This light and refreshing chocolate cake with whipped cream is simple, and yet decadent. Three layers of incredibly moist chocolate cake layers with whipped cream filling and a light sprinkle of grated chocolate. An easy recipe that takes five minutes to mix with a bowl and whisk before you bake it for 30 minutes. Perfect for a weekend dinner or for a family celebration.
Table of Content
While I love rich decadent chocolate cakes loaded with rich heavy frosting like chocolate ganache, there are times when I just crave for that decadent, yet light and refreshing cake. One that's perfect to have after a festive meal. Since no matter how full you are after a festive dinner you cannot resist a good dessert.
So, often I will choose to make a light and refreshing dessert like this for the family. This cake is one that gets done very often for my Aadi. Because he loves whipped cream. He does not care for frosting but will eat whipped cream on just about anything. And I can honestly say this is his favorite cake.
About this cake
This has always been my quick and easy cake. One that does not require me to get the cake mixer out. Since all you need are two bowls and a whisk. Mix the dry ingredients in one bowl, and the wet ingredients in another. Combine the two with a whisk and voila, your cake batter is ready. This cake is very similar to my simple moist chocolate cake. That is another favorite that often gets made for kids' birthday celebrations.
As I mentioned, I often make this for my Aadi and he is very generous with sharing. So the cake will be eaten in about 3 days - one slice at a time. And the best way to keep whipped cream longer in the fridge is of course to stabilize it. So I prefer to use gelatin to stabilize my whipped cream. I have explained in detail all about why and how to stabilize whipped cream.
While I have used the gelatin method to stabilize the whipped cream for this cake, and yet I have listed the pudding mix method below. That's because unless you need to save it for long there is really no need to stabilize the whipped cream.
Ingredients and substitutes
- All-purpose flour - Yes, regular plain flour (maida) is all you need for this cake. Do not use any self-raising as those contain more leavening.
- Butter - I prefer to use unsalted butter so I can control the quantity of sugar in my recipe. And yet, if salted butter is all you gave go ahead and use it. Just omit salt in the recipe.
- Sugar - I prefer to use white sugar so it won't alter the color of my cakes. And yet, feel free to use the same amount of light brown sugar. I would not recommend dark brown sugar.
- Sour Cream - Gives the cake a soft crumb. And if you don't get sour cream where you are you can make sour cream at home. Here's how to make sour cream at home for baking. And you can also use buttermilk. Buttermilk can also be made at home in just 5 minutes - here's my tutorial for homemade buttermilk.
- Eggs - Always use large size eggs when baking unless specified. The size of eggs varies significantly these days. So as a guide, one large egg weighs between 50 to 60 grams.
- Vanilla - A good quality vanilla will make a huge difference in anything you make. And premium vanilla can be expensive, which is why I make my own
homemade v anilla extract, bean paste or sugar.
Step by step instructions
Prepare cake
- Preheat the oven at 170 C / 340 F.
- Grease and line with parchment paper 3 x 6-inch round or 2 x 8-inch round baking pans.
- Prepare wet ingredients - Add the hot water to the cocoa powder and let cool slightly. Then add the oil, eggs, sour cream, and vanilla - use a whisk to ensure there are no lumps.
- Prepare dry ingredients - In another bowl combine the flour, baking powder, and sugar.
- Combine wet to dry ingredients - pour the cocoa mixture into the flour mixture.
- Use a whisk to ensure everything is well combined.
- Pour batter into the prepared baking pans.
- Bake in the preheated oven for 30 to 40 minutes or until a skewer inserted in the center comes out clean.
- When done - cool in the pan for 10 minutes.
- Remove from the pan and cool completely on the wire rack.
Whip cream
- Place the whipped cream in the mixer with powdered sugar and pudding mix.
- Whip to stiff peaks using the whisk attachment.
- Add vanilla and whip 30 secs more.
Assemble
- Ensure cake layers are cooled completely before decorating. If necessary chill the layers in the fridge wrapped in cling wrap.
- Cut any domes off the cake layers.
- Generously brush simple syrup over each layer.
- Place the first layer on a cake platter or cake board.
- Spread a generous amount of whipped cream.
- Then top with the next layer followed by more frosting then the last later.
- Once all three layers are stacked.
- Spread a generous amount of the whipped cream on and around the cake.
- Use a spatula or bench scraper to smooth the whipped cream.
Decorate
- Place any leftover whipped cream into a piping bag with a star or even a plain plastic bag and pipe some shells as a border.
- I didn't have any whipped cream leftover (thanks to my kids) so I grated some chocolate and used that around and on top of the cake.
- You could also use some chocolate curls or even some colorful sprinkles for the kids.
About whipped cream cakes
Whipped cream is dairy and perishable. Hence, you must keep all whipped cream cakes refrigerated. And no matter how wonderful light and fluffy your whipped cream is, it will lose volume during storage and over time it will be soft and runny. As I mentioned above, you can extend the life of your whipped cream by stabilizing it.
Always use fresh whipping cream with a high-fat percentage for cakes. You do not want to use half and half or table cream for your cakes as they will not whip.
