Hershey’s Chocolate Syrup Cake Recipe
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Have you ever wanted a chocolate cake that’s super moist, easy to make, and has that perfect chocolate flavor? This Hershey’s Chocolate Syrup Cake is the answer to your chocolate dreams! It’s so simple that even the kids can help, and it turns out amazing every single time.
This easy chocolate cake recipe is perfect for busy moms, beginning bakers, or anyone who loves a good slice of chocolate cake without all the fuss. When you cut into this cake, you get the two-toned crumb that makes it look like you went to a lot of work. Go ahead, dab that brow, and let me show you how to bake this cake.
Why You’ll Love This Chocolate Syrup Cake
This isn’t just any chocolate cake – it’s special! The secret ingredient is Hershey’s chocolate syrup, which makes this cake extra moist and gives it that rich, chocolatey taste that everyone loves. It was my husband’s family’s go-to cake for a good reason. It’s a super easy recipe with simple ingredients that stay moist for days.
What is Hershey’s Chocolate Syrup?
The star ingredient! Hershey’s chocolate syrup is a well-known, dark sweet syrup. Many of us use it as a topping for ice cream or to make chocolate milk. But it’s also amazing in baking! Unlike melted chocolate, Hershey’s syrup is formulated to be smooth and pourable, adding intense chocolate flavor and a perfectly moist, tender crumb that makes this cake special. You can find it in the ice cream toppings section of almost any grocery store.
Chocolate Glaze Ingredients
All ingredients are listed on the recipe card, but I wanted to share some important notes here.
Cake Ingredients
We use large eggs in our baking. They provide structure and contribute to the moisture content. The fat in the yolks adds richness and tenderness to the crumb.
Using room-temperature eggs allows them to incorporate more air when mixing, leading to a lighter texture. If you forget to take them out of the refrigerator you can set them in warm water (not hot) for 5 minutes.
We use real salted butter but you can substitute it with a butter substitute. That may affect the flavor, however. You want the butter to be at room temperature meaning that when pressed with your finger it leaves a dent, not melted or runny. Using room-temperature butter creams much better than cold butter. If you use unsalted butter, you’ll want to add an additional 1/2 teaspoon of salt.
How to Make Hershey’s Syrup Chocolate Cake
Imagine everyone’s surprise when you lift that delicious piece of Hershey Syrup Cake with that chocolate center. It may look difficult, but it is really quite simple. Let me tell you how.
Prepare Batter
- In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. 3 to 5 minutes. Add the eggs and mix until completely combined.
- In a separate medium-sized bowl whisk the flour and baking powder together.
- Alternate adding the milk and the flour mixture to the creamed butter mixture with the mixer running on low speed.
Divide Batter
- Pour half of the batter into the prepared cake pan.
- Add the Hershey’s syrup and salt to the remaining batter in the mixing bowl and mix until combined.
- Pour the chocolate batter over the top of the first layer in the cake pan.
- Bake
Bake Correctly
For the first 20 minutes, cover the pan with foil. Remove the foil and continue baking for approximately 40 minutes.
Test for doneness carefully – a few moist crumbs on your toothpick is perfect; a completely clean toothpick might mean an overdone cake. Cool the cake in the pan on a cooling rack for 15 minutes. At this time you can invert it onto a serving plate.
Prepare the glaze
Prepare the glaze by sifting powdered sugar and cocoa together so our glaze is smooth and lump-free. Stir in the room-temperature butter and milk. Set the bowl over a pan of hot water. Stir until the glaze is smooth, adding more milk to thin the glaze if necessary.
My Secret Tips for Making the Perfect Cake
Mix dry ingredients thoroughly before adding wet ingredients to ensure even distribution of leavening agents.
Don’t overmix the batter once the flour is added – this develops gluten which can make your cake tough.
Use room temperature ingredients for better emulsification and smoother batter.
Drizzle the glaze over the cake with a large spoon. Dust with additional powdered sugar if desired.
Serving Variations
I used a delicious chocolate glaze on this cake and just drizzled it on. You could simply just dust it with a little powdered sugar or leave it plain. Don’t forget the scoop of vanilla ice cream. It’s a must in our family.
