Our Double Chocolate Hershey’s Kisses Cake is SO rich, SO fudge-y, and SO decadent — every bite is pure bliss! Rich Chocolate cake, with real Hershey’s Kisses baked right in, topped with a decadent chocolate ganache — this is a chocoholic’s dream dessert!
I realized a while back that even though I am a notorious chocolate-lover, my blog didn’t have any legit all-chocolate recipes.
You know, the kind of chocolate dessert that you dream about. The kind that makes you want to eat as slowly as possible to savor every bite. Every. Single. Bite.
I mentioned this glaring lack of chocolate to my husband (my sounding board and the creative genius behind just about all of the recipes on the blog) and he immediately suggested a recipe for chocolate cake, filled to the brim with big ol’ Hershey’s Kisses and finished with a creamy chocolate ganache. (My mouth is watering just typing that!)
Let me tell you, the real thing was every bit as amazing as it sounds. I took tons of pictures…and did plenty of taste-testing!
You’ve got to try this one!!
Related: For another fun candy-bar inspired cake, try our Twix Pound Cake!
Hershey Kiss Cake Ingredients
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- Betty Crocker™ Super Moist Devil’s Food Cake Mix — You can use any chocolate cake mix, but this is one of our favorites.
- Hershey’s Kisses — We bought the party bag so there would be more than enough for the recipe. You’ll need at least 3 cups of Kisses.
- Vegetable oil — or softened butter
- Heavy cream
Tip: We used Betty Crocker™ cake mix and Hershey’s® Kisses, so you know this recipe is both easy AND delicious!
Kitchen Supplies Used
- Bundt pan
- Non-stick baking spray — This spray is designed specifically for baking. It is a combination of oil and flour and makes cakes much easier to get out of the pan without sticking.
- Stand mixer — Or electric hand mixer
- Cooling rack
How to Make a Hershey Kiss Cake
First, place 1 1/2 cups of unwrapped Hershey’s Kisses to a medium mixing bowl. Add 1 TB flour and toss until the chocolates are well-coated. This will keep the kisses from sinking to the bottom of the cake while baking.
To Make the Chocolate Bundt Cake
Prepare cake mix according to directions on package.
Tip: My husband substitutes 1/2 cup softened butter for vegetable oil. It’s one of his pro tricks for making a box cake mix taste like it was made from scratch.
Coat bundt pan thoroughly with non-stick baking spray. Pour half of the cake batter into pan.
Add flour-dusted Hershey’s Kisses to cake batter, evenly distributing around the pan. Pour the rest of the batter on top and bake according to directions on cake mix package. (Our bundt pan was dark, so we baked about 45 minutes at 350°).
Remove cake from oven and gently shake to release cake from sides of the pan. When cake is cool you can invert pan over a serving plate and cake should slide right out!
To Make the Chocolate Ganache
Heat 1 cup heavy cream until steaming — but not boiling!
While cream is heating, rough chop 2 cups Hershey’s Kisses. Add to a heat-safe mixing bowl.
When cream is hot, pour into the mixing bowl with chocolate pieces. Whisk until smooth and shiny.
You can add more chocolate for thicker ganache or more cream for a thinner consistency, depending on your preference.
Pour over cake — as much or as little as you’d like. We used it all! Can you ever have too much chocolate?
This amazing holiday dessert will really wow your guests! It would also be perfect for Valentine’s Day (“kisses”), or even just for a Tuesday night chocolate craving!
Why is My Bundt Cake Sticking to the Pan?
A common issue with bundt cakes is that the top of the cake sticks to the bottom of the pan. If this happens, don’t beat yourself up! It happens to the best of us! The good news is that it is usually preventable!
There are a few steps you can take to help ensure that your bundt cake doesn’t stick:
- Use baking spray that is a combination of oil and flour; it is specifically designed for baking and making cakes easier to get out of the pan
- Don’t overfill the pan with batter — leave about 1/2″ headspace.
- After you pull the cake out of the oven, give it a good shake. You want to see the cake “loosen” up and move around freely in the pan. Then you know it is unstuck.
- Before flipping the cake out of the pan, allow it to cool to room temperature. However, you don’t want to leave your cake in the pan for hours (or overnight) as this gives it too much time to sort of “attach” to the pan.
More of our Favorite Candy Bar Inspired Recipes
Hershey’s Kisses Cake Recipe (Printable Copy)
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Double Chocolate Hershey’s Kiss Cake
- Bundt Pan
- Non-Stick Baking Spray
- 1 box chocolate cake mix
- 3 1/2 cups Hershey's Kisses
- 1/2 cup vegetable oil or melted butter
- 3 eggs
- 1 cup heavy cream
To Make the Chocolate Bundt Cake
- Preheat oven to 350°F and coat bundt pan thoroughly with non-stick baking spray.
- Place 1 1/2 cups unwrapped Hershey's Kisses in a medium mixing bowl. Add 1 TB flour and toss until the chocolates are well-coated. This will keep the kisses from sinking to the bottom of the cake while baking.
- To a separate large mixing bowl add cake mix and ingredients listed on the box. Stir by hand until well combined. You can also use a mixer on medium-low speed.
- Pour half of the batter into prepared bundt pan. Place flour-dusted Hershey's Kisses on top of batter and evenly distribute around the pan. Pour the rest of the cake batter on top.
- Bake according to directions on cake mix package.
- Remove cake from oven and gently shake to release cake from sides of the pan. When cake is cool you can invert pan over a serving plate and cake should slide right out!
To Make Chocolate Ganache
- Heat 1 cup heavy cream until steaming, but not boiling!
- While cream is heating, rough chop 2 cups Hersey's Kisses and place in a heat-safe mixing bowl.
- When cream is hot, add to mixing bowl with chocolate pieces. Whisk until smooth and shiny.
- Pour over cake — as much or as little as you'd like. We used it all!
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This recipe was originally created as a part of a sponsored campaign with Betty Crocker™ and Hershey’s® .