Chocolate Cake with Whipped Cream
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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.
While I love rich, decadent chocolate cakes loaded with rich, heavy frosting like chocolate ganache, there are times when I crave 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 must accept a good dessert.
So, often I will choose to make a light and refreshing dessert like this for the family. This cake 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.
Why is this the best recipe to try?
What sets this chocolate cake and whipped cream frosting pairing apart from others? Why should you choose this recipe over countless others on the internet? The answer lies in its carefully crafted combination of flavors, textures, and techniques.
- First and foremost, the chocolate cake itself is a masterpiece. Moist, rich, and decadent, it tantalizes the taste buds with its deep cocoa flavor. The secret behind its impeccable texture lies in the combination of high-quality cocoa powder resulting in a velvety smooth and irresistibly indulgent cake.
- But the fluffy and luscious whipped cream frosting truly takes this recipe to new heights. Light and airy, it adds a delightful contrast to the dense chocolate cake. The whipped cream’s subtle sweetness allows the chocolate’s richness to shine, creating a harmonious balance that leaves you craving more with every bite.
- Furthermore, this recipe goes beyond the conventional pairing of chocolate cake and buttercream frosting. By opting for whipped cream frosting, you are treated to a refreshing twist that elevates the dessert to a whole new level. The creamy, cloud-like consistency of the whipped cream melds effortlessly with the chocolate cake, resulting in a combination that feels lighter and more delicate on the palate.
- Not only does this recipe excel in taste and texture, but it also offers versatility in presentation. Whether you choose to create a classic layer cake, luscious cupcakes, or even a whimsical trifle, this pairing lends itself beautifully to a variety of creative serving ideas. From elegant dinner parties to casual gatherings with friends, this recipe allows you to showcase your culinary prowess and impress your guests with a dessert that is both visually stunning and undeniably delicious.
- You can make this with classic whipped cream but, if you want to make it ahead of time I highly recommend using stabilized whipped cream.
Ingredients and substitutes
- Regular plain flour (maida) is all you need for this cake. Do not use any self-raising as those contain more leavening.
- The recipe calls for unsweetened cocoa powder, which adds a rich, deep flavor to the cake. You can use Dutch-processed cocoa powder instead if you prefer a more intense chocolate taste. It will give your cake a darker color and a more complex flavor profile.
- To enhance the moistness of the cake, vegetable oil is used. If you’re not a fan of vegetable oil or want to experiment with different flavors, you can substitute it with melted coconut oil or even unsweetened applesauce. These alternatives will give the cake a subtle, unique taste and keep it just as moist.
- Regarding sweeteners, the recipe suggests using granulated sugar, but you can use brown sugar for a hint of caramel flavor. However, if you prefer a more natural alternative, you could substitute it with coconut sugar or maple syrup. Not only will this add a slightly different flavor to the cake, but it will also make it a bit healthier.
- Sour Cream – Gives the cake a soft crumb. You can use homemade sour cream. or homemade buttermilk. If you don’t have sour cream Greek yogurt would be the best alternative.
- Vanilla – A good quality vanilla will make a huge difference You can use
v anilla extract, bean paste, or sugar. - Traditionally, heavy cream is used to create whipped cream’s light, fluffy texture. However, if you’re looking for a non-dairy option, you can replace it with coconut or almond milk cream. These alternatives will still provide richness and creaminess to your frosting.
- You can also consider using a powdered sugar substitute for those with dietary restrictions. Various options are available, such as stevia or erythritol, which will give your frosting a similar sweetness without the added sugar.
Chocolate cake with whipped cream frosting
Bake cake
- Prep – Preheat the oven to 325℉/165℃/Gas Mark 3. Grease and line with parchment paper 3 x 6-inch round cake pans or 2 x 8-inch round baking pans
- Cocoa paste – Combine the hot water with cocoa powder until smooth in a bowl. Set aside to cool.
- Dry ingredients – In a bowl, combine the flour, baking powder, salt, and sugar. Set aside.
- Wet ingredients – Combine the eggs, oil, sour cream, and vanilla extract in a large mixing bowl. Use a whisk to ensure there are no lumps.
- Combine – Add the wet ingredients to the dry ingredients and combine well. Then, add the cocoa paste and combine well too. Use a whisk to ensure there are no lumps.
- Bake – Pour batter into the prepared baking pans. Bake in the oven for 30 to 40 minutes or until a skewer inserted in the center comes out clean.
- Cool – When baked, cool in the pan for 10 minutes. Then, invert onto a cooling rack and cool completely before frosting.
Assembly
- Whipped cream – In the bowl of a stand mixer with the whisk attachment whip the heavy cream for a minute. Then add the powdered sugar and pudding mix until almost stiff peaks. Add the vanilla extract and whip until stiff peaks.
- Level – Cut any domes off the cake layers. Generously brush simple syrup over each layer.
- Stack – Place the first layer on a cake stand or cake board. Spread a generous amount of whipped cream evenly with an offset spatula. Top with the next layer, followed by more frosting, then the last later.
