Desserts
This Hershey’s chocolate pudding cake delivers all the fudgy, creamy magic of a classic dessert without requiring a single oven turn-on. The secret lies in layers of rich chocolate pudding and tender cake, bound together by melted Hershey’s bars that create that signature Hershey’s taste in every bite.
I perfected this recipe after years of testing—no baking required, just assembly and chilling for irresistible texture.
The beauty of this no-bake dessert is its simplicity: three core components come together effortlessly. You’ll mix a velvety chocolate pudding layer, bake a quick cake base, and melt Hershey’s chocolate to bind everything with that unmistakable Hershey’s flavor.
The result? A dessert that’s rich, moist, and perfectly balanced between cake and pudding textures, all without the fuss of traditional baking.
What makes this recipe truly special is the fudgy magic—that deep chocolate flavor from Hershey’s bars that seeps into every layer. The cake stays tender while the pudding remains silky, creating a harmonious bite that’s both indulgent and foolproof.
Once chilled, it’s ready to slice and serve, making it ideal for potlucks, parties, or a special treat when you crave something decadent without the effort.
Serve with whipped cream or a sprinkle of crushed Hershey’s bars on top for extra indulgence. This dessert proves you don’t need complicated techniques to create something extraordinary—just a few simple steps and the magic of Hershey’s chocolate. Let’s get started on this crowd-pleaser!
Ingredients for hershey's chocolate pudding cake
Three layers of chocolate magic—no oven, no fuss, just pure Hershey’s indulgence.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Milk Chocolate Bars 🍫 | 12 oz | Semi-sweet or milk chocolate preferred |
| Instant Vanilla Pudding Mix 🍮 | 1 box | Hershey's chocolate flavor preferred |
| Milk 🥛 | 2 cups | Whole milk for creaminess |
| Unsalted Butter 🧈 | ½ cup | Softened for cake layer |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Large Eggs 🥚 | 2 whole | Room temperature for mixing |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| Baking Powder 🍞 | 1 tsp | Aluminum-free preferred |
| Salt 🧂 | ¼ tsp | Fine sea salt |
| Heavy Whipping Cream 🥛 | 1 cup | Cold for whipped topping |
| Powdered Sugar 🍚 | 2 tbsp | For whipped cream |
The chocolate bars are non-negotiable—Hershey's milk chocolate gives that signature taste. Grab a family-size bar (12 oz) from the grocery store baking aisle or stock up at Costco for bulk. For the pudding mix, Hershey's chocolate flavor is ideal, but any instant chocolate pudding works in a pinch. The cake layer relies on softened butter—don’t microwave it, just let it sit at room temperature for an hour. Flour? King Arthur or Gold Medal brands give the best texture, but any all-purpose works. Keep an eye out for organic sugar if you prefer—it dissolves just as well.
No Hershey's pudding mix? Instant chocolate pudding from Jell-O works in a bind, but the flavor won’t be quite as rich. Running low on vanilla extract? Almond extract at half the amount adds depth, though it’ll taste different. The cake layer can handle coconut flour at 1:1 ratio with baking powder added, but it’ll be denser. For the whipped cream, Cool Whip works in a pinch, but fresh heavy whipping cream gives that light, airy texture. Pro tip: Chill your mixing bowl and beaters before whipping—it takes less time and gives better volume.
This dessert keeps beautifully—4-5 days in the fridge sealed tightly, or 2 months in the freezer if you wrap each layer separately. The pudding layer thickens as it chills, so let it sit at room temperature 10 minutes before assembling if it seems too stiff. For serving, I like to crush extra Hershey’s bars on top—it adds crunch and extra chocolate flavor. Leftovers? Portion into single servings for easy grab-and-go dessert later in the week.
Why You'll Love This Recipe
- I’ll be real: this recipe uses stuff I already have. A box of pudding mix, a few chocolate bars, milk, butter, and flour—that’s it. No weird ingredients, no last-minute grocery runs. It’s the kind of dessert that doesn’t break the bank or the rules.
