HERSHEY'S CHIPITS Signature Birthday Cake Recipe

Name: HERSHEY'S CHIPITS Signature Birthday Cake Recipe | Recipes
Prep time: 30 min
Total time: 85 min
Yield: 12 servings
Ingredients: 3/4 cup softened butter (175 mL); 1 1/2 cups granulated sugar (375 mL); 2 eggs; 1/2 cup sour cream (125 mL); 1 tsp powdered instant coffee and vanilla extract (each) (5 mL); 1 1/2 cups all-purpose flour (375 mL); 2/3 cup HERSHEY'S Cocoa (150 mL); 3/4 tsp baking powder (4 mL); 1/2 tsp baking soda and salt (each) (2 mL); 3/4 cup boiling water (175 mL); 1 2/3 cups HERSHEY'S CHIPITS Milk Chocolate Chips, divided (270 g); 4 cups Fluffy Vanilla Frosting* or prepared frosting (approx.) (1 L); HERSHEY'S CHIPITS Milk Chocolate Chips for garnish (additional)

Details

Time: 1 hour 25 minutes
Skill Level: Intermediate
Yields: 12 servings

Show some love with this homemade birthday cake! The HERSHEY'S CHIPITS Signature Birthday Cake will have the crowd saying same cake next year!

Ingredients & Directions

Prep Time: 30 minutes
Bake Time: 40 minutes
Cool Time: 15 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

3/4 cup

softened butter (175 mL)
1 1/2 cups

granulated sugar (375 mL)
2

eggs
1/2 cup

sour cream (125 mL)
1 tsp

powdered instant coffee and vanilla extract (each) (5 mL)
1 1/2 cups

all-purpose flour (375 mL)
2/3 cup

HERSHEY'S Cocoa (150 mL)
3/4 tsp

baking powder (4 mL)
1/2 tsp

baking soda and salt (each) (2 mL)
3/4 cup

boiling water (175 mL)
1 2/3 cups

HERSHEY'S CHIPITS Milk Chocolate Chips, divided (270 g)
4 cups

Fluffy Vanilla Frosting* or prepared frosting (approx.) (1 L)
HERSHEY'S CHIPITS Milk Chocolate Chips for garnish (additional)

Directions

Equipment Needed 

Oven

(2) 9-inch (23 cm) Round Cake Pans

Measuring Cups

Mixing Bowl

Mixer

Wire Rack

Preheat oven to 325°F (160°C). Grease and line two 8-inch (1.3 L) round cake pans. Beat butter with sugar until fluffy; beat in eggs, one at a time. Stir sour cream with instant coffee and vanilla; beat into butter mixture. Sift flour with the cocoa, baking powder, baking soda and salt in a separate bowl; add to butter mixture and mix on low until just combined.

On low speed, slowly pour boiling water into batter; mix until smooth (scraping bowl as needed). Stir in 1 cup (250 mL) chocolate chips. Divide evenly between prepared cake pans; smooth tops. Bake for 40 to 45 minutes or until tops spring back when lightly touched. Cool in pans for 15 minutes; turn onto a rack to cool completely before frosting.

Place one cake layer onto a cake stand. Add a layer of frosting; sprinkle evenly with remaining chocolate chips. Top with remaining cake layer; frost top and sides with remaining frosting. Garnish cake with the additional chocolate chips (as desired).

Fluffy Vanilla Frosting: Beat 1 cup (250 mL) softened butter in a large bowl until very smooth. Add 4 cups (1 L) icing sugar, 1/2 cup (125 mL) whipping cream and 1 tbsp (15 mL) vanilla extract. Beat on low until combined; beat on high for 3 minutes or until very fluffy. Makes 4 cups (1 L).

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