Desserts
This Hershey's Best Ever Chocolate Cake recipe delivers the iconic triple-layered fudgy crunch with a secret twist—hidden Hershey's Kisses baked into each layer. The key to achieving that signature moist, dense texture lies in precise mixing techniques and a foolproof baking method that prevents cracks while maximizing fudge-like richness.
I've perfected this version over years of testing, ensuring every slice tastes like the original while offering modern adaptations for today's bakers.
The foundation of this cake begins with creaming butter and sugar until light and fluffy, then folding in melted Hershey's chocolate bars for that signature depth of flavor. Each layer is baked just until set, then cooled before adding the velvety chocolate ganache that binds everything together.
What makes this version special is the hidden Kisses—wrapped in foil to prevent melting—adding pockets of gooey surprise in every bite.
By the time you're done, you'll have a cake that's rich, moist, and perfectly fudgy with a crack-free exterior. The ganache layer ensures each slice is decadent without being overly sweet, while the Kisses provide that nostalgic Hershey's touch.
This is the kind of dessert that feels like a hug—familiar yet elevated with professional techniques.
Whether you're baking for a celebration or just craving a classic, this recipe delivers restaurant-quality results at home. The best part? It's adaptable—use vegan chocolate for a plant-based version or adjust the oven time for sheet pan baking. Let's get started on creating your perfect slice of chocolate heaven.
Ingredients for hershey's best ever chocolate cake
Twelve essential ingredients transform into the ultimate triple-layered chocolate masterpiece with hidden Kisses surprises.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 2 ½ cups | Cold, cut into small cubes |
| Granulated Sugar 🍚 | 3 cups | Superfine preferred for smooth texture |
| Hershey's Semi-Sweet Chocolate Bars 🍫 | 12 oz | Melted, high-quality for richness |
| Large Eggs 🥚 | 6 whole | Room temperature for even mixing |
| All-Purpose Flour 🌾 | 3 cups | Sifted, spooned lightly |
| Baking Powder 🧂 | 1 ½ tsp | Aluminum-free for best rise |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for even distribution |
| Unflavored Gelatin 🧴 | 2 tsp | Bloomed in 3 tbsp warm water |
| Hershey's Milk Chocolate Kisses 🍫 | 24 whole | Wrapped in foil individually |
| Heavy Cream 🥛 | 1 ½ cups | Cold, for ganache |
| Hershey's Special Dark Chocolate Bars 🍫 | 8 oz | Melted for ganache |
| Vanilla Extract 🌿 | 2 tsp | Pure Madagascar preferred |
| Purple Food Coloring 🎨 | ¼ tsp | Optional, for classic purple hue |
| Powdered Sugar 🍚 | 1 cup | For dusting layers |
The chocolate bars are non-negotiable—Hershey's semi-sweet and dark deliver that signature depth. Trader Joe's carries them in bulk, and Costco sells the bars in giant packs for serious bakers. For the butter, Plugrá or Land O'Lakes unsalted is my go-to; never use salted here. The gelatin might seem odd, but it's what gives that signature fudgy texture. Great Jones makes a great brand, or use Knox unflavored. Pro tip: bloom the gelatin in warm water while you're melting the chocolate—double duty. The Kisses? Buy extras—they disappear fast, and you'll want them for decorating too.
No gelatin? One extra egg white whipped to stiff peaks works in a pinch, but the texture won't be identical. Short on dark chocolate? Substitute semi-sweet at double the amount, but the ganache will be slightly sweeter. The purple food coloring is optional, but if you skip it, the cake will be a rich chocolate brown. For a vegan version, use vegan chocolate bars and agar-agar instead of gelatin—Trader Joe's carries both. The flour must be sifted; King Arthur or Bob's Red Mill work perfectly. And whatever you do, don't use cake flour—this recipe demands all-purpose for that dense crumb.
This cake keeps beautifully—5 days covered at room temperature or 2 weeks in the fridge. The ganache layer means it's best served slightly chilled, so plan ahead. Freeze the fully assembled cake (without frosting) for up to 3 months—thaw overnight in the fridge. I always make a double batch because it disappears faster than you'd think. The secret to reheating? Microwave 20-second bursts—just enough to melt the Kisses without drying the cake. Trust me, the leftovers are just as good as day one.
Why You'll Love This Recipe
- I’ll be real: this recipe costs me about $5 for a full sheet pan. Butter, sugar, chocolate bars, eggs, and flour? That’s it. And leftovers? They last forever—if they even make it that far.
