This Moist Hershey Bar Cake with Ganache is pure comfort in cake form. It is rich, soft, and deeply chocolatey, yet it still feels homey and familiar. I love how it brings a bakery-style look to the table without asking for fancy skills. If you want a cake that feels special but still easy enough for a regular weekend, this is a wonderful choice.
What makes this cake stand out is the mix of Hershey’s milk chocolate candy bars, Hershey’s chocolate syrup, butter, sugar, eggs, flour, buttermilk, and vanilla. Then, for the finish, a simple chocolate ganache made with chocolate chips and heavy cream adds a glossy top layer. The flavor is bold and smooth, with a tender crumb and a deep chocolate taste that feels rich without being heavy. Because it bakes in a 15-cup Bundt pan or tube pan, it also comes out looking impressive with very little effort.
Even better, the method is straightforward. You melt the chocolate bars with the syrup, whisk the dry ingredients, beat the butter and sugar, then bring everything together before baking for about 1 hour. After that, the cake cools, and the ganache takes only a few minutes to make. In total, you are looking at 2 hours 15 minutes, including cooling time, and the recipe makes 12 servings. So, it is practical for busy bakers, but it still feels like a treat.
This cake is perfect for chilly nights, family dinners, birthday tables, church suppers, and potlucks. It also travels well, which makes it a smart dessert when you want something reliable and crowd-pleasing. Since it stores well, you can even bake it a day ahead and focus on the rest of the meal later.
Why You’ll Love This Moist Hershey Bar Cake with Ganache
- It has a deep chocolate flavor from both Hershey’s milk chocolate candy bars and chocolate syrup.
- The cake stays soft and moist, thanks to the buttermilk, butter, and melted chocolate.
- The recipe uses simple pantry ingredients, so there is no long shopping list.
- The ganache topping makes the cake look polished without much extra work.
- It is a great make-ahead dessert for parties, holidays, and family gatherings.
Hershey’s Chocolate Bar Tips
The star of this cake is Hershey’s milk chocolate candy bars. For the best result, break them into small pieces before melting so they melt evenly and smoothly. Also, keep the heat low and stir often, because chocolate can scorch fast if the pan gets too hot. If the chocolate mixture looks grainy, pull it off the heat sooner next time and let the warmth of the pan finish the job. Since this cake depends on smooth melted chocolate for both flavor and texture, taking a little care here helps a lot. Fresh candy bars also work best, because older chocolate can taste dull and may not melt as nicely.
Options for Substitutions
- Use semi-sweet chocolate chips instead of the Hershey bars if you want a slightly less sweet cake.
- Swap whole milk with lemon juice or vinegar for the buttermilk if you do not have buttermilk on hand.
- Use salted butter and reduce the added salt to a pinch if that is what you keep in the fridge.
- Replace the vanilla with almond extract for a different flavor note, but use less since it is stronger.
- Use dark chocolate chips in the ganache if you want a richer, less sweet topping.
- Bake the cake in two loaf pans if you do not have a Bundt or tube pan, but watch the bake time closely.
Watch Out for These Mistakes
One common mistake is overheating the chocolate mixture. If the candy bars and chocolate syrup get too hot, the chocolate may seize or turn dull. So, keep the heat at medium-low and stir until just smooth. Then, let it cool before adding it to the batter.
Another issue is overmixing the batter. Once you add the flour and buttermilk, mix only until combined. If you stir too much, the cake can turn dense instead of soft. For the best crumb, alternate the dry mixture and the buttermilk gently, and finish with the cooled chocolate mixture and vanilla.
Also, do not rush the cooling time. This cake needs to sit in the pan for 10 minutes before turning out, and then it needs to cool fully before the ganache goes on. If you glaze it too early, the topping can slide right off. Letting it cool also helps the cake set, so it slices more neatly.
Finally, keep an eye on the bake time. Ovens can run hot or cool, and a Bundt cake can dry out if it bakes too long. Start checking at the 1 hour mark with a toothpick in the center. If it comes out clean, the cake is ready.
What to Serve With Moist Hershey Bar Cake with Ganache
This Moist Hershey Bar Cake with Ganache pairs nicely with a scoop of vanilla ice cream, a spoonful of lightly sweetened whipped cream, fresh strawberries, or a cup of hot coffee. Since the cake is rich, a cool or light side helps balance each bite. For a cozy dessert plate, add berries and coffee, and you have a simple but satisfying finish to any meal.