- Frost – Spread the remaining whipped cream on and around the cake. Use a spatula or bench scraper to smooth the whipped cream.
- Pipe – Place any leftover whipped cream into a piping bag with a star tip and pipe some shells as a border. (optional)
- Decorate – I had no whipped cream left over, so I grated some chocolate and used that around and on top of the cake. You can also use chocolate curls or other chocolate decorations.
Tips and Tricks for Creating an Irresistible Dessert
- One important tip when creating an irresistible dessert is to use high-quality ingredients. Opt for the finest cocoa powder for your cake, as well as fresh, high-fat cream for the frosting. These quality ingredients will not only enhance the flavors but also contribute to a smoother and more indulgent end result.
- Another secret to an extraordinary dessert lies in the balance of flavors. Consider adding a touch of espresso powder to your chocolate cake batter for a subtle hint of depth and richness.
- Additionally, a pinch of salt can help intensify the chocolate flavor and balance the sweetness.
- A splash of vanilla extract will elevate its taste and bring out its natural sweetness when it comes to whipped cream frosting.
- Temperature also plays a crucial role in creating a truly irresistible dessert. For the perfect texture and consistency, it’s essential to allow your cake to cool completely before frosting it. This will prevent the frosting from melting and ensure that it adheres to the cake layers flawlessly.
- Similarly, make sure your whipped cream is chilled before whipping it up, as cold cream tends to hold its shape better, resulting in a light and fluffy frosting that will make your taste buds sing.
- Presentation is key when it comes to wowing your guests with an irresistible dessert. Experiment with different piping techniques to create beautiful designs on your cake.
- Additionally, consider garnishing with fresh berries, chocolate shavings, or a drizzle of homemade chocolate sauce for an extra touch of elegance. These decorative elements enhance the visual appeal of your dessert and add complementary flavors and textures.
Storing whipped cream cakes
- Whipped cream is dairy and perishable. Hence, you must keep all whipped cream cakes refrigerated at all times.
- No matter how excellent, light, and fluffy your whipped cream is, it will lose volume during storage, and over time it will become soft and runny.
- Always use fresh heavy 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.
Creative ways to serve or use leftover chocolate cake:
- Individual Cake Jars: For a charming and convenient option, layer slices of chocolate cake and whipped cream frosting in small, transparent jars. Not only does this make for a visually appealing presentation, but it also allows guests to enjoy their own personal portions without the need for cutting or plating.
- Cake Pops: Transform your chocolate cake into fun, bite-sized treats by making cake pops. Crumble the cake, mix it with some frosting to form a dough-like consistency, and roll it into small balls. Insert a lollipop stick into each ball and dip them in melted chocolate. Let them cool and harden before serving. These adorable cake pops make for a delightful addition to any dessert table or as party favors for guests to take home.
- Ice Cream Sandwiches: Elevate your chocolate cake by using it as the “bread” in an ice cream sandwich. Slice the cake into rectangular pieces and sandwich a scoop of your favorite ice cream flavor between two slices. Press gently and freeze until the ice cream is firm. Serve these delectable treats to guests, and watch their eyes light up as they bite into the perfect combination of rich chocolate cake and creamy ice cream.
- Trifle: Layer chunks of chocolate cake, whipped cream frosting, and other desired ingredients in a clear glass bowl to create a stunning trifle. Consider incorporating fresh fruit, chocolate ganache, or even a splash of liqueur between the layers for added complexity of flavors. The layered beauty of a trifle makes it visually appealing and allows each spoonful to deliver an explosion of taste and texture.
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
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Frequently asked questions
Do you have to refrigerate a cake with whipping cake?
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.
How long does whipped cream frosting last?
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.
How long can you keep leftover cake?
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
Can I make the chocolate cake ahead of time?
Absolutely! In fact, making the cake a day in advance can actually enhance its flavor and moistness. Once baked, allow it to cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. You can refrigerate it for up to three days or freeze it for longer storage. Just be sure to thaw it completely before frosting and serving.
Can I substitute whipped cream frosting with buttercream frosting?
Of course! While whipped cream frosting adds a light and fluffy texture to the chocolate cake, you can certainly switch it up with buttercream frosting if you prefer a richer and creamier taste. Keep in mind that buttercream frosting can be a bit more stable, especially in warmer climates, so it might hold up better if you’re serving the cake outdoors or at an event.
How can I make the chocolate cake gluten-free?
For a gluten-free version of this chocolate cake, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that is specifically formulated for baking, as it will have the necessary additives to mimic the texture of regular flour. You may also need to adjust the amount of liquid in the recipe to achieve the desired consistency. Better yet, try my gluten-free chocolate cake recipe but use whipped cream for frosting.
Can I add any additional ingredients to the chocolate cake batter?
Absolutely! This recipe serves as a fantastic base, but feel free to experiment and add your twist to it. Mix in some chocolate chips, chopped nuts, or even a hint of espresso powder to enhance the chocolate flavor. Just make sure to fold in these additional ingredients gently, so you don’t deflate the batter.
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Chocolate Cake with Whipped Cream
Print Pin Rate Share by Email Share on FB Save GrowCalories: 471kcal
Adjust Servings Here: 8 servings
Description
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.
