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Classic Chocolate Layer Cake with Caramel Drizzle


30 Min.
50 Min.
Skill Level:
1 cake

There's bliss in every bite of Classic Chocolate Layer Cake with Caramel Drizzle. The chocolate cake gets its full-flavored taste from HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips, HERSHEY'S Cocoa, and believe it or not — mayonnaise — that transforms the texture of the cake, making it luscious and extra moist. Yum! Combined with vanilla frosting and a HERSHEY'S Caramel Topping drizzle, this cake becomes a praiseworthy dessert.  This caramel drizzle chocolate layer cake recipe is a surefire crowd-pleaser, and we think cake is delicious anytime, with any flavor! Find inspiration for your next cake recipe with Hershey's Best Cake Recipes & Tortes.

Ingredients & Directions

Prep Time
50 minutes
Bake Time
30 minutes
Cool Time
1 hour


Prevent your screen from going dark while you bake.


  • 1/3 cup
    HERSHEY'S Cocoa, plus 2 tablespoons
  • 1-1/4 cups
    boiling water
  • 2-1/3 cups
    all-purpose flour
  • 1 tsp
    baking soda
  • 3/4 tsp
  • 1/4 tsp
    baking powder
  • 1-1/4 cups
    mayonnaise (full fat)
  • 3/4 cup
  • 3/4 cup
    light brown sugar
  • 2
  • 1
    egg yolk
  • 2 tsps
    vanilla extract
  • Vanilla Frosting
  • 1 cup
    unsalted butter (2 sticks), softened
  • 1/4 tsp
    sea salt, fine
  • 4 cups
    powdered sugar, sifted
  • 1/4 cup
  • 2 tsps
    vanilla extract

Step-By-Step Directions

Equipment Needed 
oven oven
8-inch baking pans 8-inch baking pans
parchment paper parchment paper
heat-proof bowl heat-proof bowl
bowls bowls
wire rack wire rack
serving plate serving plate
mixer mixer

Heat oven to 350°F. Line bottom of two 8-inch round baking pans with parchment paper. Lightly butter pan sides and dust with cocoa.


Stir together chocolate chips and cocoa in heat-proof bowl. Add boiling water; stir until chips are melted and mixture is smooth. Set aside.


Sift together flour, baking soda, salt and baking powder in large bowl; set aside. Beat mayonnaise, granulated sugar and brown sugar in large bowl until well combined. One at a time, add eggs and egg yolk, beating after each addition. Beat in vanilla. Alternately add flour mixture and chocolate mixture, beating just until blended after each addition. Divide batter evenly into prepared pans.


Bake 25 to 30 minutes or until cake springs back when gently pressed and wooden pick inserted into cake center comes out clean. Cool completely in pans on wire rack.


Evenly divide and pour batter into prepared pan. Bake until the cake springs back when gently pressed and a toothpick inserted into the center comes out clean, about 20-25 minutes. Transfer to a wire rack to cool completely.


Prepare Vanilla Frosting. Remove cakes from pans. Slice each cake in the middle horizontally. Place one cake layer on serving plate; top with 1/4 inch layer of frosting. Repeat with remaining cake layers and frosting. Drizzle top with caramel topping. Cover; refrigerate leftover cake.

Vanilla Frosting:

Beat butter in large mixer bowl until creamy. Beat in sea salt. Add 1 cup powdered sugar and 1 tablespoon milk, beating on low until combined. Increase mixer speed to high; beat until smooth. Repeat procedure, adding 1 cup powdered sugar and 1 tablespoon milk at a time. Blend in vanilla.

Additional questions?