There is something irresistibly delightful about a rich, moist chocolate cake paired with a luscious strawberry filling, and this Chocolate Cake with Strawberry Filling Recipe brings that perfect combination right to your table. Imagine biting into tender, cocoa-kissed layers bursting with fresh, tangy strawberries, all wrapped up in a creamy chocolate frosting that glamorizes each forkful. This recipe is a true celebration of flavors and textures that will have everyone asking for seconds and sharing their joy with friends and family.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating a show-stopping Chocolate Cake with Strawberry Filling Recipe. Each component plays a crucial role—flour and cocoa powder build the cake’s structure and deep chocolate flavor, while fresh strawberries add a bright, juicy surprise in every bite.
- 2 cups all-purpose flour: The foundation for a tender and sturdy cake structure.
- 2 cups granulated sugar: Sweetness that balances the cocoa and strawberries perfectly.
- 0.75 cup unsweetened cocoa powder: Provides that rich, intense chocolate flavor.
- 2 teaspoons baking powder: Helps the cake rise to fluffy perfection.
- 1.5 teaspoons baking soda: Creates a tender crumb and aids in rising.
- 1 teaspoon salt: Enhances all the flavors beautifully.
- 1 cup whole milk: Adds moisture and richness.
- 0.5 cup vegetable oil: Keeps the cake moist and soft.
- 2 large eggs: Bind ingredients together and add richness.
- 2 teaspoons vanilla extract: Brightens the chocolate flavors.
- 1 cup hot water: Makes the batter smooth and intensifies cocoa.
- 2 cups fresh strawberries, hulled and chopped: The star of the filling with their fresh-tart pop.
- 0.25 cup granulated sugar (for filling): Sweetens and helps thicken the strawberry filling.
- 1 tablespoon lemon juice: Adds a fresh zing to the strawberries.
- 1 tablespoon cornstarch: Thickens the strawberry filling perfectly.
- 0.5 cup unsalted butter, softened: For that creamy, dreamy frosting base.
- 3 cups powdered sugar: Sweetens and thickens the frosting.
- 0.5 cup unsweetened cocoa powder (for frosting): Deepens the chocolate flavor in frosting.
- 0.25 cup heavy cream: Gives frosting a silky texture and richness.
- 1 teaspoon vanilla extract (for frosting): Adds a lovely aromatic touch to the frosting.
How to Make Chocolate Cake with Strawberry Filling Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350 degrees Fahrenheit and greasing two 9-inch round cake pans. Line them with parchment paper for an easy release later. Getting this right ensures your cakes bake evenly and come out in perfect rounds that are ready to impress.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. This dry mix is where the foundation of your chocolate flavor and rise begins. Whisking well ensures no lumps, giving your cake a silky crumb.
Step 3: Add Wet Ingredients and Combine
Next, add the whole milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix everything until smooth and velvety for that perfect batter texture. Then slowly stir in the cup of hot water. This step thins the batter just enough and intensifies the cocoa, ensuring your cake has that irresistible moistness and rich deep chocolate color.
Step 4: Bake the Cake Layers
Divide the batter evenly between your prepared pans and pop them into the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let your cakes cool completely in their pans. Patience here pays off—you want them completely cool before assembling.
Step 5: Make the Strawberry Filling
While the cakes cool, combine the chopped fresh strawberries, granulated sugar, lemon juice, and cornstarch in a saucepan over medium heat. Stir frequently as the mixture thickens in about 5 to 7 minutes. Once it has a nice, jammy consistency, remove it from heat and allow it to cool fully. This fresh filling brings that vibrant, fruity layer needed for the perfect taste contrast.
Step 6: Prepare the Chocolate Frosting
Beat the softened butter until creamy, then gradually add powdered sugar and cocoa powder, mixing well after each addition. Blend in the heavy cream and vanilla extract until smooth, luscious, and spreadable. This frosting complements the strawberry filling and cake layers with a chocolatey richness that’s simply irresistible.
Step 7: Assemble Your Cake
Place one cooled cake layer on your serving plate, then spread the strawberry filling evenly across the top. Carefully add the second cake layer on top, and frost the entire cake—top and sides—with your silky chocolate frosting. This step brings the entire Chocolate Cake with Strawberry Filling Recipe to life, creating a dessert that’s as beautiful as it is delicious.