Tips for the perfect Hershey Syrup Cake
- Properly prepare the pan before filling. Bundt pans are easy to use. However, if the pan isn’t prepared well, your cake may stick. This can cause it to tear when you take it out. I show you my favorite way to prepare the pan below.
- I usually set my bundt pan on a baking sheet before putting it into the oven. This makes inserting and removing the bundt pan from the oven so much easier.
- Turn the cake in the oven halfway through baking. Even the best ovens can bake unevenly from front to back.
FAQ’s
Why use a bundt pan?
Some cakes cook better in a bundt pan because more of the cake is in contact with the pan assuring that the cake cooks evenly. The center of some denser cakes such as a pound cake would have trouble getting the center cooked if placed in a round cake pan.
We love using a bundt cake pan with this recipe because it dramatically shows off that hidden center.
What is the best way to prepare a bundt pan? (Besides praying.)
You can use a paper towel or a pastry brush and coat the pan with butter or shortening. Add flour (about 1⁄4 cup) and gently tap and rotate the flour around the sides to make sure the surface is completely coated.
My second favorite way to grease a Bundt cake pan is what I learned in a cake decorating class I took several years ago. It combines the grease and flour together and you can make as much as you want. I store it for about 6 months at room temperature. This is how it’s done.
Homemade Pan Release: Take an even amount of flour, vegetable oil, and shortening and blend it together until it becomes a smooth paste. Apply this mixture evenly over the inside of the pan with a brush or paper towel.
You can make extra and store it covered at room temperature for the next time you need it. I usually write the expiration date of the shortening on the container so I know when to make a new batch.
How long do you let a bundt pan cool?
Cool the bundt cake over a cooling rack for 10 to 15 minutes. You don’t want to overdo this because it can adhere to the sides.
Release the cake – I check the edges to make sure that the cake has been released from the side of the pan. You can use a sharp knife if there are any edges still attached. I then cover the top with a serving plate and flip it over. You can gently shake it to release it as well.
Storing Leftovers of the Hershey Syrup Chocolate Cake
Store at room temperature in an airtight container – refrigeration actually speeds up the staling process for cakes.
You can freeze the whole cake or individual slices by wrapping it in plastic wrap and then a layer of aluminum foil. Thaw at room temperature.
Tip: You can make extra glaze and freeze it to reglaze your thawed cake before serving.
Did you make this recipe? Tag me on social media @hostessatheart and let me know how it turned out!
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Hersheys Chocolate Syrup Cake Recipe
Equipment
Ingredients
Cake
- 1 cup butter room temperature
- 2 cups sugar
- 3 eggs
- 1/2 tsp salt
- 1½ tsp vanilla
- 1 cup milk
- 3 cups flour
- 2 tsp baking powder
- 8 oz Hershey’s Chocolate syrup
Chocolate Glaze
- 3¼ cups powdered sugar
- ⅓ cup cocoa powder
- 1 tbsp butter melted
- 1/2 cup milk or 3/4 cup, any variety
Instructions
Cake
- Preheat oven to 350 °F. Grease and flour bundt pan.
- Cream the butter and the sugar together until light and fluffy. Add the eggs and vanilla and mix until combined.
- In a separate bowl combine flour, and baking powder. Whisk together to mix.
- Alternate adding the milk and the flour mixture to the creamed mixture. Pour 1/2 of the batter into the bundt pan. Add Hershey's syrup and salt to the remaining batter in the mixing bowl. Mix until combined. Pour the chocolate batter over the top of the white batter.
- Cover with foil and bake for 20 minutes. Remove foil and bake for 40 minutes, or until a wooden toothpick comes out clean.
- Cool for 15 minutes in the bundt pan on a wire rack. Remove the cake from the pan onto a serving plate.
Chocolate Glaze
- Prepare the glaze by sifting powdered sugar and cocoa together. Stir in the melted butter and milk. Set the bowl over a pan of hot water. Stir until the glaze is smooth, adding more milk to thin the icing if needed.
- Apply the glaze to the cake with a large spoon and dust with powdered sugar if desired.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Looking for more?
If you enjoy this Hershey’s chocolate syrup cake, you might also love these other chocolate desserts:
- Chocolate Cheesecake Pie
- Fudgy Chocolate Brownies
- Chocolate Peanut Butter Bars
- Chocolate Pudding Trifle
- Chocolate Mousse Cake
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
This simple Hershey’s Chocolate Syrup Cake recipe was first published on June 25, 2015. It has been updated to make it better for our readers. No changes were made to the actual recipe.
