Whipped Delight Chocolate Cake with Pudding Frosting Recipe

Whipped Delight Chocolate Cake with Pudding Frosting Recipe

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This recipe delivers a truly decadent and satisfying dessert that marries the deep, rich flavor of a moist chocolate cake with the light, airy, and creamy sweetness of a unique pudding-based frosting. The chocolate cake is designed to be exceptionally tender and decadent, with a fine crumb and an intense cocoa flavor, which is achieved by blooming the cocoa powder with hot liquid. This creates the perfect foundation for the star of the show: the “Whipped Delight” frosting.

As the name suggests, this frosting is a game-changer. It’s incredibly easy to prepare, requiring no powdered sugar or butter, making it a fantastic alternative to traditional buttercream. The combination of instant vanilla pudding mix, cold milk, and a whipped topping creates a frosting that is lighter than air, stable, and has a wonderful, smooth texture. The vanilla pudding adds a subtle flavor and a beautiful pale-yellow hue, as seen in the image, while the whipped topping gives it a cloud-like consistency that spreads effortlessly. The two components work in perfect harmony, with the sweet, ethereal frosting providing a lovely contrast to the dense, rich chocolate cake. This cake is ideal for birthdays, holidays, or any occasion where you want to impress with a dessert that tastes gourmet but is surprisingly simple to make.

Ingredients:

For the Rich Chocolate Cake:

  • 1 3/4 cups (210g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder, Dutch-processed is best for a dark color
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot water or hot brewed coffee

For the Pudding Cool Whip Frosting:

  • 1 (3.4 ounce / 96g) package instant vanilla pudding mix
  • 1 1/2 cups (360ml) cold milk
  • 1 (16 ounce / 450g) container frozen whipped topping (like Cool Whip), thawed

Instruction:

Step 1: Prepare the Chocolate Cake Layers

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a single 9×13 inch pan. Line the bottoms with parchment paper for easy removal.
  2. In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps.
  3. In a separate medium bowl, whisk together the wet ingredients: eggs, buttermilk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix with a whisk or electric mixer on low speed until just combined. The batter will be thick at this point.
  5. Carefully and slowly pour the hot water or hot coffee into the batter while mixing on low speed. The hot liquid will “bloom” the cocoa, intensifying the chocolate flavor, and will result in a very thin batter, which is exactly what you want for a moist cake.
  6. Divide the batter evenly between the two prepared cake pans.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Be careful not to overbake.
  8. Let the cakes cool in their pans on a wire rack for about 15 minutes before inverting them onto the wire rack to cool completely. The cakes must be completely cool before frosting.

Step 2: Make the Pudding Cool Whip Frosting

  1. In a medium bowl, add the instant vanilla pudding mix and the cold milk. Whisk vigorously for about 2 minutes, or until the mixture starts to thicken. Don’t worry if it’s not super thick yet, it will continue to set.
  2. Place the bowl in the refrigerator and let the pudding set for about 5 minutes.
  3. Remove the pudding mixture from the refrigerator. Gently fold the thawed whipped topping into the pudding mixture using a rubber spatula. Fold slowly and carefully to maintain the light, airy texture of the frosting. Do not mix with an electric mixer as it will deflate the frosting.
  4. Once the ingredients are fully combined, the frosting is ready to use. If you are not frosting the cake immediately, you can store the frosting in the refrigerator, covered, for up to 30 minutes to firm up slightly.

Step 3: Assemble and Frost the Cake

  1. Once the cake layers are completely cooled to room temperature, place one layer on a serving plate or cake stand.
  2. Spread about a third of the frosting evenly over the top of the first cake layer.
  3. Carefully place the second cake layer on top.
  4. Use the remaining frosting to frost the top and sides of the cake. Use an offset spatula to create a smooth, even finish, similar to the one shown in the image. You can also create decorative swirls or a textured finish with the spatula.
  5. For an extra touch, you can sprinkle some chocolate shavings, crushed nuts, or colored sprinkles on top of the cake.
  6. For the best results, place the finished cake in the refrigerator for at least one hour to allow the frosting to fully set before slicing and serving.

Step 4: Serve and Store

  1. Slice the cake with a sharp knife and serve.
  2. Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. The pudding frosting holds up beautifully and remains light and fluffy. Enjoy!

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