Introduction

This Ultimate Chocolate Cream Cheese Cake Recipe combines rich Hershey’s cocoa with a smooth cream cheese layer for an irresistible dessert. The marbled effect creates a stunning presentation while keeping the preparation straightforward. For more decadent treats, try the Black Forest Cookie Dough Brownie Recipe or the No-Bake Buckeye Candy Recipe for similar chocolate satisfaction.

Ingredients

This decadent Hershey’s Chocolate Cream Cheese Cake delivers a rich, moist chocolate cake swirled with a velvety cream cheese filling that melts in your mouth.

• 16 oz cream cheese, softened
• 1/2 cup sugar
• 3 eggs, slightly beaten
• 1 tsp vanilla extract
• 1/4 cup sour cream, room temperature
• 5 oz milk chocolate, melted
• 1 1/2 cup sugar
• 1 cup + 2 Tbsp all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 2/3 cup milk
• 1/3 cup vegetable oil
• 1 1/2 tsp vanilla extract
• 2/3 cup boiling water

Timing

Prep Time	25 minutes
Cook Time	45 minutes
Total Time	1 hour 10 minutes

Context: This Hershey’s Chocolate Cream Cheese Cake recipe is about 15% faster than similar chocolate cream cheese cake recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Pans and Preheat Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to ensure easy removal after baking.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, and 1 teaspoon baking powder. Sifting the cocoa helps avoid lumps for a smoother batter.

Step 3 — Mix Wet Ingredients

In a separate large bowl, beat 2 large eggs, 1 cup buttermilk, 1 cup strong black coffee (cooled), ½ cup vegetable oil, and 1 teaspoon vanilla extract until well combined. The coffee enhances the chocolate flavor without making the cake taste like coffee.

Step 4 — Combine Batter and Fill Pans

Gradually add the dry ingredients to the wet mixture, beating on medium speed just until smooth—do not overmix. Divide the batter evenly between the prepared pans. Tap pans gently on the counter to release air bubbles.

Step 5 — Bake Cake Layers

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely before frosting.

Step 6 — Make Cream Cheese Frosting

Beat 8 oz softened cream cheese and ½ cup softened unsalted butter until fluffy. Gradually add 4 cups powdered sugar and 1 teaspoon vanilla, beating until smooth. If frosting is too soft, chill briefly before using.

Step 7 — Assemble the Cake

Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting over the top. Carefully place the second layer on top and frost the top and sides with the remaining frosting.

Step 8 — Chill Before Serving

Refrigerate the Hershey’s Chocolate Cream Cheese Cake for at least 1 hour before slicing. This helps the frosting set and makes for cleaner slices. Store any leftovers covered in the refrigerator.

Nutritional Information

Calories	480
Protein	7g
Carbohydrates	58g
Fat	26g
Fiber	3g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein while maintaining creamy texture with a slight tang
• Almond flour for all-purpose flour — Creates a gluten-free, lower-carb version with nutty undertones
• Coconut sugar for granulated sugar — Provides lower glycemic impact with caramel notes
• Avocado oil for vegetable oil — Offers heart-healthy monounsaturated fats with neutral flavor
• Dark cocoa powder for Hershey’s cocoa — Increases antioxidant content with richer chocolate flavor
• Coconut cream for dairy cream cheese — Creates dairy-free alternative with subtle coconut essence
• Egg whites for whole eggs — Reduces cholesterol while maintaining structure
• Reduced sodium baking powder — Lowers sodium content without affecting leavening

Serving Suggestions

• Pair slices with a scoop of vanilla bean ice cream to complement the rich Hershey’s Chocolate Cream Cheese Cake.
• Drizzle with warm chocolate ganache or caramel sauce for an extra decadent touch.
• Serve alongside fresh berries like raspberries or strawberries to balance the sweetness.
• Garnish with a dusting of cocoa powder or chocolate shavings for an elegant finish.
• Perfect for birthdays, holidays, or as a show-stopping dessert at dinner parties.
• For a festive twist, add a dollop of whipped cream and a cherry on top.

