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Chocolate Cake with Whipped Cream Frosting
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Create the ultimate treat with this chocolate cake recipe with whipped cream frosting. Perfectly moist and irresistibly sweet, it's a crowd-pleaser for any occasion. Dive into making this delightful dessert that combines rich cocoa flavors with creamy, light frosting for an unforgettable baking experience.
More Recipes ⭐ Chocolate Brownie Cake | Chocolate Dump Cake | Busy Day Chocolate Cake
Indulge in a slice of heaven with this chocolate cake with cool whip frosting, a treat that promises a moist texture beneath a fluffy, sweet topping. Perfect for any celebration, this cake combines rich chocolate with light, airy cream for a classic, mouth-watering dessert.
For those looking to treat themselves or impress guests, this chocolate cake with whipped cream frosting is an ideal choice. Its decadent flavor and sumptuous frosting make it a favorite for special occasions or just a delightful end to any meal.
Ingredients
What you'll need to make this chocolate cake with whipped cream:
Whipped Cream Frosting Recipe Ingredients
- 5.1-ounce box of instant vanilla pudding mix
- ¼ cup of powdered sugar
- 1½ cups of whole milk, cold
- 16-ounce tub of whipped topping, thawed
Chocolate Cake Ingredients
- 2 cups of cake flour (I used King Arthur brand)
- ⅔ cup of cocoa powder (I used Hershey’s Cocoa Special Dark)
- 1¾ teaspoons of baking powder
- ¾ teaspoon of baking soda
- ½ teaspoon of salt
- 1¾ cups of granulated sugar
- 3 large eggs, room temperature
- 1½ teaspoons of vanilla extract
- ½ cup of vegetable oil
- 1 cup of whole milk
- ½ cup of very hot water
Pro Tip
For the perfect chocolate cake with whipped frosting, use Hershey’s Special Dark 100% Cocoa powder, also known as “Dutch Processed” cocoa, not hot cocoa mix. Easily found in the baking aisle of any grocery store, alongside chocolate chips and baking bars, this cocoa powder ensures a rich, deep chocolate flavor that elevates your cake.
Substitutions and Additions
These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this moist chocolate cake recipe!
COFFEE: Replace the hot water with hot brewed coffee to intensify the chocolate flavor in this layered cake, without turning it into a mocha cake. Avoid using espresso or flavored coffees.
FLOUR: Opt for cake flour instead of all-purpose to achieve a softer moist chocolate cake. While all-purpose flour can be used, it may result in a denser cake.
MILK: Use whole milk instead of lower-fat varieties to ensure rich texture and structure in both the cake and its homemade whipped cream frosting. This recipe is not designed for dairy-free milk alternatives.
How to Make Chocolate Cake with Whipped Cream Frosting
Follow our guide to bake the best moist chocolate cake recipe and prepare the lush, creamy frosting effortlessly.
Pro Tip
We suggest preparing the frosting first and chilling it in the refrigerator for about two hours while the cake bakes and cools completely. This helps the frosting firm up slightly, making it easier to spread evenly on the whipped cream cake.
How do you make whipped cream frosting
FIRST STEP: Make your whipped cream frosting by adding the packet of instant vanilla pudding powder and powdered sugar to a large bowl.
SECOND STEP: Add the cold whole milk to the bowl and beat with a handheld mixer for three to four minutes, starting on low and increasing to high as the pudding mixture thickens.
Pro Tip
Starting on low speed helps avoid the milk splattering too much until the pudding starts to thicken.
THIRD STEP: Gently fold the thawed whipped topping into the vanilla pudding until fully combined and no streaks of white or yellow remain.
FOURTH STEP: Cover the bowl of whipped cream frosting with a piece of plastic wrap and refrigerate for at least one hour while your chocolate cake is baking and cooling.
How do you make chocolate cake
FIRST STEP: Preheat the oven to 350°F. Spray two 9-inch round cake pans with baker’s spray. Set aside.
Pro Tip
For seamless cake removal, place a 9-inch round piece of parchment paper at the bottom of each greased baking pan. This is especially useful for older pans prone to sticking, ensuring that your cake layers slide out perfectly.
SECOND STEP: In a medium mixing bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt. Make sure you do not have any lumps of cocoa powder in your dry ingredient mixture. Set aside.
THIRD STEP: In a large mixing bowl, using a hand mixer on medium speed, beat together the granulated sugar, eggs, vegetable oil, and vanilla extract for 1 to 2 minutes or until light and fluffy.
