Hershey's Chocolate Bar Sheet Cake Recipe

Denver Chocolate Buttermilk Sheet Cake is incredibly moist thanks to buttermilk and rich in flavor with the addition of coffee. This basic sheet cake recipe is easy to make yet big on taste. A layer of chocolate bars tops a layer of rich chocolate frosting so this Hershey's Bar chocolate Cake recipe has chocolate flavor in every bite. It is a chocolate lovers dream and perfect for a special occasion.

Every home cook must have a favorite recipe for good chocolate cake. When I make a chocolate cake, I want something light, moist and enough to feed a small crowd. This Denver chocolate sheet cake fits the bill when you have chocolate cravings and there is nothing like a cake topped with a traditional milk chocolate bar. There is also no such thing as too much chocolate!

What Is Denver Chocolate Sheet Cake?

Most everyone has heard of Texas sheet cake. But have you heard of Denver chocolate sheet cake? Texas sheet cake is known for it's large size (everything is bigger in Texas) and rich chocolate taste. The thin cake is baked in a half-sheet pan and is topped with fudgy chocolate frosting. This rich chocolate cake is also perfect for feeding a crowd but it's baked in a 9x13 pan and is thicker, fluffier and incredibly moist. While the flavors are similar, Denver sheet cake is easier to make for most home cooks because you can bake it in a standard pan with great success.

Hershey Bar Cake Ingredients

Cake

• Flour – Use regular all-purpose flour.
• Sugar – White sugar works well and won't overwhelm the flavor like raw or brown sugar.
• Cocoa Powder – Use dutch process unsweetened cocoa powder for the best flavor and leavening in your cake.
• Salt – I prefer to use kosher salt. A small amount of salt brings out the flavor and sweetness of other ingredients.
• Baking Powder – Baking powder is a leavening agent and will help your cake to rise.
• Baking Soda – Baking soda will make your cake fluffy and tender.
• Buttermilk – Buttermilk is sour milk and adds both flavor and moisture to the cake. If you don't have buttermilk, see our tips for making your own buttermilk below.
• Coffee – This cake will not taste like coffee but the coffee will give it an incredible rich flavor. If I have hot coffee leftover in the morning, I save it in the fridge to make this classic chocolate cake recipe. 
• Canola Oil – You can substitute with ½ cup vegetable oil, your favorite light, neutral oil or you can even use applesauce.
• Large Eggs – Eggs help to bind all of the ingredients and create structure and stability in the batter.

Frosting

• Unsalted Butter – Select unsalted butter and bring it to room temperature.
• Powdered Sugar – Powdered sugar (also called confectioners' sugar) is finely ground white sugar. It can be added to frostings so you don't get a crunchy texture.
• Hershey's Cocoa Powder – Use dutch process cocoa powder for the best flavor.
• Whipping Cream – Heavy whipping cream makes a creamy thick frosting.
• Vanilla Extract – Vanilla extract brings out all of the other flavors.
• Hershey Bars – Regular size Hershey bars add lots of chocolate and a fun look to the moist chocolate cake.

How To Make Chocolate Buttermilk Sheet Cake

1. Prepare the equipment. Preheat oven to 350 degrees and spray a 9x13 baking dish with baking spray.
2. Mix the batter. Combine the dry ingredients in a a large mixing bowl. Mix in the buttermilk, coffee and oil until combined. Beat in the eggs, one at a time until well mixed.
3. Bake the cake. Pour batter into the baking dish and bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely on wire racks before frosting.
4. Prepare the frosting. In a stand mixer, beat the butter, powdered sugar, cocoa powder, heavy whipping cream and vanilla until combined and fluffy. Set aside 1 cup of frosting in a piping bag.
5. Frost the cake and add the chocolate bars. Frost the top of the cake and place the Hershey bars onto the top of the frosted cake in rows of 2. Pipe the reserved frosting in dollops around the edge of the cake. Slice into pieces before serving.

How To Make Your Own Buttermilk

Buttermilk is an incredible ingredient when it comes to baked goods. Buttermilk can add flavor, texture and moisture. It can also help the cake to rise to fluffy proportions. If you don't have buttermilk on hand it's easy to make a simple substitute. Combine 1 tablespoon of white vinegar or lemon juice with milk to equal one cup. Stir and let the mixture sit for a few minutes until it thickens. Use just as you would buttermilk. It works every single time.

Baking Tips

• Bring cold ingredients to room temperature before preparing the cake batter and the frosting.
• Measure properly, especially with flour. The "spoon and level" method is the best for getting accurate measurements.
• Don't overmix the ingredients. Also be sure not to undermix.
• Don't keep opening the oven as this can drop your oven temperature in a hurry. Follow the cooking times in the recipe and only check for doneness close to the suggested baking time.
• Cover the baked cake with foil until it has cooled completely. It will be incredibly moist.

If you are looking for more cake recipes, try my Pistachio Bundt Cake or this French Apple Cake Loaf recipe.

FAQs

More Incredible Chocolate Recipes

• Double Decker Chocolate Strawberry Fudge
• Salted Almond Chocolate Rice Crispy Treats
• Chocolate Zucchini Snack Cake
• Mini Chocolate Bundt Cakes from Margin Making Mom
• Chocolate French Silk Pie from Cooking with Mima

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RECIPE

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