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Homemade Hershey Bar Cake photo

Hershey Bar Cake

This Hershey Bar Cake is a chocolate lover's dream! Rich, moist, and bursting with Hershey's Milk Chocolate flavor, it's simply irresistible.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 10 ounces Hershey's Milk Chocolate Bars chopped
  • 1 cup butter softened
  • 2 cups granulated white sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 cups cake flour
  • 5.5 ounces Hershey's chocolate syrup one can
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar for dusting

Equipment

  • 9x13-inch Baking Pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a microwave-safe bowl, combine the chopped Hershey’s Milk Chocolate Bars and butter. Microwave in 30-second intervals, stirring in between, until melted and smooth. Let it cool slightly.
  3. In a large mixing bowl, add the melted chocolate and butter mixture. Stir in the granulated sugar until well combined. Then, add the eggs one at a time, mixing well after each addition. Pour in the buttermilk, chocolate syrup, and vanilla extract, mixing until everything is incorporated.
  4. In another bowl, whisk together the cake flour and baking soda. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix; a few lumps are okay.
  5. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  6. Once the cake is completely cool, dust the top with powdered sugar for a beautiful finish. Slice, serve, and enjoy your delicious Hershey Bar Cake!

Notes

  • This cake can be made a day ahead of time and stored covered at room temperature.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to four days.
  • To freeze the cake, wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to two months. Thaw in the refrigerator before serving.