FOURTH STEP: Add half the dry ingredients to the mixing bowl and mix on low just until incorporated.
FIFTH STEP: Next, add the whole milk and mix until fully incorporated.
SIXTH STEP: Add the remaining dry ingredients and mix until incorporated.
SEVENTH STEP: Lastly, you will add the hot water and mix for an additional 30 seconds to 1 minute to get a smooth batter.
EIGHTH STEP: Divide the batter equally between the two prepared pans.
Pro Tip
When splitting your cake batter into two 9-inch round baking pans, ensure each pan gets an equal amount of batter. This guarantees the layers bake evenly and come out the same size. Using a digital kitchen scale can help you accurately balance the batter between pans.
NINTH STEP: Bake for 28 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool in the pans for 10 minutes before turning them onto a wire rack to cool completely.
Pro Tip
Oven temperatures can differ and may require recalibration to ensure accuracy. It's advisable to check your cake at the earlier end of the suggested baking time to avoid overcooking this best chocolate cake recipe.
TENTH STEP: Once your layers of cake have cooled completely, you can frost the sides and top of the cake with the creamy frosting and serve.
ELEVENTH STEP: Refrigerate for 30-45 minutes before slicing/serving.
For an irresistible dessert, choose this easy chocolate cake recipe. This classic pairing of deep chocolate and light, airy cream is sheer bliss for dessert aficionados.
Enjoy the delightful contrast of velvety cake and fluffy, sweet cream, creating an indulgent experience that's hard to surpass.
How to Serve
Chocolate aficionados will adore this indulgent chocolate layered cake with light, fluffy frosting—a perfect choice for special celebrations. Add a generous scoop of vanilla ice cream for an extra delightful touch.
Enhance the experience with a warm cup of coffee or hot chocolate to complement your rich slice of cake. For more chocolate delights, explore our recipes for German chocolate cake and red wine chocolate cake.
Why You'll Love This Recipe
Taste: The rich, deep flavor of this two layer chocolate cake perfectly complements the light, airy sweetness of whipped cream frosting.
Texture: The soft, moist crumb of the cake pairs wonderfully with the smooth, fluffy frosting for a delightful mouthfeel.
Versatility: Ideal for any occasion, chocolate cake with whipped cream frosting can be dressed up for elegance or served simply for a comforting treat.
Chocolate Cake FAQ
Why does my chocolate cake taste weird?
If your chocolate cake has an odd taste, it could be due to an excess of baking soda or baking powder. Using too much can not only cause a metallic and bitter flavor but also lead to excessive rising, potentially causing a mess in the oven.
Is butter or oil better for chocolate cake?
While butter typically enhances flavor in baking, it may clash with strong tastes like chocolate, coffee, or citrus. In such cases, recipes often recommend oil to maintain flavor balance without overpowering other ingredients.
Why is my cake dense and not light and fluffy?
The texture of your cake may be off if 1) the batter wasn't beaten enough to incorporate air, 2) the eggs were added too quickly and caused curdling, or 3) the recipe lacks sufficient raising agent.
Whipped Cream Frosting FAQ
Can you use whipped cream as icing?
Standard homemade whipped cream may slide off a cake, but adding a bit of pudding mix transforms it into a stable, delicate frosting. This enhanced whipped cream is ideal for warm summer days, providing a light and fluffy topping that won't deflate or soak into your cake.
What's the difference between buttercream and whipped frosting?
Buttercream and whipped frosting differ primarily in texture and ingredients. Buttercream, rich and creamy, is made with butter and powdered sugar, offering a smooth, sturdy consistency ideal for detailed decorations. Whipped frosting, on the other hand, is lighter and airier, made with whipped cream, and provides a fluffy texture that is subtly sweet. This makes whipped frosting perfect for a lighter, less sweet topping, especially during warmer weather.
How long will whipped cream frosting last on a cake?
Whipped cream frosting for a chocolate cake, when applied to the cake, typically lasts about 1 to 2 days when stored properly in the refrigerator. Due to its lighter and airier consistency compared to other frostings, it's more susceptible to deflation and moisture absorption, so it's best enjoyed soon after preparation for optimal freshness and texture.
Storage FAQ
Can you make a layered cake with whipped cream frosting in advance?
Yes, you can make a layered chocolate cake with whipped cream frosting in advance. However, it's best to assemble the cake close to the time of serving. You can bake the cake layers ahead of time and store them, then prepare the whipped cream frosting and assemble the cake a few hours before serving to maintain the frosting's best texture and appearance. Refrigerate the assembled cake until ready to serve to keep the frosting stable.
