Introduction
If you have ever tasted a slice of The Famous Hershey Cake, you already know why it earns its name. This beloved three-layer chocolate cake combines a deeply rich, moist crumb with a cloud-like cream cheese and Cool Whip frosting that manages to feel both indulgent and light at the same time. One bite in, and it becomes immediately clear why this recipe has been passed down, shared at potlucks, and requested at birthday tables for decades.
What makes this cake stand apart from the average chocolate layer cake is a handful of simple but effective tricks: a double box of Devil’s Food cake mix for bold chocolate depth, a touch of instant pudding mix baked right into the batter for extra moisture, and a finishing touch of hand-shaved Hershey chocolate on top. The result is a cake that looks impressive, tastes extraordinary, and is far easier to make than it appears.
Whether you are baking for a celebration, a weekend gathering, or simply because the craving for something truly good has arrived, this recipe delivers every time.
Prep and Serving Details
- Prep Time: 20 minutes
- Bake Time: 25–30 minutes
- Cooling Time: 1 hour
- Total Time: Approximately 1 hour 50 minutes
- Servings: 12 slices
- Difficulty: Easy to Intermediate
Ingredients
For the Cake Layers
- 1 box Devil’s Food Cake Mix (Duncan Hines recommended)
- 1 additional box of cake mix (measure out enough to reach 3 cups total between both boxes)
- 4 large eggs
- 1 cup vegetable oil
- 1½ cups half & half (or whole milk)
- 2 tablespoons instant chocolate pudding mix
For the Frosting
- 8 oz cream cheese, softened to room temperature
- 1 lb (approximately 4 cups) confectioners’ sugar
- 1 tub (16 oz) Cool Whip, thawed overnight in the refrigerator
For the Finishing Touch
- 1 Hershey’s chocolate bar (for chocolate shavings)
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line each with a circle of parchment paper for easy release.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the cake mix (measured to 3 cups total), eggs, vegetable oil, half & half, and instant chocolate pudding mix. Beat with a hand mixer or stand mixer on medium speed for 2 to 3 minutes, until the batter is smooth, fully incorporated, and free of lumps.
Step 3: Divide and Bake
Divide the batter evenly between the three prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each layer comes out clean. Avoid overbaking — the goal is a moist, tender crumb.
Step 4: Cool the Layers Completely
Allow the cake layers to cool in their pans for 10 minutes before turning them out onto a wire rack. Let them cool completely — at least one hour — before frosting. Frosting warm cake will cause the icing to slide and melt.
Step 5: Prepare the Frosting
In a large bowl, beat the softened cream cheese until smooth and fluffy. Gradually add the confectioners’ sugar, mixing on low speed until fully combined. Gently fold in the thawed Cool Whip using a spatula until the frosting is light, creamy, and uniform. Do not overmix — preserving the airy texture is key.
Step 6: Assemble the Cake
Place the first cake layer on a serving plate or cake stand. Lightly brush the surface with sugar water (a simple mixture of equal parts granulated sugar and warm water, stirred until dissolved). Spread a generous, even layer of frosting over the top. Add the second layer, repeat the sugar water and frosting step, then place the third layer on top.
Step 7: Frost and Finish
Apply the remaining frosting to the top and sides of the assembled cake. For the signature finishing touch, run a vegetable peeler along the edge of a Hershey’s chocolate bar to create delicate chocolate curls. Scatter them across the top of the cake for a polished, professional presentation.
Step 8: Chill Before Serving
Refrigerate the finished cake for at least 30 minutes before slicing. This allows the frosting to set and the layers to meld together, resulting in cleaner cuts and a better texture in every bite.
Pro Tips for the Best Results
- Sugar water between layers is not optional — it is the secret to keeping this cake exceptionally moist for days. Apply it generously before each frosting layer.
- Thaw the Cool Whip overnight in the refrigerator, not on the countertop. This preserves its structure and ensures a stable, smooth frosting.
- Use a warm knife for slicing. Run the blade under hot water, wipe dry, and slice cleanly through each portion.
- The pudding mix adds moisture and a slightly denser crumb. Do not skip it.
- Every oven and brand of cake mix varies slightly. Feel free to adjust baking time and flavors to suit your preferences.
