Chocolate and Cream Layer Cake Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Cake (or use Duncan Hines red velvet boxed cake mix)
  • 1 3/4 cups - whole wheat pastry flour
  • 3/4 cups - unsweetened cocoa
  • 1 1/2 teaspoons - baking powder
  • 1/2 teaspoons - table salt
  • 1/2 teaspoons - baking soda
  • 1 1/4 cups - granulated sugar
  • 1/2 cups - canola oil
  • 2 - large eggs
  • 1 cups - fat-free buttermilk
  • 1/3 cups - warm water
  • 1 1/2 teaspoons - vanilla extract
  • Glaze
  • 1/2 cups - powdered sugar
  • 1/4 cups - unsweetened cocoa
  • 3 tablespoons - semisweet chocolate chips
  • 2 tablespoons - 2% reduced-fat milk
  • 1 tablespoons - unsalted butter
  • - dash of table salt
  • Yogurt Cream
  • 1/2 cups - heavy whipping cream
  • 1/3 cups - powdered sugar
  • 1/2 cups - plain 2% reduced-fat Greek yogurt
  • 1/4 teaspoons - vanilla extract
  • Fruit Topping
  • 1 cups - fresh blackberries
  • 1 containers - 6 oz. fresh raspberries
  • 1 cups - small strawberries
  • 2 tablespoons - pomegranate arils, optional
  • Directions:

    Preheat oven to 350°F.

    Make cake:
    Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with parchment paper. Coat paper with cooking spray; set aside.

    Lightly spoon flour into dry measuring cups; level with a knife. Place flour, cocoa, baking powder, salt, and baking soda in a bowl; whisk to combine.

    Place granulated sugar, oil, and eggs in a large bowl; beat with a handheld mixer on medium speed until well blended, about 2 minutes. Beat in buttermilk, warm water, and vanilla. Add flour mixture; beat on low speed just until combined. Increase speed to medium, and beat 1 minute.

    Divide batter evenly between prepared pans. Bake at 350°F until a wooden pick inserted in center comes out clean, about 23 to 25 minutes.

    Cool cake layers in pans on a wire rack for 10 minutes. Invert cakes onto rack; remove parchment paper. Let cake layers cool completely.

    Make the glaze:
    Combine powdered sugar, cocoa, chocolate chips, milk, butter, and salt in a small saucepan. Cook over low, stirring constantly, until butter and chocolate melt, about 3 minutes. Let cool slightly.

    Prepare yogurt cream:
    Place cream and powdered sugar in a large bowl; beat with a handheld mixer on high speed until stiff peaks form, about 1 minute and 30 seconds. Add yogurt and vanilla; beat on high speed until combined.

    Place 1 cake layer on a cake stand or plate; top evenly with yogurt cream, leaving a 1/2-inch border. Top with second cake layer. Carefully pour chocolate glaze over top of cake, spreading to edges. Arrange berries and arils (if using) on top.

    Brief Description

    Made with whole grain flour (or use your favorite boxed cake mix), topped with fresh fruit and chocolate glaze, with center layer of whipped yogurt cream.

    Main Ingredient:


    Category:  Cakes

    Cuisine:  American

    Prep Time: 40 min
    Cook Time: 25 min


    This cake looks especially decorative and colorful when made with red velvet cake (either boxed mix such as Duncan Hines or homemade).


    Posted By:


    Posted On:

    January 13, 2019

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    1. Cindi Knowles says:

      Omg this sounds so yummy!

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