Chocolate Cake With Whipped Cream Frosting

Celebrations are made extra special when you are able to take the time to make a cake from scratch. In my house that is no different. When a birthday is approaching, this is one of our family’s go to recipes. Pairing this cake with whipped cream frosting and berries is the best way to go. It’s sweet, but not too sweet. The berries just finish off this perfectly moist chocolate cake.

I would love to hear from you if you make this recipe. Here is the printable Triple Layer Chocolate Cake  recipe for you to enjoy!

A few added chocolate curls would be a delicious addition!

Chocolate Cake With Whipped Cream Frosting (1)


Triple Layer Chocolate Cake


3 cups all-purpose flour

3 cups granulated sugar

1 1/2 cups unsweetened cocoa powder

1 tablespoon baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

4 large eggs

1 1/2 cups buttermilk

1 1/2 cups warm water

1/2 cup vegetable oil

2 teaspoons vanilla extract

Cake Instructions:

  1. Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
  2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
  4. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly. 5. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. 4.83 from
  5. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
  6. Frost with your favorite frosting and enjoy!

Whipped Cream Frosting

1 (8 ounce) package reduced-fat cream cheese, softened

1 teaspoon vanilla extract
2 cups heavy cream
Combine the cream cheese, sugar, and vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak. Frost cake and enjoy!!!
From my kitchen to your home!

Rosalia Kristine

Black Bean Summer Salad

This here is one of the simplest recipes you can make this summer. It also happens to be one of my favorites! You can toss this salad over pasta with a touch of extra virgin olive oil or to make it sizable salad for a large crowd. On the other hand, you can just make a large quantity to enjoy as leftovers over steamed rice or in a flour tortilla like I do. In any case, this is a regular dish in our home during the heat of the summer.

Here is a printable of this Recipe Black bean Salad .



Black Bean Summer Salad


2 – 16oz cans of black beans

2+ cups of frozen corn

1 to 2 avocados

2 cups cherry tomatoes (halved)

1 green bell pepper (chopped)

½ bunch of green onions

Chopped cilantro to suit your taste

2 lemons (juice only)

Salt and pepper to taste


All you really need is a bowl, can opener, colander, cutting board, knife and spoon.

  • Open cans of black beans and rinse beans colander and put into large bowl.
  • Measure out about 2 cups of frozen corn and put into the bowl. You can add more or less corn if you like. I like to see and pretty even ratio of beans to corn.
  • Half the avocado and remove the pit, spear it with the length of your knife blade. Try not to go too deep. That will make the pit hard to get off the knife. Use a wooden spoon or the edge of a cutting board to knock the pit off the knife. Don’t use your hands to remove the pit from the knife – that may not end safely! Then carefully score the avocado flesh with your knife cut from top to bottom. Then score horizontally and use a spoon to scope out your avocado into the salad.
  • Slice cherry tomatoes in half and chop up your bell peppers, cilantro, and your green onions.
  • Juice your lemons and be sure to watch for the seeds.
  • Then salt and pepper to taste and give your salad a good stir.

Simple and delicious!!!

I hope you enjoy this as much as we do!

From my kitchen to your home.

Rosalia Kristine

Almond Cake & Champagne Frosting

Cakes are typically a dessert for a special occasion. This cake is no exception. The last time I made this cake was for a girlfriends wedding, it was her favorite cake. Although I had never made this cake for her this recipe did not disappoint!

You can adorn it like I did with flowers, or you can pile on your favorite summer fruit!

Here is a printable version of this recipe here Almond cake & Champ. Frosting

Almond Cake

1 cup unsalted butter (room temp)Almond Cake With Champagne Frosting

1 1/2 cups granulated sugar

1 cup all-purpose flour

2 cups cake flour

3 tsp baking powder

1 tsp salt

4 large egg whites (room temp)

1 whole egg (room temp)

2 tsp almond extract

1/2 tsp vanilla extract

1 1/4 cup buttermilk* (room temp)


Preheat your oven to 350F and grease (3) 8-inch round cake pans with nonstick spray. Line the bottom of the pans with parchment paper.

