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HERSHEY'S CHIPITS Signature Birthday Cake Recipe


1 hour 25 minutes
Skill Level
12 servings

Show some love with this homemade birthday cake! The HERSHEY'S CHIPITS Signature Birthday Cake will have the crowd saying same cake next year!

Ingredients & Directions

Prep Time
30 minutes
Bake Time
40 minutes
Cool Time
15 minutes


  • 3/4 cup
    softened butter (175 mL)
  • 1 1/2 cups
    granulated sugar (375 mL)
  • 2
  • 1/2 cup
    sour cream (125 mL)
  • 1 tsp
    powdered instant coffee and vanilla extract (each) (5 mL)
  • 1 1/2 cups
    all-purpose flour (375 mL)
  • 2/3 cup
    HERSHEY'S Cocoa (150 mL)
  • 3/4 tsp
    baking powder (4 mL)
  • 1/2 tsp
    baking soda and salt (each) (2 mL)
  • 3/4 cup
    boiling water (175 mL)
  • 1 2/3 cups
  • 4 cups
    Fluffy Vanilla Frosting* or prepared frosting (approx.) (1 L)
  • HERSHEY'S CHIPITS Milk Chocolate Chips for garnish (additional)


Equipment Needed 
oven Oven
round cake pans (2) 9-inch (23 cm) Round Cake Pans
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack

Preheat oven to 325°F (160°C). Grease and line two 8-inch (1.3 L) round cake pans. Beat butter with sugar until fluffy; beat in eggs, one at a time. Stir sour cream with instant coffee and vanilla; beat into butter mixture. Sift flour with the cocoa, baking powder, baking soda and salt in a separate bowl; add to butter mixture and mix on low until just combined.


On low speed, slowly pour boiling water into batter; mix until smooth (scraping bowl as needed). Stir in 1 cup (250 mL) chocolate chips. Divide evenly between prepared cake pans; smooth tops. Bake for 40 to 45 minutes or until tops spring back when lightly touched. Cool in pans for 15 minutes; turn onto a rack to cool completely before frosting.


Place one cake layer onto a cake stand. Add a layer of frosting; sprinkle evenly with remaining chocolate chips. Top with remaining cake layer; frost top and sides with remaining frosting. Garnish cake with the additional chocolate chips (as desired).

Fluffy Vanilla Frosting: Beat 1 cup (250 mL) softened butter in a large bowl until very smooth. Add 4 cups (1 L) icing sugar, 1/2 cup (125 mL) whipping cream and 1 tbsp (15 mL) vanilla extract. Beat on low until combined; beat on high for 3 minutes or until very fluffy. Makes 4 cups (1 L).