Chocolate Layer Cake with Whipped Cream & Strawberry Recipe

Dreaming of a luscious Chocolate Layer Cake with Whipped Cream & Strawberry? This show-stopping dessert is a celebration in every bite, bringing together moist chocolate cake, silky chocolate cream filling, clouds of whipped cream, and a jewel-like strawberry on top. Whether it’s for a birthday, a holiday gathering, or simply to spoil yourself, this cake is guaranteed to impress. Each layer sings with rich, deep cocoa flavors, balanced with sweetness and a hint of fruitiness—the kind of texture and taste combination that leaves everyone wanting one more slice.

Ingredients You’ll Need

Don’t let the elegant appearance fool you—this cake is created with simple, staple ingredients that give the finished dessert complexity, color, and irresistible flavor. Here’s what you’ll need, and why every item matters to your Chocolate Layer Cake with Whipped Cream & Strawberry:

• All-Purpose Flour: The backbone of your cake, delivering structure and a tender crumb every time.
• Unsweetened Cocoa Powder: The secret to rich chocolate flavor and the cake’s deep, gorgeous hue.
• Sugar: Balances bitterness from the cocoa and lends moistness to the crumb.
• Baking Powder: Teams up with baking soda to give your cake its delightful rise.
• Baking Soda: Works with cocoa and buttermilk for a lighter, fluffier cake.
• Salt: Just a touch, but it sharpens chocolate flavors and prevents the cake from tasting flat.
• Eggs: Bring richness and help bind everything into a moist, cohesive cake.
• Whole Milk (or Buttermilk): Adds creaminess and keeps your layers exceptionally tender. Buttermilk gives a lovely subtle tang.
• Vegetable Oil: This keeps the cake extra moist long after baking—skip the butter here.
• Vanilla Extract: Accents the chocolate flavor and harmonizes all the other ingredients.
• Hot Coffee (or Hot Water): Intensifies the chocolate flavor and gives the cake its ultra-soft texture. If you love bold chocolate, don’t skip the coffee!
• Heavy Cream (for filling and whipped cream): The base for your filling and the perfect topping—cool, creamy, and luxurious.
• Dark Chocolate: A must for the filling, it provides deep, bittersweet notes and irresistible silkiness.
• Butter: Makes the filling ultra-smooth and rich, with glossy shine.
• Powdered Sugar: Sweetens the whipped cream without graininess.
• Chocolate Ganache: Save a bit from your filling for dramatic drips and that luxe finish.
• Fresh Strawberry: The visual star of the cake, and a burst of freshness in every forkful.
• Cocoa Powder for Dusting: For a professional touch and one final layer of chocolate aroma.

How to Make Chocolate Layer Cake with Whipped Cream & Strawberry

Step 1: Bake the Chocolate Cake Layers

Begin by preheating your oven to 350°F (175°C) and preparing three 8-inch round cake pans with grease and parchment paper—this sets you up for easy assembly later. In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, beating until your batter is velvety smooth. Stir in the hot coffee (or water) and don’t be alarmed: the batter should be thin. Divide it evenly among your cake pans, then bake for 25–30 minutes or until a toothpick comes out clean. This step ensures your Chocolate Layer Cake with Whipped Cream & Strawberry starts with wonderfully moist, chocolatey foundations. Let the cakes cool completely, resisting the urge to rush—patience here pays off with perfect layers.

Step 2: Make the Chocolate Cream Filling

While your cakes cool, focus on the filling. Gently heat 1 cup of heavy cream until it’s steaming but not boiling. Pour this over chopped dark chocolate and butter in a bowl, and let it sit for two minutes so the warmth melts everything together. Stir until the mixture is smooth and glossy—you’ll know it’s ready when it gleams back at you. Chill this mixture so it thickens to a perfectly spreadable cream. It’s this luxurious layer that gives your Chocolate Layer Cake with Whipped Cream & Strawberry its rich, elegant essence.

Step 3: Whip the Cream Topping

Pop your mixing bowl and beaters in the fridge for a few minutes for best results. Pour in the chilled cream, add powdered sugar and vanilla, and whip to stiff peaks. The texture should hold swirling shapes—light yet rich, perfect for crowning your cake. This isn’t just decoration: it offers a cool, airy balance to the deep chocolate within each bite.