Variations and Substitutions
- Cake mix flavor: Dark chocolate or chocolate fudge cake mix can replace Devil’s Food for a deeper, more intense flavor.
- Dairy-free option: Substitute full-fat coconut milk for the half & half and use a dairy-free whipped topping in place of Cool Whip.
- Format: This batter works equally well as a 9×13-inch sheet cake. Adjust the baking time to 35 to 40 minutes and check with a toothpick.
- Frosting alternative: Replace Cool Whip with 2 cups of heavy cream whipped to stiff peaks for a more traditional whipped cream frosting.
Storage Instructions
Store the finished cake covered in the refrigerator for up to 4 days. For best results, keep it in an airtight cake container to prevent the frosting from absorbing refrigerator odors. Unfrosted cake layers may be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw overnight in the refrigerator before assembling.
Frequently Asked Questions
Can I use a different brand of cake mix? Yes. Any Devil’s Food or chocolate cake mix will work. Duncan Hines is a popular choice for its consistent moisture and flavor, but Betty Crocker and Pillsbury are reliable alternatives.
Can I make this cake in advance? Absolutely. The cake actually improves after resting in the refrigerator overnight, as the layers settle and the moisture distributes evenly. Bake and assemble the day before serving for the best results.
Can I make this recipe gluten-free? Yes, by substituting a certified gluten-free chocolate cake mix. Confirm that all other ingredients, including the pudding mix, are also gluten-free certified.
Why does the frosting need Cool Whip specifically? Cool Whip provides a stable, pre-whipped base that blends smoothly with the cream cheese and holds up well under refrigeration. Freshly whipped cream can be substituted but may not hold as long.
How many people does this cake serve? Cut into standard portions, this three-layer cake yields approximately 12 generous slices.
Nutrition Estimate
Per slice (1 of 12): Calories: approximately 480 kcal | Carbohydrates: 58g | Protein: 5g | Fat: 26g
Values are approximate and will vary based on specific brands and portion sizes used.
Print
The Famous Hershey Cake Recip
Ingredients
For the Cake Layers
- 1 box Devil’s Food Cake Mix (Duncan Hines recommended)
- 1 additional box of cake mix (measure out enough to reach 3 cups total between both boxes)
- 4 large eggs
- 1 cup vegetable oil
- 1½ cups half & half (or whole milk)
- 2 tablespoons instant chocolate pudding mix
For the Frosting
- 8 oz cream cheese, softened to room temperature
- 1 lb (approximately 4 cups) confectioners’ sugar
- 1 tub (16 oz) Cool Whip, thawed overnight in the refrigerator
For the Finishing Touch
- 1 Hershey’s chocolate bar (for chocolate shavings)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line each with a circle of parchment paper for easy release.
In a large mixing bowl, combine the cake mix (measured to 3 cups total), eggs, vegetable oil, half & half, and instant chocolate pudding mix. Beat with a hand mixer or stand mixer on medium speed for 2 to 3 minutes, until the batter is smooth, fully incorporated, and free of lumps.
Divide the batter evenly between the three prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each layer comes out clean. Avoid overbaking — the goal is a moist, tender crumb.
Allow the cake layers to cool in their pans for 10 minutes before turning them out onto a wire rack. Let them cool completely — at least one hour — before frosting. Frosting warm cake will cause the icing to slide and melt.
In a large bowl, beat the softened cream cheese until smooth and fluffy. Gradually add the confectioners’ sugar, mixing on low speed until fully combined. Gently fold in the thawed Cool Whip using a spatula until the frosting is light, creamy, and uniform. Do not overmix — preserving the airy texture is key.
Place the first cake layer on a serving plate or cake stand. Lightly brush the surface with sugar water (a simple mixture of equal parts granulated sugar and warm water, stirred until dissolved). Spread a generous, even layer of frosting over the top. Add the second layer, repeat the sugar water and frosting step, then place the third layer on top.
Apply the remaining frosting to the top and sides of the assembled cake. For the signature finishing touch, run a vegetable peeler along the edge of a Hershey’s chocolate bar to create delicate chocolate curls. Scatter them across the top of the cake for a polished, professional presentation.
Refrigerate the finished cake for at least 30 minutes before slicing. This allows the frosting to set and the layers to meld together, resulting in cleaner cuts and a better texture in every bite.
