March 28, 2023
Review RecipeChocolate Cake with Whipped Cream Frosting
Dig into a slice of this chocolate cake with whipped cream frosting, and you will be rewarded with a moist texture and fluffy Cool Whip frosting.
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If you’re in the mood for something indulgent, chocolatey, and delicious, what could be better than a big slice of chocolate cake with whipped cream frosting? Rich, decadent and classic, this recipe is everything you love about chocolate cake.
Chocolate Cake with Whipped Cream Frosting Ingredients
You’ll need:
For the Chocolate Cake
- 2 cups cake flour (I used King Arthur brand)
- ⅔ cup cocoa powder (I used Hershey’s Cocoa Special Dark)
- 1¾ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1¾ cups granulated sugar
- 3 large eggs, room temperature
- 1½ teaspoons vanilla extract
- ½ cup vegetable oil
- 1 cup whole milk
- ½ cup very hot water
For the Cool Whip Frosting
- 5.1-ounce box of instant vanilla pudding mix
- ¼ cup powdered sugar
- 1½ cups whole milk, cold
- 16-ounce tub of whipped topping, thawed
PRO TIP:
The Hershey’s Special Dark 100% Cocoa powder is also known as “Dutch Processed” cocoa, NOT hot cocoa mix. You can find this in any grocery store, in the baking aisle, where you will also find chocolate chips and chocolate baking bars.
SUBSTITUTIONS AND ADDITIONS
COFFEE: You can substitute hot brewed coffee for the hot water in this moist chocolate cake recipe. The coffee enhances the chocolate flavor without giving your cake a mocha flavor. Be sure that you do not use espresso or flavored coffee if you are going to use this substitute.
FLOUR: Cake flour has a much more tender crumb texture than a cake made from all-purpose flour. You can absolutely substitute the cake flour with all-purpose, but your cake will be slightly denser.
MILK: You want to make sure to use whole milk instead of lower or non-fat milk in this easy recipe. Both the cake and the whipped cream frosting need the fat from the whole milk for the best texture and structure. We have not tested this recipe with a dairy-free alternative.
How to Make This Chocolate Cake with Whipped Cream Frosting Recipe
STEP ONE: Preheat the oven to 350°F. Spray two 9-inch round cake pans with baker’s spray. Set aside.
OUR RECIPE DEVELOPER SAYS
You can add a 9-inch round piece of parchment paper to the bottom of each sprayed baking pan to really make sure that your cake layers come out clean. This is most helpful if you have older cake pans that tend to cause sticking.
STEP TWO: In a medium mixing bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt. Make sure you do not have any lumps of cocoa powder in your dry ingredient mixture. Set aside.
STEP THREE: In a large mixing bowl, using a hand mixer on medium speed, beat together the granulated sugar, eggs, canola oil, and vanilla extract for 1 to 2 minutes or until light and fluffy.
STEP FOUR: Add half the dry ingredients to the mixing bowl and mix on low just until incorporated.
STEP FIVE: Next, add the whole milk and mix until fully incorporated.
STEP SIX: Add the remaining dry ingredients and mix until incorporated.
STEP SEVEN: Lastly, you will add the hot water and mix for an additional 30 seconds to 1 minute to get a smooth batter.
STEP EIGHT: Divide the batter equally between the two prepared pans.
PRO TIP:
When dividing your cake batter between the two 9-inch round baking pans, you want to make sure that you have an even amount of batter in each pan. This will ensure that your cake layers bake at the same time and are equally sized. If you have a digital kitchen scale, you can just weigh each pan and adjust the amounts of batter in each pan accordingly.
STEP NINE: Bake for 28 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool in the pans for 10 minutes before turning them onto a wire rack to cool completely.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
STEP TEN: While your chocolate cake layers are baking, you can make your whipped cream frosting by adding the packet of instant vanilla pudding powder and powdered sugar to a large bowl.
STEP ELEVEN: Add the cold whole milk to the bowl and beat on high speed with a handheld electric mixer for 3 minutes to thicken the pudding.
STEP TWELVE: Gently fold the thawed whipped topping into the vanilla pudding until fully combined and no streaks of white or yellow remain.
STEP THIRTEEN: Cover the bowl of whipped cream frosting with a piece of plastic wrap and refrigerate for at least 1 hour while your chocolate cake is baking and cooling.
STEP FOURTEEN: Once your layers of cake have cooled completely, you can frost the sides and top of the cake with the creamy frosting and serve.
How To Serve
Chocolate lovers are going to swoon over this rich cake and fluffy frosting. This makes the perfect dessert for a special occasion, especially if you serve it with a great big scoop of vanilla ice cream on the side.