- No Mixer Needed: I swear by this recipe because it’s the kind of dessert that doesn’t require a blender, food processor, or even a stand mixer. Just melt the chocolate, whisk in the pudding mix, and fold in the batter—no fancy equipment, just a bowl and a spoon.
- Rich Without Effort: Between us, this cake tastes like a decadent chocolate mousse but takes half the work. The melted Hershey’s bars give it that deep, velvety richness, while the flour and butter add just enough structure to keep it moist—not dry, not cakey, but perfect.
- Leftovers? Make More: Honestly, I’ve never had this last me past the second day. But here’s the thing: it reheats like a dream. Pop a slice in the microwave for 10 seconds, and it’s just as gooey as the first bite. (Yes, even on a Tuesday night.)
Step-by-step instructions for Hershey's chocolate pudding cake
This no-bake dessert delivers rich chocolate layers and creamy pudding magic with minimal effort.
Melt Chocolate and Prepare Cake Layers
In a heatproof bowl set over a pot of simmering water (double boiler), melt the 12 oz Hershey's Milk Chocolate Bars with the 0.5 cup Unsalted Butter, stirring until completely smooth. Remove from heat and let cool slightly. In a separate bowl, whisk together the 1.5 cups All-Purpose Flour, 1 cup Granulated Sugar, 1 tsp Baking Powder, and 0.25 tsp Salt. Gradually mix in the 2 whole Large Eggs and 1 tsp Vanilla Extract until just combined.
Pour half of the melted chocolate mixture into the flour mixture and fold gently until fully incorporated. Spread evenly between two 8-inch round cake pans lined with parchment paper. This creates the fudgy chocolate base that holds the pudding layers perfectly. The chocolate should be thick enough to hold its shape but still pourable—if it's too stiff, warm it gently for 10 seconds in the microwave to loosen.
Prepare and Layer the Pudding Mixture
In a large bowl, whisk together the 1 box Instant Vanilla Pudding Mix with the 2 cups Milk until smooth. Let it thicken slightly for 2-3 minutes until it reaches a pudding-like consistency. This step is crucial—don't rush it, as the pudding needs time to set properly between layers. The mixture should coat the back of a spoon and hold its shape when dropped from a spoon.
Spread half of the pudding mixture evenly over the chocolate layers in each pan. Return the pans to the refrigerator while you prepare the whipped cream topping. Chilling at this stage ensures the pudding sets firmly without becoming watery. If you notice any air bubbles, gently tap the pans on the counter to release them before proceeding.
Whip Cream and Assemble the Cake
In a chilled bowl, beat the 1 cup Heavy Whipping Cream with the 2 tbsp Powdered Sugar until soft peaks form. You want light, airy cream that holds its shape when lifted with a spatula. Over-whipping will turn it grainy, so stop when the peaks just hold their form. Fold the whipped cream into the remaining pudding mixture until fully combined, then spread evenly over the pudding layers in each pan.
Return the assembled cakes to the refrigerator for at least 4 hours or overnight. The longer it chills, the firmer the layers become, preventing a soggy texture. When ready to serve, run a knife around the edges to loosen, then invert onto plates. The cake should hold its shape with clean layers—if it crumbles slightly, that's normal and adds to the rustic charm. Garnish with additional chocolate shavings if desired.
Pro Tips For Making Hershey'S Chocolate Pudding Cake
- Melt Chocolate Slowly: Dump those chopped Hershey’s bars straight into hot milk and you’ll end up with streaks of unmelted chunks. Instead, melt the chocolate first in a microwave-safe bowl in 20-second bursts, stirring between each, until fully smooth. The pudding mix will thank you—no gritty surprises in your cake.
- Whisk the Butter: I used to just toss in cold butter cubes and hope for the best. Now I melt the butter first, then whisk it into the milk before adding the pudding mix. This keeps the batter silky and prevents lumps—no one wants a cake with flour pockets.
- Don’t Overmix the Batter: Stir the batter just until the flour disappears—overmixing makes the cake dense and tough. After folding in the chocolate chips, give it one last gentle turn with a spatula. Your cake will rise better and stay moist longer.