In a medium sized bowl, whisk together the flours, baking powder, and salt. Set aside.

Using a hand or stand mixer, cream together the butter and sugar on medium-high speed until it turns light and fluffy (about 3-4 minutes).

Mix in the eggs one at a time, scraping down the sides of the bowl about halfway through. Then mix in the almond and vanilla extract.

Once combined, alternate adding the dry ingredients and buttermilk. Dry, milk, dry, milk, dry. Mix well until everything just comes together.

Divide the batter evenly between your three pans and bake for 25-28 minutes or until a toothpick comes out clean.

Let the cakes cool inside their pans for about 20 minutes before removing them. Keep the parchment paper on and allow them to cool completely on a cooling rack. I like to make my cakes the day before so that they can chill overnight in the fridge (wrapping each layer in plastic wrap). This makes them nice and sturdy for assembling. If you don’t have that time, you can pop them in the fridge for at least 20 hours before building your cake.


Champagne Frosting

1 pound (4 cups) of Powdered Sugar

1 cup Butter (We use Salted Sweet Cream Butter)

Approximately 1/4 cup of Champagne


Add powdered sugar to mixing bowl. Add softened sticks of butter

Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.


Add Champagne, a little bit at a time until frosting is the proper consistency.

I hope you enjoy me recipe, from my kitchen to your home!

Rosalia Kristine


Pickled Jalapeño & Sauerkraut

Summer time at our home we love family BBQ’s with friends. Although grilled chicken is a big favorite we also grill burgers and sausages. These are just some of our favorite toppings. You can print your own copy here; Simple Pickled Jalapeños

I must admit a grilled hamburger with guacamole, homemade pickled jalapeños, grilled onions and BBQ sauce is one of my favorites.

Let me know if you try one of my recipes, I would love to hear from you!

Simple Pickled Jalapeños

Pickled Jalapeno

15 sliced jalapeños

6 cloves of garlic

½-teaspoon kosher salt

1-Tablespoon sugar

2 cups water

2 cups white distilled vinegar


  • Kitchen Tip: Before I slice my jalapeños, I like to take just a couple drops of oil olive oil and coat my fingers. This will help my fingers from absorbing too much of the jalapeño oil. Your eyes will thank you later.
  • Thinly slice your jalapeños. Then peel and crush six cloves of garlic. Then evenly distribute the jalapeños slices and garlic into 1-quart size jars.
  • Next, pour your water, vinegar, salt and sugar in a pot and place on stovetop to boil. Once the salt and sugar have dissolved carefully, pour hot water mixture evenly into both jars.
  • Finally, place the lid on both jars and let cool. Once cool you can serve and eat or place in the refrigerator for up to 2 weeks.

Kitchen Tip: I like to use a sharpie pen and write the date directly on the jar so I can easily see when they were prepared. Honestly though, they get eaten well before 2 weeks’ time.


1 thinly sliced head of cabbage

1-3 teaspoons kosher salt



Once cabbage is sliced, place the cabbage in a large bowl and slowly add the salt. This is to be to taste so the amount of salt will vary and you won’t want it to be too salty. Then begin by crushing or squeezing the cabbage in your hands, the salt will help the cabbage release its own water. It will then ferment in this liquid. You should continue to squeeze the cabbage and make sure the saltiness is to your liking. You will know you’re done when your cabbage is limp, and you have a nice little puddle of water in the bottom of your bowl.

Next, you will put your cabbage in a quart jar with its liquid. You will want to be sure to keep the cabbage below the lid region about 1 inch. If you did not end up with enough liquid, to keep all the cabbage immersed you can add a little water to your jar. All the cabbage must be under water.

Then you will store your jar on a shelf away from direct sunlight for 2 weeks. Your room temperature should be about 60-70 degrees for those 2 weeks. If you are using an airlock lid, you will need to burp your jar daily to release the pressure. On the other hand, you can use a coffee filter as I do and screw on a jar band without the lid. (The round flat part.)


I hope you enjoy these as much as I do!

Rosalia Kristine