Great story and recipe Julie. Love that recipe box. I still have various grease-spattered bits of paper with old recipes on from my mum and grandad, but I need a recipe box like this!
It’s strange to think that the recipe boxes we’ll be passing down will be in the form a recipe blogs!
Thank you Nicky! I still like the old paper and recipe boxes, but you are right that most of my recipes are being converted to an on-line version. That is one of the reasons I began blogging. My daughter complained that I never wrote down what was in some of the dishes she enjoyed. I appreciate you stopping by!
The box – and what lies inside – are definitely works of art 🙂 And your photos of this cake look so good!
I agree Claudia! Thank you so much.
Sounds like an “old school” FABULOUS recipe! Your recipe box sounds like a goldmine! 🙂 I have some of my grandmothers typed index card recipes too. The best 🙂
Awesome Josette! It’s a good thing I have a blog. If I had to hand type my recipes, they would never have made it to the box!
I know- can you imagine? No wonder recipes used to be repeated each week!
What a lovely box! I too have my great grandfathers cookbook and I cherish it! The cake looks yummy too.
Lovely cake and recipe box Julie! 🙂
Thank you Lili! I love having that recipe box!
This looks so delicious and simple Julie! Perfect! I like your little recipe box, btw. 🙂
Thank you Arl!
Oh these pictures take me straight back to my childhood. My mum would usually bake a cake in the weekend so that there would still be a slice waiting for us when we got home from school during the week. A marbled vanilla and chocolate bunt made a regular appearance. Love you idea of using hershey syrup instead!!
Thank you! I used to bake treats for my children for after school too. At least I said it was for them :).
This cake sounds wonderful, Julie! And what a treasure you have in that special recipe box!
Thank you Nancy! I love having that recipe box.
Welcome to FF Julie, and wow what a wonderful treat you’ve brought to the Fiesta. Loving the two-toned bundt cake, will definitely be trying this out. What a beautiful treasure from your father-in-law. You are one lucky gal, and I’m sure baking the cake recipe made it all the more special for everyone on Father’s Day. You’ve reminded me to clean up one of my drafts I started a few months ago. When my mother-in-law’s sister passed away, we got together all her recipes from all the relatives (she was an amazing cook), and we published it, with some old photos and many of her recipes. We gave it to all the relatives as a Christmas present that year. Have a wonderful weekend.
Loretta, that is wonderful! What a wonderful gift! My grandmothers recipes disappeared and are lost forever. When my niece graduated from college my sister asked several people for family recipes and made her a recipe box. I just think it’s a great way to share a part of your family and history, and to give someone a great start of their own.
Ahh, beautiful cake! I became a bit emotional looking at the hand-carved recipe box! I don’t know why! It is a wonderful gift to have all the family recipes…I envy you! Please include a picture of that bunt pan next time.
Thank you! I will cherish that box for the rest of my life, and I know my daughter will appreciate it when it’s hers. So much of history gets lost. Too bad we don’t appreciate some of this when we are young and can ask the questions that we wish we had the answers to now. The pan will make the next bundt cake post, I promise!
I love, love this cake, Julie!! And I’m so jealous of that recipe box 🙂 My MIL did give me her collection of pickle and relish recipes though. But no box! 🙂
Thank you Angie! I am so happy that I have this box. My FIL is such a sweet man and does so much for so many. He also carves birds that are amazing too. I can’t imagine using a sharp knife on wood at 91. I’d cut my arm off.
That cake looks awesome! And what a beautiful box, too. Mmm, any pan I could use apart from bundt pan? Happy FF! x
Thank you Jhuls! My MIL said you could use other pans. I would guess the round might me a bit more impressive than the square? Just my opinion. Happy FF to you too!
This is a wonderful recipe box, a real gem Julie. The cake looks so tempting and is make me hungry! 🙂
Thank you! I cherish that recipe box and wish that I had recipes from my grandmother. That is one of the reasons I started blogging. My daughter wanted me to document how I made some of my dishes instead of just telling her to add a bit of this and a it of that.