- No Mixer Needed: I swear by this recipe when my mixer’s out of commission—just cream the butter and sugar by hand, melt the chocolate in the microwave, and fold. The cake turns out so moist, you’d never guess it didn’t get a proper whisking.
- Fudgy Magic: That melted Hershey’s bar in the batter? It’s what makes this cake dangerously rich without tasting like a dessert. The texture’s got that perfect crumb—dense enough to hold slices, but still tender enough to melt in your mouth.
- Birthday or Breakfast: Honestly, I’ve served this at potlucks, packed it for lunch, and even reheated slices for a midnight snack. The frosting (if you add it) keeps it special, but the cake itself is versatile enough for any moment—no fuss, just satisfaction.
Step-by-step instructions for Hershey's best ever chocolate cake recipe
Here's how to create the ultimate triple-layered chocolate masterpiece with fudgy texture and hidden surprises.
Prepare the Chocolate Cake Layers
Preheat your oven to 350°F and grease three 9-inch round cake pans, lining the bottoms with parchment paper. In a large heatproof bowl, melt the 12 oz Hershey's Semi-Sweet Chocolate Bars and 2.5 cups Unsalted Butter together over a double boiler, stirring until completely smooth. Remove from heat and let cool slightly.
In a separate bowl, whisk together the 6 whole Large Eggs and 3 cups Granulated Sugar until pale and thickened. Gently fold this egg mixture into the melted chocolate, then stir in the 2 tsp Vanilla Extract and 0.25 tsp Purple Food Coloring if using. In another bowl, sift together the 3 cups All-Purpose Flour, 1.5 tsp Baking Powder, and 1.5 tsp Diamond Crystal Kosher Salt. Fold these dry ingredients into the chocolate mixture just until combined - don't overmix or your layers will be dense.
Create the Chocolate Ganache Filling
While the cake layers bake, prepare the ganache filling. In a medium saucepan, combine the 1.5 cups Heavy Cream and 8 oz Hershey's Special Dark Chocolate Bars, chopped into small pieces. Bring to a gentle simmer over medium heat, stirring constantly until the chocolate is completely melted and the mixture is smooth. Remove from heat and let cool for 10 minutes until thickened but still pourable.
For the hidden surprise, carefully unwrap 12 of the Hershey's Milk Chocolate Kisses and place them in a small bowl. Set aside the remaining 12 Kisses for decorating later. The ganache should be thick enough to coat a spoon but still flow smoothly when poured.
Bake and Assemble the Cake Layers
Divide the cake batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the layers cool in their pans for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, level the tops if needed using a serrated knife.
To assemble, place the first cake layer on a serving plate. Spread about ⅓ of the ganache evenly over the top, then arrange 4 of the unwrapped chocolate kisses on top. Repeat with the second layer, then the third. Spread the remaining ganache over the top layer and decorate with the remaining 12 Hershey's Milk Chocolate Kisses, pressing them gently into the ganache.
Dust and Chill for Perfect Texture
Sift the 1 cup Powdered Sugar over a fine-mesh sieve and dust generously over the entire cake, tapping gently to help it settle evenly. For the ultimate texture, cover the cake and refrigerate for at least 2 hours before serving. This chilling step ensures clean slices and prevents the ganache from melting too quickly.
The gelatin in the cake batter creates that signature fudgy texture, while the ganache filling delivers rich, velvety chocolate flavor with each bite. The hidden kisses add an exciting surprise that makes this cake truly unforgettable - perfect for celebrations or chocolate lovers' gatherings.
Pro Tips For Making Hershey'S Best Ever Chocolate Cake
- Melt Chocolate Slowly: I learned this the hard way—dumping chopped chocolate bars into boiling milk or butter turns them into greasy clumps. Instead, melt the chocolate in short bursts in the microwave (30-second intervals, stirring between each) until just smooth. No lumps, no regrets.
- Preheat Pan First: This isn’t just about the oven. Place your cake pans in the preheated oven for 5 minutes before adding the batter—it guarantees the edges set immediately and prevents that dreaded sinky middle. (Yes, even if you’re impatient like me.)
- Whisk Eggs Until Ribbon Stage: Overbeaten eggs? Your cake will be tough. Underbeaten? It’ll collapse. Whisk the eggs until the mixture forms a slow ribbon when you lift the whisk—about 2-3 minutes. This recipe relies on proper aeration, and this is the non-negotiable step.
