Have you ever heard of a chocolate cake made by melting six full-size Hershey’s chocolate bars? I discovered this unusual but delicious recipe in my grandmother’s old square-dancing cookbook and couldn’t wait to try it. The result is a dense, deeply chocolate cake that’s simple to make and perfect for anyone who loves rich, nostalgic desserts.
I love flipping through vintage, community-style cookbooks. My grandmother belonged to a square-dancing group and the club’s spiral-bound cookbook she saved is full of surprising and comforting recipes. This Hershey Bar Chocolate Cake stood out because it calls for melting six full-size chocolate bars into the batter. It’s an old-fashioned idea that produces a truly chocolatey cake.
What do you need to make a Hershey Bar Chocolate Cake?
- 1 cup butter, softened
- 1 1/4 cups white sugar
- 4 eggs
- 6 full-size Hershey’s milk chocolate bars
- 2 1/2 cups all-purpose flour
- 1/4 tsp baking soda
- a pinch of salt
- 1 cup buttermilk (or substitute, see below)
- 1/2 cup Hershey’s chocolate syrup (or dark chocolate syrup for a deeper color)
- 2 tsps vanilla extract
- Optional: chopped pecans
How do you make a Hershey Bar Chocolate Cake?
This cake is fairly dense, so a bundt pan is recommended, but you can use a regular round or tube pan if you prefer. Grease and flour the pan, use a nonstick spray, or coat it with butter and a dusting of flour.
1. Preheat the oven to 325°F (160°C). Spray a 12-cup bundt pan or prepare a regular cake pan.
2. Beat the softened butter until creamy. Add the sugar gradually and beat until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Break the six Hershey’s bars into pieces and place them in a microwave-safe bowl. Heat in 30-second increments, stirring between each interval, until the chocolate is fully melted and smooth. Stir the melted chocolate into the butter-sugar-egg mixture and beat until incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry mixture to the chocolate mixture alternately with the buttermilk, beginning and ending with the flour, and mix until just combined. Stir in the chocolate syrup and vanilla. If using, fold in the chopped pecans.
5. Pour the batter into the prepared pan and smooth the top. Bake at 325°F for about 1 hour, or until a toothpick inserted into the center comes out clean. Baking times can vary by oven and pan size; check at about 50–55 minutes if using a different pan.
6. If using a bundt pan, cool the cake in the pan for about 10 minutes, then invert onto a wire rack to cool completely. If you used a regular pan, cool for 10–15 minutes before removing and transferring to a rack.
Frosting and serving options
This cake is delicious served plain or dusted with sifted powdered sugar. My favorite finish is a warm, glossy chocolate topping made by melting canned chocolate frosting. Place the unopened can of frosting in short bursts in the microwave or spoon the frosting into a microwave-safe bowl and heat in 15–30 second intervals, stirring between each, until smooth and pourable. Pour the melted frosting over the cake and allow it to set slightly before slicing.
If you used a regular cake pan, pour the frosting over the top and spread it quickly before it begins to set. Alternatively, drizzle additional chocolate syrup over powdered sugar for a quick presentation.
Can you use other chocolate bars or sizes?
Yes. A full-size Hershey bar is approximately 1.55 ounces, so six bars equal about 9.3 ounces of chocolate. If you use king-size bars, you’ll need fewer (roughly 3½ king-size bars, depending on their weight). For fun-size bars, you would need many more to reach the same weight—plan accordingly. You can also use Hershey’s Dark bars or another brand of milk or dark chocolate to change the cake’s flavor and color.
Substituting the buttermilk
If you don’t have buttermilk, make a quick substitute: add 1 tablespoon white vinegar or lemon juice to 1 cup of milk, stir, and let it sit for 5 minutes to thicken slightly. Use this mixture in place of the buttermilk called for in the recipe.
Storage and make-ahead tips
Store leftover cake in an airtight container at room temperature for 3–4 days. You can also make the cake one or two days ahead, wrap it tightly, and refrigerate or freeze it. If frozen, allow it to thaw at room temperature for several hours before serving. For best texture and flavor, add any fragile glaze or melted frosting just before serving.
Recipe variations and tips
- Use dark chocolate bars and dark chocolate syrup for a richer, darker cake.
- Add a cup of chopped nuts or a handful of chocolate chips to the batter for texture.
- If the cake seems too dense, try reducing the flour by 1/4 cup or baking in a slightly shallower pan at the same temperature, checking doneness earlier.
More cake recipes
- How to Make Chocolate Cake in the Slow Cooker
- Strawberry Upside Down Cake
- Simple Plum Clafoutis
- Easy French Strawberry Cake
- Dulce de Leche Pumpkin Dump Cake
Come join us
If you enjoyed this recipe and want more, follow along on social platforms or join community groups to share photos, variations, and feedback. I love hearing how readers adapt vintage recipes—please share your results and any twists you try!