One of my favorite birthday cakes is chocolate cake with whipped cream. The combination of a soft, dark chocolate cake with vanilla whipped cream is simply delicious and everyone’s favorite. It’s the one cake I tend to make for my friends and family birthdays on a regular basis.
This chocolate cake with whipped cream is so easy to make and is made of a soft chocolate cake covered with chocolate ganache, whipped vanilla cream and a lot of sprinkles for decoration. Kids will love it and you won’t believe how easy it is to make it!

Photo: Natalie Levin
Chocolate Cake with Whipped Cream and Sprinkles
For the chocolate cake:
- 50 grams dark chocolate
- 240 ml. (1 cup) milk
- 200 grams (1 cup) sugar
- 3 large eggs
- 180 ml. (3/4 cup) vegetable oil
- 200 ml. (1 cup) sour cream
- Pinch of salt
- 75 grams (1/2 cup) cocoa powder
- 175 grams (1 1/4 cups)cup all-purpose flour
- 35 grams (1/4 cup) cornstarch
- 1 1/2 tsp. baking powder
For chocolate ganache:
- 100 grams dark chocolate
- 125 ml. (1/2 cup) heavy cream
- Pinch of salt
For vanilla cream:
- 375 ml. (1 1/2 cups) heavy cream
- 2 tbsp. sugar powder
- 2 tsp. instant vanilla pudding powder
- 1 tsp. vanilla extract
Decoration:
- Sprinkles
- Preheat oven to 170c degrees and grease the pan.
- Chocolate Cake: chop the chocolate and put in a bowl. Add milk and melt together in the microwave or over double-boiler.
- When everything is melted and smooth, add in sugar, eggs, oil, sour cream and salt and beat well until incorporated.
- Sift in cocoa powder, flour, cornstarch and baking powder and beat well until blended.
- Pour the batter into the pan.
- Bake for about 30-40 minutes or until the cake is set and a toothpick inserted in the center comes out with moist crumbs.
- Cool slightly at room temperature and in the meantime prepare the ganache.
- Chocolate ganache: chop the chocolate and put in a bowl.
- Add heavy cream and salt and melt together in the microwave or over double-boiler, until mixture is melted and smooth.
- Pour the ganache over the cake, and smooth the top.
- Cool completely in the refrigerator for 2-3 hours, or until the cake is completely cold.
- Remove the cake from the pan and prepare the cream.
- Vanilla cream: in a bowl of a mixer whip cream, powdered sugar, stabilizer and vanilla until very stable cream is formed.
- Cover the sides of the cake with cream using a spatula. Transfer the remaining cream into a piping bag fitted with a large serrated piping tip and drizzle mounds of cream on top of the cake.
- Cover with sprinkles freely on the top and the sides of the cake.
- Keep the cake in the refrigerator up to 3-4 days in a closed box.

Photo: Natalie Levin

Photo: Natalie Levin