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Hershey's Chocolate Cake with Raspberry Filling and Vanilla Buttercream

This is an indulgent chocolate cake with fresh raspberry filling and buttery rich vanilla frosting.
Servings 30 cupcakes

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.