Chocolate Cake!!

I admit it I am totally addicted to chocolate. All chocolate. I am not particular, I love it all. I especially love Hershey’s milk chocolate. I love their bars and the kisses. I love the fun sized. I love it all. So it makes perfect sense that I developed this amazing milk chocolate cake recipe. I hope you love it as much as I do and that you share your pictures with me.  ENJOY!!

Print Recipe
No ratings yet

Milk Chocolate Cake

This cake is inspired by my love for all things Hershey's Milk Chocolate!
Course: Endings
Cuisine: American
Keyword: cake, chocolate
Servings: 10 slices



  • 4 cups All-purpose Flour
  • 1 Tbs. Baking Powder
  • 2 tsp. Baking Soda
  • 1 tsp. Kosher Salt
  • 1 4-oz bar Unsweetened Chocolate, chopped
  • 1/2 cup Good Quality Cocoa Powder
  • 1-1/2 cups Water
  • 1 cup Unsalted Butter, at room temperature
  • 3-1/2 cups Granulated White Sugar
  • 4 Lg. Eggs, at room temperature
  • 2 tsp. Vanilla Extract
  • 1-3/4 cups Buttermilk, at room temperature


  • 1-1/2 cups Unsalted Butter, at room temperature
  • 4 cups Confectioners Sugar, sifted
  • 8 ounces Milk Chocolate Candy Bars, melted & cooled


Make the Cake

  • Preheat oven to 350°
    Grease and flour 3- 8" round cake pans, set aside.
  • Whisk together the flour, baking powder, baking soda and salt, in a medium bowl. Set aside
    In a large heatproof bowl if you can, use the bowl stand-up mixer), combine the unsweetened chocolate and the cocoa powder.
    Heat the water and butter in a small saucepan, until butter is melted, but water is just simmering, not boiling.
    Pour the hot liquid over the chocolate and cocoa powder and stir until melted and smooth.
    Add the sugar and mix to combine.
  • If you have used a glass or ceramic bowl, from your stand up mixer, go ahead and put that on the mixer base and fit the mixer with the paddle attachment. If you used a different bowl, transfer the mixture to your stand up mixer or use a hand electric mixer.
    Making sure that the chocolate mixture is cool enough, start adding the eggs, one at a time, and beat until just combined.
    Add in the vanilla.
    Alternating with the buttermilk, add flour into chocolate egg mixture. You want to start and finish with the flour. DO NOT OVERMIX. This is where tough cakes come from.
    Be sure to scrape down sides and you can finish mixing with a spatula.
  • Divide batter between 3 pans. I like to use a scale and weigh the batter to make sure it is even.
    Bake for 20-30 minutes, until toothpick comes out with just a few moist crumbs.
    Cool in pan for 10 minutes, then invert on to a cooling rack. Cool completely before frosting.


  • In the bowl of a stand up mixer, fitted with the paddle attachment, cream the butter until light in color and fluffy.
    With mixer on low, slowly add the sugar. Scrape down the sides.
    Drizzle in melted chocolate, until evenly combined. Don't forget to check the underneath of the frosting.
  • Frost each layer with about 3/4 cup of the frosting, on top of the layers. Then stack the layers and frost the rest of the cake.
    Melt additional candy bars ad drizzle over the top. nYou can even decorate with more chocolate kisses.
  • The most important step is to enjoy!!!

If you follow me, you can expect high-quality recipes, a wealth of tips from my years of culinary experience, useful product recommendations, and lessons taught in an accessible and fun way. I focus on an easy-to-understand and accessible style of teaching that anyone can follow.  

Let's Connect on Social!

Join the newsletter

Subscribers can expect to see day-to-day updates regarding Whisk in the Southern each week. Be the first to know about new recipes, upcoming events, as well as food finds, tips, and freebies!