- Bake Until Springy: The edges might look set at 25 minutes, but pull it out when the center still jiggles slightly—it’ll firm up as it cools. A toothpick test is useless here; this cake’s magic is in that slight give. Cut into it too early and you’ll regret it.
Wine and beer pairings for these flavors
Rich Chocolate Wines
For this dessert’s deep chocolate flavor, I recommend Port wine—specifically a Ruby Port like Graham’s 10-Year-Old. Its fruity, slightly sweet profile complements the Hershey’s chocolate without overpowering it. The caramel and berry notes in Port enhance the dessert’s richness, creating a perfect balance.
Serve slightly chilled to let the wine’s natural sweetness shine alongside the pudding cake’s texture. 🍷
Creamy Dessert Whites
If you prefer white wine, opt for a sweet Moscato like Sutter Home Moscato. Its light, floral sweetness pairs beautifully with the chocolate’s intensity, almost like a dessert sauce. The effervescence also cleanses your palate between bites, making each slice taste fresh.
For a drier option, try a Viognier—its stone fruit flavors add a sophisticated contrast to the chocolate’s richness.
Craft Beer Pairings
A stout beer like Guinness or Founders Kentucky Breakfast Stout works surprisingly well with this dessert. The roasted malt notes in stouts mirror the chocolate’s depth, while the creamy texture of the cake complements the beer’s smooth finish.
For a lighter option, a chocolate milk stout (like Samuel Smith’s Nut Brown Ale) enhances the Hershey’s flavor without competing. 🍺
Coffee or Espresso
Skip the wine entirely and pair this dessert with a strong espresso or cold brew. The bitterness in coffee cuts through the sweetness, balancing the chocolate’s richness. I like to serve a doppio (double shot) alongside each slice—it’s a classic pairing that elevates the dessert to café-quality indulgence.
For a decaf option, try a chocolate-infused cold brew to deepen the flavor connection.
Seasonal Considerations
In warmer months, a sparkling wine like Prosecco or Cava adds a refreshing contrast to the dense dessert. The bubbles and citrus notes brighten each bite, making it feel lighter.
For colder seasons, a dessert wine like Banyuls (a fortified French wine) brings warm spice notes that harmonize with the chocolate’s depth. Always adjust serving temperature—chilled for whites, slightly cooler than room temp for reds or Port.
Nutrition facts
Frequently asked questions
Can I make this recipe without Hershey's chocolate bars?
You can substitute with other chocolate, but the flavor won't be the same. Use 12 oz high-quality semi-sweet or milk chocolate chips (like Ghirardelli) melted with 0.5 cup butter for the closest match. For a richer taste, add 1 tbsp cocoa powder to the cake batter to enhance the chocolate flavor.
How do I fix runny pudding layers?
Runny pudding usually means it didn't thicken enough before chilling. For future batches, whisk the pudding mix with milk for 5 minutes until it reaches a thick, spoonable consistency. If it's already made, sprinkle 1 tsp cornstarch mixed with 1 tsp cold water over the pudding layer, stir gently, and chill for 1 extra hour.
Can I make this dessert in a single 9x13-inch pan?
Yes, but the layers may be thinner. Spread the chocolate base evenly, then alternate pudding and whipped cream layers in 1/3-inch increments. Chill for 6 hours (longer than 4) to ensure proper setting. For serving, cut into squares or use a round cutter for individual portions.
Why does my cake layer taste too dry?
Overmixing the batter or undercooking the chocolate base causes dryness. Ensure the chocolate mixture is fully melted and slightly cooled before mixing with dry ingredients. Also, avoid overmixing the batter—just combine until no flour streaks remain. For extra moisture, brush the cake layers with 1 tbsp warm milk before adding pudding.
Can I add mix-ins like nuts or fruit?
Fold ½ cup chopped walnuts or raspberries into the pudding layer for texture. For the cake base, stir in ½ cup mini marshmallows or crushed Oreos before pouring into pans. Just be mindful of portion sizes—too many mix-ins can make the dessert too dense.