If you have a soft spot for rich, decadent desserts with a burst of fresh fruit, you are going to adore this Chocolate Cake with Strawberry Filling Recipe. This dreamy layered cake combines the deep, fudgy flavor of a moist chocolate cake with a sweet and tangy strawberry filling that perfectly balances every bite. Topped off with a luscious chocolate frosting, it’s a show-stopping dessert that’s as delightful to make as it is to eat. Whether you’re baking for a special occasion or just because, this recipe will quickly become one of your favorites to share with friends and family.
Ingredients You’ll Need
Getting ready to bake this fabulous cake? The ingredients are wonderfully straightforward yet essential to achieving that perfect harmony of flavors and textures. Each plays a crucial role, from the rich cocoa powder that gives the cake its chocolate depth to the fresh strawberries that make the filling pop with freshness.
- 1¾ cups all-purpose flour: Provides a tender crumb and structure to the cake.
- ¾ cup unsweetened cocoa powder: Delivers intense chocolate flavor and beautiful color.
- 2 cups granulated sugar: Sweetens the cake and strawberry filling, balancing the tartness.
- 1½ teaspoons baking powder: Helps the cake rise and achieve a light texture.
- 1½ teaspoons baking soda: Works with baking powder for perfect lift and tenderness.
- 1 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 2 large eggs: Bind ingredients together and add moisture.
- 1 cup whole milk: Adds richness and keeps the cake moist.
- ½ cup vegetable oil: Keeps the cake incredibly tender and soft.
- 2 teaspoons vanilla extract: Brings warmth and depth to the flavor.
- 1 cup boiling water: Intensifies the cocoa flavor and makes the batter silky smooth.
- 2 cups fresh strawberries (hulled and chopped): The fresh fruit star of the strawberry filling, bursting with natural sweetness.
- ¼ cup granulated sugar: Sweetens and softens the strawberries in the filling.
- 1 tablespoon lemon juice: Adds brightness and balances the sweetness in the filling.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: Thickens the strawberry filling beautifully.
- 1 cup unsalted butter (softened): Creates the creamy base for the chocolate frosting.
- 3½ cups powdered sugar: Sweetens and thickens the frosting to perfection.
- ½ cup unsweetened cocoa powder: Adds rich, chocolatey depth to the frosting.
- ½ teaspoon salt: Balances the sweetness and enhances the chocolate flavor in the frosting.
- 2 teaspoons vanilla extract: Brings a lovely aroma and flavor to the frosting.
- ¼ cup heavy cream: Lightens the frosting to a fluffy, spreadable consistency.
How to Make Chocolate Cake with Strawberry Filling Recipe
Step 1: Prepare Your Pans and Preheat the Oven
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans with butter or non-stick spray, then lightly dust them with flour. This little step ensures your layers will come out clean and keep their perfect shape.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. This combo creates the foundation for the cake’s rich flavor and tender texture.
Step 3: Add Wet Ingredients
Next, add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Blend everything together until you have a smooth, consistent batter. It’s starting to smell fantastic already!
Step 4: Incorporate Boiling Water
Slowly stir in the boiling water. Don’t worry if the batter looks thin—that’s exactly how it should be. This step intensifies the chocolate flavor and keeps the cake wonderfully moist.
Step 5: Bake the Cake Layers
Divide the batter evenly between your prepared pans and bake for 30 to 35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before moving them to wire racks so they cool completely.
Step 6: Make the Strawberry Filling
While your cakes cool, combine the chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5 to 7 minutes until the berries soften and release their juices. Then add the cornstarch mixture and cook for another 1 to 2 minutes until the filling thickens. Set it aside to cool completely.
Step 7: Whip Up the Chocolate Frosting
Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar, cocoa powder, salt, vanilla extract, and heavy cream. Keep beating until the frosting is fluffy and easy to spread, perfect for coating your cake.
Step 8: Assemble Your Cake
Place one cooled cake layer on your serving plate and generously spread the strawberry filling over it. Carefully set the second cake layer on top, then frost the entire cake — top and sides — with your luscious chocolate frosting. For best results, refrigerate the cake for at least 30 minutes before slicing to let it set beautifully.