How to Serve Chocolate Cake with Strawberry Filling Recipe
Garnishes
For an eye-catching finishing touch, garnish your cake with whole fresh strawberries or a light dusting of cocoa powder on top. A few mint leaves can add a fresh contrast and a pop of color that makes this dessert irresistible at first glance.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a lighter option, serve sliced fresh strawberries or a berry compote on the side to double down on that juicy fruity goodness.
Creative Ways to Present
Try serving individual mini versions of this cake layered in clear glass jars to show off the vibrant strawberry filling and rich chocolate layers. Or plate a slice alongside a drizzle of strawberry coulis and some crushed toasted nuts for a gourmet touch. Presentation can make your Chocolate Cake with Strawberry Filling Recipe feel like a special occasion celebration.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your cake in an airtight container in the refrigerator to keep the strawberry filling fresh and the frosting firm. It will stay delicious for up to 3 days, but getting to it sooner is always best.
Freezing
You can freeze this cake, wrapped tightly in plastic wrap and then foil, for up to 2 months. For best results, freeze before frosting or assemble and freeze the whole frosted cake carefully. Thaw overnight in the fridge before serving.
Reheating
This cake is best enjoyed chilled or at room temperature. If you’ve frozen the slices, let them thaw in the refrigerator and then bring to room temperature before serving. Avoid microwaving to keep that perfect texture intact.
FAQs
Can I use frozen strawberries for the filling?
Absolutely! Frozen strawberries work wonderfully—just thaw them first and drain any excess liquid to avoid a watery filling. The cornstarch will help set it nicely as it cooks.
Is there a substitute for the vegetable oil?
You can use melted butter instead for a richer flavor, or a mild-flavored oil like canola or grapeseed oil if preferred. The oil is key to keeping the cake tender and moist.
How do I get clean cake layers for slicing?
Chill your assembled cake in the refrigerator for about 30 minutes before slicing. Use a sharp knife dipped in hot water and wiped dry for neat, clean cuts.
Can I make this cake gluten-free?
Yes, with some adjustments. Replace the all-purpose flour with a gluten-free blend formulated for baking, and make sure your baking powder is gluten-free. Textures may vary slightly but the taste will still shine.
How long does the strawberry filling stay fresh?
The strawberry filling is best used fresh or refrigerated within 3 to 4 days. If you make it ahead, keep it tightly covered in the fridge to preserve flavor and texture.
Final Thoughts
Sharing this Chocolate Cake with Strawberry Filling Recipe feels like sharing a piece of happiness. Its perfect harmony of rich chocolate and fresh strawberries is truly something special. Whether for a celebration or an everyday treat, it’s a sweet reminder that the best desserts are the ones made with love and enjoyed with friends. Grab your ingredients and start baking—you won’t regret it!
Print
Chocolate Cake with Strawberry Filling Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A decadent and moist chocolate cake layered with a luscious homemade strawberry filling and topped with rich chocolate frosting. Perfect for celebrations or a delightful dessert, this American classic combines the deep flavors of cocoa with the fresh sweetness of strawberries, creating a deliciously balanced treat.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
Strawberry Filling
- 2 cups fresh strawberries, hulled and chopped
- 0.25 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Chocolate Frosting
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 0.5 cup unsweetened cocoa powder
- 0.25 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350 degrees Fahrenheit. Grease and line two 9-inch round cake pans with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
- Add Wet Ingredients: Add the whole milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until the batter is smooth and homogeneous.
- Incorporate Hot Water: Gradually stir in the hot water until the batter becomes thin and completely combined, which helps achieve a moist cake texture.
- Bake the Batter: Pour the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Once done, allow the cakes to cool completely in the pans before removing.
- Prepare Strawberry Filling: In a medium saucepan over medium heat, combine chopped strawberries, granulated sugar, lemon juice, and cornstarch. Cook while stirring frequently until the mixture thickens, about 5 to 7 minutes. Remove from heat and let it cool completely.
- Make the Chocolate Frosting: Beat the softened unsalted butter in a large bowl until creamy. Gradually add powdered sugar and unsweetened cocoa powder, mixing well between additions. Stir in heavy cream and vanilla extract, continuing to beat until smooth and spreadable.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Evenly spread the cooled strawberry filling over this layer. Top with the second cake layer. Finally, frost the top and sides of the assembled cake with the prepared chocolate frosting for a beautiful finish.
Notes
- Fresh or frozen strawberries can be used for the filling; if using frozen, thaw and drain excess liquid before cooking.
- Chill the assembled cake briefly before slicing to ensure cleaner, neater cuts.
- For an extra rich chocolate flavor, consider using Dutch-processed cocoa powder.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
