If you have a serious sweet tooth and love chocolate in every delightful bite, you are going to fall head over heels for this Hershey Bar Cake Recipe. Rich, moist, and wonderfully chocolatey, this cake combines the magic of melted Hershey bars with a luscious ganache topping, creating a dessert that’s truly irresistible. Whether you’re celebrating a special occasion or just craving an indulgent treat, this cake offers all the comfort and joy that chocolate lovers dream of.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Hershey Bar Cake Recipe. Each component is simple yet essential, contributing to the perfect balance of flavor, texture, and that irresistible chocolate color that makes this cake so special.
- Hershey candy bars (9, 1.55-oz each): The star of the show, these melt down to create a deep, creamy chocolate base.
- Hershey chocolate syrup (1½ cups): Adds an extra layer of rich chocolate flavor and moisture.
- Unsalted butter (1 cup): Ensures a tender crumb and buttery richness without overpowering sweetness.
- Sugar (2 cups): Sweetens the cake while helping to achieve a light, fluffy texture.
- Large eggs (4): Bind ingredients together and add lift for that perfect rise.
- All-purpose flour (2½ cups): Provides structure and a tender crumb when balanced properly.
- Salt (¼ tsp): Enhances the chocolate’s flavor and balances sweetness.
- Baking soda (½ tsp): Acts as a leavening agent for a light, airy cake.
- Buttermilk (1 cup): A tangy moisture boost that makes the cake wonderfully moist.
- Vanilla extract (2 tsp): Rounds out the flavor and adds warmth.
- Chocolate chips (¾ cup): Melted into a silky ganache topping, adding that final chocolate flourish.
- Heavy cream (¼ cup): Mixed with chips to create a smooth finishing glaze.
How to Make Hershey Bar Cake Recipe
Step 1: Prepare the Pan and Melt the Chocolate
Start by preheating your oven to 350ºF and greasing a 15-cup Bundt or tube pan, then flour it lightly to prevent sticking. Next, gently melt the Hershey candy bars and chocolate syrup in a saucepan over medium-low heat, stirring carefully until silky smooth. Set this luscious chocolate mixture aside to cool slightly while you move on to the other steps.
Step 2: Mix the Dry Ingredients
Whisk together flour, salt, and baking soda in a large bowl. This simple blend forms the foundation for your cake’s structure, ensuring your cake rises beautifully and has just the right crumb.
Step 3: Cream Butter and Sugar, Then Add Eggs
In the bowl of an electric mixer, beat the unsalted butter and sugar together until the mixture is light and fluffy — this step is crucial for that tender, soft texture. Then add eggs one at a time, mixing well after each addition so the batter is smooth and homogenous.
Step 4: Combine the Batter
Alternate adding the dry flour mixture and buttermilk to the butter and sugar blend, stirring gently between additions. Once you’ve got a smooth batter, fold in the cooled melted chocolate mixture along with the vanilla extract. This step infuses the batter with that deep, gorgeous chocolate flavor.
Step 5: Bake the Cake
Pour your decadent batter into the prepared Bundt pan, smoothing the top evenly. Bake for about one hour, or until a wooden pick inserted into the center comes out clean. The kitchen will smell heavenly during this time — perfect motivation to wait patiently!
Step 6: Cool and Add the Ganache
Allow the cake to cool in the pan for 10 minutes. Then, carefully remove it and transfer to a wire rack to cool completely. For the finishing touch, microwave chocolate chips and heavy cream together for 30 seconds, stir until silky and smooth, then pour this glossy ganache over your cake. This final step adds an elegant shine and extra richness that’s simply divine.
How to Serve Hershey Bar Cake Recipe
Garnishes
To elevate your Hershey Bar Cake Recipe even further, consider sprinkling a few chopped nuts, fresh raspberries, or a dusting of powdered sugar over the ganache. These touches add delightful textures and pops of color making the presentation just as enticing as the taste.
Side Dishes
This cake shines beautifully served alongside a scoop of vanilla ice cream or a dollop of whipped cream, which provide a cooling counterbalance to the rich chocolate. Fresh berries or a small bowl of fruit salad can also add a refreshing note if you prefer a lighter dessert duo.
