Birthday Cake

Best Chocolate Whipped Cream Birthday Cake

March 22, 2020

Perfectly moist, dark chocolate cake, with light-chocolate whipped cream, and a pint of fresh raspberries dotted over the top. That’s it! Our family’s forever-favorite birthday cake. This is my simplified version of the Dressel’s Chocolate Fudge Whipped Cream cake (without the buttercream and nuts, and with an easy-to-make version of stabilized whipped cream.) So good!

Best Chocolate Whipped Cream Birthday Cake

Best Chocolate Whipped Cream Birthday Cake


  • Dark Chocolate Cake Layers
  • 2, 9-inch cake pans, greased with shortening, and lined with parchment circles cut to fit
  • 2 cups sugar
  • 3 large eggs
  • 1 1/4 cup vegetable oil
  • 4 tsp vanilla
  • 1 1/3 cups boiling water
  • 1/2 cup Hershey’s Special Dark cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 1/3 cups cake flour
  • 1 cup all-purpose flour
  • Light Chocolate Whipped Cream
  • 1 quart heavy whipping cream
  • 3 Tbsp instant chocolate pudding mix powder
  • ½ cup confectioners (powdered) sugar


  1. Make cake layers: Preheat oven to 350 with oven rack at center position.
  2. In large mixing bowl, beat sugar and eggs 3 minutes until fluffy and creamy.
  3. Blend in oil and vanilla and beat two minutes more.
  4. In a tall bowl (the mixture will bubble up when you add the soda) combine boiling water and cocoa powder, stir to dissolve, mix in soda and salt.
  5. Pour into batter and incorporate.
  6. Add flour and mix just until blended and smooth.
  7. Pour into prepared pans and tap pans on work surface to release bubbles.
  8. Bake at 350 for 35 to 40 minutes until cake springs back when touched. Remove from oven; let rest in pans for five minutes. Turn onto racks. Let cakes cool completely.
  9. Make light-chocolate whipped cream: (Note: Do NOT add the pudding powder and confectioners’ sugar to the liquid cream—you must whip the cream to soft peaks first.) Whip a quart of cream until soft peaks form, add 3 Tbsp of instant chocolate pudding mix powder and ½ cup of confectioners’ sugar to the soft cream in the mixer bowl, and whip a bit longer until stiff peaks form.
  10. Assemble cake: Trim dome off top of bottom cake layer. (Eat this up : ) Place now-leveled bottom layer on serving platter. Pile half of light-chocolate cream over layer. Top with remaining cake layer. (No need to trim the dome off the top cake layer.) Pile remaining cream on top. Dot with fresh berries--no need to frost the sides!
  11. Note: Because of the whipped cream, this cake is best eaten within several hours of making. Keep any remaining cake covered and refrigerated.

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