3 layer chocolate cake with chocolate pudding frosting

If you like chocolate this cake is just for you! This is a deliciously moist chocolate 3 layer cake with whipped chocolate pudding frosting. You can add coffee and cinnamon if desired. Either way… it’s really delicious.  

three layer chocolate cake with chocolate pudding frosting createdbydiane.com

To easily decorate the cake, I just poured some sprinkles on top,

sprinkles are just to pretty to ignore.

I love ice cream with sprinkles too, but no need to stop there…

cakes and cupcakes are just the perfect items to use sprinkles on too.

Choose any color you like, here is a combination of green, white, pink, and brown… so pretty!

 

Chocolate Cake with Coffee and Cinnamon @createdbydiane

You can use boiled water or coffee in the cake to enhance the chocolate flavor. Add in some cinnamon or leave it out if you prefer… 

I’ve made it both ways and OMG so yummy no matter how you slice it!

Coffee and Cinnamon are right smack in the middle of this chocolate cake and believe me that is exactly where they belong!

I took my favorite chocolate cake recipe that my mom has made me for so many birthdays, it’s hard to keep track.

The addition of coffee and cinnamon will now be a permanent addition to this amazing chocolate cake recipe I’ve been making for years.

Can I bake this in another pan?

Yes, you can use a 14″ round cake pan

or a 13×9 pan but it’ll be pretty full… maybe don’t fill it so high and bakes some in a smaller pan if needed.

24 cupcakes can also be made.

Chocolate Cake Recipe with Coffee and cinnamon

The frosting on this cake is light and creamy and one of my favorites. It’s whipped cream, with the addition of instant pudding mix and some milk to make it creamy and smooth.

I recall my mom making this frosting on cakes since I was a kid. My family loves it.

To me, this is the perfect cake.

Rich and delicious, but you are able to slice a BIG piece and enjoy it!

 

Chocolate Cake with Coffee and Cinnamon
 
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Prep time
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Total time
 
a rich delicious chocolate cake, perfect for every occasion, the frosting is a whipped pudding frosting that is light and delicious without being sugary sweet like buttercream
Author:
Recipe type: cake, dessert, chocolate
Cuisine: American
Serves: 10+ servings
Ingredients
  • 1 cup unsweetened cocoa
  • 2 cups boiling water or coffee
  • 2 3/4 cups sifted flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1 cup butter
  • 2 1/2 cups sugar
  • 4 eggs
  • 1 tsp. vanilla extract
  • 2 teaspoons cinnamon
  • 4 teaspoons instant coffee (you can omit this is using coffee above)
Chocolate Pudding Frosting
  • 2 3.4 oz boxes chocolate instant pudding
  • 16 oz. heavy cream
  • 16 oz. milk
topping
  • 1 teaspoon cinnamon
  • 1 teaspoon instant coffee
  • sprinkles
Instructions
  1. Preheat oven 350 degrees
  2. (you'll be using 3 bowls, one with the mixer, and 2 smaller bowls)
  3. In a small/medium bowl combine cocoa with water mixing with wire whisk until smooth.
  4. Cool completely.
  5. In another small/medium bowl whisk flour with baking soda, salt, and baking powder so there are no lumps.
  6. In a large bowl of a mixer, beat on high the butter and sugar.
  7. Add in the eggs, and vanilla, cinnamon, and instant coffee (if using) until light and whipped about 5 minutes.
  8. On low-speed mix in flour mixture and cocoa mixture.
  9. Do not overbeat.
  10. Prepare 3 8" baking pans with parchment on the bottom and baking spray on the sides for easy removal of cake after it's baked.
  11. Divide the batter evenly in the 3 pans.
  12. Bake for 25-30 minutes or until a toothpick comes out clean.
  13. Cool cake in the pan, then turn the cake out on a cooling rack to be sure they are completely cooled. I refrigerate my cake so it's cold when the frosting goes on. A couple of hours or overnight.
  14. Prepare frosting right before you are ready to use it.
  15. Whip cream, milk, and pudding on high until fluffy.
  16. Place about 1 cup of frosting in between the layers of cake and smooth it out with a spatula.
  17. Place the remaining frosting on the top and sides of the cake and smooth nicely.
  18. Dust top with cinnamon and coffee through a sifter. Then add sprinkles before icing sets up.
  19. Place cake in the refrigerator to set up. Remove cake 30 minutes before serving so it's easy to slice and not too cold.

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Thanks ~Diane

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Comments

    • yeah I’m with you on the scared of cake thing too, but really this one is worth it and it’s funny I put off making it for years and would just BEG my mom to make it for me 🙂 you won’t regret trying this one. If you don’t want to make a layer cake and have a 16″ pan just bake it in that, it turnes out fabulous in there too and that does take the pressure off.

  2. This cake is just beautiful, Diane!!

    My favorite coffee cake has cinnamon and cocoa in it….such a great flavor combination. And that frosting — I”ll take a bowl of it, please!!

    Reply

  7. That is one of my favorite frostings ever 🙂 The cake looks perfect and I love the sprinkles!

    Reply

  20. The cake looks wonderful. The layers are so perfect and even. That may sound goofy but my layers are never even. Consequently I avoid layer cakes. 🙂 However, I don’t plan on avoiding this one. Something magic happens when you mix coffee, chocolate, and cinnamon. Thanks!

    Reply

    • I used to avoid layer cakes too, I wrap wet towels around the sides of the pans, and they bake really evenly. They do sell things to wrap also. I made a coffee, choc, cinnamon 14″ round cake the other day. Photo is on my Facebook page https://www.facebook.com/createdbydiane if you want a different idea, with no layers 🙂

  21. This looks amazing. I have a question about the frosting.. Do you just throw the milk, heavy cream & pudding and mix for how long? Until light & fluffy? I am just curious. Is this like a mousse consistency? Thanks again. Can’t wait to make this cake!!!

    Reply

    • oops sorry about that. Somehow I must have deleted that part of the instructions. In a mixer add the heavy cream, milk and pudding and beat until fluffy. Chilling the bowl helps keep the liquid cold and it whips easily that way I find. Yes it have a mousse consistency.
      Happy baking!
      I adjusted the recipe to reflect the additional instruction. Thanks!
      ~Diane

  22. This cake looks delicious . But just wanted to ask what is the final weight of the product ? Does it make 1 kg cake or more than that ?

    Reply

    • I have not weighed this cake. I estimate it is 9 cups of batter if that helps. The batter bakes 3-8″ round cake pans.

  23. Made this following directions to a tee for my cinnamon, chocolate loving son. Oh my goodness, moist, delicious and spectacular presentation! Thanks for a new favorite recipe.

    Reply

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