Chocolate Cake with Whipped Cream Frosting
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This Chocolate Whipped Cream Cake is the perfect way to celebrate any occasion. Light chocolate cake is layered between a sweet whipped cream for the perfect cake recipe.
Love this cake recipe? Be sure to check out the 200+ Other Dessert Recipes here on the site including these favorite cakes: Red Velvet Cake, Best Ever Chocolate Cake, and my Cookies and Cream Cake!
Why You’ll Be Obsessed
- Four gorgeous layers without extra baking. You only make two cakes and slice them. Bakery look, minimal effort.
- Light, fluffy whipped cream frosting. No heavy buttercream. It’s sweet, airy, and pairs perfectly with chocolate.
- Simple ingredients you probably already have. No hunting down specialty items.
- Perfect for any celebration. Birthdays, holidays, or “it’s Tuesday and I want cake.”
This chocolate cake with whipped cream is pure family tradition. My grandma made it for every birthday, and it stuck because it’s simple, reliable, and ridiculously good. I’ve made it more times than I can count at this point, so I know the little details that make it work the way hers always did. Light layers, familiar ingredients, and that whipped cream frosting that keeps everyone coming back for another slice.
The real secret is chilling it overnight. I used to skip that step, but grandma knew what she was doing. The flavors deepen, the whipped cream sets, and it slices so much cleaner the next day. It feels like a bakery cake with almost no effort, which is why it’s still the go-to birthday dessert in our family.
Before You Start Baking
Another beautiful thing about this recipe is that you do not have to be a super great cake decorator. You can pipe the whipped cream between layers, spoon it on, or just spread it with a knife. Cover the top with sprinkles and you are all set!
- Butter: Unsalted butter that has been softened to room temperature is ideal for cakes. If you use salted butter, be sure to omit the salt called for in the dry ingredients.
- Brown Sugar: I love the subtle hint of molasses that comes with brown sugar. It helps take this cake from good to great.
- Eggs: Large eggs that are at room temperature. This helps for them to whip into the batter without the worry of over mixing.
- Vanilla: Pure vanilla extract works magic in blending flavors together. This is key to getting the sugar and chocolate to blend together.
- Unsweetened Chocolate: My secret ingredient. Instead of using cocoa powder in this recipe I opted for unsweetened chocolate. It is a simple swap with a big impact.
- Flour: I have only tested this recipe with all-purpose flour.
- Cornstarch: Adding a bit of cornstarch to cake helps to give the cake a crumbly and tender texture.
- Baking soda and baking powder and salt: Always be sure to double check the expiration dates of your leavening agents and replace if they have been open for more than six months.
- Sour Cream: Trust me on this. This adds SO MUCH moisture to the cake and a slight tang that makes this bakery worthy!
- Water: Or, if you want to boost that cocoa flavor, hot coffee.
- Whipped Cream
Jesseca’s Recipe Review
This cake is my absolute favorite birthday tradition. It looks fancy with four layers, but it’s honestly one of the easiest cakes I make. The chocolate stays soft and tender, the whipped cream keeps it light, and every single time someone asks where I bought it. Chill it overnight and it tastes even better the next day, which feels like a little baking magic.
Tip from Jesseca:
Freeze the cake layers for 20 to 30 minutes before slicing. They cut cleaner, stack easier, and you’ll get those pretty bakery-style layers without crumbs everywhere.
Easy Variations and Swaps
This cake is pretty flexible, so you can customize it without stressing.
- No unsweetened chocolate? Swap in 3 tablespoons cocoa powder mixed with 3 tablespoons hot water. The flavor stays rich and chocolatey. You can also opt for a super simple chocolate cake mix hack!
- Want a sturdier frosting? Add 2 tablespoons powdered sugar and whip a little longer. It holds up better for warmer rooms.
- Not a whipped cream fan? A light chocolate ganache or stabilized whipped topping works too, just keep it on the lighter side so the cake doesn’t feel heavy.
- Need it gluten free? Use a cup-for-cup gluten free flour blend that includes xanthan gum. Texture stays surprisingly close.
- Add-ins you’ll love: Fresh berries between layers, a sprinkle of chocolate shavings, or a thin layer of raspberry jam for a subtle tart pop.
The base recipe stays delicious, so feel free to adjust to what you have on hand or what your family likes most.
How to Store This Cake Without Drying It Out
Since this cake lives in the fridge, keeping it from drying out is key. Whipped cream frosting doesn’t lock in moisture the way buttercream does, so a little extra care goes a long way.
The best method is to store it in an airtight cake container. It keeps the cold air from pulling moisture out of the cake layers. If you don’t have one, press plastic wrap directly against any exposed cake and cover the whole thing with foil or a large bowl. It doesn’t have to look pretty, it just needs to seal well.
