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Chocolate Cake with Cream Filling

This three layer Chocolate Cake with Cream Filling has a whipped cream filling and chocolate icing. Perfect dessert for any special occasion.

Slice of Chocolate Cake with Cream Filling on plate.

This recipe is one of my favorite chocolate cake recipes. The cake layers are full of chocolate flavor and wonderfully moist and the cream filling adds some extra richness.

Mixing In The Dry Ingredients

Gradually add the dry ingredients to the butter/sugar mixture, beating just until combined. This ensures the dry ingredients are fully incorporated into the batter without overmixing, which can result in a dense and tough cake.

Measure The Flour Correctly

When making a cake, it is so important to measure the flour correctly. Adding too much flour will result in a dry cake. To measure correctly, first fluff the flour up some in the bag or container. Flour tends to get packed down. Then gently scoop it with a large spoon into a dry measuring cup. Overfill it a little and run the back of a knife across the top to get rid of any excess.

Cake slice on a plate with fork.

Chocolate Cake with Cream Filling Recipe Tips

Use regular unsweetened cocoa powder, NOT Dutch-processed cocoa powder.

When whipping cream, it helps to refrigerate the bowl and the beaters for a couple of hours in advance.


Cake should be stored in the refrigerator. Wrap it well so it doesn’t dry out. You can bring it to room temperature for an hour or two before serving if you don’t want to eat it cold.

Kitchen Equipment Needed

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Slice of Chocolate Cake with Cream Filling on a plate.

More Amazing Layer Cake Recipes

Watch the short video below to see how to make this recipe.

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.


Use regular unsweetened coca powder, NOT Dutch-process.
Author: Christin Mahrlig
Course: Dessert
Cuisine: American
Keyword: chocolate, layer cake

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

Originally posted February 14, 2015.

Disclosure: This post may contain amazon.com affiliate links.

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31 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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