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.
This post was originally published January 26, 2016. It has since been updated to include fresh photos and helpful tips.
- EASY: I like to make a homemade cake but you can definitely use a box mix.
- Perfect for Frosting Haters: My kid detests frosting. It’s on the top of his hate list. But he LOVES this cake.
- Make Ahead: This recipe actually tastes BETTER after it has sat overnight in the fridge.
My grandma used to make this cake chocolate cake with whipped cream for us every year on our birthdays. There were two versions… chocolate and vanilla. Most of us chose the chocolate. Both versions taste divine.
The secret is to serve it COLD. Make it a day in advance and store it in the refrigerator. The flavors blend together beautifully leaving you with the perfect cake. The whipped cream slightly soaks into the cake making it extra moist and delicious. Every bite melts in your mouth and you get the perfect balance of cream and chocolate. It is perfections.
Whipped Cream Cake Ingredients
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
How to Make A Chocolate Whipped Cream Cake
My grandma always used a cake mix. I decided it was time to upgrade to a homemade devils food and am so glad I did. The cake itself is the closest thing to perfection that you can get. Moist, chocolaty, and perfect topped with your favorite frosting. While my cake may have changed, my whipped cream is still the same I made in my grandma’s kitchen as a kid.
- PREP: Preheat the oven to 350 degrees. Line two cake pans with flour or 2 muffin tins with paper liners.
- CREAM: Place the butter and brown sugar into the bowl of a stand mixer fitted with the paddle attachment, or a mixing bowl with a hand mixer. Beat until the two have combined and are fluffy, about 1 to 2 minutes. Stir in the eggs, one at a time, followed by the vanilla extract and the melted chocolate.
- STIR: Combine the flour, cornstarch, baking soda, salt and baking powder in a medium sized measuring cup. Whisk to combine. Slowly stir into the wet ingredients along with the sour cream and water.
- BAKE: Divide between the prepared pans or cupcake liners. Bake 12-14 minutes for cupcakes, 25-30 for 8 inch cakes, or until a toothpick comes out clean.
- FROST: Cool the cake completely. Frost with fresh whipped cream and keep stored in the refrigerator at least 2 hours before serving.
How to make whipped cream:
It all starts with a carton of heavy whipping cream and a chilled bowl. I do recommend using a mixer for this part just because stirring by hand takes some serious muscle.
You want stiff peaks to form giving you a good base to hold your cake layers in place.
By chilling the bowl (and even the whisk attachment) you cut down your mixing time significantly but it isn’t necessary. Just consider that my helpful kitchen trick to you.
- Place your mixing bowl and whisk attachments in the freezer for 10-15 minutes or until chilled.
- Pour in cold whipping cream. Whisk until slightly thickening.
- Add vanilla extract and powdered sugar. Continue to whisk until stiff peaks are formed.
Grease your pan with butter or cooking spray (I suggest coconut oil spray).
Place 1-2 tablespoons of flour into the pan. Gently tap and rotate the pan to cover the entire thing with flour. Tap out excess.
Place a round piece of parchment paper on the bottom of the pan. Pour the batter directly on top and bake.
Most cakes, when stored properly, and fine stored at room temperature. This cake, however, should be stored in the refrigerator. We actually like it better the second day!
Technically, yes. Using whipped cream frosting is equally delicious with either a homemade or cake mix cake. However, I really feel like the homemade version takes this recipe from good to great.
Yes! In fact, my grandma used to make this same cake style in a yellow cake for Easter. She would dye layers of whipped cream in pastel colors that were beautiful.
No. Cool whip will not give the same results as fresh whipped cream. That being said, it is still a tasty topping!
Chocolate Whipped Cream Cake
For the Cake:
- ½ cup butter
- 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
- 1-1/2 teaspoon vanilla extract
- 2-4 tablespoons powdered sugar
For the Cake:
- Preheat the oven to 350 degrees. Line two cake pans with flour or 2 muffin tins with paper liners.
- Place the butter and brown sugar into the bowl of a stand mixer fitted with the paddle attachment, or a mixing bowl with a hand mixer. Beat until the two have combined and are fluffy, about 1 to 2 minutes.
- Stir in the eggs, one at a time, followed by the vanilla extract and the melted chocolate.
- Combine the flour, cornstarch, baking soda, salt and baking powder in a medium sized measuring cup. Whisk to combine. Slowly stir into the wet ingredients along with the sour cream and water.
- Divide between the prepared pans or cupcake liners. Bake 12-14 minutes for cupcakes, 25-30 for 8 inch cakes, or until a toothpick comes out clean.
- Cool completely and slice each cake in half creating two circles each.
For the whipped cream:
- Place a clean mixing bowl in the freezer for 15 minutes.
- Whip the cream in the chilled bowl until soft peaks form. Add the vanilla and powdered sugar. Continue to whisk until light and fluffy. Spread between your cake layers.