Name: Chocolate Cake with Whipped Cream Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups cake flour ((I used King Arthur brand for its fine texture.)); 2/3 cup cocoa powder ((Hershey’s Cocoa Special Dark adds a rich flavor.)); 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup granulated white sugar; 3 large eggs ((room temperature for best results)); 1 1/2 teaspoons vanilla extract; 1/2 cup vegetable oil; 1 cup whole milk; 1/2 cup very hot water; 5.1 ounces instant vanilla pudding; 1/4 cup powdered sugar; 1 1/2 cups whole milk ((very cold)); 16 ounces whipped topping ((thawed for easy spreading))

Chocolate cake is the ultimate dessert that speaks to the hearts of many. Whether it’s a birthday celebration, an anniversary, or just a simple Saturday afternoon treat, there’s something about the rich, moist layers of chocolate cake paired with a light and airy whipped cream frosting that makes everything feel just right. This recipe for Chocolate Cake with Whipped Cream Frosting is not only delicious but also easy to whip up, making it a perfect candidate for your next baking adventure.

Why This Recipe is a Keeper

This Chocolate Cake with Whipped Cream Frosting is a true crowd-pleaser. It’s incredibly moist, thanks to the combination of whole milk and hot water, which also enhances the chocolate flavor. The whipped cream frosting adds a delightful lightness that complements the rich cake perfectly. Plus, it’s versatile enough to be dressed up for special occasions or enjoyed casually at home. Trust me, once you make this cake, you’ll find yourself going back to this recipe time and time again.

Ingredient Rundown

To create this sumptuous chocolate cake, you’ll need the following ingredients:

2 cups cake flour (I used King Arthur brand for its fine texture.)
2/3 cup cocoa powder (Hershey’s Cocoa Special Dark adds a rich flavor.)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar
3 large eggs (room temperature for best results)
1 1/2 teaspoons vanilla extract
1/2 cup vegetable oil
1 cup whole milk
1/2 cup very hot water
5.1 ounces instant vanilla pudding
1/4 cup powdered sugar
1 1/2 cups whole milk (very cold)
16 ounces whipped topping (thawed for easy spreading)

Hardware & Gadgets

Before you dive into baking, gather the following tools that will make your chocolate cake experience smooth:

Mixing bowls – A set of different sizes for mixing and combining ingredients.
Whisk – Essential for mixing dry ingredients and incorporating air into your batter.
Measuring cups and spoons – Accurate measurements are key to any baking recipe.
9-inch round cake pans – Perfect for baking your cake layers evenly.
Cooling rack – Allows the cakes to cool properly after baking.
Spatula – Great for frosting and spreading the whipped cream evenly.

Method: Chocolate Cake with Whipped Cream Frosting

Now, let’s get into the nitty-gritty of making this delectable cake. Follow these steps for a guaranteed success!

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cakes bake evenly and rise beautifully.

Step 2: Prepare the Cake Pans

Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.

Step 3: Mix Dry Ingredients

In a large mixing bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt. This step helps to combine the ingredients evenly and aerate the flour for a lighter cake.

Step 4: Combine Wet Ingredients

In another bowl, whisk together the granulated sugar, eggs, vanilla extract, vegetable oil, and whole milk until well combined.

Step 5: Combine Dry and Wet Ingredients

Gradually pour the wet mixture into the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.

Step 6: Add Hot Water

Stir in the very hot water until the batter is smooth. This may seem unusual, but the hot water helps to enhance the chocolate flavor and ensures a moist cake.

Step 7: Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cakes

Once done, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.

Step 9: Prepare the Whipped Cream Frosting

In a large bowl, combine the instant vanilla pudding mix with the cold milk and whisk until thickened. Gently fold in the whipped topping until fully incorporated.

Step 10: Frost the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of whipped cream frosting on top, then place the second layer on top and frost the entire cake. Use a spatula to create swirls or peaks for a beautiful finish.

How to Make It Lighter

If you’re looking to make some adjustments to lighten this recipe, consider the following tips:

Replace some of the vegetable oil with unsweetened applesauce for a lower fat option.
Use a sugar substitute if you’re watching your sugar intake.
Opt for low-fat milk instead of whole milk to reduce calories.
Reduce the amount of frosting used or serve it on the side for those who prefer less sweetness.

Chef’s Notes

For the best results, ensure your eggs are at room temperature before mixing. This helps to create a smoother batter. If you prefer a richer chocolate flavor, feel free to add more cocoa powder—but remember to adjust the sugar accordingly!

Try adding a splash of coffee to the hot water for an enhanced chocolate flavor.
This cake can be made a day in advance; just frost it right before serving for the freshest taste.
Don’t skip the cooling step! Frosting a warm cake can lead to melting and a messy finish.

Storing Tips & Timelines

This Chocolate Cake with Whipped Cream Frosting can be stored in several ways to maintain its deliciousness:

Cover and store in the refrigerator for up to 4 days.
Freezing is also an option; wrap the cake layers tightly in plastic wrap and store in an airtight container for up to 3 months.
For best results, freeze the unfrosted cake layers, then frost once thawed.

Ask the Chef

Can I use a different type of flour?

Yes, you can use all-purpose flour, but your cake may not be as tender as it would be with cake flour. If using all-purpose flour, consider sifting it before measuring to aerate it.

What can I substitute for whipped topping?

If you prefer, you can make your own whipped cream by whipping heavy cream with some powdered sugar and vanilla extract until soft peaks form. This gives a fresher flavor!

Can this cake be made ahead of time?

Absolutely! You can bake the cake layers one day in advance and store them in the refrigerator. Just frost the cake on the day you plan to serve it for the best texture.

How do I make sure my cake is moist?

Using hot water in the batter is key to keeping the cake moist. Additionally, be careful not to overbake your cake, as that can lead to dryness.

Hungry for More?

If you enjoyed this Chocolate Cake with Whipped Cream Frosting, why not explore more delightful recipes? From rich brownies to fluffy cupcakes, the world of chocolate desserts is vast and exciting. There’s always something new to try, and each recipe brings its own unique twist to the classic flavors we love.

Indulging in a slice of homemade chocolate cake is a celebration of life’s sweetest moments. So, gather your ingredients, preheat that oven, and prepare to bake a masterpiece that will have everyone asking for seconds!