Chocolate Cake with Strawberry Filling

Chocolate Cake with Strawberry Filling is a stunning and indulgent dessert that layers moist, rich chocolate cake with a sweet and tangy strawberry filling, all wrapped in a luscious chocolate frosting. This cake is perfect for birthdays, anniversaries, or any special occasion where you want to impress with both taste and appearance.

Why You’ll Love This Recipe
This cake offers the perfect balance of rich chocolate and fresh fruit. The hot coffee in the batter intensifies the cocoa flavor, while the strawberry filling adds brightness and contrast to each bite. The creamy chocolate frosting ties everything together, making every slice irresistible. It’s also make-ahead friendly and surprisingly simple to assemble.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chocolate Cake:

2 cups all-purpose flour

1¾ cups granulated sugar

¾ cup unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

½ tsp salt

1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit for 5 minutes)

½ cup vegetable oil

2 large eggs

2 tsp vanilla extract

1 cup hot coffee (or hot water)

For the Strawberry Filling:

2 cups fresh strawberries, chopped

⅓ cup granulated sugar

1 tbsp lemon juice

1 tbsp cornstarch + 2 tbsp water

For the Chocolate Frosting:

1 cup unsalted butter, softened

3½ cups powdered sugar

½ cup unsweetened cocoa powder

½ cup heavy cream

2 tsp vanilla extract

Directions
Make the Chocolate Cake:
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Add buttermilk, oil, eggs, and vanilla extract. Beat until smooth and well combined.

Gradually mix in the hot coffee (or hot water). The batter will be thin.

Divide the batter evenly between the prepared pans.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Make the Strawberry Filling:
In a saucepan, combine chopped strawberries, sugar, and lemon juice over medium heat.

Cook until strawberries begin to break down and release their juices, about 5–7 minutes.

Stir in the cornstarch-water mixture and cook for another 1–2 minutes, until thickened.

Remove from heat and let cool completely before using.

Make the Chocolate Frosting:
In a large bowl, beat the softened butter until creamy.

Sift in the cocoa powder and powdered sugar, then add the heavy cream and vanilla extract.

Beat on medium-high speed until light and fluffy. Adjust cream or sugar for desired consistency.

Assemble the Cake:
Place one cake layer on a serving plate. Pipe a ring of frosting around the edge to form a barrier.

Spoon the cooled strawberry filling into the center and spread evenly.

Top with the second cake layer.

Frost the entire cake with chocolate frosting, smoothing the top and sides.

Garnish with fresh strawberries or chocolate shavings, if desired.

Servings and timing
Servings: 12 slices

Prep Time: 30 minutes

Baking Time: 35 minutes

Assembly/Chilling Time: 30 minutes

Total Time: 1 hour 35 minutes

Calories: Approximately 480 kcal per slice

Variations
Berry Medley: Use a mix of strawberries, raspberries, and blueberries for the filling.

Ganache Finish: Pour chocolate ganache over the frosting for a glossy finish.

Nutty Texture: Add chopped hazelnuts or almonds between layers for crunch.

White Chocolate Frosting: Swap the cocoa powder for melted white chocolate to create a lighter contrast.

Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving. You can freeze individual slices (well-wrapped) for up to 2 months—thaw overnight in the refrigerator.

FAQs
Can I use frozen strawberries?
Yes, just thaw and drain excess liquid before using.

What can I substitute for coffee?
Hot water works fine, though coffee deepens the chocolate flavor without tasting like coffee.

Can I make this cake in advance?
Yes, bake the cake layers and make the filling a day ahead. Assemble and frost the next day.

How do I prevent the filling from leaking?
Pipe a frosting border around the base layer before adding the strawberry filling to contain it.

Can I use store-bought frosting?
Yes, but homemade frosting provides better flavor and texture.

What if I don’t have buttermilk?
Use the milk and vinegar substitute listed in the ingredients.

Can I use jam instead of fresh filling?
Yes, use high-quality strawberry jam if fresh berries are not available.

Can I make cupcakes with this recipe?
Absolutely—adjust baking time to 18–22 minutes for standard cupcakes.

Can I decorate the cake with fresh berries?
Yes, fresh strawberries or mixed berries make a beautiful garnish.

Is this cake overly sweet?
The combination of fruit and dark cocoa balances the sweetness well. Adjust sugar to taste if needed.

Conclusion
Chocolate Cake with Strawberry Filling is a delightful combination of deep chocolate richness and fresh fruit brightness. The soft cake layers, vibrant filling, and velvety frosting make it a favorite for both special events and everyday indulgence. Whether you serve it simply or dress it up, this cake delivers unforgettable flavor in every bite.

[tasty-recipe id=”18270″]