Introduction
Craving the rich, chocolatey decadence of a Hershey’s chocolate cake but looking for a hands-off, cozy twist? Say hello to Slow Cooker Hershey’s Chocolate Cake! This indulgent recipe reimagines the classic oven-baked cake as a fudgy, slow-cooked dessert, featuring a moist chocolate cake infused with Hershey’s cocoa powder, topped with a creamy chocolate frosting that melts in your mouth. The slow cooker makes this cake effortless, gently melding the flavors into a warm, scoopable treat that’s perfect for family gatherings, holiday potlucks, or cozy dessert nights. With its irresistible aroma of chocolate and vanilla, this cake is a crowd-pleaser that brings nostalgic joy to every bite. Ready to dive into a decadent, fuss-free treat? Let’s get cooking with this rich, shareable recipe that’s sure to become a favorite!
Overview: Why Slow Cooker Hershey’s Chocolate Cake is a Must-Try
Slow Cooker Hershey’s Chocolate Cake is a luxurious dessert that captures the deep, chocolatey essence of the classic Hershey’s cake in a moist, slow-cooked format. The slow cooker simplifies preparation, creating a fudgy, evenly cooked texture with minimal effort, while the Hershey’s cocoa powder delivers an iconic, rich flavor. It’s a comforting, customizable treat that’s perfect for chocolate lovers, busy home cooks, or anyone craving a cozy, bakery-style cake with crowd-pleasing appeal.
- Time Requirement: 20 minutes prep, 2.5-3.5 hours on high or 4-5 hours on low, plus 10 minutes for cooling and frosting.
- Difficulty Level: Easy! It involves mixing, slow cooking, and frosting, suitable for all skill levels.
- Why It’s Special: This cake is make-ahead-friendly, indulgent, and ideal for any occasion. The slow cooker makes it hands-off, and the Hershey’s chocolate flavor delivers a rich, nostalgic experience.
This recipe serves 8-10 and is perfect for potlucks, birthdays, or chocolate-themed gatherings!
Essential Ingredients
The magic of Slow Cooker Hershey’s Chocolate Cake comes from its rich, balanced ingredients. Each one adds chocolatey depth, moist texture, or creamy sweetness to create a cohesive, indulgent dessert. Here’s what you’ll need:
For the Chocolate Cake
- All-Purpose Flour (1 ¾ cups): Forms the cake structure.
- Substitution: Gluten-free flour blend or whole wheat flour (texture may vary).
- Unsweetened Hershey’s Cocoa Powder (⅔ cup): Provides deep chocolate flavor.
- Substitution: Other unsweetened cocoa powder (natural or Dutch-processed).
- Baking Powder (1 ½ tsp): Helps the cake rise.
- Substitution: ½ tsp baking soda + 1 tsp lemon juice (if low on baking powder).
- Baking Soda (1 ½ tsp): Enhances rise with acidic ingredients.
- Substitution: Additional baking powder (2 tsp total, but rise may be less pronounced).
- Salt (½ tsp): Balances sweetness.
- Substitution: Sea salt or omit if using salted butter elsewhere.
- Granulated Sugar (2 cups): Sweetens the cake.
- Substitution: Coconut sugar or reduce to 1 ¾ cups for less sweetness.
- Buttermilk (1 cup): Adds moisture and tanginess.
- Substitution: 1 cup milk + 1 tbsp lemon juice or vinegar, rested for 5 minutes.
- Pure Vanilla Extract (2 tsp): Enhances flavor.
- Substitution: Almond extract or omit.
- Vegetable Oil (½ cup + 2 tbsp): Ensures a moist texture.
- Substitution: Canola oil or melted coconut oil.
- Large Eggs (2, room temperature): Binds and adds structure.
- Substitution: Flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for vegan.
- Boiling Water (1 cup): Thins batter and blooms cocoa flavor.
- Substitution: Hot coffee for deeper flavor or hot milk.
For the Chocolate Frosting
- Salted Sweet Cream Butter (1 cup, softened): Creates a rich frosting base.
- Substitution: Unsalted butter + ¼ tsp salt or vegan butter.
- Pure Vanilla Extract (1 tsp): Enhances flavor.
- Substitution: Omit or use almond extract.
- Unsweetened Hershey’s Cocoa Powder (⅔ cup): Adds chocolatey richness.
- Substitution: Same as above.
- Whole Milk (¼ cup + 2 tbsp): Adjusts frosting consistency.
