If you’re looking for a show-stopping dessert that blends rich chocolate and luscious fruit, look no further than this Chocolate Cake with Strawberry Filling. It’s a bakery-worthy classic that never fails to delight a crowd, with moist chocolate layers, homemade strawberry filling, and a dreamy chocolate frosting you’ll want to eat by the spoonful. This cake is perfect for birthdays, celebrations, or whenever you want to spoil your favorite people—make it once, and it just might become your signature dessert.
Ingredients You’ll Need
This cake uses simple, pantry-friendly ingredients that each play an essential role—giving you the deep chocolate flavor, fluffy layers, tangy-sweet filling, and that creamy, cloud-like frosting. Don’t skip or swap: every element works magic in your masterpiece.
- All-purpose flour: The sturdy foundation, ensuring a soft yet sliceable cake.
- Granulated sugar: Sweetens both the cake and strawberry filling for balanced layers.
- Unsweetened cocoa powder: The star behind that luxurious chocolate flavor; go for a good-quality kind.
- Baking powder and baking soda: These power duo leaveners give the cake perfect rise and lightness.
- Salt: Boosts all the chocolatey notes and tames the sweetness just right.
- Large eggs: Add structure and richness while helping the cake hold up to the filling.
- Buttermilk: Delivers subtle tang and a beautifully tender crumb—don’t swap for regular milk if you can help it!
- Vegetable oil: Keeps the cake extra moist and stays soft for days.
- Vanilla extract: Adds warmth in both cake and frosting, highlighting all the flavors.
- Hot water: Helps the cocoa bloom and gives an extra boost of chocolate intensity.
- Fresh strawberries: The heart of the strawberry filling—choose juicy, vibrant berries for the best flavor.
- Cornstarch: Thickens the filling so it doesn’t ooze out of your cake layers.
- Lemon juice: A pop of brightness that keeps the filling fresh and just tart enough.
- Unsalted butter: Whipped into the frosting for that classic, creamy texture.
- Powdered sugar: Makes the frosting fluffy and sweet without being gritty.
- Heavy cream: Lightens the frosting and gives it that irresistible, spreadable consistency.
How to Make Chocolate Cake with Strawberry Filling
Step 1: Prepare the Cake Pans and Batter
Start by preheating your oven to 350°F (177°C), and generously grease and flour two 9-inch round cake pans. In a large bowl, whisk together your dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add in the eggs, buttermilk, oil, and vanilla extract. Mix everything until smooth, then pour in the hot water. The batter will look thin—that’s exactly right for this ultra-moist chocolate cake. Divide the batter evenly between your prepared pans.
Step 2: Bake the Cakes
Slide the pans into the oven and bake for 30 to 35 minutes. You’ll know the cakes are done when a toothpick inserted into the center comes out clean, with just a few moist crumbs clinging to it. Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to finish cooling completely. Patience is key here—a cooled cake makes assembly so much easier and neater!
Step 3: Make the Strawberry Filling
While your cakes cool, make the heart of this dessert: the strawberry filling. Combine chopped strawberries, sugar, cornstarch, lemon juice, and water in a saucepan set over medium heat. Stir frequently as it cooks, and watch the mixture magically transform into a thick, glossy filling after about 10 to 12 minutes. Allow it to cool totally before assembling your Chocolate Cake with Strawberry Filling, or else it may melt the frosting.
Step 4: Whip Up the Chocolate Frosting
Beat your softened butter until it’s pale and fluffy, then sift in the powdered sugar and cocoa powder to avoid lumps. Add in salt, vanilla, and heavy cream. Beat until the frosting is extra light and creamy—it should hold its shape, but glide easily over the cake. If it’s too thick, add a splash more cream; if too thin, toss in a bit more powdered sugar.
Step 5: Assemble the Chocolate Cake with Strawberry Filling
It’s assembly time—the part that makes you feel like a pro! Place one cake layer on your serving plate, then generously spread the cooled strawberry filling over the top, all the way to the edges. Gently lay the second cake layer on top. Using a spatula, frost the top and sides with chocolate frosting until smooth, swoopy, and irresistible. If you like, decorate the cake with fresh strawberries for a vibrant pop of color and hint of what’s inside.
How to Serve Chocolate Cake with Strawberry Filling
Garnishes
This cake practically begs to be dressed up with style! A handful of halved fresh strawberries scattered on top looks stunning and gives a preview of that summery filling. For an extra wow, add chocolate shavings, a drizzle of ganache, or even a crown of whipped cream. You can even sneak a few mint leaves in for color contrast and freshness.
