A friendly welcome to this chocolate cake

This is a moist chocolate cake filled with light whipped cream. It is easy to make and fits many occasions. If you like simple chocolate cakes, you may also enjoy a chocolate sponge cake with creamy filling for another light option.

What makes this cake worth baking

You get a rich chocolate flavor and a fresh whipped cream center. The batter is quick to mix and the cream filling comes together in minutes. The cake stays soft and is nice for parties or family desserts.

Step-by-step: how to make Chocolate Cake with Cream Filling

Ingredients:

• 1 3/4 cups (220g) all-purpose flour
• 3/4 cup (75g) unsweetened cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) brown sugar
• 2 large eggs
• 1/2 cup (120ml) vegetable oil
• 1 cup (240ml) milk
• 1/2 cup (120ml) hot water or coffee
• 2 tsp vanilla extract
• 1 cup (240ml) heavy whipping cream, cold
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• Optional: 100g (3.5 oz) cream cheese
• Optional Toppings: chocolate ganache, fresh berries, shaved chocolate or cocoa powder

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, both sugars, oil, milk, and 2 tsp vanilla until smooth.
4. Add the wet mixture to the dry ingredients and stir until combined.
5. Pour in hot water or coffee and mix gently. The batter will be thin.
6. Divide batter into the prepared pans and bake 30–35 minutes, until a toothpick comes out clean.
7. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. In a cold mixing bowl, beat heavy cream until soft peaks form.
9. Add powdered sugar and 1 tsp vanilla, and continue beating until stiff peaks form.
10. (Optional) Fold in softened cream cheese for a firmer filling.
11. Once the cakes are cooled, place one layer on a serving plate and spread the cream filling over the top.
12. Place the second cake layer on top.
13. (Optional) Frost with chocolate ganache or dust with powdered sugar.
14. Chill the cake for at least 1 hour before slicing so the filling sets.

If you want a similar but sheet-style chocolate cake, try this easy chocolate sheet cake with creamy frosting for a simpler bake.

Best ways to serve Chocolate Cake with Cream Filling

Slice the cake with a sharp knife. Serve chilled or at room temperature. Add fresh berries or a drizzle of ganache for a pretty finish. For a richer touch, warm slices slightly and add vanilla ice cream.

How to store Chocolate Cake with Cream Filling

Cover the cake and keep it in the fridge. The cream filling needs refrigeration. It will stay good for 2–3 days. For longer storage, freeze individual slices in airtight containers for up to 1 month. Thaw in the fridge before serving.

If you make a layered dessert instead, you might enjoy pairing it with a coffee-flavored dessert like mocha caramel cheesecake for a dessert spread.

Simple tips to improve this cake

• Measure flour by spooning it into the cup and leveling the top.
• Use hot coffee instead of water for a deeper chocolate taste.
• Chill the bowl and beaters before whipping cream for faster results.
• If you want a firmer filling, fold in 100g cream cheese.
• Let the cake rest in the fridge so slices cut cleanly.

For a different creamy texture, check a rich layered option like this brownie cheesecake for ideas you can borrow.

Easy variations you can try

• Add a layer of chocolate ganache between the cakes.
• Fold in a spoon of espresso powder to the batter.
• Use a flavored whipped cream (orange or mint) for a new twist.
• Make cupcakes instead of layers for individual servings.

Nutritional Information

This recipe does not include exact nutrition facts. A typical slice (1 of 12) is roughly 350–500 calories depending on toppings and portion size. If you need precise values, use a nutrition calculator with your chosen ingredients.

Family-friendly serving ideas

• Cut small squares for kids’ plates.
• Top with fresh fruit for a lighter family dessert.
• Serve with milk or coffee for an easy after-dinner treat.
• Make mini versions for birthday parties.

What to eat this cake with

• Vanilla ice cream or whipped cream.
• Fresh raspberries or strawberries.
• A cup of hot coffee or black tea.
• A light fruit salad to balance the richness.

Frequently asked questions

Q: Can I use butter instead of vegetable oil?
A: Yes. Use melted butter in the same amount for a richer crumb.

Q: Can I make the cake ahead of time?
A: Yes. Bake the layers a day ahead, wrap them, and refrigerate. Add the cream filling the next day.

Q: How do I keep the whipped cream from weeping?
A: Use cold cream and a cold bowl. Whip to stiff peaks and add a bit of cream cheese to stabilize if needed.

Q: Can I use a stand mixer or hand mixer for the batter?
A: Both work. Mix just until combined to keep the cake tender.

Conclusion

If you want another take on a cream-filled chocolate cake, this Chocolate Cake With Bavarian Cream Filling | Foodal offers a similar rich treatment. For a home-style version, see this Chocolate Cake with Cream Filling – Spicy Southern Kitchen. If you like nostalgic snack-style cakes, check the Ding Dong Cake – Sugar Spun Run for more ideas.

Chocolate Cake with Cream Filling

This moist chocolate cake features a light whipped cream filling, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Cake, Dessert

Cuisine American

Servings 12 servings

Calories 400 kcal

Ingredients

  

For the Cake

• 1.75 cups 1 3/4 cups all-purpose flour
• 0.75 cups 3/4 cup unsweetened cocoa powder
• 2 tsp 2 tsp baking powder
• 1.5 tsp 1 1/2 tsp baking soda
• 0.5 tsp 1/2 tsp salt
• 1 cups 1 cup granulated sugar
• 0.5 cups 1/2 cup brown sugar
• 2 large 2 large eggs
• 0.5 cups 1/2 cup vegetable oil
• 1 cups 1 cup milk
• 0.5 cups 1/2 cup hot water or coffee
• 2 tsp 2 tsp vanilla extract

For the Cream Filling

• 1 cups 1 cup heavy whipping cream, cold
• 3 tbsp 3 tbsp powdered sugar
• 1 tsp 1 tsp vanilla extract
• 0.1 kg 100g cream cheese (optional) For a firmer filling

Optional Toppings

• to taste chocolate ganache, fresh berries, shaved chocolate or cocoa powder For serving

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans.
• In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
• In another bowl, whisk eggs, both sugars, oil, milk, and 2 tsp vanilla until smooth.
• Add the wet mixture to the dry ingredients and stir until combined.
• Pour in hot water or coffee and mix gently. The batter will be thin.

Baking

• Divide batter into the prepared pans and bake for 30–35 minutes, until a toothpick comes out clean.
• Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Making the Cream Filling

• In a cold mixing bowl, beat heavy cream until soft peaks form.
• Add powdered sugar and 1 tsp vanilla, and continue beating until stiff peaks form.
• Fold in softened cream cheese for a firmer filling if desired.

Assembling the Cake

• Once the cakes are cooled, place one layer on a serving plate and spread the cream filling over the top.
• Place the second cake layer on top.
• Frost with chocolate ganache or dust with powdered sugar if desired.
• Chill the cake for at least 1 hour before slicing so the filling sets.

Notes

Store the cake in the fridge for 2–3 days, or freeze individual slices for up to 1 month.

Keyword Chocolate Cake, Cream Filling, Dessert Recipe, Easy Baking, Party Cake