Chocolate Cake with Whipped Cream Frosting
This Chocolate Cake with Whipped Cream Frosting is a delicious, moist cake–made with a fluffy light frosting using heavy whipping cream. This chocolate cake recipe has been in our family for years. The cake is awesome–full and rich. And the frosting is light and fluffy. It’s truly a wonderful “anytime” dessert that turns out perfect every time! Classic chocolate frosting also works well, if you prefer to frost the cake with a stiffer, more robust frosting.
Oh, I love a good chocolate cake. So let’s get to the recipe right away. This cake is simple, not too sweet, and simply delightful for any occasion. I can list the holidays it’s good for (all of them), but sometimes you just need a cake to make for a weeknight treat.
Sometimes the best meals are ones that are simple, but even if it’s just for chips and beer, or dessert (cake) and coffee, or a potluck where everyone brings a dish, the point is fellowship.
What is the most popular chocolate cake in the world?
The “Sachertorte” cake is the most popular. It’s a Viennese cake that has been around since 1832, consisting of 3 layers of chocolate sponge cake and a thickly spread apricot jam in between. The jam also covers the top. I first had a slice of sachertorte when I was in New Orleans with my Aunt Ellen. I thought I had died and gone to heaven. It’s truly lovely (melts in your mouth).
What makes a cake moist and fluffy?
What makes this chocolate cake so moist? It’s the sour cream (and boiling water) that really adds the moisture. Our most popular recipe on our site is Sour Cream Banana Bread. You can read all the comments how everyone loves that recipe (yes – sour cream!)
Simple ingredients to make my chocolate cake
- Unsweetened chocolate squares
- Cake flour
- Baking soda
- Salt
- Butter
- Brown sugar
- Eggs
- Vanilla
- Sour cream
- Boiling water
These ingredients for the Chocolate Whipped Cream Frosting
- Heavy cream
- Cocoa
- Powdered sugar
- Vanilla
How do you make Chocolate Cake with Whipped Cream Frosting?
- Preheat the oven.
- Melt the chocolate and cool. You can do this on low in the microwave.
- Sift flour, baking soda, and salt and set aside.
- In a large bowl, beat the butter until it’s soft and whipped.
- Add in the the brown sugar and eggs and beat until fluffy. Add in vanilla and add the cooled chocolate and gently fold together.
- Stir in dry ingredients alternately with sour cream, mixing well. Pour in the boiling water and mix until combined.
- Pour into greased and floured 9×13 cake pan or two 9 in. layer pans.
- Bake!
- Cool the pans on wire rack.
Make the whipped cream topping:
- In a small bowl, add the heavy cream and whip on high until just barely thick. Add the cocoa, powdered sugar, and vanilla. Lightly mix until combined.
- Frost the cooled cake, using a spatula, with the Chocolate Whipped Cream Frosting.
Tips and substitutions to try:
- Eggs: Bring the eggs to room temperature before using them. Simply set them out 30 minutes to an hour before you intend to start baking.
- Butter: make sure the butter is softened before you start the baking process.
- Chocolate: you can swap out the chocolate for your favorite brand or intensity. We always use “unsweetened chocolate.”
- Make ahead: You can make the cake ahead; frost right before serving.
- The frosting is light – so you need to dive into the cake and enjoy right away!
- Bake and freeze: Bake the cake ahead and freeze up to 30 days (well sealed so no air gets to it). Defrost the cake and frost it when ready to serve.
- Refrigerate any leftovers because of the “whipped cream” frosting.
More chocolate desserts to try while you are here:
Get the Recipe:
Chocolate Cake with Whipped Cream Frosting
Ingredients
- 3 ounces unsweetened chocolate
- 2 ¼ cups sifted cake flour
- 2 tsp. baking soda
- ½ tsp. salt
- ½ cup butter
- 2 ¼ cups brown sugar
- 3 eggs
- 1 ½ tsp. vanilla
- 1 cup sour cream
- 1 cup boiling water
Make the whipped cream frosting:
- 2 cups heavy whipping cream
- ½ cup cocoa powder
- ¼ cup powdered sugar
- 1 tsp. vanilla
Instructions
- Preheat oven to 375 degrees.
- Melt chocolate in the microwave on low. Allow to cool.
- Sift flour, baking soda, and salt; set aside.
- In a large bowl, beat the softened butter until soft and fluffy. Add brown sugar and eggs and continue to beat. Add in vanilla and add cooled chocolate and gently fold together.
- Stir in the dry ingredients alternately with sour cream, beating well. Stir in boiling water.
- Pour the batter into greased and floured 9×13 cake pan or two 9 in. layer pans. Bake for approximately 35 min. (9×13) or 25 min. (9 in. pans) or until done.
- Cool cake on wire rack 10 min.
Make the whipped cream frosting:
- In a small bowl, whip the cream. Add the cocoa, powdered sugar, and vanilla. Lightly mix until combined. Spread on top of the “cooled” chocolate cake. Slice and serve!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Hi, how much is 3 squares exactly? I imagine 3 small squares from a a slab but that sounds too little.
I think I baked this cake once before and must have taken a chance without receiving a reply. But I can’t remember and want to bake the cake again.
Looks perfect! Happy New Year!