Creative Ways to Present
If you want to wow your guests, try serving the cake on a pretty cake stand or slice it into individual mini Bundts for bite-sized indulgence. You can also drizzle extra chocolate syrup or caramel over the top for a decadent dessert bar that everyone will remember.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Hershey Bar Cake tightly in plastic wrap or place it in an airtight container. Stored in the refrigerator, it will stay fresh and moist for up to 4 days, perfect for enjoying a slice or two as a midweek treat.
Freezing
To freeze, wrap the cooled cake well in plastic wrap and then aluminum foil to protect it from freezer burn. It can stay frozen for up to 3 months. When you’re ready to indulge, thaw it overnight in the refrigerator for best texture and flavor.
Reheating
If you like your cake slightly warm, gently heat individual slices in the microwave for 15 to 20 seconds. This way, the ganache softens beautifully and the cake feels freshly baked all over again.
FAQs
Can I use regular milk instead of buttermilk?
Yes, but to mimic the acidity of buttermilk, add one tablespoon of lemon juice or white vinegar to one cup of milk and let it sit for 5 minutes before using. This will help keep your cake moist and tender.
What if I don’t have a Bundt pan?
No worries! You can bake this cake in a 9×13-inch pan or two 9-inch round pans. Just keep an eye on the baking time—it may need a little less time in the oven depending on the pan.
Can I substitute the Hershey bars with another chocolate brand?
Absolutely! Feel free to use any milk chocolate bars you love. Just keep in mind that flavor and sweetness levels might vary, but your cake will still be delicious.
Is it possible to make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend suitable for baking. Be sure to check that your baking soda and other ingredients are gluten-free as well.
How thick should the ganache layer be?
The ganache should be pourable but thick enough to coat the cake evenly without running off too quickly. Using the ¾ cup chocolate chips and ¼ cup heavy cream mixture gives you a perfect consistency for a luscious finish.
Final Thoughts
This Hershey Bar Cake Recipe is one of those joyful desserts that never fails to bring smiles around the table. Its rich, fudgy texture and glossy ganache topping make it a standout no matter the occasion. I can’t recommend enough giving this cake a try—you’ll be rewarded with a truly comforting, chocolatey experience that feels like a warm hug in every bite.
Print
Hershey Bar Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and decadent Hershey Bar Cake combines the intense flavor of melted Hershey’s candy bars and chocolate syrup into a moist, chocolatey Bundt cake. Topped with a smooth chocolate ganache made from chocolate chips and heavy cream, this dessert is perfect for chocolate lovers seeking an indulgent homemade treat.
Ingredients
Cake Ingredients
- 9 (1.55-oz) Hershey candy bars
- 1½ cup Hershey chocolate syrup
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 2½ cups all-purpose flour
- ¼ tsp salt
- ½ tsp baking soda
- 1 cup buttermilk
- 2 tsp vanilla extract
Ganache Ingredients
- ¾ cup chocolate chips
- ¼ cup heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease and flour a 15-cup Bundt or tube pan thoroughly to ensure the cake doesn’t stick.
- Melt Chocolate Mix: Place the Hershey chocolate syrup and the nine candy bars into a saucepan. Heat over medium-low on the stovetop, stirring occasionally until completely melted and smooth. Remove from heat and allow this chocolate mixture to cool slightly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and baking soda until well combined. Set aside for later use.
- Cream Butter and Sugar: Using an electric mixer, beat the unsalted butter and sugar on medium speed until the mixture becomes light and fluffy. This should take about 3-5 minutes.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition until the yolk disappears and the batter is smooth and creamy.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour mixture. Stir gently after each addition until just combined.
- Incorporate Melted Chocolate: Fold the cooled melted chocolate and vanilla extract into the batter until evenly blended.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then invert the cake onto the rack, remove the pan, and let the cake cool completely.
- Prepare Ganache: Place the chocolate chips and heavy cream in a microwave-safe bowl. Microwave on high for 30 seconds, then stir until the ganache is smooth and glossy.
- Glaze Cake: Pour the warm ganache evenly over the cooled cake, allowing it to drip gracefully over the sides. Let it set briefly before serving.
Notes
- Ensure the melted chocolate mixture is slightly cooled before mixing with eggs to prevent curdling.
- Use a good quality chocolate syrup and Hershey’s candy bars for the best chocolate flavor.
- The ganache can be made ahead and refrigerated; warm slightly before pouring over the cake.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
- For a more intense chocolate flavor, you may add ½ cup cocoa powder to the flour mixture.