How do you store a layered cake with whipped cream frosting in the fridge?
Leftover cake with whipped cream frosting can be stored in the refrigerator for up to 3 days in a covered container. You can prepare the cake layers and whipped cream separately ahead of time, wrapping each tightly in plastic. Assemble the cake when ready to serve to ensure the best quality and freshness.
Can you freeze a layered cake with whipped cream frosting in the freezer?
Freezing a layered cake with whipped cream frosting is generally not recommended. Whipped cream frosting can separate and lose its fluffy texture when frozen and then thawed. For best results, it's advisable to freeze the cake layers separately and add fresh whipped cream frosting when you're ready to serve the cake.
Chocolate Cake Recipes
Chocolate Cake with Whipped Cream Frosting
Ingredients
For the Chocolate Cake
- 2 cups cake flour (I used King Arthur brand)
- ⅔ cup cocoa powder (I used Hershey’s Cocoa Special Dark)
- 1 ¾ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups granulated white sugar
- 3 large eggs (room temperature)
- 1 ½ teaspoons vanilla extract
- ½ cup vegetable oil
- 1 cup whole milk
- ½ cup very hot water
For the Cool Whip Frosting
- 5.1 ounces instant vanilla pudding
- ¼ cup powdered sugar
- 1 ½ cups whole milk (very cold)
- 16 ounces whipped topping (thawed)
DIRECTIONS
Making the Cool Whip Frosting
- Make your whipped cream frosting by adding 5.1 ounces instant vanilla pudding and ¼ cup powdered sugar to a large mixing bowl.
- Add 1 ½ cups whole milk to the bowl and beat with a handheld mixer for 3-4 minutes, starting on low and increasing to high as the pudding mixture thickens. Starting on low speed helps avoid the milk splattering too much until the pudding starts to thicken.
- Gently fold 16 ounces whipped topping(thawed) into the vanilla pudding until fully combined and no streaks of white or yellow remain.
- Cover the bowl of whipped cream frosting with a piece of plastic wrap and refrigerate for at least 1 hour while your chocolate cake is baking and cooling.
Making the Chocolate Cake
- Preheat the oven to 350°F. Spray two 9-inch round cake pans with baker’s spray. Set aside.
- In a medium mixing bowl, sift together 2 cups cake flour, ⅔ cup cocoa powder, 1 ¾ teaspoons baking powder, ¾ teaspoon baking soda, and ½ teaspoon salt. Make sure you do not have any lumps of cocoa powder in your dry ingredient mixture. Set aside.
- In a large mixing bowl, beat together, using a handheld mixer on medium speed, the 1 ¾ cups granulated white sugar, 3 large eggs (room temperature), ½ cup vegetable oil, and 1 ½ teaspoons vanilla extract for 1 to 2 minutes or until light and fluffy.
- Add half the dry ingredients to the mixing bowl and mix on low just until incorporated.
- Next, add 1 cup whole milk and mix until fully incorporated.
- Add the remaining dry ingredients and mix until incorporated.
- Lastly, you will add ½ cup very hot water and mix for an additional 30 seconds to 1 minute to get a smooth batter.
- Divide the batter equally between the two prepared 9-inch round cake pans.
- Bake for 28 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool in the pans for 10 minutes before turning them onto a wire rack to cool completely.
- Once your cake layers have cooled completely, you can frost and serve your chocolate cake.
- Refrigerate for 30-45 minutes before slicing/serving.
WATCH THIS RECIPE VIDEO
Notes
- We recommend making the frosting first, then refrigerating it until the cake has been baked and completely cooled. This would give the frosting about two hours in the fridge to firm up a little more to make it easier to spread on the cake.
- The Hershey’s Special Dark 100% Cocoa powder is also known as “Dutch Processed” cocoa, NOT hot cocoa mix. You can find this in any grocery store, in the baking aisle, where you will also find chocolate chips and chocolate baking bars.
- You can add a 9-inch round piece of parchment paper to the bottom of each sprayed baking pan to really make sure that your cake layers come out clean. This is most helpful if you have older cake pans that tend to cause sticking.
- When dividing your cake batter between the two 9-inch round baking pans, you want to make sure that you have an even amount of batter in each pan. This will ensure that your cake layers bake at the same time and are equally sized. If you have a digital kitchen scale, you can just weigh each pan and adjust the amounts of batter in each pan accordingly.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
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Comments
Elaine says
Made this for a baby shower and everyone really loved it. Turned out great.