Chocolate Cake with Strawberry Filling Recipe
If you’re hunting for a show-stopping dessert that’s both elegant and irresistibly decadent, this Chocolate Cake with Strawberry Filling deserves a spot at the very top of your baking list. Imagine tender, moist layers of chocolate cake swirled with a luscious homemade strawberry filling, all wrapped up in a cloud of creamy chocolate frosting. It’s a heavenly combination of flavors and textures, perfect for birthdays, celebrations, or whenever your sweet tooth demands something truly special. Whether you’re new to layer cakes or already a dessert pro, this recipe is reliable, rich, and always impressive.
Ingredients You’ll Need
The magic of Chocolate Cake with Strawberry Filling lies in simple, well-chosen ingredients that come together for a dynamite flavor punch. Every component, from top-quality cocoa to fresh strawberries, plays a crucial role in building layers of taste, color, and texture. Here’s what you’ll need and why:
- All-purpose flour: Forms the foundation for a light but sturdy cake.
- Unsweetened cocoa powder: Delivers deep, true chocolate flavor and rich color.
- Baking powder and baking soda: Essential for the cake’s rise and surprisingly airy crumb.
- Salt: Balances all the sweet notes for a more complex flavor.
- Granulated sugar: Used in both cake and filling, it sweetens and adds moisture.
- Eggs: Bind the batter and lend a luxurious, silky structure.
- Whole milk: Keeps the cake ultra-moist and tender.
- Vegetable oil: Guarantees a super soft, melt-in-your-mouth crumb.
- Vanilla extract: Enhances both chocolate and strawberry flavors with a warm note.
- Boiling water: Intensifies the cocoa and creates the uniquely thin, pourable batter.
- Fresh strawberries, diced: The superstar of the filling—juicy, bright, and naturally sweet.
- Cornstarch: Thickens the strawberry filling for a sliceable, jammy texture.
- Lemon juice: Adds sparkle and zing to the filling, brightening every bite.
- Unsalted butter: Whipped into the frosting for a smooth, creamy finish.
- Powdered sugar: Sweetens the frosting to absolute perfection.
- Heavy cream: Makes the chocolate frosting undeniably rich and spreadable.
How to Make Chocolate Cake with Strawberry Filling
Step 1: Prep Your Pans and Preheat
Start strong by preheating your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans—this makes sure nothing sticks and your cake releases in perfect layers. A quick swipe of butter and a dusting of flour does the trick every time.
Step 2: Whisk the Dry Ingredients
In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Give it a good whisk to ensure even distribution—this step guarantees every bite delivers that signature chocolate flavor and tender crumb.
Step 3: Add Wet Ingredients
Add in your eggs, milk, vegetable oil, and vanilla extract. Mix until just combined and smooth—this is the foundation of your Chocolate Cake with Strawberry Filling, so a seamless batter here means a perfect cake later! Finally, stir in the boiling water. The batter will look thin, but don’t worry—this is the secret to a decadent, moist texture.
Step 4: Bake the Cake Layers
Pour the batter evenly into the prepared pans. Pop them into the oven and bake for 30 to 35 minutes. You’ll know they’re done when a skewer or toothpick inserted at the center comes out clean. Let the cakes sit in their pans for about 10 minutes before transferring them to a rack to cool completely—patience pays off with flawless layers!
Step 5: Make the Strawberry Filling
While your cakes cool, whip up the star of this dessert. In a saucepan, add strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring gently but constantly, until the mixture thickens and turns jammy (about 5 to 7 minutes). Let this gorgeous filling cool completely; it thickens as it sits, perfect for layering between cakes.
Step 6: Prepare the Chocolate Frosting
As the filling cools, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, then pour in the cream and vanilla. Beat everything together thoroughly, chasing after the dreamiest, fluffiest chocolate frosting. You want it to look rich, spreadable, and oh-so inviting.
Step 7: Assemble the Chocolate Cake with Strawberry Filling
Place one cake layer on a serving plate. Spread all of your strawberry filling evenly over the top, leaving a small border at the edge to prevent overflow. Gently place the second cake layer on top, and coat the entire cake with chocolate frosting. Chill the finished masterpiece for at least 30 minutes before slicing—this helps everything set beautifully for perfect, photo-worthy slices.
