Who doesn’t love the flavor of the original Hershey Milk Chocolate Bar? I grew up eating Hershey’s and just thinking about it makes me crave one of the mini bars melting in my mouth. If you’re a fan, like me, then you’ve got to try this amazing Hershey Bar Chocolate Sheet Cake recipe. The cake is made with Hershey cocoa powder and the rich frosting is topped with 6 chocolate bars! You’ve got to be a chocolate fan for this one.
If we get invited to an event, where I need to bring a dessert, I’m always picking a sheet cake. They’re great for feeding a crowd. This chocolate cake is baked in a 9×13-inch baking dish and that will typically serve 12 people. I’ll make it for church gatherings, cookouts and birthday parties. Sheet cakes are so much easier than layer cakes because you aren’t stressing over multiple layers. Once you make a few, and your family approves, it’s hard to go back to the fancy layer cakes!
Looking for even more great chocolate cake recipes? Here are the chocolate cakes that my readers love:
How To Make Hershey Bar Chocolate Sheet Cake
If you don’t already own a 9×13-inch baking dish, it’s an absolutely must-have for your kitchen. I also use a piping bag to decorate the cake after you’ve added the frosting. It’s a simple technique that uses a medium piping bag with a star tip. Feel free to omit this part if you don’t have the tools to do so. You can pipe the cake for an added touch of fancy or skip it all together.
What To Serve With Hershey Bar Chocolate Sheet Cake
This is definitely the cake for chocolate lovers! My kids love it and always enjoy it with an iced cold glass of milk. I love it with a fresh pot of coffee and some vanilla ice cream. If you want even more chocolate, try it with homemade chocolate ice cream. I’ve also made an easy whipped cream upon request because a cake this good deserves more than store-bought.
How To Keep Your Leftover Cake Fresh
With sheet cakes, you’ll most likely keep the cake in the pan that it was baked in. That’s perfectly fine – just cover it with plastic wrap. You don’t have to refrigerate the cake, but make sure it’s not exposed to any warm areas. Enjoy the cake for 4-5 days for the best freshness.
Can You Freeze Hershey Bar Chocolate Sheet Cake?
Yes! You can freeze this cake and it will be good, frozen, for up to three months. When I freeze the sheet cake, I transfer smaller pieces to an airtight food storage container. Just let it thaw on the kitchen counter, for several hours, before enjoying again.
Recipe Substitutions You Can Make
Buttermilk adds more flavor, but if you need to use whole milk, the recipe will turn out just fine. If you don’t have any buttermilk in the house, follow these buttermilk substitution guidelines. Lastly, if you want to *gasp* use a different type of candy bar, feel free! I’m not sure you can call it a Hershey Chocolate Cake anymore.
What You’ll Need From The Grocery Store:
- Eggs
- Buttermilk
- Canola Oil
- Fresh Brewed Coffee
- Baking Soda
- Baking Powder
- Hershey Cocoa Powder
- Sugar
- Flour
- Sweet Cream Butter
- Powdered Sugar
- Vanilla Extract
- Heavy Whipping Cream
- Hershey Milk Chocolate Bars
Step-By-Step Directions To Make Hershey Bar Chocolate Sheet Cake
Preheat oven to 350 degrees and spray a 9×13 baking dish with pam baking spray. Using a large bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt until combined.
Beat in the buttermilk, coffee and oil until combined. Beat in the eggs, one at a time until combined. Pour the batter into the baking dish and bake for 30-40 minutes or until a toothpick comes out clean. Allow to cool completely.
For The Chocolate Frosting: Using a standing mixer, beat the butter, powdered sugar, cocoa powder, heavy whipping cream, and vanilla until combined and holds peak.
Scoop about 1 C of the chocolate frosting into the piping bag and set aside. Scoop the remaining frosting onto the top of the cooled cake and spread evenly.
Unwrap the Hershey chocolate bars and place them onto the top of the frosting in rows of 2 Using the frosting in the piping bag, pipe dollops around the edge. Cut and serve!
Hershey Bar Chocolate Sheet Cake
A luscious dessert, this Hershey Chocolate Bar Sheet Cake is perfect for chocolate lovers. It's topped with a rich buttercream frosting and chocolate bars.
Ingredients
- 3 large eggs
- 1 C buttermilk
- 1⁄2 C canola oil
- 1 C fresh brewed coffee, cooled 1⁄2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 3⁄4 C hershey cocoa powder
- 2 C sugar
- 3 C flour
For The Chocolate Frosting:
- 1⁄2 C unsalted sweet cream butter, softened 1 1⁄2 C powdered sugar
- 1⁄2 C hershey cocoa powder
- 3 tbsp heavy whipping cream
- 1 tsp pure vanilla extract
- 1 medium piping bag with star tip
- 6 regular size hershey chocolate bars
Instructions
- Preheat oven to 350 degrees and spray a 9x13 baking dish with pam baking spray.
- Using a large bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt until combined.
- Beat in the buttermilk, coffee and oil until combined Beat in the eggs, one at a time until combined.
- Pour the batter into the baking dish and bake for 30-40 minutes or until a toothpick comes out clean. Allow to cool completely.
- For the frosting: Using a standing mixer, beat the butter, powdered sugar, cocoa powder, heavy whipping cream, and vanilla until combined and holds peak.
- Scoop about 1 C of the chocolate frosting into the piping bag and set aside.
- Scoop the remaining frosting onto the top of the cooled cake and spread evenly.
- To decorate: Unwrap the hershey chocolate bars and place them onto the top of the frosting in rows of 2 Using the frosting in the piping bag, pipe dollops around the edge. Cut and serve!
Notes
Store the leftover cake in the baking dish covered with plastic wrap. It does not need to be refrigerated. You can freeze the cake for up to three months. Let it thaw to room temperature before enjoying again.