluten-free to keep the cake safe for gluten-sensitive guests.
How long does the cake take to prepare?
Prep time is about an hour due to batter mixing, baking, cooling, and frosting, with 35 minutes dedicated to baking. It’s worth every minute!
Can I add more nuts, or substitute them?
Feel free to adjust the amount of pecans or swap for walnuts or almonds based on your preference. Nuts add delightful texture but can be omitted for nut-free versions.
What’s the best way to melt Hershey chocolate bars without burning?
Use a double boiler or microwave in short bursts, stirring frequently. This gentle melting prevents scorching and keeps your chocolate silky smooth for the ganache.
Final Thoughts
This Hershey Bar Cake Recipe is an absolute gem to have up your sleeve when you want to impress without stress. Rich chocolate, creamy frosting, and crunchy pecans make every bite a celebration of flavor and texture. Trust me, once you try this recipe, it’ll become your go-to for birthdays, holidays, or any time you need a little extra sweetness in your life. Give it a whirl and watch your loved ones swoon!
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 Hershey Bar Cake is an indulgent layered dessert featuring moist German Chocolate cake layers combined with creamy vanilla pudding, rich cream cheese frosting, and decadent Hershey chocolate bars incorporated throughout. Finished with chocolate sprinkles and mini Hershey bars for decoration, this cake is perfect for chocolate lovers seeking a festive and delicious treat.
Ingredients
Cake
- 2 boxes German Chocolate cake mix
- 6.8 ounces instant vanilla pudding mix (2 3.4-ounce boxes)
- 6 large eggs
- 1 cup canola oil
- 2 1/2 cups water
Frosting
- 16 ounces cream cheese, softened
- 24 ounces Cool Whip
- 2 cups sugar
- 2 cups powdered sugar
- 2 cups finely chopped pecans
Chocolate Ganache
- 2 large Hershey chocolate bars
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 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 (to adjust consistency)
Decoration
- 6 mini Hershey chocolate bars
- 1 container chocolate sprinkles
Instructions
- Prepare Cake Batter: In a large mixing bowl, combine the two boxes of German Chocolate cake mix, instant vanilla pudding mix, eggs, canola oil, and water. Mix thoroughly until the batter is smooth and well combined.
- Bake the Cake: Pour the batter evenly into prepared cake pans. Bake in a preheated oven at 350°F (175°C) for approximately 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.
- Prepare Frosting: In a separate bowl, beat softened cream cheese and sugar until smooth. Fold in the Cool Whip and finely chopped pecans until fully incorporated to create a creamy frosting.
- Make Chocolate Ganache: In a saucepan, melt unsalted butter over low heat. Add cocoa powder and powdered sugar, stirring to combine. Slowly whisk in heavy whipping cream and vanilla extract until the mixture is smooth and glossy. Melt the Hershey bars and semi-sweet chocolate chips in the mixture until fully incorporated. Adjust consistency with additional heavy cream as needed.
- Assemble The Cake: Layer the cooled cake with frosting and drizzle some chocolate ganache between layers. Cover the entire cake with frosting and pour remaining ganache on top. Decorate with mini Hershey bars and chocolate sprinkles for a festive finish. Refrigerate before serving to set frosting and ganache.
Notes
- Ensure the cake is completely cool before frosting to prevent melting.
- If you don’t have canola oil, vegetable or any neutral oil can be substituted.
- For a more intense chocolate flavor, use dark cocoa powder in the ganache.
- This cake is best served chilled and stored in the refrigerator for up to 3-4 days.
- Chopped pecans add a nice texture; omit for nut allergies.