Avoid keeping it uncovered in the fridge, even for a short time. Refrigerators constantly circulate air, which is great for food safety but terrible for cake texture. With a good seal, this cake stays soft, creamy, and just as delicious for 2 to 3 days.
Tools That Make This Way Easier
You don’t need anything fancy for this cake, but a few basics make the process smoother and the layers cleaner.
- 8-inch cake pans: the perfect size for slicing and stacking
- Stand or hand mixer: whipping the cream takes seconds instead of minutes
- Serrated knife: gives you clean, even cake layers
- Cake turntable or cutting board: makes stacking and frosting less stressful
- Airtight cake container: keeps the fridge from drying it out
If you have these on hand, you’re set. Simple tools, big payoff, and a cake that looks like you spent way more time on it.
Before You Slice and Serve
Highly recommend. The whipped cream sets, the chocolate flavor deepens, and the layers hold together much better. It’s worth the wait.
About 2 to 3 days when stored well. Keep it tightly covered to prevent drying out.
Yes. This is actually better made the day before. Assemble, cover, and chill overnight.
You can freeze the cake layers before frosting. Wrap tightly and freeze up to 2 months. Whipped cream frosting doesn’t freeze well once assembled.
Chill or freeze the cakes for 20 to 30 minutes, then use a serrated knife and gentle sawing motions.
It likely needed a bit more whipping or chilling. Pop the cake back in the fridge and next time whip until light but sturdy.
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Chocolate Whipped Cream Cake
Ingredients
For the Cake:
- ½ cup butter (softened)
- 1 cups brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 ounces unsweetened chocolate (melted)
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup sour cream
- 1 cup water
For the Whipped Cream:
- 2 cups heavy cream
- 1½ teaspoon vanilla extract
- 2-4 tablespoons powdered sugar
Instructions
- Preheat oven to 350°F. Grease and flour two 8-inch cake pans or line with parchment.
- Beat butter and brown sugar until light and fluffy, about 1 to 2 minutes.
- Add eggs one at a time, then mix in vanilla and melted chocolate.
- In a separate bowl, whisk flour, cornstarch, baking soda, salt, and baking powder.
- Slowly mix dry ingredients into the wet batter, alternating with sour cream and water, until smooth.
- Divide batter evenly between pans and bake 25-30 minutes, or until a toothpick comes out clean.
- Cool completely. Once cooled, carefully slice each cake horizontally to create 4 thin layers total.
- Chill a mixing bowl for 15 minutes, then whip cream until soft peaks form. Add vanilla and powdered sugar, and continue whipping until light and fluffy.
- Spread whipped cream between each cake layer and stack. Frost the top and sides if desired.
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Hi I looked at cake ( looks delicious) , but it doesn’t look like cupcakes, so did you use 4 cake pans or 2 pans & slice each cake in half ?
Thanx
Can’t wait to here
Great question! I actually baked two cakes and sliced each one in half to get those four layers. The original card wasn’t super clear, so I just updated it to explain that step better. Thanks for catching it. I can’t wait for you to try it.
I was jus looking at this recipe to make. Your photo shows 4 cake layers, but the recipe only calls for making 2.
Did you double the recipe?
Thanks
No doubling needed. I baked two cakes and then sliced each one in half to get four layers. The original recipe card didn’t explain that clearly, so I just updated it to make that step easier to follow. Thanks for pointing it out. I hope you love it.
I did 3 ounces of chocolate but maybe it needs to be 3 ounces after it’s melted? Maybe clarify since mine turned out way less chocolatey and lighter in color.
The 3 ounces should be the same whether measured solid or melted. Sorry it didn’t turn out as expected. I’ve made it many times, but baking can be tricky—happy to help troubleshoot if you’d like!
Hello, could I make a double batch of the whipped cream and use half to frost the entire cake with the whipped cream as well as having it between the layers?
Hi Val, you could for sure. I did this last year for my moms birthday and it turned out great.
this looks delicious! would this cake work with frosting on the outside? if I use whipped cream in the layers but buttercream as the frosting?
it looks just right for a person whose birthday is Sunday, and loves chocolate whipped cream pie. Both will be his gift so we can share the cake and take Fat apples pie home.
It’s the perfect way to celebrate. I’m making this for my sisters birthday on March 17th. It’s sort of a family tradition. I hope you love it.
I want to try it, but I don’t know if the butter is supposed to be just softened or melted.
Hello, the butter should be softened. I’ll add that clarification into the recipe card for you.
tasted ok but turned out dry. a little embarrassing. never tried cake with cornstarch in it and now I know why.
Hi there. If your cake is dry it’s been over baked. I’d suggest checking on it a little sooner in the oven. The cornstarch won’t have any effects on overall dryness of the cake.
Hello! I’m wanting to try this recipe and wondered what box cake mix your grandmother used when she made it? Thanks!
