One cake batter with a chocolate syrup twist! This easy swirled Hershey Bundt Cake has a chocolate buttermilk glaze frosting. Perfect as is or with a scoop of ice cream. You may also like our chocolate potato cake.
Hershey Bundt Cake Recipe
Hershey’s syrup brings back such great memories from childhood. Stirred into milk, drizzled over ice cream…and today? Swirled into cake batter. This Hershey’s swirled bundt cake is an easy cake for kids to make!
Two Tone Cake Batter
This cake has a beautiful two-tone presentation. You’ll make a white batter, then separate out 2 cups and add Hershey’s syrup and a touch of baking soda. The white batter goes in first, then the chocolate batter on top. Don’t swirl it…the chocolate batter will “sink” into the white cake and make this beautiful two color tunnel cake!
How to Keep Bundt Cake from Sticking
We often get the question…”Help! My cake stuck to the pan? How can I be sure my cake will come out of the pan easily?”. For bundt cakes and layer cakes that need to be turned out of a pan, you’ll want to be sure you both grease and flour the pan. Shortening works best for greasing, then add a dusting of flour.
Here’s our secret though…cake release. Cakes come out perfectly every single time we use this magical cake release. Click here for our recipe!
Chocolate Drizzle Frosting
This easy bundt cake has a simple chocolate frosting. It’s only three ingredients: powdered sugar, cocoa powder and milk. Whisk the powdered sugar and cocoa together, then whisk in the milk one tablespoon at a time until you’ve reached the drizzle consistency you’d like. As you can see, we like a thick drizzle. Mmmm!
Other Chocolate Cake Recipes
WHAT YOU NEED TO MAKE THIS CAKE
- Bundt Cake Pan: This is a classic, must-have kitchen tool.
- Lemon Extract
- Bundt Cake Carrier: Store your cake in this carrier to keep it fresh and easy to transport!
- Cake Plate: I have this cake plate and everyone loves it! It comes with the cute server too.
Hershey Bundt Cake
For the Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 ¾ cups all purpose flour
- 1 ¼ teaspoons baking soda (divided)
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup Hershey’s chocolate syrup
For the Glaze:
- ½ cup powdered sugar
- ¼ cup cocoa powder
- 3-6 tablespoons milk
For the Cake:
- Preheat oven to 350 degrees. Greased a 10" bundt cake pan with shortening, then dust with flour. (Or use our cake release)
- Using a hand mixer, mix the butter, sugar and vanilla until fluffy. Add eggs and beat well.
- In another bowl, whisk together the flour, 1 teaspoon baking soda and salt.
- Add the flour mixture, alternating with the buttermilk to the butter mixture, beating until well combined.
- Measure out 2 cups of batter in a small bowl, stir in the syrup and remaining ¼ teaspoon baking soda. Mix well then set aside.
- Pour the plain batter into the bundt pan first and then pour the chocolate batter on top. Do not mix together.
- Bake for 60-65 minutes, until a toothpick comes out clean. Cool for 15 minutes in the pan, then turn the cake out onto a wire rack to cool completely.
For the Glaze:
- In a small bowl, whisk together the glaze ingredients; slowly add the milk 1 tablespoon at a time until you reach the desired consistency for drizzling a thick glaze. Drizzle the glaze on the cake to decorate.
- Store the cake in an airtight container at room temperature.