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

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.
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.

Storage

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

3 9-inch Cake Pa...