Why You’ll Love This Recipe
Chocolate Cake with Strawberry Filling is a classic combination that never fails to impress. The richness of moist chocolate cake paired with a bright, fruity strawberry filling creates a perfect balance of indulgence and freshness. What I love most about this recipe is how the strawberry layer cuts through the depth of the chocolate, making each bite feel lighter and more vibrant. I tested this cake for special occasions and found it consistently earns compliments for both flavor and presentation. It feels elegant enough for celebrations yet comforting enough for casual gatherings. The layers slice cleanly, the filling stays beautifully set, and the overall result looks bakery-worthy without being complicated. If you enjoy desserts that are rich but not overwhelming, this Chocolate Cake with Strawberry Filling is a recipe you will come back to again and again.
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Chocolate Cake with Strawberry Filling: A Decadent Dessert with a Fresh Twist
- Total Time: 1 hour
- Yield: 10 servings
- Diet: Vegetarian
Description
Chocolate Cake with Strawberry Filling is a rich, moist chocolate layer cake filled with a sweet and tangy strawberry filling and finished with chocolate frosting, making it perfect for celebrations or special desserts.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water or hot coffee
- 2 cups fresh or frozen strawberries, chopped
- 1/3 cup granulated sugar (for filling)
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 2 cups chocolate frosting
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla; mix until smooth.
- Slowly stir in hot water or coffee until batter is thin.
- Divide batter evenly between prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the filling, cook strawberries, sugar, cornstarch, and lemon juice over medium heat until thickened.
- Cool strawberry filling completely.
- Place one cake layer on a serving plate and spread strawberry filling evenly on top.
- Top with second cake layer.
- Frost the outside of the cake with chocolate frosting.
Notes
- Chill the strawberry filling before assembling to prevent sliding.
- Use coffee instead of water to deepen chocolate flavor.
- Store cake refrigerated if made ahead.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour provides structure and stability to the cake layers.
Unsweetened cocoa powder delivers deep chocolate flavor and rich color.
Granulated sugar sweetens the cake and balances the cocoa’s bitterness.
Baking powder and baking soda work together to create a light, tender crumb.
Salt enhances the chocolate flavor and balances sweetness.
Eggs add structure and richness to the batter.
Vegetable oil keeps the cake moist and soft even after refrigeration.
Milk adds moisture and helps create a smooth batter.
Vanilla extract enhances both the chocolate and strawberry flavors.
Hot water or brewed coffee intensifies the chocolate flavor without adding bitterness.
Fresh strawberries are the star of the filling, providing natural sweetness and bright flavor.
Granulated sugar sweetens the strawberry filling and helps it thicken.
Cornstarch stabilizes the strawberry filling so it holds between layers.
Lemon juice brightens the strawberry flavor and balances sweetness.
Butter adds richness to the cake and smoothness to the filling.
Directions
Preheat the oven to 180°C. Grease and line two round cake pans and set aside.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the eggs, oil, milk, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until smooth. Stir in the hot water or coffee until the batter is thin but well combined.
Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean. Allow the cakes to cool completely before assembling.
For the strawberry filling, chop the strawberries and place them in a saucepan with sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy. Allow it to cool completely.
To assemble, place one cake layer on a serving plate, spread the strawberry filling evenly over the top, and place the second cake layer on top. Frost as desired or dust lightly with powdered sugar.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 8 to 10 people. Preparation takes about 25 minutes, with a baking time of approximately 35 minutes and additional cooling time.
Storage/reheating
Store the assembled cake in an airtight container in the refrigerator for up to three days. Allow it to sit at room temperature for 20 minutes before serving for best texture. Reheating is not recommended.
Variations and Customizations
This Chocolate Cake with Strawberry Filling is easy to adapt. You can replace strawberries with raspberries or mixed berries for a different flavor profile. For added richness, spread a thin layer of chocolate ganache over the strawberry filling before adding the second cake layer.
If you prefer a lighter dessert, pair the cake with whipped cream instead of frosting. For a more intense chocolate experience, add chocolate chips to the batter or brush the cake layers with a light chocolate syrup before assembling.
You can also make this recipe as cupcakes, filling the centers with strawberry filling once baked. Each variation keeps the core balance of rich chocolate and fresh fruit intact.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 460 |
| Protein (g) | 6 |
| Carbs (g) | 62 |
| Fat (g) | 22 |
| Saturated Fat (g) | 5 |
| Fiber (g) | 4 |
| Sugar (g) | 42 |
| Sodium (mg) | 360 |
Expert Tips & Customizations
Cooling layers: Ensure cakes are completely cool before filling to prevent melting.
Even layers: Use a serrated knife to level cake layers if needed.
Filling control: Do not overfill to avoid sliding layers.
Flavor boost: Add a splash of strawberry extract to the filling for extra aroma.
FAQs
Can I use frozen strawberries?
Yes, thaw and drain them well before cooking.
Is coffee necessary?
No, but it enhances the chocolate flavor without tasting like coffee.
Can I make the cake ahead of time?
Yes, bake the layers a day ahead and assemble later.
What frosting pairs best?
Whipped cream or chocolate buttercream work well.
Can I freeze the cake?
Freeze unfrosted layers only for best results.
How do I keep the cake moist?
Use oil-based batter and avoid overbaking.
Can I reduce the sugar?
Yes, slightly reduce sugar without affecting structure.
Is this cake very sweet?
It is well balanced, not overly sweet.
Can I make it gluten-free?
Use a gluten-free flour blend suitable for cakes.
Does the filling soak into the cake?
No, once thickened properly it stays neatly layered.
Conclusion
Chocolate Cake with Strawberry Filling is a timeless dessert that combines deep chocolate flavor with fresh, vibrant fruit. Elegant yet approachable, this cake is perfect for celebrations or everyday treats, delivering a balanced, indulgent experience that never goes out of style.
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