Hi Megan, she would use Devil’s food cake mix.
Thank you! Can’t wait to try it. Trying to decide on boxed cake mix or from scratch…can you tell a huge difference?
I mean, there is a difference. But it’s honestly delicious either way. My birthday was last Saturday and my sister made a box mix version using vanilla cake and fresh strawberries. Everyone devoured the cake. I’ll post a picture of it in my IG stories if you would like to check it out. https://www.instagram.com/1sweetappetite/
I tried making this today and I can confidently say i’m just awful at baking but i’d love to get better. I used a 9 inch pan as it’s what I had but ended up cooking it for a bit less. I don’t think it’s overcooked but what could cause it to seem dry? My cake also did not come out nearly as dark as yours and i’m not sure why. I followed all of the measurements. I used an unsweetened chocolate bar for the chocolate (ghiradelli). Is it maybe the brown sugar, I had used light, maybe this is a dark sugar situation.
The whipped cream came out great, first time making that so was very happy with it, just need to get better on the cake side. Thanks for sharing and any tips you might have!
Will substituting cocoa powder be ok or will it change the consistency of the cake?
Hi deb, I’ve never tried that but I did find this article that suggests it would be ok and walks you through the substitution.
Loved it. Could have used a bit more chocolate for a richer taste but it was still delicious.
Hi Lynda, If you let this cake sit in the fridge overnight the chocolate really starts to develop!
Do I need to make a double patch of cake batter to achieve four tiers (as pictured). I’m confused by the photo vs the directions to prepare two pans.
Thank you!
No. It’s optional, but you can slice each cake into 2 giving you 4 layers.
Is it ok to freeze this cake a couple of weeks in advance?
The cake, yes. The whipped cream will not freeze well. It’s best to bake the cake, cool completely, wrap in plastic and place in either a zip top bag or airtight container. When you are ready to thaw, let it sit overnight inside the refrigerator or on the counter for 20 to 30 minutes. Add the whipped cream and enjoy.
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If you make it a day ahead, do you go ahead and frost it? Or do you make it ahead and put it together before eating it?
It actually tastes better if you make it ahead of time and assemble. We do this and just store it in the refrigerator.
Hi, planning to make this soon!
Just wondering what chocolate works best for this recipe?
Thank you!
I like to used unsweetened chocolate. You can find this next to the cocoa powder in most baking aisles. Here’s a link to the one I use : https://amzn.to/31Qdchd
@Jesseca,
Perfect! Thank you for your help!
What size cake pans?
I use 8″ pans but 9″ would work as well
Hi
If I make this a day ahead of time to I need to wrap it in plastic wrap when storing it in the fridge or something else? Thanks
We usually store ours in a cake tray. You can wrap the un frosted cake in plastic wrap, or even a frosted one. Whatever you feel most comfortable with.
This is exactly what I was looking for! Any idea how well leftovers keep in the fridge? A few days?
I’d say about three days. That’s the longest it’s lasted in our home (most of the time it gets eaten by then). It tastes better the longer it sits in the fridge!
Can you add cherries and make this into a Black Forest Cake? If so, how would I do it?
I’m sure you could. Maybe try spreading cherry pie filling between the layers?
Made this cake and the entire family really enjoyed it. I did let it sit in the refrigerator as suggested and it truly does add to the flavor. I thought it would dry out the cake but it didn’t!
Thank you for the recipe. I will try it with a yellow cake as well.
Thank you for taking the time to comment!
The chocolate whipped cream cake recipe does not appear in the link. Can you post it?
I apologize for that! I updated the post and the recipe should appear now.
Trying to make this for my wife’s birthday tonight and not a baker….two questions:
1) Do I add all the ingredients for the whipped cream at once or do I do that in stages. I watched a vieo on how to create “soft peak” whipped cream and she was adding sugar in stages and adding lemon etc.
2) Your cake looks like it has 3 cake layers but your recipe says divide the cake mixture into two pans, cook, then slice in half, creating two circles each….that would make 4 pieces of cake correct? Does the picture actually have 4 pieces of cake or just 3 like it seems? Are you just cutting one of the cakes in half to make 3 total pieces (1 thick middle and 2 thin pieces for top and bottom? Lastly how do you cut the cake in half properly? Thanks so much!
Hi Todd,
When I made this recipe yesterday, I used a paring knife to lightly cut around the cake’s exterior. Once I’d made the mark around the cake, I used the light cuts as a guide for a serrated bread knife which finished the job fairly easily. My recommendation would be to refrigerate the cake after baking; cake cuts a lot smoother when it’s cold, rather than room temp.
As for the whipped cream, I whipped the cream alone until it was nearly all fluffy, then added the vanilla and sugar and whisked it for another minute or two—the feel and taste were both perfect.
Probably too late to help you, but hopefully future visitors will benefit!