Ingredients
Makes 3 x 6-inch or 2 x 8-inch round cake
For the cake
- ½ cup (45 g) Cocoa powder
- ¾ cup (180 ml) Hot water
- 2 cups (250 g) All-purpose flour
- 2 tsp Baking powder
- ½ tsp Kosher salt
- 1 ½ cup (300 g) Sugar
- ½ cup (120 ml) Vegetable oil
- 3 Eggs
- ½ cup (120 ml) Sour cream
- 2 tsp Vanilla extract
For the frosting
- 2 cups (470 ml) Heavy cream (no less than 38% fat)
- 4 tbsp Powdered sugar (confectioners sugar/icing sugar)
- 2 tbsp Vanilla pudding mix (or cornstarch)
Plus
- ½ cup (120 ml) Simple syrup
Instructions
Bake cake
- Prep – Preheat the oven to 325℉/165℃/Gas Mark 3. Grease and line with parchment paper 3 x 6-inch round cake pan or 2 x 8-inch round baking pans
- Cocoa paste – Combine the hot water with cocoa powder until smooth in a bowl. Set aside to cool.½ cup Cocoa powder, ¾ cup Hot water
- Dry ingredients – Combine the flour, baking powder, salt, and sugar in a bowl. Set aside.2 cups All-purpose flour, 2 tsp Baking powder, 1 ½ cup Sugar, ½ tsp Kosher salt
- Wet ingredients – Combine the eggs, oil, sour cream, and vanilla extract in a large mixing bowl. Use a whisk to ensure there are no lumps.½ cup Vegetable oil, 3 Eggs, ½ cup Sour cream, 2 tsp Vanilla extract
- Combine – Add the wet ingredients to the dry ingredients and combine well. Then, add the cocoa paste and combine well too. Use a whisk to ensure there are no lumps.
- Bake – Pour batter into the prepared baking pans. Bake in the oven for 30 to 40 minutes or until a skewer inserted in the center comes out clean.
- Cool – When baked, cool in the pan for 10 minutes. Then, invert onto a cooling rack and cool completely before frosting.
Assembly
- Whipped cream – In the bowl of a stand mixer with the whisk attachment whip the heavy cream for a minute. Then add the powdered sugar and pudding mix until almost stiff peaks. Add the vanilla extract and whip until stiff peaks.2 cups Heavy cream, 4 tbsp Powdered sugar, 2 tbsp Vanilla pudding mix
- Level – Cut any domes off the cake layers. Generously brush simple syrup over each layer.1/2 cup Simple syrup
- Stack – Place the first layer on a cake platter or cake board. Spread a generous amount of whipped cream evenly with an offset spatula. Top with the next layer, followed by more frosting, then the last later.
- Frost – Spread the remaining whipped cream on and around the cake. Use a spatula or bench scraper to smooth the whipped cream.
- Pipe – Place any leftover whipped cream into a piping bag with a star tip and pipe some shells as a border. (optional)
- Decorate – I had no whipped cream left over, so I grated some chocolate and used that around and on top of the cake. You can also use chocolate curls or other chocolate decorations.
Recipe Notes & Tips
- One important tip when creating an irresistible dessert is to use high-quality ingredients. Opt for the finest cocoa powder for your cake, as well as fresh, high-fat cream for the frosting. These quality ingredients will not only enhance the flavors but also contribute to a smoother and more indulgent end result.
- Another secret to an extraordinary dessert lies in the balance of flavors. Consider adding a touch of espresso powder to your chocolate cake batter for a subtle hint of depth and richness.
- Additionally, a pinch of salt can help intensify the chocolate flavor and balance the sweetness.
- A splash of vanilla extract will elevate its taste and bring out its natural sweetness when it comes to whipped cream frosting.
- Temperature also plays a crucial role in creating a truly irresistible dessert. For the perfect texture and consistency, it’s essential to allow your cake to cool completely before frosting it. This will prevent the frosting from melting and ensure that it adheres to the cake layers flawlessly.
- Similarly, make sure your whipped cream is chilled before whipping it up, as cold cream tends to hold its shape better, resulting in a light and fluffy frosting that will make your taste buds sing.
- Presentation is key when it comes to wowing your guests with an irresistible dessert. Experiment with different piping techniques to create beautiful designs on your cake.
- Additionally, consider garnishing with fresh berries, chocolate shavings, or a drizzle of homemade chocolate sauce for an extra touch of elegance. These decorative elements enhance the visual appeal of your dessert and add complementary flavors and textures.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 471– kcalCarbohydrates: 50– gProtein: 5– gFat: 29– gSaturated Fat: 19– gCholesterol: 103– mgSodium: 58– mgPotassium: 231– mgFiber: 1– gSugar: 30– gVitamin A: 735– IUVitamin C: 0.3– mgCalcium: 89– mgIron: 1.8– mg
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
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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.
Hey Sandra. Thank you for your suggestions.
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?
Simple syrup is just sugar and water boiled together – it keeps the cake moist. You can read more here
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?
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