Name: Chocolate Layer Cake with Cream Filling
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 1 3/4 cups all-purpose flour (for that sturdy, tender crumb); 1 1/2 cups granulated sugar (classic sweetness); 3/4 cup unsweetened cocoa powder (choose Dutch-process for a deeper chocolate flavor); 2 tsp baking powder (lift and fluff!); 1 1/2 tsp baking soda (lift and fluff!); 1 tsp salt (essential—never skip for balance!); 2 large eggs (room temp, if possible, for an easier mix); 1 cup whole milk (brings irresistible moisture); 1/2 cup vegetable oil (keeps it ultra-moist even after chilling); 2 tsp vanilla extract (real vanilla makes all the difference); 1 cup boiling water (makes the batter silky-smooth—trust me here); 1 1/2 cups heavy whipping cream (for filling); 3 tbsp powdered sugar (adds gentle sweetness); 1 tsp vanilla extract (for flavor); 2 cups heavy whipping cream; 1/2 cup powdered sugar; 1 tsp vanilla extract; Chocolate chips, chocolate shavings or chunks (the more chocolate, the merrier!)

Jump to Recipe Print Recipe

A Chocolate Layer Cake with Cream Filling That Tastes Like a Hug

When I think of pure comfort, I think of the first bite of a homemade chocolate layer cake with cream filling. Maybe it’s the way the deep cocoa notes melt into a luscious cloud of whipped cream, or maybe it’s because every birthday in my childhood ended with messy smiles and chocolate-smeared plates. Regardless, this chocolate layer cake recipe is more than dessert—it’s a ticket back to joyful, carefree kitchen moments.

A few years ago, I baked this chocolate cake with cream filling for my best friend’s birthday. The kitchen smelled like pure heaven, and as we sliced through those rich, dreamy layers together, laughter filled the air. It wasn’t just cake—it was connection, memory, and love (with an extra helping of chocolate). I want you to have that same feeling at your table!

Why You’ll Adore This Chocolate Layer Cake with Cream Filling

There’s a reason this classic chocolate layer cake is always the star of any celebration! Here’s why I keep coming back to it—again and again:

Intensely Chocolatey, Not Overly Sweet: The unsweetened cocoa keeps it decadent, but never cloying.
Cloud-Like Cream Filling: The fresh whipped cream filling balances the richness and adds a “wow” moment with every bite.
Super Moist Texture: Thanks to whole milk and boiling water, you get those “I can’t believe it’s homemade!” results.
Stunning, Yet Simple Decoration: With chocolate chips and swirls of whipped cream, anyone can make this chocolate cake look bakery-fancy (without a pastry degree).

Seriously, if you’re searching for an impressive, crowd-pleasing chocolate dessert, this homemade chocolate layer cake with cream filling is the answer!

Ingredients You’ll Need for Chocolate Layer Cake with Cream Filling

Gather everything before you get started—it makes the whole process (a chocolate cake walk)! Here’s what you’ll need and why:

For the Chocolate Cake:

1 3/4 cups all-purpose flour (for that sturdy, tender crumb)
1 1/2 cups granulated sugar (classic sweetness)
3/4 cup unsweetened cocoa powder (choose Dutch-process for a deeper chocolate flavor)
2 tsp baking powder + 1 1/2 tsp baking soda (lift and fluff!)
1 tsp salt (essential—never skip for balance!)
2 large eggs (room temp, if possible, for an easier mix)
1 cup whole milk (brings irresistible moisture)
1/2 cup vegetable oil (keeps it ultra-moist even after chilling)
2 tsp vanilla extract (real vanilla makes all the difference)
1 cup boiling water (makes the batter silky-smooth—trust me here)

For the Cream Filling:

1 1/2 cups heavy whipping cream
3 tbsp powdered sugar (adds gentle sweetness)
1 tsp vanilla extract

For the Whipped Cream Frosting:

2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract

For Decorating:

Chocolate chips, chocolate shavings or chunks (the more chocolate, the merrier!)

Tip: Quality cocoa and real vanilla take this easy chocolate cake from good to unforgettable.

Step-by-Step Guide: Making the Perfect Chocolate Layer Cake with Cream Filling

Ready? Let’s do this together—one step at a time!

