Chocolate Cream Pyrex Cake

Name: Chocolate Cream Pyrex Cake
Prep time: 20 min
Cook time: 30 min
Yield: 10-12

roubashahin.com.au

Soft chocolate cake, thick whipped cream, a dusting of cocoa—fridge cake magic made in a Pyrex, the way we always used to eat it.

PREP TIME

20 minutes

COOK TIME

25–30 minutes

SERVES

10-12

About this recipe

This Chocolate Cream Pyrex Cake is the kind of dessert you make once, then never stop making. The base is a soft, rich chocolate cake baked in a Pyrex dish—just like the ones I grew up with. No springform tins, no layers to stack, just an easy tray bake topped with a thick layer of whipped cream and a generous dusting of cocoa. It looks like tiramisu, but it’s not. It’s even easier.

This cake was originally inspired by one of those viral Coco Pop crunch cakes, and to be honest, I made a mess of it trying to do everything from scratch. But the cake base was too good to let go. So I simplified it completely, gave it a thick layer of whipped cream, and it became one of those “fridge cakes” we all love—cold, creamy, and served straight from the dish.

I grew up with cakes like this—ones you cut straight from the Pyrex, served with a spoon or a butter knife, usually eaten standing around the kitchen bench. No need to be neat. If you love cakes that are easy, nostalgic, and big on flavour, this one ticks every box.

If you enjoyed my Biscoff Cheesecake Slice, with its no-fuss biscuit base and creamy topping, or my Chocolate Mint Cake with Strawberries, which comes together in one bowl and always looks beautiful on a table—this Chocolate Cream Pyrex Cake sits right beside them. It’s reliable, it’s generous, and it always gets finished.

Ingredients

For the Chocolate Cake

1 cup (150 grams) plain flour
1 cup (200 grams) caster sugar
1⁄2 cup (50 grams) cocoa powder
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
2 large eggs
1⁄2 cup (125ml) vegetable oil
1 cup (250ml) buttermilk
1 teaspoon vanilla extract

For the Cream Topping

900ml thickened cream
½ cup (60g) icing sugar
Cocoa powder or cacao, for dusting (to fully cover the top)

Notes from Rouba

I like to use a Pyrex or glass dish so I can see the layers clearly as I press down the cream, but any similar-sized dish will work
Pressing the cream firmly helps avoid a fluffy top layer that separates from the cake when sliced
Dust the cocoa just before serving—it changes colour if refrigerated too long
Go heavy on the cocoa—this isn’t for decoration, it’s a proper layer

Method

Step 1. Prepare the Chocolate Cake

Preheat your oven to 170°C fan forced. Lightly grease a 23x33 cm Pyrex dish.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Add the eggs, oil, buttermilk, and vanilla. Whisk until smooth. Pour the batter into the dish and bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool completely in the dish.

Step 2. Whip the Cream

In a large bowl, combine the thickened cream and icing sugar. Whip until thick, smooth, and spreadable.

Step 3. Assemble the Cake

Spoon the whipped cream over the cooled cake. It may seem like a lot of cream, but it needs to be pressed down firmly with a spatula or knife. As you press and spread, you’ll see the cream settle and flatten against the cake. Check the sides of the Pyrex to make sure the cream is fully pressed down and levelled.

Just before serving, generously dust the entire surface with cocoa powder or cacao until fully covered.

A FEW THINGS YOU’LL WANT TO KNOW

What kind of cream should I use?
Good quality thickened cream makes a big difference. I’ve tried the cheaper supermarket brands, and while they still work, they can be a little watery and don’t hold their shape as nicely. A richer cream gives you that smooth, solid top layer that spreads beautifully and sets well in the fridge. If you're in the US, look for heavy cream (not whipping cream)—it’s the closest match to Australian thickened cream.

Can I bake the cake the day before?
Yes, absolutely. You can bake the cake the day before, wrap it or cover it and store at room temperature

Can I whip the cream ahead of time?
I don’t recommend it. It’s best to whip the cream and spread it over the cake straight away. Even good quality cream can start to loosen or lose its texture if it sits too long, especially if it's left uncovered or in a warm kitchen.

Do I have to use cocoa powder on top?
Not at all! You can top it with shaved chocolate, pistachios, rose petals, or even leave it plain. I use cocoa because it gives that classic tiramisu-style look, and people are always surprised it’s not tiramisu.

Should I dust the cake and then refrigerate it?
No—wait until just before serving. If you dust it with cocoa and then refrigerate, the cocoa will darken and slightly melt into the cream. Instead, let the cake sit out for 10–15 minutes after coming out of the fridge, then dust generously with cocoa and serve.

What if my cake cracks?
Don’t worry. Cracks can happen—and they don’t matter one bit with this cake. Once you spread the cream on top, no one will ever know.

Is it normal for the cream to go over the edges while pressing it down?
Yes! Pressing the cream down into the cake can get a little messy. It might spill slightly over the edges, but just wipe it clean and keep going. This step really helps the cream set level with the cake, right to the edge of the dish.

What if I don’t have a Pyrex?
No problem—any similar-sized baking dish will work. I just love using Pyrex because it’s what I grew up with and I like being able to see the layers from the side.