Step 4: Assemble Your Showpiece

It’s time for that fun, transformational moment. On a serving plate, center your first cake layer and spread a thick stripe of chocolate cream filling. Gently place the next cake layer on top and repeat, finishing with the third cake round. Swirl the whipped cream lavishly across the surface and pipe a high, joyful swirl in the center. Drizzle reserved ganache around the edge to create a dazzling drip effect. Finish by dusting a whisper of cocoa powder and placing a single glorious strawberry on top. Your Chocolate Layer Cake with Whipped Cream & Strawberry is now party-ready!

How to Serve Chocolate Layer Cake with Whipped Cream & Strawberry

Garnishes

This cake practically begs for a flourish, and garnishing is where you can make it your own. A fresh strawberry perched right on top is classic, while a light dusting of cocoa powder gives a professional finish. Want to get fancy? Sprinkle on some chocolate curls, a scatter of crushed freeze-dried strawberries, or a few edible flowers. Each garnish highlights the beauty and flavor of your Chocolate Layer Cake with Whipped Cream & Strawberry.

Side Dishes

Though a slice of this cake stands gloriously on its own, a scoop of vanilla ice cream or a handful of lightly macerated berries brings extra refreshment to the table. Paired with a hot cup of coffee or a glass of cold milk, every bite feels complete. For a grown-up treat, try serving alongside a little amaretto or port for a truly elevated dessert experience.

Creative Ways to Present

Don’t be afraid to think outside the box with your Chocolate Layer Cake with Whipped Cream & Strawberry. Try slicing it into petite squares for a finger-food dessert platter, or serve as generous wedges with extra whipped cream and strawberries on the side. For a party, use edible gold leaf or chocolate shards for drama. Want to impress at a picnic? Assemble mini cakes in jars using the same layers for a portable, personal-sized delight.

Make Ahead and Storage

Storing Leftovers

Cover the cake well and store it in the refrigerator for up to three days. The whipped cream helps keep the layers moist, but airtight storage is key to keeping those chocolate and cream flavors perfectly fresh. If slicing in advance, place parchment between slices to keep everything luscious and separate.

Freezing

If you’ve got leftovers of this Chocolate Layer Cake with Whipped Cream & Strawberry, or plan to make ahead, freezing is your friend. Wrap individual slices tightly with plastic wrap followed by a layer of foil, and freeze for up to two months. Thaw overnight in the fridge before serving, and you’ll still get that fresh-baked taste and texture.

Reheating

While this cake is lovely cold or at room temperature, you can gently bring it back to a softer texture by letting it sit on the counter for 30 minutes before serving. Avoid microwaving, as it can melt your whipped cream topping. Room-temperature slices highlight the harmony of the rich chocolate and light cream the best.

FAQs

Can I use milk chocolate instead of dark chocolate for the filling?

Absolutely! If you prefer a milder, sweeter flavor, swap dark chocolate for milk chocolate in the filling. Just keep in mind that the filling may be a touch sweeter and softer, so chill it thoroughly before spreading on your Chocolate Layer Cake with Whipped Cream & Strawberry.

Can I make the cake layers in advance?

Yes! The chocolate cake layers can be baked up to two days ahead. Just wrap them tightly in plastic wrap and store at room temperature until you’re ready to assemble the cake—the flavors even deepen a bit while resting.

What’s the best way to get clean slices from this cake?

Use a long, sharp knife dipped in hot water and wiped dry before each cut. This trick helps create beautiful, bakery-worthy slices of your Chocolate Layer Cake with Whipped Cream & Strawberry, with neat layers and no smears.

Can I decorate the cake with other fruits?

Definitely! While the classic single strawberry is elegant, feel free to add slices of kiwi, blueberries, or raspberries for extra color and variety. Just be sure to pat fruits dry so they don’t water down your whipped cream.

Is it possible to make this recipe gluten-free?

Yes, you can substitute your favorite gluten-free all-purpose blend for the regular flour in this Chocolate Layer Cake with Whipped Cream & Strawberry. Just double-check that all other ingredients (like baking powder) are gluten-free as well.

Final Thoughts

If you’re ready to make memories and wow your loved ones, there’s nothing better than serving a homemade Chocolate Layer Cake with Whipped Cream & Strawberry. From its moist layers to its creamy swirls and bright berry crown, this cake is pure joy to bake and share. Go ahead and treat yourself—you’ve earned a slice of happiness!