Chocolate cake whipping cream is a rich, moist chocolate cake topped with soft, sweet whipped cream. I remember the first time I made this cake in my small kitchen, the air warm and full of chocolate.
I followed a handwritten recipe from my old notebook. I tried again recently, feeling the same excitement. I saw this cake being made in a cozy baking show, which inspired me to bake it again.
The specialty lies in its deep chocolate flavor paired with light whipped cream. Now, I’ll walk through the exact steps I used to make this chocolate cake whipping cream.
Chocolate Cake Whipping Cream
This chocolate cake whipped cream is a classic, soft, and deeply rich dessert layered with airy, lightly sweetened whipped cream. The cake itself is made using dark cocoa powder, giving it an intense chocolate flavor.
Moist and tender from the oil and milk, it stays soft for days. A touch of coffee extract enhances the chocolate even more without overpowering it.
Once baked and cooled, the chocolate cake whipping cream is frosted with homemade whipped cream made from heavy cream, vanilla, and powdered sugar. The result is a balanced dessert decadent yet light, making it a favorite for celebrations or everyday treats.
How To Prepare Chocolate Cake Whipping Cream?
Let’s walk through the process of making this chocolate cake whipping cream step by step. I’ve shared simple instructions and suggested kitchen tools to help make baking easier.
You don’t need every tool to succeed just use what’s available, and you’ll still end up with a moist, flavorful chocolate cake topped with smooth, creamy whipped cream.
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: About 55 minutes
Course: Dessert
Cuisine: American
Yield: 12 people
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Sifter or fine mesh sieve
- 2 round cake pans (9-inch)
- Cooling rack
- Spatula or butter knife for frosting
- Toothpick for testing doneness
Ingredients
For the Chocolate Cake:
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened dark cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 large eggs
- 1 cup whole milk
- ½ cup oil (avocado oil works great, but any neutral oil is fine)
- 1 teaspoon salt
- ¼ teaspoon coffee extract (optional but enhances chocolate flavor)
- 1 cup boiling water
- 2 teaspoons vanilla extract
For the Whipped Cream:
- 2 cups heavy cream
- 1 ½ teaspoons vanilla extract
- 2 to 4 tablespoons powdered sugar (adjust sweetness to taste)
How To Make Chocolate Cake Whipping Cream
1. First, I set the oven to 350°F (175°C) to get it nice and hot. Then, I grease two 9-inch round cake pans and dust them with flour or sometimes I just line them with parchment paper to keep things easy.
2. Next, I take a big bowl and sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Getting those dry ingredients mixed well is key.
3. After that, I add in the eggs, milk, oil, coffee extract, and vanilla extract to the dry mix. I use a mixer or a whisk and beat everything until it’s smooth and fully combined.
4. Here’s a little trick: I slowly pour in boiling water while stirring gently. The batter will look pretty thin that’s exactly what you want! It helps keep the cake super moist.
5. I split the batter evenly between the two pans, then pop them into the oven. I bake for about 30-35 minutes. When a toothpick comes out clean from the center, the cakes are done.
6. Once baked, I let the cakes rest in the pans for about 10 minutes before moving them onto wire racks to cool completely.
7. While the cakes are cooling, I whip up some heavy cream with a splash of vanilla and a little powdered sugar until soft peaks form this whipped cream is going to be the perfect topping.
8. Finally, when the cakes are fully cooled, I spread a generous layer of that fluffy whipped cream on one cake, place the other cake on top, and cover the whole thing with the rest of the whipped cream. And voilà deliciousness ready to enjoy!
Notes:
Adding coffee extract is optional but enhances the chocolate flavor beautifully. Use room temperature eggs and milk for better mixing and texture. This cake is deliciously moist, so be careful not to overbake.
For a richer flavor, you can substitute half the milk with sour cream or buttermilk. Whipped cream is best applied when cakes are completely cooled to prevent melting.
Nutrition Facts Of Chocolate Cake Whipping Cream
| Nutrition | Amounts |
|---|---|
| Calories | 350 |
| Fat | 20g |
| Saturated Fat | 9g |
| Carbohydrates | 40g |
| Sugar | 30g |
| Protein | 4g |
Why My Recipe Works
This chocolate cake whipping cream works because it balances moisture, flavor, and texture perfectly. The combination of oil, milk, and boiling water keeps the cake soft and tender.
