This Chocolate Strawberry Cake has layers of moist, rich chocolate cake filled with sweetened strawberry filling. The chocolate cake is easy to make, comes together quickly, and is soft and springy yet sturdy enough to be layered sky-high.
Strawberry filling is sweet and tart. It goes well with rich chocolate to balance out the flavors. Frosted with a fudgy chocolate frosting, this stunning strawberry cake if perfect for any celebration.
How to Make a Chocolate Strawberry Cake
There are three parts to this recipe: the chocolate cake, strawberry cake filling, and a fudgy chocolate frosting.
Mix the batter - The chocolate cake batter is easy and quick to make. You are going to mix together all of the dry ingredients together then all of the wet ingredients (minus the hot water or coffee) in two separate bowls. Stir them together either with a rubber spatula or with a hand mixer. Finally, carefully mix in the hot water or coffee. The batter will be very thin.
Bake the cake - Coat the inside of the cake pans with non-stick spray or cooking oil. Sprinkle with flour. Pour the batter into the pans and bake for 26 to 30 minutes. Cool the cakes completely while you make the blueberry frosting.
Make the strawberry filling - while the cake bakes and cools, make the strawberry cake filling. It will continue to thicken as it cools.
Whip up the frosting - next, use an electric mixer to blend the butter until creamy then slowly add in the powdered sugar and unsweetened cocoa powder. Add milk or warm water until it is smooth and spreadable.
Assemble - pipe a ring of frosting around each layer of cake before filling the center with the strawberry mixture. Frost the stacked cake with the fluffy fudge frosting.
Eat! - Lastly, serve the cake at room temperature.
SUBSTITUTIONS
Sour Cream - You can swap out the sour cream and milk for equal parts buttermilk. The taste and texture will be comparable. If you opt for a buttermilk substitute (ie milk + vinegar), the end results will likely be slightly off.
Coffee - You can use instant coffee dissolved in hot water. If you prefer, skip the coffee all together and just use plain hot water.
Strawberries - You may swap raspberries for strawberries in the filling.
SERVING AND STORAGE
Serve the cake at room temperature. Store the cake at a moderate room temperature overnight (preferably in a cake box or under a glass cake dome).
Wrap leftovers loosely in plastic and store in the refrigerator for up to 4 days.
Freeze unfrosted layers wrapped well in plastic for up to 3 months.
Want to switch it up? Try this Blueberry Chocolate Cake or this Chocolate Orange Cake
Bake Like a Pro
For the best cakes, measure the flour accurately (preferably with a scale). Do not pack it in.
Use room temperature eggs, milk, and butter - unless otherwise noted. This will make the batter more homogenous and keep from over-mixing (which causes dry, dense cakes).
For the frosting, softened butter should be able to easily hold a fingerprint when lightly pressed. It should not feel greasy or be melted or it won't be able to hold in as much air.
How to Make Strawberry Cake Filling
This homemade Strawberry Cake Filling recipe can be made with either fresh or frozen strawberries. It cooks on the stove with just sugar, lemon juice, a pinch of salt, and cornstarch to make a sweet and tangy sauce.
Use sliced strawberries - either fresh or frozen are fine. No need to thaw.
Simmer strawberries over medium-high heat with sugar, cornstarch, salt, and lemon juice.
After the sauce bubbles, reduce the heat and simmer until the sauce thickens. Add more water, if necessary.
The strawberry cake filling will continue to thicken as it cools. Transfer to a shallow pan and chill to cool quickly.
Tessa's Top Tips for Layer Cakes
For a smooth, professional looking cake, don't forget the crumb coat. After filling, spread a thin layer of buttercream all over the stacked and filled cake. This layer of icing doesn’t have to be perfect.
The idea is to lock in any loose crumbs and prevent them from mixing into the final coat of frosting. Chill the crumb-coated cake for about 15 minutes before adding the outer layer of frosting. Using a rotating cake stand will help get those smooth sides on your cake.
- Allow the cakes to completely cool before filling and stacking. This will make it easier to decorate and keep the frosting from melting. A chilled cake helps keep crumbs out of the frosting.
- For loose fillings, like jam or custard, use the frosting to pipe a ring around the edges of the cake. This will act as a frosting dam for the filling.
- Ensure that the layers of cake are flat. If they bake up with a dome in the centre, trim the cakes until they are level with a long serrated knife.
- Double-down on building a level cake by flipping the final layer of cake upside-down.
