Chocolate Whipped Cream Cake

This chocolate whipped cream cake looks fancy but stays easy. You’ll bake two chocolate layers, slice each one in half, then stack them with fluffy whipped cream. The result is a light, soft cake that feels special without being complicated.

Course Dessert

Cuisine American

Keyword cake, chocolate, chocolate cake, whipped cream

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 462kcal

Author Jesseca

Equipment

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
¾ teaspoon baking powder
½ teaspoon salt
1 cup sour cream
3/4 cup water

For the Whipped Cream:

2 cups heavy cream
1½ teaspoon vanilla extract
2-4 tablespoons powdered sugar

US Customary - Metric

Instructions

For the Cake

Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment, then lightly flour the sides.
In a large bowl, beat the butter and brown sugar together on medium speed for 3 to 4 minutes, until visibly lighter and fluffy. This step matters for lift.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Pour in the melted chocolate and mix just until fully incorporated.
In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
With the mixer on low, add the dry ingredients in three additions, alternating with the sour cream and water. Begin and end with the dry ingredients. Mix just until combined. Do not overmix.
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, until the centers spring back lightly and a toothpick inserted comes out with a few moist crumbs.
Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Once fully cooled, level the cakes if needed, then carefully slice each layer horizontally to create four thin layers total.

For the Whipped Cream

While the cakes cool, chill a mixing bowl and beaters for at least 15 minutes. Beat the cold heavy cream on medium-high speed until soft peaks form. Add the vanilla and powdered sugar, then continue whipping just until stiff peaks form.
Assemble the cake by spreading whipped cream evenly between each layer. Frost the top and sides as desired. Keep refrigerated until ready to serve.

Video

Notes

Cake Mix Version

Use 1 box chocolate cake mix and prepare it using:

1 small package dry chocolate pudding mix
1 cup milk or brewed coffee
½ cup melted butter
3 large eggs
1 tablespoon instant coffee, optional but recommended for deeper chocolate flavor

Mix and bake according to the package instructions, using the same pan size and oven temperature listed on the box.

Nutrition