- Substitution: Plant-based milk or heavy cream.
- Powdered Sugar (3 cups): Sweetens and thickens frosting.
- Substitution: Granulated sugar (blend to powder) or reduce to 2 ½ cups for less sweetness.
Why They’re Important: The Hershey’s cocoa powder delivers the signature chocolate flavor, while buttermilk and vegetable oil ensure a moist, tender crumb. The boiling water enhances the cocoa’s depth, and the creamy frosting ties it all together, making each bite a decadent delight.
Step-by-Step Instructions
To adapt the Hershey’s Chocolate Cake for the slow cooker, we’ll create a thin, cocoa-rich batter, slow cook it into a fudgy cake, and top it with a smooth chocolate frosting for indulgence. The slow cooker ensures a moist, evenly cooked texture, perfect for slicing or scooping. Here’s how:
Step 1: Prepare the Cake Batter
- In a large mixing bowl, sift together 1 ¾ cups all-purpose flour, ⅔ cup unsweetened Hershey’s cocoa powder, 1 ½ tsp baking powder, and 1 ½ tsp baking soda to remove lumps.
- Whisk in ½ tsp salt and 2 cups granulated sugar until evenly combined.
- Add 1 cup buttermilk, 2 tsp pure vanilla extract, and ½ cup + 2 tbsp vegetable oil. Whisk until smooth and fully incorporated.
- Add 2 large eggs, one at a time, whisking well after each addition until the batter is cohesive.
- Carefully whisk in 1 cup boiling water, stirring slowly to avoid splashing, until the batter is thin and smooth. The batter will be runny, which is normal for this recipe.
- Tip: Sift dry ingredients to ensure a smooth batter. Use room-temperature eggs for better emulsification. Add boiling water gradually to prevent curdling. Whisk gently to avoid overmixing, which can affect texture.
Step 2: Prepare the Slow Cooker
- Lightly grease a 6-quart slow cooker insert with cooking spray or a thin layer of butter to prevent sticking.
- For easier removal, line the slow cooker with a parchment paper sling (two long strips crossed, overhanging the edges) and lightly spray the parchment.
- Pour the batter into the slow cooker, spreading it evenly with a spatula.
- Tip: Use a slow cooker liner or parchment sling for easy cleanup and removal. Ensure the batter is level to promote even cooking. A 6-quart slow cooker is ideal for this volume.
Step 3: Slow Cook
- Cover and cook on high for 2.5-3.5 hours or low for 4-5 hours, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Check doneness at the minimum time; if the center is too wet, continue cooking in 15-minute increments. If the top looks too moist, remove the lid for the last 15-20 minutes to evaporate excess moisture.
- Tip: Place a paper towel or clean dish towel under the lid to catch condensation and prevent a soggy surface. Avoid lifting the lid too often to maintain heat. Cooking times vary by slow cooker model.
Step 4: Cool the Cake
- Turn off the slow cooker and let the cake cool in the insert for 10-15 minutes to set slightly, making it easier to remove or serve.
- Use the parchment sling (if used) to lift the cake out, or scoop portions directly from the slow cooker. Transfer to a serving platter if slicing, or serve warm from the slow cooker for a rustic presentation.
- Tip: Cool slightly before frosting to prevent melting. If serving warm, scoop directly for a cozy, fudgy experience.
Step 5: Prepare the Chocolate Frosting
- In a medium mixing bowl, use a handheld mixer or stand mixer on medium-high speed to beat 1 cup softened salted sweet cream butter and 1 tsp pure vanilla extract for 1-1 ½ minutes, until light and fluffy.
- Add ⅔ cup unsweetened Hershey’s cocoa powder and mix on low speed until combined.
- Add 3 cups powdered sugar, ½ cup at a time, alternating with ¼ cup + 2 tbsp whole milk, beating until fully incorporated and the frosting is smooth and spreadable.
- Increase the mixer speed to medium-high and beat for 1 minute until fluffy.
- Tip: Soften butter at room temperature for easier beating. Sift powdered sugar to avoid lumps. Adjust milk for a spreadable or pipeable consistency; add more for a thinner frosting.
Step 6: Assemble and Serve
- Spread or pipe the chocolate frosting over the cooled or slightly warm cake using a spatula or a piping bag with a round or star tip. For piping, swirl in a circular pattern for a decorative look.
- Slice the cooled cake into 8-10 squares or wedges, or scoop warm portions into bowls or dessert cups (about ½ cup per serving).