Prep Your Pans and Preheat
Set your oven to 350°F (175°C) and grease/flour two 8-inch round pans. (I use parchment circles for easy release.)
Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. (Sift cocoa if clumpy—nobody likes lumps in their chocolate cake!)
Add Wet Ingredients
Crack in your eggs, pour in milk, oil, and vanilla. Beat until just combined—a stand mixer makes it a breeze, but hand mixers work too.
Incorporate Boiling Water
Slowly (carefully!) stir in the boiling water. The batter will look thin—this is KEY for a moist chocolate cake!
Bake
Divide batter evenly into pans. Bake for 30–35 minutes or until a toothpick poked in the center comes out clean. (Don’t overbake for soft, tender layers!)
Cool Completely
Rest cakes in the pans for 10 minutes, then turn out onto wire racks. Let them cool fully—trust me, patience pays off here.
Whip Up Cream Filling & Frosting
In a chilled bowl, whip cream, powdered sugar, and vanilla to stiff peaks for both filling and frosting. (Refrigerate until you’re ready.)
Assemble
Place one cake layer on a serving plate, spread cream filling generously, then top with the second cake. Frost everything with fluffy whipped cream frosting.
Decorate!
Press chocolate chips on the sides, pipe swirls on top, and sprinkle with more chocolate chips and shavings or chunks.
Chill & Slice
Refrigerate for at least 1 hour—this makes for clean, beautiful slices. Enjoy with a cold glass of milk or a hot cup of coffee!

Remember: Messy frosting is still delicious! Enjoy the process.

My Secret Tips and Tricks for Chocolate Layer Cake Success

Use Room-Temperature Eggs & Milk: Helps everything blend smoothly, resulting in a perfect cake crumb.
Chill Your Bowl and Whisk (for whipped cream): This step means fluffier, more stable cream filling and frosting (and fewer tears if it’s warm in your kitchen).
Do a Crumb Coat: Want pro-looking chocolate cake layers? Spread a thin layer of whipped cream on the cake first, chill, then finish frosting.
Try Flaky Sea Salt: A tiny sprinkle on top (with chocolate shavings) amplifies the chocolate flavor—amazing!
Don’t Overmix: As soon as the flour disappears, stop mixing for the softest, most tender crumb.

Baking this cake has taught me that the simplest techniques (like not overbaking and properly cooling) make the biggest difference—and always taste with joy!

Creative Variations and Ingredient Swaps

Want to make this chocolate layer cake with cream filling your own? Here are some fun twists:

Strawberry Dream: Layer in sliced fresh berries with the whipped cream for a chocolate-strawberry cake (so good in spring!).
Gluten-Free Version: Substitute your favorite 1:1 gluten-free flour blend.
Dairy-Free Delight: Use coconut cream for the filling/frosting and your favorite plant milk in the batter.
Nutty Crunch: Add a layer of toasted hazelnuts, almonds, or pecans between the chocolate cake layers.
Mocha Kick: Add a teaspoon of instant coffee or espresso powder to the batter for a bold chocolate espresso cake.

Don’t be afraid to riff—cake is all about joy and creativity (and maybe a little extra chocolate).

How to Serve and Store Your Chocolate Layer Cake with Cream Filling

Serve Slices Chilled
This chocolate layer cake with cream filling slices most beautifully when cold (plus the cream stays fluffy!).
Pairing Ideas: Serve with a cold glass of milk, freshly brewed coffee, or a scoop of vanilla ice cream (total indulgence).
Store Leftovers:
- Cover and refrigerate for up to 3 days.
- For longer storage, freeze individual slices tightly wrapped in plastic and place in a freezer-safe container. Thaw in the fridge overnight for best texture.

Note: Because of the fresh whipped cream filling, this cake needs to stay chilled.

FAQs: Your Top Questions About Chocolate Layer Cake with Cream Filling, Answered

Q: Can I make this chocolate cake ahead of time?
A: Absolutely! Bake the cake layers 1-2 days ahead and store (wrapped!) at room temp. Whip up the cream filling and assemble a few hours before you plan to serve.

Q: Can I use a different pan size?
A: Yes—two 9-inch rounds also work, just check for doneness a bit earlier. Or, make cupcakes (about 22-24)—they’re adorable for parties!

Q: How do I keep my whipped cream filling stable?
A: Cold is key! Chill your mixing bowl/beater and make sure the whipped cream is stiff, not soft, before spreading. If you need extra stability, you can gently fold in a tablespoon of instant pudding mix.

Q: Can I add a chocolate ganache on top?
A: For sure! Pour cooled ganache over the top cake layer before frosting for double chocolate cake goodness.

Q: Is this chocolate layer cake with cream filling kid-friendly?
A: 100%! It’s a hit with kids and grownups alike—and super forgiving if little hands want to help decorate.

I hope this chocolate layer cake with cream filling brings as much happiness to your kitchen as it has to mine. Whether you’re celebrating something big or simply craving a slice of nostalgia, you can trust this recipe to deliver smiles, laughter, and plenty of “seconds, please!” If you try it, come back and tell me how it went—I can’t wait to hear about your kitchen adventures!

Print Pin