Cream and Cocoa Cake is soft and easy to prepare, with fresh cream in the batter for a soft and fragrant result. A simple cake, perfect for breakfast or a snack, to be enjoyed at any time of the day.
The cream and cocoa cake is one of those desserts that conquer without the need for special effects. It has an intense but balanced flavor, a soft texture that remains so even on subsequent days, and a simple preparation. It’s the classic cocoa cake to keep ready under a glass dome, to slice in the morning or afternoon, when you crave something good and genuine.
In this recipe, fresh liquid cream is used directly in the batter: a detail that makes the difference and gives the cake a unique softness, without weighing it down.
This cream and cocoa cake is designed for everyday life: easy to prepare, reliable, perfect for breakfast and snack time for both adults and children. A recipe to save, to redo often and to personalize, if you wish, with a dusting of powdered sugar or a light glaze. A simple cake, but made as it should be.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the appropriate contact form at the end of the page.
Below are other cocoa desserts you might like:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 347.73 (Kcal)
- Carbohydrates 44.61 (g) of which sugars 20.98 (g)
- Proteins 6.86 (g)
- Fat 17.48 (g) of which saturated 1.63 (g)of which unsaturated 5.88 (g)
- Fibers 2.05 (g)
- Sodium 27.68 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Cream and Cocoa Cake
- 2 cups cups all-purpose flour
- 1/4 cup cup unsweetened cocoa powder
- 3/4 cup cup sugar
- 3 eggs
- 3/4 cup cup fresh liquid cream
- 1/4 cup cup sunflower oil
- 1 tablespoon vanilla extract
- 1 packet baking powder
Tools
- Bowl
- Mixer
- Sieve
- Cake Pan
Recipe for Cream and Cocoa Cake
Start preparing the cream and cocoa cake by beating the eggs and sugar with an electric mixer for 4-5 minutes or until they double in volume.
Also add the vanilla extract to the bowl.
Slowly add the sunflower oil while continuing to mix.
Add the fresh liquid cream and mix with the beaters until the mixture is smooth.
Sift the all-purpose flour, unsweetened cocoa powder, and baking powder into the bowl with the wet ingredients.
Mix with a spatula until you get a smooth and lump-free mixture. It should be quite thick.
Transfer the cake batter into a 20 cm (8-inch) diameter pan greased or lined with parchment paper.
Bake the cream and cocoa cake in a preheated static oven at 356°F for 40 minutes.
If you prefer a lower cake, use a 22-23 cm (9-inch) maximum pan and lower the baking time by 5 minutes.
Let the cake cool before cutting it.
Cream and Cocoa Cake: Easy and Super Soft Recipe
The cream and cocoa cake is a simple and reliable dessert, one that you make again and again and never tire of. Soft, fragrant, and well-balanced, it is perfect for breakfast and snacks, enjoyed plain or with a dusting of powdered sugar. An essential recipe, meant to accompany everyday moments with something good and homemade.
Try also the Whole Wheat Cocoa Plumcake
FAQ (Frequently Asked Questions)
Does the cream and cocoa cake stay soft?
Yes, the cake stays soft for 3-4 days, stored under a cake dome or in an airtight container at room temperature.
Is it suitable for children?
Yes, it is a simple and well-balanced cake, perfect for breakfast or snack time for the little ones as well.
Can I add chocolate chips or fruit?
Absolutely. You can enrich the batter with chocolate chips, diced pears, or a handful of nuts, keeping the base of the recipe unchanged.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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