Moist, rich chocolate layers paired with a fluffy, vanilla-scented cream filling make this cake a decadent treat that’s both comforting and elegant. The cake is light but satisfying, with deep cocoa notes and a soft crumb, while the creamy center adds a smooth contrast that ties everything together. Whether served plain or topped with ganache and berries, this cake is guaranteed to impress on any occasion.
Why You’ll Love This Recipe
This chocolate cake is everything a chocolate lover dreams of — soft, moist, and full of flavor. The cream filling adds a light and airy touch that balances the richness of the cake layers. It’s easy enough for casual bakers but yields a result that feels like a bakery-level dessert. It can be dressed up with toppings or kept simple, making it a versatile recipe for birthdays, holidays, or weekend indulgence. It also keeps well in the fridge, so you can enjoy leftovers that taste just as good the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cake:
• 1¾ cups (220g) all-purpose flour — provides structure and a tender crumb • ¾ cup (75g) unsweetened cocoa powder — gives the cake its deep chocolate flavor • 2 teaspoons baking powder — helps the cake rise evenly • 1½ teaspoons baking soda — works with the acidic ingredients for lift and lightness • ½ teaspoon salt — enhances all the other flavors • 1 cup (200g) granulated sugar — adds sweetness and helps with moisture • ½ cup (100g) brown sugar — brings a slight molasses depth and keeps the cake moist • 2 large eggs — bind the batter and contribute to structure • ½ cup (120ml) vegetable oil — keeps the cake soft and moist • 1 cup (240ml) milk — adds richness and activates the leavening agents • ½ cup (120ml) hot water or brewed coffee — deepens the cocoa flavor and loosens the batter for tenderness • 2 teaspoons vanilla extract — enhances the chocolate and adds aromatic depth
For the Cream Filling:
• 1 cup (240ml) heavy whipping cream, cold — whips up into a fluffy, stable filling • 3 tablespoons powdered sugar — lightly sweetens the cream without adding grit • 1 teaspoon vanilla extract — gives the cream a subtle, comforting flavor • Optional: 100g (3.5 oz) softened cream cheese — adds tang and firmness to the filling
Optional Toppings:
• Chocolate ganache — for a glossy, rich finish • Fresh berries — add tartness and a pop of color • Shaved chocolate or cocoa powder — decorative and enhances flavor
Directions
Prepare the Chocolate Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans or line the bottoms with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk the eggs with both sugars until smooth. Add in the oil, milk, and vanilla extract. Stir until well combined.
Gradually add the wet ingredients into the bowl of dry ingredients, mixing just until incorporated.
Pour in the hot water or coffee and gently stir until the batter is smooth and thin. Do not overmix.
Divide the batter evenly between the two prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely.
Make the Cream Filling:
Using a cold mixing bowl and cold beaters, whip the heavy cream on medium speed until soft peaks begin to form.
Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
If using cream cheese, ensure it’s softened to room temperature and fold it into the whipped cream using a spatula until fully blended. This will make the filling firmer and slightly tangy.
Assemble the Cake:
Once the cake layers are completely cool, place one layer on a serving plate or cake stand.
Spread the prepared cream filling evenly over the top, stopping about ½ inch from the edges.
Gently place the second cake layer on top, aligning the edges.
For a finished look, frost the top with chocolate ganache, dust with cocoa powder, or keep it simple with a light sprinkle of powdered sugar.
Chill and Serve:
Place the assembled cake in the refrigerator and chill for at least 1 hour before slicing. This allows the filling to set and makes for neater cuts.
Serve chilled or let sit at room temperature for 15 minutes before slicing for a softer texture.
Servings and timing
Servings: 10–12 Prep Time: 30 minutes Bake Time: 30–35 minutes Chill Time: 1 hour Total Time: Approximately 2 hours
Variations
• Add chocolate chips or chunks into the batter for extra texture and bursts of chocolate. • Replace the cream filling with flavored whipped creams like hazelnut, mocha, or orange zest. • Make this as a sheet cake or cupcakes for easy portioning. • Use a chocolate mousse or buttercream instead of whipped cream for a denser, richer finish. • Add a layer of raspberry or cherry preserves beneath the cream for a fruity twist. • Frost the entire cake in whipped cream and press chocolate shavings or sprinkles onto the sides for a party-ready look.
Storage/Reheating
• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 4 days. • Freezing: Wrap individual slices or the whole cake (unfrosted on top, if possible) in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge. • Reheating: This cake is best enjoyed cold or at room temperature. Avoid microwaving, as it can cause the cream filling to melt or separate.
FAQs
How do I make sure the cake is moist and not dry?
Use oil instead of butter and don’t overbake. The hot water or coffee in the batter helps keep it extra moist.
Can I use a different size cake pan?
Yes, but adjust baking times accordingly. For 9-inch pans, bake slightly less. For a sheet cake, expect thinner layers and reduced time.
What can I substitute for heavy cream in the filling?
You can use a plant-based whipping cream alternative or stabilized whipped topping, but the flavor and texture may vary.
How do I keep the filling from squishing out when cutting the cake?
Chill the cake thoroughly before slicing and use a sharp serrated knife for clean cuts.
Can I make the cake and filling ahead of time?
Yes. Bake the cake layers up to 2 days in advance and store them tightly wrapped. Assemble the cake with fresh cream the day you plan to serve it.
Is coffee required for the batter?
No, but it enhances the chocolate flavor without making the cake taste like coffee. You can use hot water if you prefer.
Can I use Dutch-processed cocoa instead of natural cocoa powder?
It’s best to use natural cocoa powder for this recipe because it reacts with baking soda. If you use Dutch-processed, adjust the leavening.
Why is the batter so thin after adding hot water?
That’s expected. A thin batter leads to a moist and light crumb once baked.
Can I add other flavors to the cream filling?
Yes, you can mix in citrus zest, cocoa powder, or flavored extracts like almond or hazelnut.
How should I decorate this cake for a special occasion?
Top with piped whipped cream, chocolate curls, fresh berries, or a drizzle of ganache for an elegant finish.
Conclusion
This chocolate cake with cream filling is a delightful dessert that brings together the richness of cocoa with the airiness of whipped cream. With a straightforward process, flexible variations, and impressive results, it’s a reliable recipe to keep in your collection. Whether you’re baking for a birthday, a dinner party, or just because, this cake offers a sweet moment worth savoring.
