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HERSHEY'S Mocha Latté Chip Cake Recipe


1 hour 10 minutes
Skill Level
1 cake

This HERSHEY'S Mocha Latté Chip Cake recipe is the best of both worlds - sweet and bitter! Try out this recipe tonight and bust out the bundt cake pan.

Ingredients & Directions

Bake Time
1 hour
Cool Time
10 minutes


  • 3 cups
    all-purpose flour (750 mL)
  • 1 tbsp
    baking powder (15 mL)
  • 3/4 tsp
    salt (4 mL)
  • 1 cup
    softened butter (250 mL)
  • 1 3/4 cups
    granulated sugar (425 mL)
  • 5
  • 1 1/2 cups
    milk (375 mL)
  • 1 tbsp
    vanilla extract (15 mL)
  • 1 tbsp
    instant espresso powder (15 mL)
  • Glaze:
  • 3/4 cup
    HERSHEY'S CHIPITS Milk Chocolate Chips (175 mL)
  • 1/3 cup
    butter (75 mL)
  • 1/3 cup
    corn syrup (75 mL)
  • 1 1/2 tsps
    instant espresso powder (7 mL)


Equipment Needed 
oven and stovetop Oven & Stovetop
bundt cake pan Bundt Cake Pan
measuring cups Measuring Cups
mixing bowl Mixing Bowls
mixer Mixer
wire rack Wire Rack
saucepan Saucepan

Preheat oven to 350°F (180°C). Grease and flour a fluted bundt cake pan.


Stir flour with baking powder and salt until combined.


Beat butter with sugar in a separate bowl until light and fluffy. Beat in eggs, adding one at a time.


Whisk milk with vanilla and espresso powder. On low speed, alternately beat in the flour and milk mixtures in two additions.


Add chocolate chips; stir until evenly distributed in batter.


Scrape batter into pan. Bake for 60 minutes or until a toothpick inserted into the deepest point comes out clean. Cool in pan for 10 minutes; turn onto a rack and cool completely.


Glaze: Stir chocolate chips, butter, corn syrup and espresso powder in a medium saucepan set over medium heat. Cook, stirring, until mixture is glossy and smooth. Drizzle over cooled cake. Let stand until set.


For a perfect presentation, leave the cake on the rack until the glaze is set before transferring to a cake plate or stand.