Chocolate Cream Cake

Chocolate Cream Cake

When I was in college, I worked part-time at The Lion House, a party/reception center. They have the most fabulous bakery that pumps out heavenly rolls, cakes and pies. It’s good stuff, I have to tell ya. This Chocolate Cream Cake was one of my all time favorites. I have been wanting to try my hand at making it for some time now…and last week I finally broke down and gave it a whirl. It really isn’t as hard as I thought it would be. You (yes you there in the fuzzy bathrobe) could totally make this in the comfort of your own home. Trust me on this one won’t you!

The cake is soft, moist and has a great sponge like texture. The chocolate flavor is sweet and smooth. The layer of whipped cream in the middle gives it a creamy lightness, while the chocolate frosting sends it right over the top. Good heavens it is down right glorious! Make this cake and you will be a happy soul, dear reader.

Unless you eat the entire confection, of which there is a good possibility.

Proceed at your own risk. 🙂

Chocolate Cream Cake Jamie Cooks It Up!


Time: 60 minutes + 1 hour to refrigerate
Yield: 12-15 servings
Recipe adapted from The Lion House Cookbook

1/2 C butter
1/2 C butter flavored shortening
4 Tb cocoa powder
1 C water
2 C flour
2 C sugar
1/2 C buttermilk
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
2 eggs, beaten
1/8 tsp salt

2 C heavy whipping cream
1/4 C powdered sugar
1 tsp vanilla

4 Tb cocoa powder
3 C powdered sugar
4 Tb butter, softened
5 Tb milk
1 ts vanilla
1/3 C sliced almonds (optional)


1. Preheat your oven to 400 degrees.
2. Into a medium-sized sauce pan place 1/2 cup butter, 1/2 C butter flavored shortening, 4 tablespoons cocoa powder and 1 cup water. Place it on the stove to and bring it to a boil over medium high heat.


3. Sift 2 cups flour and 2 cups of sugar together and dump them into your stand mixer or large mixing bowl.


4. Pour the warm chocolate mixture over the dry ingredients.


Mix it for 2 minutes, on medium speed making sure to scrape the bottom of the bowl to be sure all of the dry ingredients are incorporated.


5. Add 1/2 cup buttermilk, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon vanilla, 2 beaten eggs and 1/8 teaspoon salt. Mix on medium speed for an additional 2 minutes.


6. Spray two 9 inch round pans with cooking spray. I love this Bakers Joy. It’s laced with flour and helps everything come out with out of the pan without a problem.


7. Pour the batter into the pans and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.


8. Allow the cake to sit in the pans for 5 minutes, then invert to a cooling rack and allow them to cool completely.


9. To make the cream layer, pour 2 cups heavy whipping cream into your stand mixer and whip it until it’s nice and thick. Should take about 5 minutes. Add 1/4 cup powdered sugar and 1 teaspoon vanilla. Mix to incorporate.


10. To make the frosting place 4 tablespoons cocoa powder, 3 cups powdered sugar, 4 tablespoon softened butter, 5 tablespoon milk and 1 teaspoon vanilla in a small mixing bowl. Beat it until nice and smooth.


11. When your cake has cooled completely place one layer on a pretty plate.


Spread the cream over the top.


Add the second cake layer…


and scoop all of the frosting onto the top.


Use a knife to spread the frosting from the top over the sides.


Like this! 🙂


Sprinkle sliced almonds over the top.

12. Refrigerate for at least 1 hour.

Serve and enjoy!

I don’t think you’ll regret it!

Chocolate Cream Cake from Jamie Cooks It Up!!

Pinterest friendly image below…

Chocolate Cream Cake at Jamie Cooks It Up!

Post a comment!


  1. 1
    May 12, 2014 at 9:00 am

    Make one for me!!! (you know I will never do it):0)

    • 2
      May 12, 2014 at 3:48 pm

      …and you know it would be my pleasure to make it for you. 🙂
      Love ya,

  2. 3
    May 12, 2014 at 10:57 am

    This look so yummy. I like the the filling is not greasy.


  3. 4
    May 12, 2014 at 11:18 am

    Oh, my! This looks amazing!

  4. 5
    May 12, 2014 at 11:22 am

    This looks amazing!! I’m new to your blog but I already have my eye on so many recipes to try! My sweet tooth thanks you-my jeans, not so much…:-)

  5. 6
    May 12, 2014 at 1:00 pm

    I am practically drooling! Looks wonderful! Can you tell me what type of mixing bowl you used for the frosting? I’ve been looking for a similar one. Thanks!

    • 7
      May 14, 2014 at 10:38 am

      Thanks for your kind comments. Hope you make the cake, it really is super yummy. I got the bowl as a gift, so I can’t say what store it came from. Sorry! Best of luck to you!

  6. 8
    May 12, 2014 at 3:03 pm

    Oh Jamie, this deos look like a wonderf cake. Thanks for sharing the recipe. I remember you talking about the Lion House honey butter a long time ago – I need to make that too. 🙂

    • 9
      May 14, 2014 at 10:34 am

      Hi Patricia…
      So nice to hear from you. 🙂 That Honey Butter recipe is an old one. I should give it a re-do and fix the pictures. Hope all is well for you and your family.

  7. 10
    May 13, 2014 at 2:34 pm

    I can’t get butter flavored shortening where I am. Which would be the better substitute in your opinion, shortening or butter?

    • 11
      May 14, 2014 at 10:33 am

      I would stick with the regular flavored shortening. I bet it will turn out great. Good luck!

      • 12
        May 14, 2014 at 2:08 pm

        Thanks, Jamie. I can’t wait to make it.

  8. 13
    May 23, 2014 at 6:47 pm

    Wow! It looked fantastic in the pic before the frosting. When the frosting was plopped on, my mouth drooled. (I’m still cleaning up).

  9. 14
    June 13, 2014 at 12:39 pm

    Made this this morning and it looked fabulous, put in the fridge and went to check 40 min later and it slid right off the plate!!! What can I do. It had cooled completly before frosting and adding cream in the center….

  10. 15
    March 3, 2016 at 11:18 am

    Hi… your blog theme doesnt seem to show up under the browser Demonecromancy 77 I suspect its a problem coming from WP or your WP theme

  11. 16
    December 24, 2017 at 12:42 pm

    Making this for Christmas dessert tommorow. It looks amazing!

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