Skip to main content

Party Perfect Chocolate Layer Cake


34 Min.
2 Hr. 40 Min.
Skill Level:
1 cake

Top off your party with this perfect recipe. A rich chocolate cake is hard to improve, but a topping of candied cranberries and HERSHEY'S KISSES SPECIAL DARK Mildly Sweet Chocolates make this dessert even more delectable. Try baking it for after the next dinner party, and wow your guests with this spectacular cake.

Ingredients & Directions

Prep Time
2 hours 40 minutes
Bake Time
34 minutes
Cool Time
1 hour 30 minutes


  • 2 cups
  • 1 3/4 cups
    all-purpose flour
  • 3/4 cup
  • 1 1/2 tsps
    baking powder
  • 1 1/2 tsps
    baking soda
  • 1 tsp
  • 2
  • 1 cup
  • 1/2 cup
    vegetable oil
  • 2 tsps
    vanilla extract
  • 1 cup
    boiling water
  • Sugar Cranberries
  • 1/4 cup
    sugar, divided
  • 1/4 cup
  • 1 1/2 cup
    fresh cranberries
  • Chocolate Filling
  • 1 cup
    butter (2 sticks), softened
  • 1/2 cup
  • 7 1/3 cups
    powdered sugar
  • 3/4 cup
  • 2 tsps
    vanilla extract

Step-By-Step Directions

Equipment Needed 
Oven Oven
Cake Pans 9-Inch Cake Pans
Stand Mixer Stand Mixer
Stovetop Stovetop
Thermometer Thermometer
Pot Pot
Saucepan Saucepan
Wire Rack Wire Rack

Prepare Sugared Cranberries. Set aside. (This can be done a day ahead, stored in air tight container at room temperature).


Heat the oven to 350°F. Grease and flour two 9-inch round baking pans.


Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter, divided evenly, into prepared pans.


Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.


Prepare Chocolate Filling. Cut cake layers in half horizontally. Carefully place one layer on cake plate; spread top with 1 cup of filling. Repeat steps, until all layers are used, ending with filling on top. Place unwrapped chocolates in 7-inch circle on top. Fill center of circle with sugared cranberries. Cover and store at room temperature until ready to serve.

Sugared Cranberries: Combine 2 tablespoons of sugar and water in small saucepan. Cook over medium heat, stirring until sugar is dissolved, about 2 to 3 minutes. Remove from heat; add cranberries, stirring until well coated. Using slotted spoon, transfer to wire rack. Cool completely, about 1 hour. Drop small amounts of cranberries into remaining sugar. Toss until all cranberries are well coated. Return to wire rack; allow to dry for at least 1 hour.

Chocolate Filling: Beat butter in large mixing bowl until creamy. Add cocoa, mixing on low speed until well blended. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed, one teaspoon at a time. Stir in vanilla. Makes about 5 cups filling.

Additional questions?