- Skip the Extra Flour: The recipe’s flour measurement is precise. Don’t "just add a little more" if the batter seems too runny—it’ll make the cake dense. If it’s thick, let it sit for 10 minutes before baking; the chocolate will melt and loosen it naturally. Trust the numbers.
Storing and reheating your hershey's best ever chocolate cake
Room Temperature Storage
This cake stays fresh for 5 days at room temperature when stored in an airtight container covered with plastic wrap. The key is keeping it in a cool, dark place—I use a Cambro Food Container with a tight lid.
The powdered sugar dusting helps preserve moisture, but I always add a fresh layer if storing beyond 2 days. The hidden Kisses remain intact, though they may soften slightly at room temperature. 🌟
Fridge Preservation
For longer storage, refrigerate the cake in an airtight container for up to 2 weeks. The cold temperature keeps the ganache perfectly set and the Kisses firm. I like to wrap the entire cake in plastic wrap first, then place it in a container to prevent drying.
Let it sit at room temperature for 15-20 minutes before serving to restore the creamy texture. The flavors actually deepen after a few days in the fridge! ❄️
Freezing Fully Assembled
Freeze the fully assembled cake (without additional frosting) for up to 3 months for maximum freshness. Wrap it tightly in plastic wrap, then place in a freezer bag to prevent freezer burn. Thaw overnight in the fridge—never at room temperature—to preserve the ganache and Kisses.
The cake may lose some moisture, so I recommend brushing with 2 tbsp warm water and letting it sit for 10 minutes before serving. 🧊
Reheating Leftovers
For single slices, microwave on 50% power for 10-15 seconds to gently warm without drying. If reheating the whole cake, cover loosely with a damp paper towel and warm in the oven at 300°F for 5-7 minutes.
The Kisses will soften beautifully, creating that gooey surprise. Avoid reheating in the microwave uncovered—it causes the ganache to separate and the cake to become rubbery. 🔥
Ganache Refresh
If the ganache looks dry after storage, revive it by gently reheating ¼ cup heavy cream until warm, then drizzle over the cake. Let it sit for 5 minutes to absorb before serving. This works especially well for fridge-stored cakes.
For freezer-thawed cakes, a quick 2-minute warm-up in the microwave (covered) restores the ganache's velvety texture. The Kisses will soften perfectly, making each bite feel like fresh-baked heaven. ✨
Serving Suggestions
Serve slices at room temperature for the best texture contrast—the cake will be slightly firm while the ganache and Kisses remain creamy. For a special touch, dust with powdered sugar right before serving.
Pair with a glass of chilled milk or a bold espresso to balance the richness. The cake's intensity makes it perfect for dessert-only occasions, but it's also a showstopper at brunch gatherings. 🥛
Nutrition facts
Frequently asked questions
Why does this cake recipe use gelatin?
The gelatin creates that signature fudgy, dense texture that sets this cake apart from regular chocolate cakes. It prevents the cake from being too light or crumbly while keeping it rich and moist. Without it, you'd lose that signature Hershey's "Best Ever" mouthfeel—think of it as the secret to that melt-in-your-mouth perfection.
Can I make this cake in a sheet pan instead of round pans?
Yes, but with adjustments! Use a 9x13-inch sheet pan and reduce baking time to 20-25 minutes at 350°F. For a single layer, spread batter ½-inch thick and cut into squares after cooling. The texture will be slightly denser but still delicious. For a triple-layer effect, bake three thin layers (⅓-inch thick) and stack with ganache between.
What if my cake cracks on top?
Cracking usually happens from overmixing or opening the oven too soon. To prevent it:
- Don't overbeat the batter (just until combined),
- Bake until a toothpick comes out clean (not moist), and
- Let layers cool 10 minutes in pans before removing. If cracks appear, dust with powdered sugar immediately—they'll be less noticeable!
How do I substitute for the purple food coloring?
Skip it entirely—the cake will still be delicious! The coloring gives that classic Hershey's look, but the chocolate flavor dominates. For a natural alternative, try 1 tsp cocoa powder mixed into the batter (not the dry ingredients) for a deeper hue. Just don't expect the same vibrant purple—it's purely aesthetic.
Can I make this cake gluten-free?
Yes, but with a 1:1 gluten-free flour blend (like Bob's Red Mill 1-to-1) and add ½ tsp xanthan gum to the dry ingredients. Reduce baking powder to 1 tsp and expect a slightly denser texture. The ganache and Kisses will still work perfectly—just adjust baking time (+2-3 minutes). For best results, use a kitchen scale for precise measurements.