Chocolate Buttermilk Cake



  • Non-stick cooking spray for baking
  • 2 c. sugar
  • 2 c. cake flour
  • 1/2 c. Hershey?s® Cocoa
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 c. buttermilk
  • 1/2 c. canola oil
  • 2 teaspoons vanilla
  • 1/2 teaspoon espresso powder (or instant coffee)
  • 1 c. boiling water
  • 1 bag Hershey?s® Heath Toffee Bits for filling and garnish


Preheat oven to 350°. Line three 9-inch round cake pans with parchment circles and spray with non-stick cooking spray. Set aside. In large bowl, sift together dry ingredients. Add eggs, buttermilk, oil and vanilla to dry ingredients. Beat mixture until combined and smooth (about 1 minute). Stir espresso powder into hot water (or make extra strong instant coffee). Add to batter and mix just until combined. Pour batter into pans and bake for 17-20 minutes, or until skewer comes out clean. Let cool 10 minutes, then remove cakes to wire racks to finish cooling.

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