Using dark cocoa powder with a hint of coffee extract enhances the chocolate depth without overpowering sweetness. Eggs provide structure, while baking soda and baking powder ensure a light, fluffy rise.
The whipped cream topping, made with real heavy cream and just enough sugar, adds a creamy finish without being too rich.
Every element complements the other, creating a chocolate cake whipping cream that’s easy to make, reliably delicious, and satisfying with every single bite.
Why This Recipe Is A Must-Try?
This chocolate cake whipping cream is a must-try because it brings together rich chocolate flavor and light, creamy texture in every bite.
The chocolate cake whipping cream stays incredibly moist from the use of milk, oil, and boiling water, while the coffee extract deepens the cocoa taste without making it bitter.
The homemade whipped cream adds a smooth, airy layer that balances the dense chocolate perfectly. It’s a straightforward recipe that doesn’t require fancy techniques but still delivers impressive, bakery-quality results.
Whether for birthdays, holidays, or simple gatherings, this chocolate cake whipping cream always leaves a lasting impression and quickly becomes a favorite worth making again and again.
My Tips Tips For Success!
1. Replace half of the milk with sour cream or buttermilk to boost moisture and add a subtle, pleasant tang that enhances the cake’s richness.
2. Choose a high-quality, unsweetened cocoa powder for a deeper, more intense chocolate flavor that truly stands out in every bite.
3. Instead of coffee extract, use a small pinch of espresso powder—it naturally enhances and intensifies the chocolate notes without adding extra liquid.
4. When adding boiling water, fold it in gently rather than stirring vigorously; this keeps the batter light and airy, preventing a dense cake.
5. Chill the baked cake layers in the fridge before frosting so the whipped cream spreads smoothly and holds its shape without melting.
6. Mix a small amount of vanilla bean paste into the whipped cream for a richer, more aromatic flavor that elevates the creaminess to the next level.
Substitutions For Chocolate Cake Whipping Cream
- Flour: Use gluten-free all-purpose flour blend for a gluten-free cake.
- Oil: Substitute avocado oil with vegetable oil, canola oil, or melted coconut oil.
- Milk: Swap whole milk with almond milk, oat milk, or soy milk for a dairy-free option.
- Eggs: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for an egg-free version.
- Heavy Cream: Replace with coconut cream or chilled full-fat coconut milk for dairy-free whipped cream.
- Sugar: Use coconut sugar or maple syrup instead of granulated sugar (adjust liquid amounts accordingly).
- Coffee Extract: If unavailable, use strong brewed coffee or omit it; the cake will still be delicious.
Additions For More Delicious
â—† Fresh Berries: Layer strawberries, raspberries, or blueberries between the cake layers and whipped cream. Their natural tartness cuts through the richness, adding freshness and a burst of color that brightens every bite.
â—† Chocolate Shavings or Curls: Use a vegetable peeler on a chocolate bar to create delicate curls or shavings. Sprinkle these over the whipped cream for an elegant look and an extra dimension of smooth chocolate texture.
â—† Chopped Toasted Nuts: Toast walnuts, pecans, or almonds lightly to bring out their nutty aroma. Sprinkle them on top or mix into the whipped cream for a satisfying crunch that contrasts beautifully with the soft cake and cream.
â—† Drizzle of Caramel or Chocolate Sauce: A thin stream of warm caramel or rich chocolate ganache drizzled over the whipped cream adds a luscious, sticky sweetness, turning a simple cake into a decadent treat.
◆ Splash of Liqueur: Add a tablespoon or two of coffee liqueur, orange liqueur, or rum into the whipped cream before whipping. This introduces subtle, complex flavors and a sophisticated adult twist without overpowering the cake’s chocolate essence.
Storage Recommendations
To keep your chocolate cake whipping cream fresh and delicious, store it in the refrigerator. Cover the cake loosely with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing other fridge odors.
The whipped cream topping stays best when chilled and will maintain its texture for up to 2-3 days. For longer storage, you can freeze the cake layers (without whipped cream) wrapped tightly in plastic and foil for up to 2 months.
