1 1/2 cups all purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup of good cocoa powder
1/4 cup vegetable oil
3/4 cup milk
3/4 cup of warm water or freshly brewed coffee (I used a pumpkin spice flavor)
1 teaspoon salt
2 teaspoon essence
For the Whipped Cream
1 cup of cold heavy whipping cream
1 cup of granulated sugar or powdered
For the Cream Cheese Frosting
1 package of room temperature cream cheese
1 cup of room temperature butter
1 cup of granulated sugar
1/2 cup of cocoa powder (optional if you want to make chocolate frosting)
Preheat the oven to 350 degrees.
Grease and dust with flour or cocoa powder the cake pans you plan to use and set it aside.
In the bowl of a stand mixer, add the flour, sugar, cocoa powder, baking soda, baking powder and the salt. Mix on the 1 speed just to mix everything together.
In another bowl, add the eggs, essence, milk, cooled coffee or water and the vegetable oil.
Add the liquids to the dry mix, while the stand mixer is going.
Make sure everything is fully mixed together. The batter will be a little wet. That is completely fine.
Pour the batter into your pans about 3/4 of the way up. Do not fill it to the top as it will bake over.
Place in the oven until a toothpick inserted in the middle of the cake comes out clean.
The sides of the cake would have let go from the pan.
Remove the cakes from the pan and place on a wire rack to cool.
While the cake of cooling, in the stand mixer, with the whisk hook, add the heavy whipping cream and the sugar. Whip until peaks form.
Pour into a bowl and place in the fridge until ready to use.
In the bowl of the stand mixer again, using the cake paddle, add the cream cheese, butter, sugar and essence. Whip until the sugar has melted.
In one cake I added cocoa powder to the frosting and in another I added pureed strawberries. You can do whichever you like.
Remove the cooled whip cream from the fridge and gently fold it into the cream cheese frosting.
If you are making just one cake, once the cake has completely cooled, you can frost it as you like.
I made 7 small sized cakes, I cut the tops off and each layer I added a layer of frosting. Then I placed the cap on and repeated. I frosted the sides of my cake and added some sprinkles.
Place in the fridge for 30 minutes before serving.
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