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Chocolate Cake with Cream Filling

This three layer chocolate cake has a whipped cream filling and chocolate icing. Perfect dessert for any special occasion.

Chocolate Cake with Cream Filling

Happy Valentine’s Day! What better way to show your love than with chocolate cake? This one has three layers of moist cake with a deep chocolate flavor, whipped cream between the layers, and the whole thing is covered with a scrumptious chocolate frosting. It’s a truly decadent dessert worthy of Valentine’s Day or any other holiday.

Chocolate Cake with Cream Filling

Valentine’s Day is always special, but today it is extra special. It is the day of the inaugural Cancer Chase 5K which my son (a cancer survivor) has organized to raise money for cancer research. Wish us luck! I’m just glad I get to volunteer and don’t have to run. Although I’m sure I’ll be so busy and have so much nervous energy that I’ll feel like I ran the race.

Chocolate Cake with Cream Filling

My daughter and I have been super busy the last few days baking brownies, muffins, and cookies to give away for a donation at the race. Needless to say, we are a little sugared out right now.

Chocolate Cake with Cream Filling

But even still, I can always muster up an appetite for a slice of chocolate cake.

Chocolate Cake with Cream Filling


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Chocolate Cake with Cream Filling

Chocolate Cake with Cream Filling

This three layer chocolate cake has a whipped cream filling and chocolate icing. Perfect dessert for any special occasion.
PREP: 45 minutes
COOK: 30 minutes
TOTAL: 1 hour 15 minutes


Cake Batter

  • 2 cups boiling water
  • 1 cup unsweetened cocoa powder
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter
  • 2 1/2 cups sugar
  • 1/2 teaspoon vanilla extract
  • 4 eggs

Cream Filling

  • 1 cup very cold heavy cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract


  • 1/2 cup butter, softened
  • 3 1/2 cups confectioners' sugar
  • 1/4 cup cocoa powder
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans.
  • Place the 1 cup cocoa powder in a medium bowl and pour the boiling water over it. Stir with a fork until smooth and set aside to cool.
  • In a medium bowl, combine flour, baking soda, baking powder, and salt. Whisk to mix well.
  • In the large mixing bowl of an electric mixer, beat butter and sugar on high speed until smooth.
  • Add vanilla and eggs, one at a time, beating well after each addition and scraping down the sides of the bowl if necessary.
  • Add flour mixture in 4 batches, beating just until combined.
  • Add cocoa mixture in 3 additions, stopping to scrape down the sides of the bowl. Once batter is smooth, turn mixer off and divide evenly between the 3 prepared pans.
  • Place in oven and bake for 25 to 30 minutes or until top of cake springs back when lightly touched.
  • Place cake pans on a wire rack and let cakes cool in pans for 10 minutes. Remove cakes from pans and place back on wire rack to cool completely.
  • To make filling, place heavy cream, confectioners' sugar and vanilla in a medium bowl and beat with an electric mixer until thick. Refrigerate until needed.
  • To make frosting, place butter in bowl of electric mixer and beat until smooth. Add 1 cup of confectioners' sugar and beat until combined. Add half of the cream with the mixer on low and then remaining ingredients, including what is left of cream. Turn mixer to high and beat until smooth.
  • Spread whipped cream between the cake layers and frosting on sides and top of cake. Store leftovers in refrigerator.
Author: Christin Mahrlig
Course: Dessert
Cuisine: American

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Recipe Source: adapted from Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations

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32 thoughts on “Chocolate Cake with Cream Filling”

    1. Since the recipe doesn’t specify Natural or Dutch processed cocoa powder, I wonder if you used the Dutched. Looking at the ingredients, the heavy use of baking soda (vs. baking powder) makes me think we should be using Natural cocoa powder, so that it remains acidic. The baking soda needs this acid to react and rise.
      Using the neutralized Dutch powder robs the soda of its acid and results in a flatter cake. If you want to use Dutched, I suspect that you would need to replace some or all of the soda with baking powder.

  1. Just finished this for my a friends birthday, added chocolate orange to the icing and raspberry jam in the middle with the cream! It’s quite a crumbly cake to work with so I recommend letting it cool for as long as possible before icing! Can’t wait to eat it!

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