If you’ve been dreaming of the ultimate dessert mashup, let me introduce you to your next baking obsession: Chocolate Cake with Strawberry Filling. Imagine deeply rich, tender layers of chocolate cake with a jewel-toned ribbon of juicy, fresh strawberry filling, all wrapped up in a dreamy chocolate frosting. This homemade showstopper brings together the classic love affair between chocolate and strawberries in every blissful forkful—perfect for birthdays, celebrations, or whenever you crave something decadent and a little bit fruity!
Ingredients You’ll Need
This recipe keeps things simple, but every ingredient has a starring role. Each one builds the unmistakable flavor, lush texture, and beautiful color that make this Chocolate Cake with Strawberry Filling truly unforgettable.
- All-purpose flour: Gives the cake structure and tenderness—don’t substitute with cake flour for this one!
- Unsweetened cocoa powder: Creates that deep, chocolaty flavor and the dark, luscious hue we’re after.
- Granulated sugar: Sweetens both cake and filling, and helps keep everything moist.
- Baking powder & baking soda: Your leavening duo for sky-high, fluffy layers.
- Salt: Balances all the sweet and enhances the chocolate’s complexity.
- Eggs: Bind everything together and add richness.
- Whole milk: Adds moisture and helps the crumb stay soft and tender.
- Vegetable oil: Keeps your cake slices meltingly moist—no dry crumbs here!
- Vanilla extract: Lifts and enriches both the cake and frosting flavor.
- Boiling water: Blooms the cocoa powder for extra depth and a smoother batter.
- Fresh strawberries: The true star of the filling, bursting with fruity flavor and color.
- Lemon juice: Brightens the strawberry filling and balances sweetness.
- Cornstarch: Thickens the filling to that perfect jammy, spreadable consistency.
- Unsalted butter: The backbone of a bold, fluffy chocolate frosting.
- Powdered sugar: Sweetens and smooths the frosting for easy spreading.
- Heavy cream: Adds richness for a cloud-like, whipped finish to your frosting.
How to Make Chocolate Cake with Strawberry Filling
Step 1: Prepare the Pans and Preheat the Oven
Start by heating your oven to 350°F (175°C). Generously grease two 9-inch round cake pans, and dust them with flour to ensure those cake layers pop out effortlessly later. This small move sets your Chocolate Cake with Strawberry Filling up for perfect, professional-looking slices.
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Mixing these first makes sure you have an even crumb every time—no lumps of baking soda or flour here!
Step 3: Add the Wet Ingredients
Add the eggs, whole milk, vegetable oil, and vanilla extract right into your dry mix. Beat everything until it’s silky smooth (but don’t overbeat—just until combined!), and enjoy how the cocoa’s aroma fills your kitchen.
Step 4: Stir in the Boiling Water
Slowly pour in the boiling water, gently mixing as you go. The batter will look quite thin, but this is exactly what will make your Chocolate Cake with Strawberry Filling extra moist and tender when baked.
Step 5: Bake the Cakes
Evenly divide the batter between the two prepared pans and pop them onto the center rack. Bake for 30 to 35 minutes, or until a toothpick slides out clean. Let the cakes cool in their pans for just 10 minutes, then flip them onto wire racks and cool completely.
Step 6: Make the Strawberry Filling
While the cake cools, combine your chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5–7 minutes, until the berries release their juicy magic. Stir in your cornstarch mixture and cook for another couple of minutes, creating a thick, glistening jam. Let it cool completely, and resist eating it all with a spoon!
Step 7: Whip up the Chocolate Frosting
Using a mixer, beat the softened butter until creamy and light. Gradually add powdered sugar, cocoa powder, salt, vanilla, and heavy cream. Blend until the frosting becomes fluffy and divine—perfect for spreading and swirling.
Step 8: Assemble the Chocolate Cake with Strawberry Filling
Set one cake layer on a serving plate. Gently spread the cooled strawberry filling all the way to the edges. Top with the second cake layer, then majestically cover the whole thing with a generous layer of your chocolate frosting. For the best texture and prettiest slices, refrigerate for 30 minutes before serving.
How to Serve Chocolate Cake with Strawberry Filling
Garnishes
A dramatic dessert like Chocolate Cake with Strawberry Filling deserves a little flourish. Scatter chocolate shavings, fresh strawberry halves, or even edible flowers on top for a bakery-worthy finish that hints at all the delicious flavors inside.
Side Dishes
If you want to create a dessert feast, pair slices with a scoop of vanilla bean ice cream or simply a dollop of lightly sweetened whipped cream. The cake’s richness balances beautifully with lighter sides, and a cup of hot coffee or tea makes each bite even more satisfying.
Creative Ways to Present
Don’t hold back on presentation! Try baking the cake in a heart-shaped pan for a romantic vibe, or decorate with a spiral of fresh strawberries around the base. For parties, cut the cake into mini squares and serve as decadent petit fours for a perfectly shareable treat.
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Cake with Strawberry Filling fresh, cover any leftover slices tightly and refrigerate them. The flavors meld and become even smoother a day later, and every bite stays moist and irresistible for up to 4 days.
Freezing
If you need to make the cake ahead or save extra slices, wrap the cake (or individual servings) in plastic wrap and a layer of foil. Tuck them in the freezer for up to two months. For best texture, freeze without the frosting and add it after thawing, but honestly, it even survives frosted if you’re in a pinch!
Reheating
While this cake is fantastic enjoyed chilled, you can microwave slices for 10–15 seconds if you’d like a bit of warmth. The chocolate gets wonderfully fudgy, and the strawberry filling softens for a just-baked feel.
FAQs
Can I use frozen strawberries for the filling?
Absolutely! Frozen strawberries work beautifully, especially if fresh ones are out of season. Just thaw and drain any excess liquid before following the recipe for your Chocolate Cake with Strawberry Filling.
What’s the best way to get even cake layers?
Try using a kitchen scale to divide the batter, or pour the batter into both pans side by side to eyeball for equal depth. This way, your finished Chocolate Cake with Strawberry Filling looks as gorgeous as it tastes.
Can I make this cake gluten-free?
Yes! Simply substitute your favorite one-to-one gluten-free flour blend for the all-purpose flour. The result is just as delicious and perfect for anyone who needs a gluten-free twist on Chocolate Cake with Strawberry Filling.
Is there a non-dairy alternative for the frosting?
Yes, swap in vegan butter and use a plant-based cream (like coconut cream) instead of heavy cream for a decadent, dairy-free frosting that’s still luscious and perfectly spreadable.
How far in advance can I assemble the cake?
You can assemble the Chocolate Cake with Strawberry Filling up to a day in advance. Just keep it tightly covered in the fridge to let the flavors meld and maintain that perfectly plush crumb and juicy filling.
Final Thoughts
This Chocolate Cake with Strawberry Filling is honestly the kind of recipe that makes memories. Whether you’re celebrating, sharing with friends, or simply craving something special, I hope you’ll dive in and discover just how magical this classic pairing can be. Enjoy every slice!
