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

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