This recipe took me by surprise. I’ve tried a lot of chocolate cake recipes over the years, but this one has become my first choice. When I realized how much better a truly from-scratch cake could be, I ditched boxed mixes for good.
This cake is a combination of three different recipes, with a few tweaks along the way, to create what I consider my ultimate chocolate cupcake. It’s my go-to whenever someone asks me to bring dessert. I’ve even donated it to our annual church auction and used it as a fundraiser at my community college — and it consistently brings in a handsome price for a good cause.
Hershey’s and Hallmark 2021 Entry
Around the time I discovered this cake, I stumbled across an advertisement for a Hershey’s and Hallmark competition where the winner earned a walk-on role in a Hallmark movie. I entered with high hopes. I could totally see myself in a Hallmark movie — even if I never said a word. I didn’t win the contest, but this cake has become a winner with just about everyone who’s tried it.
What sets this cake apart!
What really makes this cake special is the use of brown sugar, strong black coffee, and buttermilk. I’m a firm believer that all cakes should include buttermilk — it adds moisture and richness you just can’t get any other way.
The raspberry filling comes from The Cake Boss and isn’t too sweet, which lets the flavor really stand out. The vanilla buttercream makes plenty of frosting, whether you’re making cupcakes or a three-layer cake. Using real butter is key. The frosting is smooth, not overly sweet, and the vanilla ties everything together beautifully.
Baking Notes
This recipe makes a generous amount of cake, but it’s so good you won’t have any trouble sharing it. You can make a beautiful three-layer cake or about thirty large cupcakes. I’ve also split it into two cake layers and used the remaining batter for cupcakes, which works really well.
I often break this recipe into three different timeframes. The raspberry filling needs time to cool, so I’ll sometimes make that before work in the morning and refrigerate it until I’m ready to assemble the cake. Since I like my cupcakes fresh, I usually bake them closer to the event. The vanilla buttercream is easiest to make just before frosting, but it can be made ahead if you’re in a pinch.
One thing you’ll notice in the recipe is that it includes alternative measurements in grams. After trying several European recipes, I’ve found that baking with a scale is both more accurate and more efficient. I like using the subtraction method — I place the flour canister on the scale, tare it to zero, and remove the exact amount needed. It works great… as long as I don’t spill anything on the way to the mixer. LOL.
If you’re looking for a chocolate cake that’s rich, not overly sweet, and always gets compliments, this is the one.
Hershey’s Chocolate Cake with Raspberry Filling and Vanilla Buttercream
Ingredients
For the Hershey's Cake
- 4 cups light brown sugar 800 grams
- 3 1/2 cups all-purpose flour 545 grams
- 1 1/2 cups Hershey's cocoa powder 150 grams
- 4 tsp baking powder
- 2 tsp baking soda
- 2 tsp salt
- 4 large eggs
- 2 cups buttermilk
- 2 cups strong black coffee cooled
- 1 cup vegetable oil
- 2 tsp vanilla
Raspberry Filling
- 24 oz frozen raspberries thawed
- 1 cup sugar
- 4 TBSP cornstarch heaping
- 4 TBSP Raspberry liqueur optional
Vanilla Buttercream
- 2 cups unsalted butter 460 grams softened to room temperature
- 8 cups confectioners' sugar 960 grams (2 lb bag)
- 1/2 cup heavy cream
- 2 tsp pure vanilla extract
- 1/8 tsp salt
Instructions
For the cake
- Prepare the coffee so it can cool. Preheat the oven to 350 degrees F and if making cupcakes, line the cups. This makes 30 large cupcakes, so tulip lines work great. If making a layer cake, prep three 9" round pans.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment add the flour, sugar, baking powder, cocoa, soda, and salt and mix.
- Add in the buttermilk, oil, coffee, eggs, and vanilla, and mix thoroughly.
- Pour the batter into the pans and bake until a toothpick comes out clean about 22 minutes. Cool the cakes completely on a wire rack.
For the Raspberry Filling
- Thaw raspberries and strain juice through a sieve into a small saucepan. Using a ladle, push the pulp through the sieve into the saucepan. Discard the seeds.
- Add the sugar and cornstarch to the pan and cook over medium heat, stirring constantly until the mixture begins to boil and thicken. Cook one minute.
- Remove from heat. Add the liqueur. Stir well and allow to cool. You may want to cover to keep it from developing a film on the top.
- Refrigerate for a few hours or overnight if assembling cake later. Keeps in the refrigerator for at least a week.
Vanilla Buttercream Instructions
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
- Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low.
- Increase to high speed and beat for 3 minutes. Adjust confectioners’ sugar or milk to make frosting spreadable.
Assembly Instructions
- For Cupcakes: Remove the center of the cupcake using a cake corer, or the large side of a frosting tip. Spoon the raspberry filling into a piping bag and fill the cupcakes. Pipe the frosting on top of the cupcakes
- For layer cakes: You will want a tall cake plate for this. Place the bottom layer and pipe frosting on the outer ring of the cake, fill the inside with raspberry filling. Repeat for layer two. Add the top layer and frost the entire cake. If sharing this cake, look for the tall cake boxes. I found 10"x10"x8" cake boxes at Amazon.