- Smooth icing is dependant on the temperature of the frosting or buttercream. If you are struggling to spread the frosting, then it is likely too cold. If the frosting is falling off the cake, then it is likely too warm. Chill or warm the frosting accordingly.
To prevent the filling from leaking, pipe a frosting dam around the edges of the layers of cake.
Spread the filling so that it is flush with the top of the frosting dam.
Layer Cake 101
New to cake decorating? Start here:
Easy Textured Buttercream Cakes
How to Make Beautiful Layer Cakes
Buy my books! Layered and Icing on the Cake
Chocolate Strawberry Cake FAQS
No, unfortunately you can’t use natural cocoa powder instead of Dutch-processed. One is acidic while the other is neutral. You could try in a pinch, but understand that it will change the results.
Yes! Adjust the baking time accordingly. If you are baking the batter in two 9-inch pans, make sure to only fill the pans ⅔ of the way full.
You definitely can! I highly recommend it the coffee, though, and I promise that you won’t taste coffee in the baked cake. But if you don’t have any, then proceed with hot water.
Yes! Wait until the cakes have completely cooled before wrapping well in plastic. If desired, wrap in a layer of foil or pop the cakes into a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight.
Recipe
Chocolate Strawberry Cake
Ingredients
For the Chocolate Cake
- 1 ¾ cup (210g) all-purpose flour
- 1 ⅔ cup (330g) granulated sugar
- ⅔ cup (66g) Dutch-processed unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (120ml) vegetable or avocado oil
- 2 large eggs
- ½ cup (120ml) milk
- ⅓ cup (80ml) sour cream
- 2 teaspoon vanilla extract
- 1 cup (240ml) hot coffee or water
For the Strawberry Cake Filling
- 4 cups (1 lb) sliced strawberries fresh or frozen
- ½ cup (100g) granulated sugar
- 4 teaspoon cornstarch
- pinch salt
- 2 tablespoon lemon juice
- 1 to 2 tbsp water
For the Fudge Frosting
- 1 ½ cups (340g) unsalted butter, softened
- 3 to 4 cups (390 to 520g) powdered sugar
- ½ cup (50g) cocoa powder
- 2 to 3 tablespoon warm water or milk
- 1 teaspoon vanilla extract
Instructions
To Make the Cake
- Preheat the oven to 350°F. Grease and flour three, 8-inch cake pans and set aside.In a mixing bowl whisk together the flour, cocoa powder, sugar baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, whisk together oil and eggs until smooth. Add the milk, sour cream, and vanilla. Stir together until smooth.
- Add the dry ingredients to the wet ingredients and stir together until combined. Carefully mix in the coffee or hot water. The batter will be thin.
- Pour the batter into the cake pans. Bake in a preheated oven for 22 to 25 minutes or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs. Cool the cakes in their pans for 10 to 20 minutes before removing them from their pans. Continue to cool the cakes on a wire rack before storing, slicing, or frosting.
To Make the Filling
- Place the strawberries in a medium saucepan and set over medium-high heat. If frozen, begin cooking until they start to thaw and juices come out.
- Add the sugar, cornstarch, and salt and stir to combine. Add the lemon juice and water.
- Continue to cook the sauce until the juices are bubbling. Reduce the heat and simmer until the fruit partially breaks down and the sauce thickens, about 5 minutes.
- Remove the strawberry cake filling from the stove and transfer it into a separate container to cool. A shallow dish will help it cool and thicken faster.Store in the refrigerator until ready to use.
To Make the Frosting
- Using a hand or stand mixer, cream the butter until soft and smooth. Stop the mixer and add in 3 cups of powdered sugar and cocoa powder. Turn the mixer back on low speed and mix until the dry ingredients are incorporated.
- Add the vanilla and warm water. Continue to mix until smooth and combined. Add more powdered sugar if the frosting is too soft to spread.
To Assemble
- Place one layer of cake on a cake board or serving dish. Fill a piping bag fitted with a round tip with the frosting. Pipe a ring of frosting around the top edge of the cake.
- Scoop about ¾ cup of strawberry filling into the center of the frosting ring. Spread to smooth with an offset spatula.
- Place the next layer of cake on top and repeat. Spread a thin layer of frosting on the side and top of the cake to create a crumb coat then refrigerate for 15 mintues. Smoothly frost the cake with fudge frosting.
- Decorate with slices of fresh strawberries before serving.
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