Side Dishes
While Chocolate Cake with Strawberry Filling is a star on its own, you can pair it with a scoop of vanilla ice cream, a dollop of lightly-sweetened whipped cream, or even a fresh berry compote on the side. For a party, serve coffee or a sparkling rosé to make this dessert the grand finale everyone will remember.
Creative Ways to Present
If you’re entertaining, try slicing the cake into slim layers for petite, elegant servings, or bake the layers in a sheet pan and cut into squares for a crowd. Turn leftovers into cake parfaits by layering cubes of cake, extra strawberry filling, and whipped cream in glass jars. The versatility of Chocolate Cake with Strawberry Filling means you can dress it up or down to match the occasion and your mood.
Make Ahead and Storage
Storing Leftovers
To keep your cake fresh and moist, store slices in an airtight container in the refrigerator for up to 4 days. The flavors become even richer the next day, and the strawberry filling stays beautifully vibrant. If you’re storing a whole cake, loosely cover it with plastic wrap to protect the frosting and garnishes.
Freezing
You absolutely can freeze Chocolate Cake with Strawberry Filling! Wrap individual slices tightly in plastic wrap, then foil, and stash them in a freezer-safe bag for up to 2 months. To freeze an unfrosted cake, wrap the cooled layers separately. Thaw overnight in the fridge before frosting and assembling.
Reheating
While you don’t need to reheat this cake, if you love a slightly warm slice, microwave it for 10–15 seconds. For frozen leftovers, thaw them first in the refrigerator, then bring to room temperature before serving to restore the soft, moist crumb and creaminess of the frosting.
FAQs
Can I use frozen strawberries for the filling?
Yes! Just thaw the strawberries first, drain any extra liquid, and proceed with the recipe. The flavor will still be delicious, though fresh strawberries tend to yield the brightest taste and color.
Is there a way to make the cake gluten free?
Absolutely. Substitute the all-purpose flour with your favorite 1-to-1 gluten-free baking flour blend. Check that all other ingredients are gluten-free as well, and keep an eye on baking time since some blends can affect texture and moisture.
Can I make the Chocolate Cake with Strawberry Filling in advance?
Definitely. You can bake the cake layers and make the strawberry filling a day ahead. Store the cakes wrapped individually at room temperature, and refrigerate the filling. Assemble and frost the cake the day you plan to serve for best texture.
What can I do if my frosting is too runny?
If the chocolate frosting feels too loose, add a bit more powdered sugar and beat again. If your kitchen is very warm, pop the frosting (or cake) into the refrigerator for 15–20 minutes to help it firm up before spreading.
How do I get neat, bakery-style slices?
For sharp, clean slices, use a large, sharp knife dipped in hot water and wiped dry between cuts. Chilling the cake for 20 minutes before slicing can also help set the filling and frosting, creating those picture-perfect layers every time.
Final Thoughts
Chocolate Cake with Strawberry Filling truly is a celebration in every bite—rich, bold, and joyfully nostalgic. I can’t wait for you to bake, share, and savor this treat with the people you love. Give this recipe a try and let it become part of your sweetest memories!
Print
Chocolate Cake with Strawberry Filling Recipe
- Total Time: 1 hour 15 minutes (plus cooling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent combination of rich chocolate cake with a luscious strawberry filling and creamy chocolate frosting. This Chocolate Cake with Strawberry Filling is a show-stopping dessert perfect for any special occasion.
Ingredients
For the chocolate cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
For the strawberry filling:
- 2 cups fresh strawberries (hulled and chopped)
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons water
For the chocolate frosting:
- 1 cup unsalted butter (softened)
- 3 ½ cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ cup heavy cream
Instructions
- Preheat oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
- For the filling, combine strawberries, sugar, cornstarch, lemon juice, and water in a saucepan over medium heat. Cook, stirring frequently, until the mixture thickens and the strawberries break down slightly, about 10–12 minutes. Let cool completely.
- For the frosting, beat butter until fluffy. Sift in powdered sugar and cocoa powder, then add salt, vanilla, and cream. Beat until light and spreadable.
- To assemble, place one cake layer on a serving plate. Spread cooled strawberry filling evenly over the top. Place the second cake layer on top. Frost the top and sides with chocolate frosting. Garnish with fresh strawberries if desired.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla; mix until well combined. Stir in hot water until the batter is smooth (it will be thin). Divide evenly into prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Notes
- You can make the strawberry filling a day ahead and refrigerate it.
- For a richer flavor, substitute coffee for the hot water in the cake batter.
- Use stabilized whipped cream instead of chocolate frosting for a lighter version.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45g
- Sodium: 330mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