Thaw layers completely before frosting and assembling with fresh whipped cream. Serve chilled for the best taste and texture.
FAQs About Chocolate Cake Whipping Cream
Can I use regular cocoa powder instead of dark cocoa powder?
Yes, you can substitute regular cocoa powder, but dark cocoa powder provides a richer, more intense chocolate flavor and a deeper color, which really elevates the cake.
How long can I store the cake with whipped cream?
The cake should be kept refrigerated and is best enjoyed within 3 days. Beyond that, the whipped cream may start to lose its texture and freshness.
Can I prepare the cake layers ahead of time?
Absolutely. You can bake the cake layers a day or two before serving. Just wrap them tightly in plastic wrap and store in an airtight container. Add the whipped cream right before serving for the freshest taste.
Is freezing this cake a good idea?
Freezing is not recommended when the cake is frosted with whipped cream, as the cream tends to separate and lose its smooth texture after thawing. If needed, freeze the cake layers without whipped cream.
Is coffee extract essential in this recipe?
No, it isn’t mandatory, but coffee extract enhances the chocolate’s depth and richness. If you don’t have it, you can leave it out or substitute with a small amount of brewed strong coffee.
Conclusion
This amazing and delicious chocolate cake whipping cream is a recipe you will want to make again and again. Its rich chocolate flavor combined with the light, creamy whipped topping creates a perfect balance that delights every bite.
I’m excited to share this chocolate cake whipping cream because it brings joy and satisfaction, whether for a special occasion or a simple treat.
Give it a try soon you won’t regret it. I truly enjoyed making and eating this chocolate cake whipping cream, and I hope you do too!
More Chocolate Cake Recipes You’ll Love
Classic Chocolate Fudge Layer Cake
Homemade Death By Chocolate Cake
Chocolate Buttermilk Cake Recipe | Moist And Irresistible
Chocolate Apple Cake – Home-style & Topping
Chocolate And Ricotta Cake | Italian-Inspired
Chocolate Cake Whipping Cream
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Sifter or fine mesh sieve
- 2 round cake pans (9-inch)
- Cooling rack
- Spatula or butter knife for frosting
- Toothpick (for testing doneness)
Ingredients Â
For the Chocolate Cake:
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened dark cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 large eggs
- 1 cup whole milk
- ½ cup oil avocado oil works great, but any neutral oil is fine
- 1 teaspoon salt
- ¼ teaspoon coffee extract optional but enhances chocolate flavor
- 1 cup boiling water
- 2 teaspoons vanilla extract
For the Whipped Cream:
- 2 cups heavy cream
- 1 ½ teaspoons vanilla extract
- 2 to 4 tablespoons powdered sugar adjust sweetness to taste
InstructionsÂ
- First, I set the oven to 350°F (175°C) to get it nice and hot. Then, I grease two 9-inch round cake pans and dust them with flour or sometimes I just line them with parchment paper to keep things easy.
- Next, I take a big bowl and sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Getting those dry ingredients mixed well is key.
- After that, I add in the eggs, milk, oil, coffee extract, and vanilla extract to the dry mix. I use a mixer or a whisk and beat everything until it’s smooth and fully combined.
- Here’s a little trick: I slowly pour in boiling water while stirring gently. The batter will look pretty thin that’s exactly what you want! It helps keep the cake super moist.
- I split the batter evenly between the two pans, then pop them into the oven. I bake for about 30-35 minutes. When a toothpick comes out clean from the center, the cakes are done.
- Once baked, I let the cakes rest in the pans for about 10 minutes before moving them onto wire racks to cool completely.
- While the cakes are cooling, I whip up some heavy cream with a splash of vanilla and a little powdered sugar until soft peaks form this whipped cream is going to be the perfect topping.
- Finally, when the cakes are fully cooled, I spread a generous layer of that fluffy whipped cream on one cake, place the other cake on top, and cover the whole thing with the rest of the whipped cream. And voilà deliciousness ready to enjoy!
Notes
Nutrition Facts Of Chocolate Cake Whipping Cream
| Nutrition | Amounts |
|---|---|
| Calories | 350 |
| Fat | 20g |
| Saturated Fat | 9g |
| Carbohydrates | 40g |
| Sugar | 30g |
| Protein | 4g |