- Serve at room temperature for a classic cake texture or warm for a fudgy, indulgent experience. Pair with coffee, milk, or a dessert liqueur (like Baileys) for a decadent vibe.
- Tip: Spread frosting evenly for a polished look or pipe for flair. Serve in shallow bowls if scooping warm, or on plates if slicing cooled. Garnish with chocolate shavings or sprinkles for extra appeal.
Assembly: Serving Your Slow Cooker Hershey’s Chocolate Cake
Now it’s time to present this rich, indulgent dessert and make it look as good as it tastes! Here’s how to assemble Slow Cooker Hershey’s Chocolate Cake:
- Serve the Cake: Slice the cooled cake into neat squares or scoop warm portions into bowls or dessert cups, showcasing the fudgy crumb and creamy frosting. Ensure each serving highlights the deep chocolate color.
- Garnish: Sprinkle with chocolate shavings, cocoa powder, or rainbow sprinkles for a festive touch. Add fresh berries for a pop of color.
- Presentation Tip: Use dark plates or rustic ceramic bowls to highlight the cake’s rich hue and glossy frosting. Arrange garnishes sparingly for an elegant look.
- Optional Sides: Pair with a scoop of vanilla ice cream, whipped cream, or fresh raspberries to complement the richness. Serve with a cold glass of milk for a nostalgic vibe.
- Optional Add-Ins: Offer extra frosting, hot fudge sauce, or chopped nuts on the side for customization.
Pro Tip: Serve family-style by placing the warm cake in the slow cooker with a serving spoon, with frosting and garnishes in separate bowls, letting guests customize their portions for a fun, interactive treat perfect for potlucks or holiday gatherings!
Storage and Make-Ahead Tips
Slow Cooker Hershey’s Chocolate Cake is best enjoyed fresh for optimal fudginess and frosting texture, but leftovers and make-ahead options can be managed with care. Here’s how to keep it fresh:
- Storing Leftovers:
- Store the cake in an airtight container in the fridge for up to 5 days. Keep unfrosted portions separate from frosting to prevent sogginess.
- Reheat individual portions in the microwave (15-30 seconds) for a warm texture, or serve chilled for a denser cake. Refresh with extra frosting if needed.
- Make-Ahead Tips:
- Batter: Prepare the batter up to 24 hours ahead and refrigerate in an airtight container. Stir gently before pouring into the slow cooker.
- Frosting: Prepare up to 3 days ahead and store in the fridge. Re-whip with a mixer before using to restore fluffiness.
- Freezing: Freeze the unfrosted cake (whole or in slices) for up to 2 months in an airtight container or wrapped tightly in plastic wrap and foil. Thaw in the fridge overnight, then frost before serving. Texture may be slightly denser after freezing.
- Tip: Use leftover cake as a base for trifles with whipped cream and fruit, or crumble into parfaits with ice cream for quick, indulgent treats.
Recipe Variations
Slow Cooker Hershey’s Chocolate Cake is highly versatile—here are some fun ways to mix it up:
- Mocha Hershey’s Chocolate Cake: Replace boiling water with hot coffee and add 1 tsp instant espresso powder for a mocha flavor.
- Peanut Butter Hershey’s Cake: Swirl ¼ cup creamy peanut butter into the batter before cooking and top with peanut butter chips.
- Mint Chocolate Hershey’s Cake: Add ½ tsp peppermint extract to the batter and garnish with crushed peppermint candies.
- Gluten-Free: Use a gluten-free flour blend and ensure cocoa powder is gluten-free (most are, but check labels).
- Vegan: Use flax eggs, plant-based buttermilk (plant milk + vinegar), vegan butter, and plant-based milk in the frosting. Ensure cocoa powder is vegan.
- Chocolate Chip Hershey’s Cake: Fold ½ cup chocolate chips into the batter for extra bursts of chocolate.
Get creative and make it your own—this cake loves a little experimentation!
Conclusion
You’re now ready to make Slow Cooker Hershey’s Chocolate Cake that’ll bring the iconic, chocolatey flavors of the classic Hershey’s cake to your table! This dessert is all about a fudgy, moist cake, rich cocoa depth, and creamy frosting, united for a decadent, indulgent treat. Whether you’re serving it for a birthday party, a holiday gathering, or a cozy family night, it’s sure to impress with its nostalgic, crowd-pleasing appeal. So grab your slow cooker, sift that cocoa, and let the kitchen fill with the irresistible aroma of chocolate. Play with variations, customize with your favorite garnishes, and enjoy every rich, fudgy bite. Happy cooking!