Some non-dairy whipping creams have a longer shelf life. So you will need to read the instructions and shelf life for the brand you use.
Any leftover cake in the fridge will last for a day or two. And yet, the whipped cream will become soft but still edible and delicious.
More chocolate cakes
- Chocolate Fudge Cake
- Death by chocolate cake
- One bowl chocolate cake
- Chocolate ganache cake
- See all chocolate cakes or see all layer cakes
Frequently asked questions
Yes, whipping cream is dairy and all dairy is perishable. Any cake with fresh fruits, custard or whipped cream will have to be kept in the fridge at all times.
Unfortunately, not long enough. A whipped cream cake may last only a few hours like 2 hours at room temperature on a cool day or for 3 to 4 hours refrigerated. The only way to keep whipped cream cakes longer is to stabilize it.
Most cakes have a shelf life of 4 to 5 days. In the cake of cake with whipped cream, the cake can still be eaten for 4 to 5 days but the cream will start becoming liquid after 2 days
You can prepare the cake layers a few days in advance, place them in the fridge, or freeze them. Prepare the whipped cream and frost the cake a few hours ahead of the celebration so it stays fresh longer.
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Printable Recipe
Chocolate Cake with Whipped Cream
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes 3 x 6-inch or 2 x 8-inch round cake
For the cake
- 2 cup (250 g) All-purpose flour
- ½ cup (45 g) Cocoa powder
- 2 teaspoon Baking powder
- 1 ½ cup (300 g) Sugar
- ½ cup (120 ml) Vegetable oil
- 3 Eggs
- ½ cup (120 ml) Sour cream
- ¾ cup (180 ml) Hot water
- 2 teaspoon Vanilla extract
For the frosting
- ½ cup (120 ml) Simple syrup
- 2 cups (470 ml) Whipping cream
- 4 tablespoon Confectioners sugar
- 2 tablespoon Vanilla pudding mix (or cornstarch)
Instructions
Prepare cake
- Preheat the oven at 170 C / 340 F
- Grease and line with parchment paper 3 x 6-inch round or 2 x 8-inch round baking pans
- Prepare wet ingredients - Add the hot water to the cocoa powder and let cool slightly. Then add the oil, eggs, sour cream, and vanilla - use a whisk to ensure there are no lumps
- Prepare dry ingredients - In another bowl combine the flour, baking powder, and sugar.
- Combine wet to dry ingredients - pour the cocoa mixture into the flour mixture.
- Use a whisk to ensure everything is well combined.
- Pour batter into the prepared baking pans
- Bake in the preheated oven for 30 to 40 minutes or until a skewer inserted in the center comes out clean.
- When done - cool in the pan for 10 minutes.
- Remove from the pan and cool completely on the wire rack.
Whipped Cream
- Place the whipped cream in the mixer with powdered sugar and pudding mix
- Whip to stiff peaks using the whisk attachment.
- Add vanilla and whip 30 secs more.
Assembly
- Ensure cake layers are cooled completely before decorating. If necessary chill the layers in the fridge wrapped in cling wrap.
- Cut any domes off the cake layers.
- Generously brush simple syrup over each layer.
- Place the first layer on a cake platter or cake board.
- Spread a generous amount of whipped cream.
- Then top with the next layer followed by more frosting then the last later.
- Once all three layers are stacked.
- Spread a generous amount of the whipped cream on and around the cake.
- Use a spatula or bench scraper to smooth the whipped cream.
Decorate as desired
- Place any leftover whipped cream into a piping bag with a star or even a plain plastic bag and pipe some shells as a border.
- I didn't have any whipped cream leftover (thanks to my kids) so I grated some chocolate and used that around and on top of the cake.
- You could also use some chocolate curls or even some colorful sprinkles for the kids.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Sandra
I only give this 3 stars because you did not use Stablized Whipped Cream that is easy to make and the Whipped Cream will easily last one week on the cake. If you use Stablized Whipped Cream you can omit the Vanilla pudding, simple syrup and save on some calories. Just increase the powder suger to 1/2 a cup for the sweetness you are looking for. Stablized whipped cream is simply whipping cream, powder sugar and unflavored gelatine. (Google for directions) It give stiffer peaks once in the fridge.
Veena Azmanov
Hey Sandra. Thank you for your suggestions.
Anita
Your recipe for the frosting mentions simple syrup but in the instructions doesn’t say anything about it. Would that be used to sweeten the frosting?
Veena Azmanov
Simple syrup is just sugar and water boiled together - it keeps the cake moist. You can read more here
Katie Nguyen
Hi Veena, I’m new to baking is this recipe for 3 layer of cake, as in 3 separate round pan ? Or do you bake just 1 round pan and cut it into 3 layer?
Veena Azmanov
Hey Katie. I baked 3 x 6-inch round cakes then stacked them with whipped cream. You can also use 2 x 8-inch round cake pans for a shorter cake. Alternatively, you can bake this in one 7-inch round cake pan and then cut it into 3 layers before decorating. Or bake in one 8-inch pan and cut into two layers before decorating. I hope this helped. Thanks