What a great family heirloom to have, Julie! This cake would sure satisfy all of David’s sweet teeth…lol!
Thank you Debbie, I agree. I let me hubby keep a couple of pieces and then he took it to work so I wouldn’t polish it off.
That box is really beautiful, real craftmanship. And the cake looks simply delicious Julie! Thanks for sharing this family recipe 🙂
Thank you! The corners of the box are all dove tailed inside. I didn’t take a picture of that because it has all of my pink post-it-notes marking all the recipes that I want to make.
This is such a pretty looking cake with the two different colours, and with such a fine and tender-looking crumb. I love the sound of that beautiful hand-carved recipe box and all the history and stories it must carry! What my family has is a three ring binder and plenty of plastic sheet inserts…but oh well, perhaps in a couple generations the binder will start to look a bit more elegant? Or at least charmingly retro?
Thank you! Just having the recipes is wonderful! So many on my side of the family have disappeared. This cake was so easy to make and was easy to eat. It isn’t sickly sweet like they can be.
What a picture perfect Bundt cake! That recipe box is a real treasure, I look forward to more such lovely recipes from that box. 🙂
Thank you Apsara! I agree that it is definitely a keepsake that I will treasure. The inside of the box has all of my little post-it-note tabs on things I want to make, and there are a bunch! Thank you for stopping by!
What a great idea! 🙂
Oh my this is absolutely divine and never used Hershey’s syrup before abd this is just making me drooooool at me screen. … yummm
Thank you Chitra! You are so sweet :).
Oh, Julie! The family recipe box is a true family treasure!! We have my husband’s 92 year-old aunt’s recipe box filled with the all of the recipes from his mom and aunt. We love having the recipes for their favorite Greek cookies. Baking the Hershey Syrup cake was such a ‘sweet’ way to celebrate Father’s Day! What a lovely surprise for John and your in-laws, Julie! ♡
Thank you Dawn! My Dad’s mother’s box disappeared and so I was so very happy to have this one.
Enjoy all the treasures in your recipe box! I know you will, Julie! Wouldn’t it be fun to document the family stories that go with each recipe? Such special memories! ♡
Thank you Dawn. I have had some opportunities to do that but It will take years to get through many of these. I’ve even had to ask what the heck some of them are. Those are definitely the ones I want to try.
Wow this looks beautiful Julie 🙂 and I love that priceless recipe box 🙂
Thank you so much Freda! I feel so lucky to have received this recipe box, and it’s true that sometimes the simplest gestures go the farthest.
True Julie! My mum has her handwritten recipe book , and I absolutely love That old notebook, I will have to visit India to get my hands on that, can’t wait to try those recipes 🙂
I think even I could make this two toned cake. I would look like a fancy baker. Now I need a bundt pan that doesn’t stick. 🙁
Tracey
Thank you Tracey! I think she said that you could actually do this in other pans but I am not sure what it would look like?
My goodness! What a precious heirloom. You are lucky to have got such a wonderful gift from your in laws. It speaks volumes of the love they had for you. And what a talented man your father in law is. And your gesture of making the cake was very sweet too (pun intended ). It must have reminded them of beautiful memories. Very soul touching post. The cake looks marvelous. I wonder how the hershey batter didn’t sink to the bottom or go wild and out of shape. Maybe I will have to try to see. Thank you for sharing this precious recipe with us. Hope to see more of them from that box.
Thank you so much skd! My mother-in-law loved that I made this for them and she said it always turns out like this, and people always think it’s much trickier than it is. I am blessed to have received this box made by his loving hands and all of those recipes that, many of them were hand typed by my mother-in-law and made over the years. I didn’t show the insides because I have all of these post-it-note tabs all over it marking things I want to make LOL!
What a precious gift to have received. My grandma has an old cookbook that she carries with her where ever she goes. It’s filled with recipes and notes she written over the years. A treasure, for sure 🙂
Oh Natalie, I sure hope you get that recipe book or a copy of it anyway. That is definitely a treasure.
What a beautiful box! I thought Hershey’s syrup was very sweet, but this cake looks fabulous!!! A very sweet gesture on your part!
Thank you Mimi. It was so simple to make, and she definitely appreciated the gesture. We are both sentimental and she likes sharing that trait.