Whipped Cream Chocolate Frosted Cake

Homemade chocolate cake, homemade cream filling and homemade chocolate frosting. This post will consist of three recipes with one delicious cake, you will want to save this one!

Recipe One: Make homemade chocolate cake in two 8″ or 9″ round cake pans, it’s OK to use a box mix. Click HERE for my cake recipe. Let the cakes cool in the pans for 5-10 minutes then carefully remove them and place on a cooling rack until completely cool. Once cool, place one of the cakes on a cake plate.

Recipe Two: (Recipe card is below) Make the whipped cream filling, start by adding the butter and cream cheese to a mixing bowl.

Using a mixer, beat until smooth and creamy.

Add the powdered sugar and vanilla then beat until smooth and creamy.

Add the Cool Whip.

Gently fold the Cool whip into the cream cheese ingredients with a large spoon, cover and refrigerate.

Recipe Three: Make this Hershey’s One Bowl Buttercream Frosting, cover and set aside. For my recipe click HERE.

Put cakes, whipped cream filling and frosting in front of you.

Put a thick layer of the whipped cream on top of the cake on the serving plate. Place the other cake on top of the whipped cream.

Frost the top and sides of the entire cake. Refrigerate for 2 hours.

Slice and serve. Cover leftovers with plastic wrap and refrigerate if you have any!

Whipped Cream Chocolate Frosted Cake

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

Ingredients

  • 1 recipe chocolate cake (box mix is OK)
  • 1 recipe chocolate buttercream frosting
  • 8 oz. cream cheese, softened
  • 8 Tbsp. butter (1 stick), softened
  • 3 cups confectioner’s sugar (powdered sugar)
  • 1/2 tsp. vanilla extract
  • 8 oz. tub of Cool Whip

Directions

  1. Make the cake in 2 – (8″ or 9″) round cake pans. Let the cakes cool for 5-10 minutes in the pans then remove the cake to a cooling rack. Cool completely.
  2. Meanwhile, make the whipped cream filling. In a large mixing bowl add the butter and cream cheese. Beat with a mixer until smooth and creamy. 
  3. Add the vanilla extract and powdered sugar then beat completely until smooth and creamy.
  4. Add the Cool Whip and gently fold into the cream cheese ingredients with a large spoon. Cover and refrigerate.
  5. Make your frosting recipe, cover and set aside.
  6. Once the cake is completely cool, place one cake on your cake plate. 
  7. Spread the whipped cream on top of the cake, it will be thick.
  8. Add the second cake on top of the whipped cream then frost the top and sides with the chocolate frosting.
  9. Refrigerate the cake for 2 hours. Cover until ready to cut and serve. Cover and refrigerate any leftovers.

http://www.InDianesKitchen.com

66 Comments »

  1. I was scrolling thru to see where I left off – I liked and didn’t comment? I thought it reminded me of Suzy Qs for some reason. Lots of occasions for cake – dads, grads. It looks delicious.

    Like

    • It keeps very well in the refrigerator. I made sure I made it when the grandkids were here then gave a piece to my daughter when she picked them up. I still ate a ton and it was worth every bite. 🤣

      Liked by 1 person

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