Decadent Hershey Bar Cake

A Rich, Chocolate-Lover’s Dream

If you’re searching for the ultimate indulgent dessert that’s as showstopping as it is soul-satisfying, the Hershey Bar Cake is your answer. With moist, flavorful layers, creamy frosting, rich ganache, and a generous garnish of chocolate goodness, this cake is every chocoholic’s dream come true. Whether you’re celebrating a special occasion, hosting a party, or just craving something luxurious and homemade, this cake will deliver the wow factor every single time.

Who This Recipe is For

This Hershey Bar Cake is perfect for:

  • Dessert lovers who don’t shy away from bold flavors and textures.
  • Bakers of all levels looking for a step-by-step recipe with a bakery-quality outcome.
  • Chocolate enthusiasts who appreciate layers of chocolate in multiple forms — cake, ganache, and frosting.
  • Hosts and hostesses aiming to impress guests with a centerpiece dessert.

This recipe combines ease with elegance. The secret lies in using a boxed cake mix as the base, but elevating it with thoughtful add-ins and luscious, homemade frostings and toppings.

Why You’ll Love This Cake

  • Four ultra-moist cake layers made from rich German chocolate mix and pudding.
  • Cream cheese frosting that’s fluffy, sweet, and full of chopped pecans and grated Hershey bar.
  • Decadent chocolate ganache drip for that glossy, irresistible finish.
  • Decorative piping and Hershey bar accents that make this cake as beautiful as it is delicious.
  • Perfect for birthdays, holidays, or any event where you want dessert to steal the show.

Ingredients Overview

Cake Layers

  • 2 boxes German Chocolate cake mix
  • 6.8 oz instant vanilla pudding mix (2 boxes, 3.4 oz each)
  • 6 large eggs
  • 1 cup canola oil
  • 2 ½ cups water

Frosting

  • 16 oz cream cheese (softened)
  • 24 oz Cool Whip
  • 2 cups sugar
  • 2 cups powdered sugar
  • 2 cups finely chopped pecans
  • 2 large Hershey bars (grated)

Ganache

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy whipping cream

Chocolate Frosting (for piping)

  • 1 cup unsalted butter
  • ½ cup cocoa powder
  • 1½ cups powdered sugar
  • 1 tsp vanilla
  • 3–5 tbsp heavy whipping cream
  • 6 mini Hershey bars
  • Chocolate sprinkles

Kitchen Equipment Needed

  • 2 9-inch springform cake pans
  • Parchment paper
  • Non-stick baking spray (Pam Baking Spray preferred)
  • Standing mixer or electric hand mixer
  • Mixing bowls (various sizes)
  • Cake slicer or serrated knife
  • Spatulas and offset spatula
  • Wire cooling rack
  • Saucepan (for ganache)
  • Heat-proof bowl
  • Squeeze bottle (for ganache drizzle)
  • Piping bag and decorative tip
  • Cake board or serving plate

How to Make Hershey Bar Cake

Step 1: Bake the Cake Layers

  1. Preheat your oven to 350°F (175°C).
  2. Line two 9-inch springform pans with parchment paper and spray with baking spray.
  3. In a stand mixer, combine cake mix, pudding, eggs, oil, and water. Mix until smooth.
  4. Divide the batter evenly between the pans and bake for 35–45 minutes.
  5. Check for doneness using a toothpick in the center—it should come out clean.
  6. Let cakes cool completely on a wire rack before moving forward.

Step 2: Prepare the Frosting

  1. Grate the large Hershey bars using a box grater or food processor.
  2. In a stand mixer, beat cream cheese and granulated sugar for 5–10 minutes until fluffy.
  3. Add powdered sugar gradually until fully incorporated.
  4. Fold in Cool Whip, chopped pecans, and grated Hershey bar.

Step 3: Make the Ganache

  1. In a small saucepan, heat the heavy cream just until it simmers—do not boil.
  2. Pour over chocolate chips in a heat-safe bowl.
  3. Stir until smooth and glossy. Transfer to a squeeze bottle for decorating.

Step 4: Assemble the Cake

  1. Carefully slice each cake in half using a serrated knife or cake leveler. You’ll now have four layers.
  2. Place one layer on your cake board. Spread about 2 cups of frosting evenly on top.
  3. Repeat with remaining layers, finishing with frosting on the top and sides.
  4. Drizzle ganache around the top edge to create drips, then cover the top in a layer of ganache.
  5. Let the ganache set before decorating further.

Step 5: Make Chocolate Frosting for Piping

  1. Beat butter, cocoa powder, powdered sugar, vanilla, and 3 tbsp heavy cream until smooth.
  2. Add more cream as needed to get a pipeable consistency.
  3. Transfer frosting into a piping bag and pipe decorative dollops on top.
  4. Alternate placing mini Hershey bars and chocolate sprinkles on each dollop.

Tips, Shortcuts & Variations

  • Shortcut: Skip the ganache if you’re short on time and drizzle store-bought chocolate syrup instead.
  • Swap it: Swap German chocolate cake mix for devil’s food or triple chocolate for extra intensity.
  • Add-ins: Mix mini chocolate chips into the frosting for added texture.
  • Nut-Free Option: Omit pecans entirely or replace with crushed cookies or toffee bits.

Storage Tips

  • Refrigerate: Due to the cream cheese and Cool Whip in the frosting, always store this cake in the refrigerator.
  • Shelf Life: Best enjoyed within 3–5 days.
  • Freeze: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before enjoying.

Perfect Pairings

  • Drink Pairings: A tall glass of cold milk, a bold cup of espresso, or a rich red wine like port or merlot.
  • Food Pairings: Serve with vanilla bean ice cream, fresh berries, or a raspberry coulis to cut the richness.

Frequently Asked Questions

Can I make this cake ahead of time?
Absolutely! You can bake the cake layers up to two days ahead. Wrap them in plastic wrap and store in the fridge. Assemble the cake the day you plan to serve it.

Do I have to use Cool Whip?
Cool Whip gives the frosting its light texture, but you can substitute with stabilized whipped cream if preferred.

Can I make this nut-free?
Yes. Simply leave out the pecans or replace them with a nut-free crunchy element like cookie crumbles.

How do I get clean slices?
Use a hot knife (run under hot water and wiped clean between slices) to cut through the cake neatly.

What can I use instead of springform pans?
Standard 9-inch round cake pans work, but be sure to line them well and grease thoroughly for easy release.

Final Thoughts & Call to Action

This Hershey Bar Cake isn’t just a dessert—it’s a celebration in itself. With its rich layers, creamy textures, and visual appeal, it’s bound to impress at any gathering. Whether you’re making it for a birthday, holiday, or a just-because moment, it’s guaranteed to satisfy every chocolate craving.

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