Chocolate Cake with Whipped Cream Frosting

Chocolate Cake with Whipped Cream Frosting 🍫🎂

Introduction

Chocolate cake is a classic dessert that never goes out of style. This Chocolate Cake with Whipped Cream Frosting is rich, moist, and sure to delight anyone with a sweet tooth. Whether it’s for a birthday, holiday, or a simple family dinner, this cake will be a hit!

Why Make This Recipe

This recipe is not only tasty but also easy to follow. It uses simple ingredients that you might already have in your pantry. The whipped cream frosting adds a light and creamy touch that balances out the rich chocolate flavor. It’s perfect for any occasion, and you can even customize it to your liking!

How to Make Chocolate Cake with Whipped Cream Frosting

Ingredients:

2 cups cake flour (I used King Arthur brand)
¾ cup cocoa powder (I used Hershey’s Cocoa Special Dark)
1 ¾ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 ¾ cups granulated sugar
3 large eggs (room temperature)
1 ½ teaspoons vanilla extract
½ cup vegetable oil
1 cup whole milk
½ cup very hot water
5.1 ounces instant vanilla pudding
¼ cup powdered sugar
1 ½ cups whole milk (cold)
16 ounces whipped topping (thawed)

Directions:

Preheat the oven to 350°F. Spray two 9-inch round cake pans with baker’s spray. Set aside.
In a medium mixing bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps. Set aside.
In a large mixing bowl, beat the granulated sugar, eggs, vegetable oil, and vanilla extract with a handheld mixer on medium speed for 1 to 2 minutes until light and fluffy.
Add half of the dry ingredients to the mixture and mix on low until just combined.
Add the whole milk and mix until fully blended.
Stir in the rest of the dry ingredients until incorporated.
Finally, mix in the hot water and mix for another 30 seconds to 1 minute for a smooth batter.
Divide the batter evenly between the two prepared pans.
Bake for 28 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the layers cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, frost with whipped cream frosting and refrigerate for 30 to 45 minutes before serving.

How to Serve Chocolate Cake with Whipped Cream Frosting

Slice the cake into generous pieces and serve on a plate. You can enjoy it as is or add some chocolate shavings or fresh fruit on top for extra flair. This cake pairs wonderfully with a scoop of vanilla ice cream!

How to Store Chocolate Cake with Whipped Cream Frosting

To store your chocolate cake, place it in an airtight container in the fridge. It can last for up to 3 to 4 days. If you want to freeze it, wrap it well in plastic wrap and aluminum foil, then place it in the freezer. It can be stored for up to 3 months.

Tips to Make Chocolate Cake with Whipped Cream Frosting

Ensure all your ingredients are at room temperature for better mixing.
Use a kitchen scale for more accurate measurements of flour and sugar.
Do not overmix the batter, as this can make the cake dense.
Taste your frosting before spreading it on the cake to adjust the sweetness if needed.

Variation

You can add chocolate chips or nuts to the batter for extra texture. If you want a fruity twist, try layering some fresh berries between the cake layers or on top of the frosting.