If you can’t get enough decadent chocolate cake, check out our German chocolate cake and red wine chocolate cake.
MORE CAKE RECIPES
Storage
IN THE FRIDGE: Leftover cake with whipped cream frosting will keep for up to 3 days in the refrigerator in a covered container. You can make the cake layers and whipped cream frosting ahead of time and store them each tightly wrapped in plastic separately until you are ready to assemble. You will need to serve the cake once it has been frosted.
IN THE FREEZER: You can freeze the unfrosted cake for up to two months. Thaw overnight and add the frosting when you are ready to serve.
You won’t be able to resist this easy chocolate cake with whipped cream frosting. It’s a classic and decadent layer cake, topped with a sweet and fluffy frosting that makes it perfect for any occasion, whether a special celebration or just because.
FREQUENTLY ASKED QUESTIONS
Can I freeze the frosted cake?
We recommend freezing this chocolate cake recipe unfrosted. Wait to add the Cool Whip frosting until you are ready to serve.
How can I store this chocolate whipped cream cake?
Store this easy chocolate cake recipe wrapped in plastic wrap in the fridge for up to 3 days.
Can I add other toppings to the cake?
You can certainly add sprinkles, nuts, whipped cream, or chocolate chips to this moist chocolate cake to make it even fancier.
More Recipes You’ll Love
- Air Fryer Chocolate Cake
- Chocolate Chip Pudding Cookies
- Pumpkin Dump Cake
- Cherry Dr Pepper Cake
- Crack Cake
- Berry Upside Down Cake
- Lemon Sour Cream Cake
- Crazy Cake
- S’mores Bars
Chocolate Cake with Whipped Cream Frosting
Dig into a slice of this chocolate cake with whipped cream frosting, and you will be rewarded with a moist texture and fluffy Cool Whip frosting.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Ingredients
Chocolate Cake
- 2 cups cake flour, I used King Arthur brand
- ⅔ cup cocoa powder, I used Hershey’s Cocoa Special Dark
- 1¾ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1¾ cups granulated sugar
- 3 large eggs, room temperature
- 1½ teaspoons vanilla extract
- ½ cup vegetable oil
- 1 cup whole milk
- ½ cup very hot water
Cool Whip Frosting
- 5.1 ounces instant vanilla pudding
- ¼ cup powdered sugar
- 1½ cups whole milk, cold
- 16 ounces whipped topping, thawed
Instructions
- 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 you do not have any lumps of cocoa powder in your dry ingredient mixture. Set aside.
- In a large mixing bowl, beat together, using a handheld mixer on medium speed, the granulated sugar, eggs, canola oil, and vanilla extract for 1 to 2 minutes or until light and fluffy.
- Add half the dry ingredients to the mixing bowl and mix on low just until incorporated.
- Next, add the whole milk and mix until fully incorporated.
- Add the remaining dry ingredients and mix until incorporated.
- Lastly, you will add the hot water and mix for an additional 30 seconds to 1 minute to get a smooth batter.
- Divide the batter equally between the two prepared 9-inch round cake pans.
- Bake for 28 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool in the pans for 10 minutes before turning them onto a wire rack to cool completely.
- While your chocolate cake layers are baking, you can make your whipped cream frosting by adding the packet of instant vanilla pudding powder and powdered sugar to a large mixing bowl.
- Add the cold whole milk to the bowl and beat on high speed with a handheld mixer for 3 minutes to thicken the pudding.
- Gently fold the thawed whipped topping into the vanilla pudding until fully combined and no streaks of white or yellow remain.
- Cover the bowl of whipped cream frosting with a piece of plastic wrap and refrigerate for at least 1 hour while your chocolate cake is baking and cooling.
- Once your cake layers have cooled completely, you can frost and serve your chocolate cake.
Notes
- The Hershey’s Special Dark 100% Cocoa powder is also known as “Dutch Processed” cocoa, NOT hot cocoa mix. You can find this in any grocery store, in the baking aisle, where you will also find chocolate chips and chocolate baking bars.
- You can add a 9-inch round piece of parchment paper to the bottom of each sprayed baking pan to really make sure that your cake layers come out clean. This is most helpful if you have older cake pans that tend to cause sticking.
- When dividing your cake batter between the two 9-inch round baking pans, you want to make sure that you have an even amount of batter in each pan. This will ensure that your cake layers bake at the same time and are equally sized. If you have a digital kitchen scale, you can just weigh each pan and adjust the amounts of batter in each pan accordingly.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
Nutrition
Calories: 389kcal | Carbohydrates: 72g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 309mg | Potassium: 288mg | Fiber: 2g | Sugar: 53g | Vitamin A: 178IU | Calcium: 132mg | Iron: 1mg
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