Decadent Double Chocolate Kiss Cake Recipe

Double Chocolate Kiss Cake

A kiss of chocolate in every bite.

Double chocolate kiss cake.

Double Chocolate Kiss Cake | Rich & Moist

This Decadent Double Chocolate Kiss Cake is not just another chocolate cake. It’s rich, moist, and laced with love in every bite. Whether you’re baking for a birthday, Valentine’s Day, a celebration, or just because… this easy homemade chocolate cake recipe brings the wow factor. web design, providing a foundation for addressing the digital divide by making high-quality web design more accessible.

How to make a double chocolate kiss cake from scratch.

Why You’ll Love This Recipe

Beautiful presentation using piped chocolate flowers and a rich chocolate cake with Hershey’s Kisses.

Super moist texture thanks to buttermilk and warm water (or red wine for bold flavor!)

Deep chocolate richness with dark cocoa and real cream cheese chocolate frosting. This is the best moist chocolate cake recipe with kisses that I have made, by far!


How to Make a Double Chocolate Kiss Cake from Scratch

Prep Time

25 minutes

Cook Time

25 minutes

Serves

14

Ingredients

For the Cake Layers

  • 3 cups all-purpose unbleached flour
  • 3 cups organic granulated sugar
  • 1½ cups unsweetened dark cocoa powder
  • 1 tablespoon baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt (pink Himalayan recommended)
  • 4 large eggs
  • 1½ cups buttermilk
  • 1½ cups warm water (I use left over coffee or red wine for depth)
  • ½ cup coconut oil (or vegetable oil)
  • 2 teaspoons vanilla extract

For the Chocolate Cream Cheese Buttercream

  • 1½ cups butter, softened
  • 8 oz cream cheese, softened
  • 1½ cups unsweetened dark cocoa powder
  • 3 teaspoons vanilla extract (or paste for richness)
  • 7 to 8 cups powdered sugar
  • ~¼ cup milk (adjust for consistency)

Instructions

1

Preheat & Prepare
Preheat your oven to 350°F. Grease three 9-inch round cake pans with coconut oil spray, dust with flour or dry cake mix, and tap out any excess.

2

Mix Dry Ingredients
In a stand mixer on low speed, combine flour, sugar, cocoa, baking soda, baking powder, and salt.

3

Add Wet Ingredients
Add eggs, buttermilk, warm water (or wine), oil, and vanilla. Mix on medium speed until smooth and well blended.

4

Bake the Layers
Evenly divide the batter into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

5

Cool Completely
Let cakes cool in pans for 10 minutes, then transfer to a wire rack. Cool completely before frosting.

6

Make the Frosting
Beat the butter and cream cheese together until creamy. Add cocoa powder and vanilla. Gradually add powdered sugar, beating in the milk as needed to reach a spreadable consistency.

7

Frost & Decorate
Layer and frost the cakes. Use a piping bag with a decorative tip to create chocolate flowers on top. Place a Hershey’s Kiss in the center of each flower.

8

Serve with Love 💝

Estimated Nutrition (Per Slice, based on 14 servings)

(Note: This is an estimate and can vary based on brands and specific measurements)

NutrientAmount per slice
Calories~650 kcal
Total Fat~32g
Saturated Fat~17g
Cholesterol~95mg
Sodium~380mg
Carbohydrates~90g
Sugars~68g
Protein~6g
Fiber~4g

Serving Suggestions

  • Serve chilled or at room temperature with a glass of milk or hot espresso
  • Add chocolate curls, fresh berries, or edible glitter for extra flair
  • Makes a beautiful birthday or anniversary centerpiece!

Tips & Variations

  • Try dark chocolate kisses for a more intense flavor
  • Add espresso powder to the batter for a mocha twist
  • Use the batter to make 24 cupcakes instead of 3 cake layers

Storage

Store in an airtight container in the fridge for up to 5 days. For longer storage, wrap slices and freeze up to 2 months.

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Indulge in Every Sweet Moment!

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