Hershey Bar Cake

chocolate bundt cake on a cake stand, surrounded by mini Hersey bars.

This Hershey Bar Cake is a chocolate lover's dream come true! With with real candy bars baked into the batter, it's the most decadent chocolate cake ever!

Course Dessert

Cuisine American

Keyword bundt cake, chocolate

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings

Calories 505kcal

Author Sara Garska

Cost $20

Equipment

large mixing bowl
Stand or hand mixer A stand mixer worked great for this!
bundt pan
Microwave safe bowl

Ingredients

1/2 pound butter room temperature, 2 sticks
2 cups sugar
4 eggs
2 TB water
2 tsp vanilla extract
8 Hershey bars
1/2 tsp salt
2 1/2 cups cake flour sifted
1 cup buttermilk
3/4 tsp baking soda
1/2 cup chopped nuts Optional

Instructions

Preheat oven to 325°F and grease a bundt pan.
Unwrap the Hershey bars, break into smaller pieces, and place in a microwave-safe bowl. Microwave for 30 seconds and stir. Continue heating in 20-second intervals, stirring between, until melted and smooth.
In a large mixing bowl, or the bowl of a stand mixer, cream together the butter and sugar.
Add eggs one at a time. To avoid eggshells in your batter, break them into a small bowl first.
Mix in the vanilla extract, salt, water, and melted chocolate.
In a separate bowl, combine the baking soda and buttermilk.
Alternate adding the flour and buttermilk mixture to the cake batter. At this point the batter will be thick and fluffy and light brown.
Fold in nuts if using. (Optional)
Pour batter into the prepared pan and bake at 325°F for 1 hour and 20-25 minutes, or until a toothpick inserted in cake comes out clean.
Remove from oven and let the cake cool in the pan for about 10 minutes, then turn out onto your serving platter.
Sprinkle powdered sugar over the top.

Notes

Nutrition information is provided as an estimate only.

Nutrition