Print
Hershey’s Chocolate Cake
Description
Craving the rich, chocolatey decadence of a Hershey’s chocolate cake but looking for a hands-off, cozy twist? Say hello to Slow Cooker Hershey’s Chocolate Cake! This indulgent recipe reimagines the classic oven-baked cake as a fudgy, slow-cooked dessert, featuring a moist chocolate cake infused with Hershey’s cocoa powder, topped with a creamy chocolate frosting that melts in your mouth.
Ingredients
For the Chocolate Cake
-
All-Purpose Flour (1 ¾ cups): Forms the cake structure.
-
Substitution: Gluten-free flour blend or whole wheat flour (texture may vary).
-
-
Unsweetened Hershey’s Cocoa Powder (⅔ cup): Provides deep chocolate flavor.
-
Substitution: Other unsweetened cocoa powder (natural or Dutch-processed).
-
-
Baking Powder (1 ½ tsp): Helps the cake rise.
-
Substitution: ½ tsp baking soda + 1 tsp lemon juice (if low on baking powder).
-
-
Baking Soda (1 ½ tsp): Enhances rise with acidic ingredients.
-
Substitution: Additional baking powder (2 tsp total, but rise may be less pronounced).
-
-
Salt (½ tsp): Balances sweetness.
-
Substitution: Sea salt or omit if using salted butter elsewhere.
-
-
Granulated Sugar (2 cups): Sweetens the cake.
-
Substitution: Coconut sugar or reduce to 1 ¾ cups for less sweetness.
-
-
Buttermilk (1 cup): Adds moisture and tanginess.
-
Substitution: 1 cup milk + 1 tbsp lemon juice or vinegar, rested for 5 minutes.
-
-
Pure Vanilla Extract (2 tsp): Enhances flavor.
-
Substitution: Almond extract or omit.
-
-
Vegetable Oil (½ cup + 2 tbsp): Ensures a moist texture.
-
Substitution: Canola oil or melted coconut oil.
-
-
Large Eggs (2, room temperature): Binds and adds structure.
-
Substitution: Flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for vegan.
-
-
Boiling Water (1 cup): Thins batter and blooms cocoa flavor.
-
Substitution: Hot coffee for deeper flavor or hot milk.
-
For the Chocolate Frosting
-
Salted Sweet Cream Butter (1 cup, softened): Creates a rich frosting base.
-
Substitution: Unsalted butter + ¼ tsp salt or vegan butter.
-
-
Pure Vanilla Extract (1 tsp): Enhances flavor.
-
Substitution: Omit or use almond extract.
-
-
Unsweetened Hershey’s Cocoa Powder (⅔ cup): Adds chocolatey richness.
-
Substitution: Same as above.
-
-
Whole Milk (¼ cup + 2 tbsp): Adjusts frosting consistency.
-
Substitution: Plant-based milk or heavy cream.
-
-
Powdered Sugar (3 cups): Sweetens and thickens frosting.
-
Substitution: Granulated sugar (blend to powder) or reduce to 2 ½ cups for less sweetness.
-
Why They’re Important: The Hershey’s cocoa powder delivers the signature chocolate flavor, while buttermilk and vegetable oil ensure a moist, tender crumb. The boiling water enhances the cocoa’s depth, and the creamy frosting ties it all together, making each bite a decadent delight.
Instructions
Step 1: Prepare the Cake Batter
-
In a large mixing bowl, sift together 1 ¾ cups all-purpose flour, ⅔ cup unsweetened Hershey’s cocoa powder, 1 ½ tsp baking powder, and 1 ½ tsp baking soda to remove lumps.
-
Whisk in ½ tsp salt and 2 cups granulated sugar until evenly combined.
-
Add 1 cup buttermilk, 2 tsp pure vanilla extract, and ½ cup + 2 tbsp vegetable oil. Whisk until smooth and fully incorporated.
-
Add 2 large eggs, one at a time, whisking well after each addition until the batter is cohesive.
-
Carefully whisk in 1 cup boiling water, stirring slowly to avoid splashing, until the batter is thin and smooth. The batter will be runny, which is normal for this recipe.
-
Tip: Sift dry ingredients to ensure a smooth batter. Use room-temperature eggs for better emulsification. Add boiling water gradually to prevent curdling. Whisk gently to avoid overmixing, which can affect texture.
