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Chilled Chocolate Glazed Cake


35 Min.
25 Min.
Skill Level:
1 cake

The perfect summer cake does exist! Make this chilled chocolate glazed cake recipe for a perfectly marbled icebox cake with a sweet HERSHEY'S Chocolate Syrup glaze. Your favorite dessert — chocolate cake — can be warm-weather-ready with just a little extra time to get chilly in the refrigerator. Even better, this recipe includes how to make HERSHEY'S Syrup whipped cream, too. Add anything you want to the top, like chopped nuts, fresh strawberries or chocolate shavings. This Chilled Chocolate Glazed Cake is perfect for birthday pool parties, picnics and 4th of July bashes.  For another chocolate-forward favorite, try this Chocolate Poke Cake next! This unique recipe calls for poking little holes in the cake, pouring in chocolate syrup and letting the cake soak in that sweet goodness.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
35 minutes
Cool Time
15 minutes
Chill Time
8 hours


Prevent your screen from going dark while you bake.


  • 2 cups
    all-purpose flour
  • 1-1/2 cups
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 1/4 cup
  • 1/4 cup
    butter or margarine (1/2 stick), softened
  • 1-1/2 tsps
    vanilla extract
  • 1 cup
    buttermilk or sour milk*
  • 4
    egg whites, at room temperature
  • Chocolate Syrup Glaze
  • 1 envelope
    unflavored gelatin
  • 1/4 cup
    cold water
  • 1/4 cup
    hot water
  • 1 cup
    HERSHEY'S Syrup
  • Chocolate Syrup Whipped Cream
  • 1 cup
    cold whipping cream
  • 1/3 cup
    HERSHEY'S Syrup
  • 2 Tbsps
    powdered sugar

Step-By-Step Directions

Equipment Needed 
oven oven
baking pan 13x9x2-inch pan
mixing bowl mixing bowl
mixer mixer
measuring cup measuring cups
wire rack wire rack
bowl bowl
refrigerator refrigerator

Grease and flour 13x9x2-inch baking pan. Heat oven to 350°F.


Stir together flour, sugar, baking powder, baking soda and salt in large bowl. Add shortening, butter, vanilla and buttermilk; beat on low speed of electric mixer until blended. Beat 2 minutes at medium speed. Add egg whites and beat 2 additional minutes. Pour batter into prepared pan.


Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Meanwhile, prepare Chocolate Syrup Glaze. Carefully pierce cake in pan with fork to depth of cake making parallel rows about 1 inch apart, covering both length and width of cake. Spoon prepared glaze over warm cake allowing the mixture to flow into holes and completely glaze top. Refrigerate several hours or overnight.


Prepare Chocolate Syrup Whipped Cream; frost cake. Refrigerate leftover cake. 


Chocolate Syrup Glaze: Sprinkle 1 envelope unflavored gelatin over 1/4 cup cold water in small bowl; let stand 2 minutes to soften. Add 1/4 cup boiling water; stir until gelatin is completely dissolved and mixture is clear. Stir in 1 cup HERSHEY'S Syrup. About 1-1/2 cups glaze.


Chocolate Syrup Whipped Cream: Beat 1 cup (1/2 pt) cold whipping cream, 1/3 cup HERSHEY'S Syrup and 2 tablespoons powdered sugar in medium bowl until stiff. Use immediately or cover and refrigerate. About 2 cups whipped cream.


* To sour milk: Use 1 tablespoon white vinegar and milk to equal 1 cup.

*1 package (18.5 oz) white cake mix baked as directed on package can be substituted for above white cake. (DO NOT USE PUDDING-IN-THE MIX CAKE.)

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