HERSHEY Chocolate Pound Cake
*RECIPE AND POST UPDATED*
Pound cake has always held a special place in my heart. There’s something wonderfully nostalgic about this dense, buttery dessert—simple yet indulgent, humble yet elegant. It’s the kind of treat that seems to fit any moment and any mood. Need something to serve with afternoon coffee? Pound cake. Want a dessert that pairs beautifully with fresh berries or a dollop of whipped cream? Pound cake. Craving a bite of comfort on an ordinary Tuesday? Yes, pound cake again. It’s versatile, reliable, and irresistibly timeless, which is probably why it remains one of my all-time favorites.
But then—oh, then—introduce Hershey’s rich, chocolaty goodness into the equation. Suddenly, the whole experience shifts from delightful to downright swoon-worthy. The first time I combined the two, I honestly found myself at a loss for words. The velvety chocolate folded into that buttery base. This created a perfect marriage of flavors. It feels both familiar and new all at once. Each slice is a little celebration. Its tender crumb and decadent cocoa notes weave together. They make you stop for just a second to savor it fully.
It’s the kind of dessert that disappears quickly. Sometimes it vanishes before it even has a chance to cool completely. The aroma alone tests everyone’s patience. And truly, who could resist? Pound cake is beloved and dependable. When you infuse it with the classic, comforting taste of Hershey’s chocolate, you create a treat. It feels like an instant tradition. It’s something you’ll want to bake repeatedly. Do it not just for special occasions but simply because it makes people smile.
I have made many pound cakes over the years, but one of my original ones was a chocolate version. It was good; we all liked it. It also got some good reviews, but after a while I felt it needed to be kicked up a notch. The added Hershey’s chocolate syrup and Hershey’s Drops chocolate candies make this a super sweet and decadent dessert. Warm up a slice. Top it with French vanilla ice cream. Add extra chocolate syrup for a terrific sundae dessert.
Yeah, you know you want that!
This chocolate pound cake can be bumped up a level by the addition of your favorite liqueur. Add in a half cup of either Kahlua, Amaretto, or Baileys Irish creme. You can also enhance the chocolate bomb with Godiva chocolate liqueur.
Cost to make this recipe
Coming Soon.
Similar pound cake recipes to try
Recipe adapted
This HERSHEY Chocolate Pound Cake is an original Vintage Mountain Homestead recipe. All images and text are owned by the author and Vintage Mountain Press. Please visit our website disclaimer for more information.
HERSHEY Chocolate Pound Cake
Ingredients
- 2 sticks butter, softened…[$2.00]
- 1½ cups white granulated sugar, …[$0.87]
- ½ cup brown sugar, …[$
- 6 large eggs, …[$1.20]
- 2 tsp. vanilla extract, …[$1.40]
- ½ cup HERSHEY Syrup, …[$
- ½ cup HERSHEY cocoa powder, …[$0.56]
- 2½ cups all purpose flour, …[$0.69]
- 1 tsp. baking powder, …[$0.04]
- ¾ cup HERSHEY Drop Candies, halved…[$
Instructions
- Preheat oven to 350 °F. Grease Bundt cake pan, or angel food cake pan.
- Whip butter and sugars together. Add eggs, vanilla, and chocolate syrup until smooth.
- Next add cocoa powder, flour, baking powder and blend until smooth.
- Cut HERSHEY Drops in half and fold candies into batter.
- Pour batter in greased pan and bake for 40-50 minutes or until a toothpick comes out clean. NOTE: the middle may stay wetter than the outer edges because of all the chocolatey goodness. Make sure the outer side is done first. The middle will solidify once cool so make sure you don’t overbake.
HERSHEY Chocolate Pound Cake
Ingredients
- 2 sticks butter, softened…[$2.00]
- 1½ cups white granulated sugar, …[$0.87]
- ½ cup brown sugar, …[$
- 6 large eggs, …[$1.20]
- 2 tsp. vanilla extract, …[$1.40]
- ½ cup HERSHEY Syrup, …[$
- ½ cup cocoa powder, …[$0.56]
- 2½ cups all purpose flour, …[$0.69]
- 1 tsp. baking powder, …[$0.04]
- ¾ cup HERSHEY Drop Candies, halved…[$
Instructions
- Preheat oven to 350 °F. Grease Bundt cake pan or angel food cake pan.
- Whip 2 sticks butter and 1½ cups white granulated sugar and ½ cup brown sugar together. Add 6 large eggs, 2 tsp. vanilla extract, and ½ cup HERSHEY Syrup. Blend until smooth.
- Next add ½ cup cocoa powder, 2½ cups all purpose flour, and 1 tsp. baking powder. Blend again until smooth.
- Cut ¾ cup HERSHEY Drop Candies in half and fold candies into batter.
- Pour batter in greased pan and bake for 40-50 minutes or until a toothpick comes out clean. NOTE: the middle may stay wetter than the outer edges because of all the chocolaty goodness. Make sure the outer side is done first. The middle will solidify once cool, so make sure you don't over bake.
I grew up making this pound cake from a similar recipe as a kid. It’s so tender and moist unlike a lot of chocolate pound cakes. The extra cocoa needed to make the cake dark and rich has a tendency to cause the cake to be dryer than other pound cakes. This was one of my most favorite chocolate cakes growing up. The other is a Hershey’s chocolate syrup sheet cake with cooked fudge frosting (the kitchen is my playground.com has the recipe I use). Although I poke holes in my cake and double the frosting to make the most decadent fudgy cake that begs to be topped with vanilla bean ice cream. You can’t go wrong with a cake made with Hershey’s chocolate syrup. Their perfectly chocolate layer cake made with Hershey’s cocoa is also amazing. My other favorite chocolate layer cake is Wellesley Fudge Cake (America’s Test Kitchen has a great recipe).