-
Step 2: Prepare the Slow Cooker
-
Lightly grease a 6-quart slow cooker insert with cooking spray or a thin layer of butter to prevent sticking.
-
For easier removal, line the slow cooker with a parchment paper sling (two long strips crossed, overhanging the edges) and lightly spray the parchment.
-
Pour the batter into the slow cooker, spreading it evenly with a spatula.
-
Tip: Use a slow cooker liner or parchment sling for easy cleanup and removal. Ensure the batter is level to promote even cooking. A 6-quart slow cooker is ideal for this volume.
-
Step 3: Slow Cook
-
Cover and cook on high for 2.5-3.5 hours or low for 4-5 hours, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
-
Check doneness at the minimum time; if the center is too wet, continue cooking in 15-minute increments. If the top looks too moist, remove the lid for the last 15-20 minutes to evaporate excess moisture.
-
Tip: Place a paper towel or clean dish towel under the lid to catch condensation and prevent a soggy surface. Avoid lifting the lid too often to maintain heat. Cooking times vary by slow cooker model.
-
Step 4: Cool the Cake
-
Turn off the slow cooker and let the cake cool in the insert for 10-15 minutes to set slightly, making it easier to remove or serve.
-
Use the parchment sling (if used) to lift the cake out, or scoop portions directly from the slow cooker. Transfer to a serving platter if slicing, or serve warm from the slow cooker for a rustic presentation.
-
Tip: Cool slightly before frosting to prevent melting. If serving warm, scoop directly for a cozy, fudgy experience.
-
Step 5: Prepare the Chocolate Frosting
-
In a medium mixing bowl, use a handheld mixer or stand mixer on medium-high speed to beat 1 cup softened salted sweet cream butter and 1 tsp pure vanilla extract for 1-1 ½ minutes, until light and fluffy.
-
Add ⅔ cup unsweetened Hershey’s cocoa powder and mix on low speed until combined.
-
Add 3 cups powdered sugar, ½ cup at a time, alternating with ¼ cup + 2 tbsp whole milk, beating until fully incorporated and the frosting is smooth and spreadable.
-
Increase the mixer speed to medium-high and beat for 1 minute until fluffy.
-
Tip: Soften butter at room temperature for easier beating. Sift powdered sugar to avoid lumps. Adjust milk for a spreadable or pipeable consistency; add more for a thinner frosting.
-
Step 6: Assemble and Serve
-
Spread or pipe the chocolate frosting over the cooled or slightly warm cake using a spatula or a piping bag with a round or star tip. For piping, swirl in a circular pattern for a decorative look.
-
Slice the cooled cake into 8-10 squares or wedges, or scoop warm portions into bowls or dessert cups (about ½ cup per serving).
-
Serve at room temperature for a classic cake texture or warm for a fudgy, indulgent experience. Pair with coffee, milk, or a dessert liqueur (like Baileys) for a decadent vibe.
-
Tip: Spread frosting evenly for a polished look or pipe for flair. Serve in shallow bowls if scooping warm, or on plates if slicing cooled. Garnish with chocolate shavings or sprinkles for extra appeal.
-
FAQs
Q: Can I make this with the original oven-baked method?
A: Yes! Follow the original instructions: sift dry ingredients, mix with wet ingredients and boiling water, pour into a greased 9×13 baking dish, bake at 350°F for 30-35 minutes, cool, and frost with chocolate frosting.
Q: Can I use regular milk instead of buttermilk?
A: Yes! Make a buttermilk substitute by mixing 1 cup milk with 1 tbsp lemon juice or vinegar and letting it sit for 5 minutes.
Q: Is this recipe gluten-free?
A: It can be! Use a gluten-free flour blend and ensure cocoa powder is gluten-free (most are, but check labels).
Q: Can I make this vegan?
A: Yes! Use flax eggs, plant-based buttermilk, vegan butter, and plant-based milk in the frosting. Ensure cocoa powder is vegan.
Q: Can I freeze leftovers?
A: Freeze the unfrosted cake for up to 2 months. Thaw, reheat gently, and frost with fresh frosting. Texture may be denser after freezing.
Q: What’s the best way to serve this for a crowd?
A: Keep the cake warm in the slow cooker on the “keep warm” setting, with frosting and garnishes in separate bowls. Let guests scoop or slice their own portions for a fun, interactive treat perfect for potlucks or holiday gatherings.