Do you have a go-to cake for birthdays, anniversaries and other special celebrations? I love-love-love the festive look of layers cakes and this one is extra-special! It's a moist chocolate layer cake, only slightly sweet but rich thanks to the oh-so-luscious chocolate whipped cream icing. The chocolate whipped cream frosting itself is so good, it makes even a cake-mix cake completely delicious.
Birthday parties have changed over the years, yes?
I’m not so old though admit to having celebrated only 29 birthdays.
Even so, what I remember are outdoor parties on blue-skied summer days, the girls arriving in frilly dresses and patent leather shoes and the boys in dress slacks with shirts already partly untucked.
Now limos deliver bands of kids to pizza places and basement sleepovers. And the girls wear jeans and the boys’ shirts are fashionably untucked!
What hasn’t changed about birthdays is how cake and candles add to sense of festivity.
This CHOCOLATE CINNAMON WHIPPED CREAM CAKE has become a favorite for kids and grown-ups alike. The icing makes it extra special. So if you're short on time, bake a boxed cake or purchase an angel food cake and whip up the icing in a jiffy. Thanks to the cocoa, it has more structure than whipped cream and so holds up between the layers and doesn’t melt into the cake.
WHIPPED CREAM CAKE
Time to table: 3 – 4 hours
- 3/4 cup unsweetened cocoa powder
- 1/2 cup water
- 1 teaspoon cinnamon
- 1-1/4 cups cake flour, fluffed to aerate before measuring
- 1 teaspoon baking soda
- 1/4 teaspoon table salt
- 1/4 cup (half a stick) unsalted butter, room temperature
- 2/3 cup white sugar
- 2/3 cup brown sugar
- 2 large eggs
- 1/2 cup + 2 tablespoons low-fat buttermilk
WHIPPED CREAM ICING
- 2-1/2 cups whipping cream, chilled
- 1/2 cup + 2 tablespoons sugar
- 1/4 cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1/4 cup mini chocolate chips
CAKE In a large mixing bowl, stir together cocoa powder, water and cinnamon. Separately, stir together cake flour, soda and salt. Separately, cream butter and sugars until fluffy. Add eggs to butter mixture one at a time, beating well after each. Add butter mixture to chocolate mixture, combining well. Stir flour mixture into chocolate mixture alternatively with buttermilk.
Butter and flour two round cake pans on bottom and sides. Cut two parchment circles same size as pans and place one in each pan. Butter parchment. Pour batter evenly into pans and bake at 350F for 30 minutes or until toothpick inserted into middle comes out clean. Cool 15 minutes, then turn onto racks and peel off parchment. Cool completely.
ICING While cake is baking, whip cream until soft peaks form. Slowly add sugar, cocoa powder and cinnamon, whipping until stiff peaks form. Cover and chill.
ASSEMBLY Cut each cake in half horizontally with a serrated knife. Transfer one layer to a cake platter, cut side up. Spread generous 1/2 cup icing over top then sprinkle with chocolate chips. Repeat twice. Add last layer, cut side down. Frost top and sides with icing. Sprinkle with mini chips, chocolate shavings or other sprinkles. Cover lightly and chill until serving, at least two hours.
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