Amazing Hershey's Chocolate Pound Cake

A simple and decadent Hershey’s chocolate buttermilk cake topped with cream cheese glaze, strawberries and blueberries.

The Best All American Pound Cake

AMAZING PATRIOTIC CAKE

My fellow Americans, this Red White and Blue Cake With Strawberries and Blueberries  screams U.S.A. One look at it and Stars and Stripes Forever breaks out.

It is a rich, dense, indulgent Hershey’s chocolate pound cake topped with tangy cream cheese frosting, strawberries and blueberries. How much more American and delicious can you get?

Picture your Fourth of July or Memorial Day dessert table with this as the centerpiece. It will be as exciting, if not more, than the fireworks display.

It’s sure to be a major crowd pleaser with it’s patriotic colors and explosive taste.  Plus it’s simple to serve and is an easy patriotic dessert to make.

Hershey’s All American Chocolate Cake Ingredients

  • Butter 
  • Sugar
  • Vanilla
  • Eggs
  • Instant Coffee Optional
  • Water Optional
  • Buttermilk or Sour Milk
  • Flour 
  • Cocoa
  • Salt
  • Baking Powder
  • Cream Cheese
  • Butter 
  • Powdered Sugar 
  • Vanilla Extract
  • Milk 
  • 4 to 6 Medium to Large Strawberries
  • 30 to 34 Blueberries
  • 8 Raspberries Optional
Hershey's All American Pound Cake

Red White And Blue Chocolate Cake Recipe

Instructions For Hershey’s Chocolate Pound Cake

  • Cream butter, sugar and vanilla and add eggs.
  • Dissolve coffee granules in hot water and combine with buttermilk. (The coffee and hot water are optional.)
  • Combine flour, salt, baking powder and cocoa; add alternately with buttermilk mixture (or just buttermilk if not using coffee).
  • Pour batter into a greased tube or bundt pan and bake at 325 for 1 hour and 20 minutes.
  • Let cake completely cool before putting glaze and fruit on cake.
  • Pour glaze on cake and arrange fruit.
Chocolate Pound Cake With Fruit

Instructions For Cream Cheese Glaze

  • Blend cream cheese and butter until smooth.
  • Add powdered sugar and vanilla.
  • Add milk and beat until smooth.
  • Pour or spoon on cake.

Instructions For Arrangement Of Fruit

  • Cut strawberries in 3 slices length wise and place around top end of cake.
  • Arrange blueberries inside strawberries in 2 circles.
  • Place raspberries around the whole in the middle, standing up. If you’re not using raspberries you can use strawberries here.
Red White & Blue Cake With Strawberries And Blueberries

American Pound Cake

According to this post in Wikipedia it is believed pound cake originally came from Northern Europe in the early 1700’s. However, a recipe for pound cake appeared in the U.S. in American Cookery, the first U.S. cookbook, which was published in 1796.

Final Thoughts On Chocolate Red White And Blue Cake

Seriously, one look at this Red White and Blue Cake and you want to stand at attention and salute. But, it’s not only a beautiful patriotic cake, it tastes amazing with its indulgent, rich chocolate flavor and tangy cream cheese glaze. So friends, this is absolutely the perfect cake for your Memorial Day, Fourth of July or summer cookout.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Pound Cakes From Scratch

Easy Patriotic Cake
Print Jump to Recipe Pin Recipe

Red, White And Blue Cake With Strawberries And Blueberries

Decadent Hershey's chocolate pound cake topped with cream cheese glaze, strawberries and blueberries.
Course Dessert, Snack
Cuisine American
Keyword Hershey’s Chocolate Pound Cake, Patriotic Cake, Fourth of July Cake, Red White And Blue Cake
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Cooling Time 10 minutes
Total Time 1 hour 50 minutes
Servings 18 slices
Calories 420kcal
Cost $7

Equipment

  • Stand or Hand Mixer
  • Bundt or Tube Pan

Ingredients

Chocolate Pound Cake

  • cups Butter Room Temperature
  • 3 cups Sugar
  • 2 tsp Vanilla
  • 5 Eggs Room Temperature
  • 2 tsp Instant Coffee Optional
  • ¼ cup Water
  • 1 cup Buttermilk or Sour Milk Room Temperature
  • 2 cups Flour Unsifted
  • ¾ cup Cocoa
  • 1 tsp Salt
  • ½ tsp Baking Powder

Cream Cheese Glaze

  • 4 to 6 Tbsp Cream Cheese Room Temperature
  • 4 Tbsp Butter Room Temperature
  • 1 cup Powdered Sugar Preferably Sifted
  • 1 to 2 tsp Vanilla Extract
  • 1 to 4 Tbsp Milk Room Temperature

Fruit For Decoration

  • 4 to 6 Medium to Large Strawberries
  • 30 to 34 Blueberries
  • 8 Raspberries Optional

Instructions

Instructions for Chocolate Pound Cake

  • Cream butter, sugar and vanilla for 5 minutes at medium speed.
  • Add eggs one at a time, beating well after each addition.
  • Dissolve coffee granules in hot water and combine with buttermilk. (The coffee and hot water are optional.)
  • Combine flour, salt, baking powder and cocoa; add alternately with buttermilk mixture (or just buttermilk if not using coffee).
  • Beat just until blended.
  • Pour batter into a greased tube or bundt pan.
  • Bake at 325° for 1 hour and 20 minutes or until shark knife comes out clean.
  • Let cake completely cool before putting glaze and fruit on cake.
  • Pour glaze on cake and arrange fruit.

Instructions For Cream Cheese Glaze

  • Blend cream cheese and butter until smooth.
  • Add powdered sugar and vanilla.
  • Add milk a tablespoon at a time, depending on how thick or thin you like it.
  • Pour or spoon on cake.

Arrange Fruit

  • Cut strawberries in 3 slices length wise and place around top end of cake. The end of each strawberry should just be hanging off the cake.
  • Arrange blue berries inside strawberries in 2 circles, the outer circle being larger than the inner circle.
  • Place raspberries around the whole in the middle, standing up. If you're not using raspberries you can use strawberries here.
  • Amazing Hershey's Chocolate Pound Cake

Notes

I did not use the coffee and hot water in my cake and it turned out amazing.
Do not put wet fruit on the cake.  After rinsing my fruit, I laid my fruit on paper towels for 30 minutes and then put it in the freezer (I laid the fruit on plastic mats) for 30 minutes before placing on the cake. This prevented the fruit from bleeding onto the white icing.
You can arrange the fruit however you like.  This is just what I did.
For more information on cream cheese glaze check out my cream cheese glaze post.
For information on freezing pound cake please see my post on how the freeze pound cake.
 

Nutrition

Calories: 420kcal

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