How to Serve Chocolate Cake with Strawberry Filling Recipe
Garnishes
Add a personal touch with beautiful chocolate shavings or fresh strawberry halves on top of the frosted cake. These simple garnishes add a lovely texture and extra visual appeal that make your cake look as incredible as it tastes.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream for a creamy contrast. You can also serve it alongside a hot cup of coffee or tea to balance the sweetness and enhance the chocolate-strawberry harmony.
Creative Ways to Present
For a stunning party centerpiece, stack mini versions of this cake on a tiered stand or serve individual mini cakes with a drizzle of strawberry syrup. You can even use edible flowers to lend an elegant finish that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once frosted and assembled, store your Chocolate Cake with Strawberry Filling Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, maintaining that perfect moistness and fruity filling texture.
Freezing
If you want to enjoy the cake later, you can freeze it before frosting. Wrap each cake layer tightly in plastic wrap and then foil, freezing for up to 2 months. Thaw in the fridge before frosting and assembling. You can also freeze the assembled cake, but it’s best eaten within a month for optimal flavor and texture.
Reheating
Since this is a rich cake with fresh filling, it’s best served chilled or at room temperature. If you prefer it slightly warmed, let slices come to room temperature and enjoy without reheating, as warming may soften the filling too much.
FAQs
Can I use frozen strawberries for the filling?
Absolutely! Frozen strawberries work well if you don’t have fresh ones on hand. Just be sure to thaw and drain the berries before cooking to avoid excess liquid in your filling.
Is this cake suitable for vegetarians?
Yes, this Chocolate Cake with Strawberry Filling Recipe is vegetarian-friendly since it doesn’t contain any meat or gelatin. It’s a perfect treat for casual vegetarians.
How do I make sure the cake layers bake evenly?
Make sure your oven is fully preheated and use pans of the same size and type. Also, try to distribute the batter evenly between the pans and avoid opening the oven door too often while baking.
Can I make the strawberry filling ahead of time?
Yes, the strawberry filling can be prepared a day in advance and stored in the refrigerator. Just bring it back to room temperature before spreading it onto the cake.
What’s the best way to get a smooth frosting finish?
Use an offset spatula or bench scraper for frosting the cake. Chill the cake briefly between crumb coats if needed, and use slow, smooth strokes for a professional-looking finish.
Final Thoughts
Now that you know how to create this irresistible Chocolate Cake with Strawberry Filling Recipe, it’s time to bring some joy into your kitchen. The combination of rich chocolate, fresh strawberries, and creamy frosting is a guaranteed crowd-pleaser that’s as fun to make as it is to savor. Trust me, once you bake this cake, it will quickly become one of your go-to desserts to wow friends, family, or just treat yourself on any day.
Print
Chocolate Cake with Strawberry Filling Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and moist chocolate cake layered with a luscious homemade strawberry filling and topped with creamy chocolate frosting, perfect for dessert or special occasions.
Ingredients
For the Cake
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Strawberry Filling
- 2 cups fresh strawberries, hulled and chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ cup heavy cream
Instructions
- Preheat and Prepare Pans. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt to evenly combine and aerate the mixture.
- Add Wet Ingredients. Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix thoroughly until the batter is smooth and homogenous.
- Incorporate Boiling Water. Slowly stir in the boiling water carefully; note the batter will be thin. This step helps create a moist texture for the cake.
- Bake the Cake Layers. Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before assembling.
- Make the Strawberry Filling. In a saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice. Cook for 5 to 7 minutes until the strawberries soften and release their juices.
- Thicken the Filling. Stir in the cornstarch mixed with water and cook for an additional 1 to 2 minutes until the mixture thickens. Remove from heat and let cool completely.
- Prepare the Chocolate Frosting. Beat the softened butter until creamy. Gradually add powdered sugar, cocoa powder, salt, vanilla extract, and heavy cream. Continue beating until the frosting is fluffy and spreadable.
- Assemble the Cake. Place one cooled cake layer on a serving plate. Spread the strawberry filling evenly over the top. Carefully place the second cake layer on top of the filling.
- Frost the Cake. Using a spatula, cover the top and sides of the assembled cake with the chocolate frosting evenly.
- Chill Before Serving. Refrigerate the completed cake for at least 30 minutes to allow the frosting to set before slicing and serving.
Notes
- You can substitute frozen strawberries for fresh if fresh are not available. Thaw and drain before cooking.
- For extra decadence, garnish the cake with chocolate shavings or fresh whole strawberries on top.