This Hershey’s Chocolate Cream Cheese Cake is versatile enough for both casual gatherings and special celebrations, making it a crowd-pleaser every time.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese straight from the fridge. Fix: Let all dairy ingredients reach room temperature for a perfectly smooth, lump-free batter.
• Mistake: Overmixing the cake batter after adding flour. Fix: Mix just until the flour disappears to avoid developing gluten, which makes the cake tough.
• Mistake: Not properly greasing and flouring the baking pan. Fix: Use a baking spray with flour or coat the pan with butter and a light dusting of cocoa powder to prevent sticking.
• Mistake: Opening the oven door too early during baking. Fix: Resist peeking for at least the first 30 minutes to prevent the cake from collapsing from a sudden temperature drop.
• Mistake: Underbaking the Hershey’s Chocolate Cream Cheese Cake. Fix: Use a toothpick test; it should come out with a few moist crumbs attached, not wet batter.
• Mistake: Adding the cream cheese swirl when the batter is too warm. Fix: Ensure your cream cheese mixture is cool and your chocolate batter is at room temp for defined, beautiful marbling.
• Mistake: Using a serrated knife to cut the finished cake. Fix: Use a sharp, thin-bladed knife dipped in hot water for clean slices that don’t tear the tender crumb.
• Mistake: Not allowing the cake to cool completely in the pan. Fix: Let it cool for 15-20 minutes in the pan before transferring to a wire rack to finish cooling, which prevents breakage.
• Mistake: Substituting Dutch-process cocoa for natural cocoa powder. Fix: Stick with natural, unsweetened cocoa like Hershey’s, as the recipe’s leavening is balanced for its acidity.
• Mistake: Rushing the cream cheese softening process in the microwave. Fix: Plan ahead and let it soften slowly on the counter; microwaving can create hot spots that ruin the texture.

Storing Tips

• Fridge: Store your Hershey’s Chocolate Cream Cheese Cake covered in the refrigerator for up to 5 days. Use an airtight container to maintain freshness and prevent it from absorbing other odors.
• Freezer: For longer storage, wrap the cake tightly in plastic wrap and then aluminum foil before freezing. It will keep well for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: For a warm slice, reheat individual portions in the microwave for 15-20 seconds. Ensure the internal temperature reaches at least 165°F for food safety if the cake contains eggs or dairy in a form that requires reheating to this temperature.

Always allow your Hershey’s Chocolate Cream Cheese Cake to cool completely before storing to prevent condensation, which can make the cake soggy.

Conclusion

This decadent Hershey’s Chocolate Cream Cheese Cake is sure to impress with its rich flavor and creamy texture. If you enjoyed this cake, try our Perfectly Tender Chocolate Cake Recipe or Chocolate Fudge Cupcakes Recipe. We’d love to hear how yours turned out—leave a comment and subscribe for more delicious recipes!

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Hershey’s Chocolate Cream Cheese Cake

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A decadent dessert combining rich chocolate cake layers with a creamy chocolate cheesecake filling, creating a moist and indulgent treat perfect for chocolate lovers.

• Author: Dorothy Miller
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 16 oz cream cheese, softened
• 1/2 cup sugar
• 3 eggs, slightly beaten
• 1 tsp vanilla extract
• 1/4 cup sour cream, room temperature
• 5 oz milk chocolate, melted
• 1 1/2 cup sugar
• 1 cup + 2 Tbsp all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 2/3 cup milk
• 1/3 cup vegetable oil
• 1 1/2 tsp vanilla extract
• 2/3 cup boiling water

Instructions

1. Preheat oven to 325°F. Spray an 8.5-inch springform pan with cooking spray, line with parchment paper, and wrap in two layers of aluminum foil to prevent water leaks.
2. Mix softened cream cheese, sugar, and vanilla extract until just combined. Add slightly beaten eggs and mix on low speed until combined. Fold in sour cream, then fold in melted chocolate. Pour into the prepared springform pan and smooth the top.
3. Preheat oven to 350°F. Grease two 8.5-inch round cake pans, line the bottoms with parchment paper, grease the paper, and flour the pans.
4. In a bowl, stir together dry ingredients: sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, vanilla, and oil, and mix on medium speed for two minutes. Pour in boiling water and mix just to combine.
5. Pour cake batter evenly into the prepared pans and bake for 12-15 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Remove from pans and cool on a rack.
6. Place the cheesecake layer in the center of a serving plate. Top with one cooled chocolate cake layer, then add the cheesecake layer, and finish with the second cake layer. Frost and decorate as desired.

Notes

For best results, ensure all ingredients are at room temperature. The cake layers will be thin and moist. Allow the cake to chill in the refrigerator for at least 2 hours before serving for easier slicing.

Nutrition

• Calories: 450
• Sugar: 35
• Sodium: 300
• Fat: 25
• Saturated Fat: 12
• Unsaturated Fat: 10
• Trans Fat: 0
• Carbohydrates: 55
• Fiber: 2
• Protein: 7
• Cholesterol: 80

FAQs

Can I make this Hershey’s Chocolate Cream Cheese Cake ahead of time?

Yes, you can prepare this cake a day in advance. Store it covered in the refrigerator to keep the cream cheese layer fresh. The flavors often improve after resting overnight.

What is the best way to store leftover Hershey’s Chocolate Cream Cheese Cake?

Keep any leftover Hershey’s Chocolate Cream Cheese Cake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. For best texture, let slices sit at room temperature for a few minutes before serving.

Can I use a different type of chocolate in this recipe?

Hershey’s cocoa is recommended for its specific flavor in this Hershey’s Chocolate Cream Cheese Cake. Substituting may alter the taste and texture. For best results, stick with the named ingredient.