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
Scale
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