How to Serve Chocolate Cake with Strawberry Filling
Garnishes
To make each slice extra-special, pile on some fresh strawberry halves, sprinkle with chocolate shavings, or dust the top with a little extra powdered sugar. Edible flowers or even a drizzle of chocolate ganache add a whimsical flourish worthy of any celebration.
Side Dishes
A scoop of vanilla ice cream is a classic partner, but Chocolate Cake with Strawberry Filling also loves a dollop of lightly whipped cream or a handful of juicy berries on the side. If you’re feeling extra, serve it with a glass of cold milk or ruby-red strawberry lemonade for a lovely contrast.
Creative Ways to Present
Try serving mini slices in clear glasses for a playful parfait-style dessert, or turn the cake into charming cupcakes by baking in lined muffin tins and swirling the strawberry filling into the center. For summer parties, cut the cake into elegant squares and serve on a tray lined with fresh mint leaves.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Chocolate Cake with Strawberry Filling tightly in plastic wrap, or store pieces in an airtight container in the fridge. The cake stays fresh and flavorful for three to four days—if it lasts that long!
Freezing
If you want to save a few slices for later, just wrap them snugly in plastic, then a layer of foil. Tuck them in the freezer for up to two months. For best results, freeze the cake without garnishes.
Reheating
To enjoy a slice as warm as when it was first baked, let it thaw at room temperature for about an hour. If you love a gently warmed cake, pop it in the microwave for 10 to 15 seconds—but keep a close eye so the frosting and filling don’t melt away!
FAQs
Can I use frozen strawberries for the filling?
Absolutely! If fresh strawberries are out of season, simply thaw and drain frozen berries before making the filling. You’ll still get that wonderful berry burst in your Chocolate Cake with Strawberry Filling.
How do I keep the cake from sticking to the pans?
Greasing and flouring the pans is key. For extra insurance, you can also line the bottoms with parchment paper for a flawless release every time.
Can I make the cake and filling ahead?
Definitely. Both cake layers and strawberry filling can be made a day in advance. Just wrap the cakes tightly and store the filling in the fridge until you’re ready to assemble your Chocolate Cake with Strawberry Filling.
What if my frosting turns out too thick or thin?
If the frosting is too thick, add another splash of heavy cream. If it’s too thin, beat in a little extra powdered sugar until it spreads like a dream.
Can I use different fruits for the filling?
Yes! Raspberries or cherries would be delicious, but nothing quite matches the juicy tang of strawberries for that classic Chocolate Cake with Strawberry Filling experience.
Final Thoughts
This Chocolate Cake with Strawberry Filling is more than just dessert—it’s a celebration in every layer. Whether you’re serving it at a birthday, a family gathering, or treating yourself just because, it never fails to earn rave reviews. Don’t be surprised if it becomes your new signature bake—give it a try, and prepare for pure chocolate-strawberry bliss!
Print
Chocolate Cake with Strawberry Filling Recipe
- Total Time: 1 hour 5 minutes (plus cooling)
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Chocolate Cake with Strawberry Filling. Moist chocolate cake layers sandwich a sweet and tangy strawberry filling, all topped with a creamy chocolate frosting. This homemade dessert is perfect for special occasions or anytime you crave a delightful treat.
Ingredients
For the cake:
1 ¾ cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 cups granulated sugar; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water
For the strawberry filling:
2 cups fresh strawberries, diced; 1/4 cup granulated sugar; 1 tablespoon cornstarch; 1 tablespoon lemon juice
For the frosting:
1 cup unsalted butter, softened; 3 ½ cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/4 cup heavy cream; 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Add wet ingredients: Add the eggs, milk, oil, and vanilla extract. Mix until smooth, then stir in the boiling water (batter will be thin).
- Bake the cakes: Divide the batter between the pans and bake for 30 to 35 minutes until a toothpick inserted comes out clean. Let cool.
- Make the strawberry filling: Cook strawberries, sugar, cornstarch, and lemon juice until thickened. Let cool.
- Prepare the frosting: Beat butter, add sugar, cocoa, cream, and vanilla until fluffy.
- Assemble the cake: Place a cake layer, spread strawberry filling, top with second layer, frost top and sides. Chill before serving.
Notes
- You can use frozen strawberries, thawed and drained.
- For a richer cake, brush layers with strawberry syrup or liqueur.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 330mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