Storage Instructions
Store: Keep the cake in an airtight container at room temperature for 3 to 4 days. If your kitchen is warm, store it in the fridge for up to 1 week instead.
Freeze: Wrap the cake well and freeze for up to 6 months. For best results, wrap slices separately so you can thaw only what you need.
Reheat: For the microwave, warm a slice for 10 to 20 seconds at a time until it is just soft and slightly warm. On the stovetop, place a slice in a covered skillet over very low heat for a few minutes. This works best if you want gentle warming without drying it out.
Recipe Info
- Preparation Time: 15 minutes plus 1 hour cooling
- Cooking Time: 1 hour
- Total Time: 2 hours 15 minutes
- Level of Difficulty: Easy
- Servings: 12 servings
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 5,800 to 6,400
- Protein: 65 to 80 grams
- Fat: 320 to 380 grams
- Carbohydrates: 680 to 760 grams
Ingredients
- Cake:
- 9 Hershey’s milk chocolate candy bars (1.55 ounces each), broken up
- 1 1/2 cups Hershey’s chocolate syrup
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- Chocolate ganache:
- 3/4 cup chocolate chips
- 1/4 cup heavy cream
- Special equipment:
- 15-cup Bundt pan or tube pan
Step-by-Step Instructions
Step 1: Prepare the Pan and Oven
Heat the oven to 350°F. Grease and flour a 15-cup Bundt pan or tube pan well so the cake releases cleanly after baking. This step matters, because a rich cake like this can stick if the pan is not fully coated.
Step 2: Melt the Chocolate Mixture
Place the broken chocolate bars and the chocolate syrup in a saucepan over medium-low heat. Stir until the mixture is smooth, then set it aside to cool. Cooling is important, because hot chocolate can affect the batter texture if added too soon.
Step 3: Mix the Dry Ingredients
Whisk the flour, salt, and baking soda together in a bowl. This helps spread the baking soda evenly through the batter, so the cake rises more evenly in the oven.
Step 4: Make the Batter
Beat the butter and sugar on medium speed until the mixture looks light and fluffy. Add the eggs one at a time, and beat well after each one. Then add the flour mixture and buttermilk in alternating additions, starting and ending with the flour. Stir in the cooled chocolate mixture and the vanilla until everything is combined.
Step 5: Bake and Cool
Scrape the batter into the prepared pan and bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 10 minutes, then turn it out and let it cool completely, which takes about 1 hour.
Step 6: Make the Ganache and Finish the Cake
Place the chocolate chips and heavy cream in a small bowl and microwave for 30 seconds. Stir until smooth. If needed, microwave for one more 10-second burst. Pour the ganache over the cooled cake and let it set before slicing.
Conclusion
This Moist Hershey Bar Cake with Ganache brings together simple ingredients, easy steps, and a rich chocolate taste that home cooks love. It is soft, moist, and covered with a smooth ganache that makes every slice feel special. Because it is easy to make ahead and stores well, it is a smart dessert for holidays, potlucks, and family meals. If you try it, I hope you come back and share how it turned out, and if you enjoy chocolate desserts, take a look at more cozy cake recipes like this one.
Print
Moist Hershey Bar Cake with Ganache
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 135 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich, soft, and deeply chocolatey cake topped with a glossy chocolate ganache, perfect for any occasion.
Ingredients
- 9 Hershey’s milk chocolate candy bars (1.55 ounces each), broken up
- 1 1/2 cups Hershey’s chocolate syrup
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 3/4 cup chocolate chips
- 1/4 cup heavy cream
Instructions
- Heat the oven to 350°F. Grease and flour a 15-cup Bundt pan or tube pan well.
- Place the broken chocolate bars and the chocolate syrup in a saucepan over medium-low heat and stir until smooth.
- Whisk the flour, salt, and baking soda together in a bowl.
- Beat the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, beating well after each.
- Add the flour mixture and buttermilk in alternating additions, starting and ending with the flour. Stir in the cooled chocolate mixture and vanilla until combined.
- Scrape the batter into the prepared pan and bake for about 1 hour, or until a toothpick comes out clean. Cool in the pan for 10 minutes before turning it out to cool completely.
- Place the chocolate chips and heavy cream in a bowl and microwave for 30 seconds. Stir until smooth, then pour over the cooled cake.
Notes
Let the ganache set before slicing the cake. Store in an airtight container for up to 4 days at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
