If you’re looking for a show-stopping dessert that strikes the perfect balance between deep chocolate, creamy caramel, and the bright freshness of strawberries, this Chocolate Layer Cake with Caramel & Strawberries is about to become your new favorite baking project. Featuring moist chocolate cake layers, a dreamy caramel cream filling, glossy chocolate ganache, and a crown of juicy strawberries, this cake is just as impressive to look at as it is to eat. Whether it’s a birthday, holiday, or simply a weekend that deserves something special, this recipe over-delivers in both flavor and fun.
Ingredients You’ll Need
The ingredient list for this cake may look classic, but each element plays a starring role in building flavor, texture, and all-around decadence. Trust me, don’t skimp! These are the simple building blocks that transform a good cake into a great one.
- All-purpose flour: Provides the essential structure and keeps each layer fluffy and tender.
- Granulated sugar: Sweetens the cake and helps it bake up moist and irresistible.
- Unsweetened cocoa powder: Intensifies the chocolate flavor and gives the cake its rich, dark color.
- Baking powder & baking soda: Give the batter its necessary lift, so each layer rises beautifully.
- Salt: Just a pinch sparks all the flavors and balances the sweetness.
- Milk (or buttermilk): Adds tenderness and a subtle tang that complements the cocoa.
- Vegetable oil: Keeps every crumb ultra-moist for days—a must in chocolate cakes.
- Large eggs: Bind the batter together, adding richness and stability to the layers.
- Vanilla extract: Rounds out all the flavors for a warm, inviting backdrop.
- Hot coffee (or hot water): Enhances the chocolatey taste and results in an extra-tender cake (the batter should be thin—don’t worry!).
- Dulce de leche or thick caramel sauce: The hero of the filling, lending gorgeous caramel swirls in every bite.
- Lightly sweetened whipped cream: Lightens the caramel, creating a fluffy, cloud-like layer between cakes.
- Heavy cream: The secret to a glossy, luscious chocolate ganache.
- Dark chocolate (chopped): The ganache’s main event—pick a good quality bar for best results.
- Fresh strawberries: Their tartness balances the rich chocolate and caramel, and they never fail to dazzle on top.
- Caramel-dipped nuts or pralines (optional): Scatter over the finished cake for crunch and an extra hint of luxury!
How to Make Chocolate Layer Cake with Caramel & Strawberries
Step 1: Bake the Chocolate Cake Layers
Start by heating your oven to 350°F (175°C) and prepping three 8-inch round cake pans—grease them and line the bottoms with parchment to ensure easy removal. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the milk, vegetable oil, eggs, and vanilla extract, and beat until you have a smooth, glossy batter. Slowly pour in the hot coffee (or hot water), which will make the batter quite thin—this is exactly what makes the cake so moist and tender. Divide the batter evenly among your pans, and bake for 30–35 minutes, until a toothpick comes out clean. Cool the cakes completely before moving on.
Step 2: Prepare the Caramel Cream Filling
This filling is dangerously good and so easy to make! In a mixing bowl, gently fold together the dulce de leche (or thick caramel sauce) with the lightly sweetened whipped cream until you have a silky, mouse-like caramel cream. Pop it in the fridge until you’re ready to assemble—if you can resist just eating it by the spoonful, you’re already winning.
Step 3: Make the Ganache
For that glossy, bakery-style finish to your Chocolate Layer Cake with Caramel & Strawberries, heat the heavy cream until it’s just steaming (don’t let it boil!). Pour the hot cream over the chopped dark chocolate, let it sit for five minutes so the chocolate can melt, then stir until it’s smooth and luscious. Allow the ganache to cool a little—just until it thickens but still pours decadently over your cake.
Step 4: Assemble the Cake
Here comes the fun part! Place one cooled cake layer on your serving plate. Spread a thick layer of caramel cream filling all the way to the edges. Add the second cake layer, repeat with more caramel cream, then crown it with your final layer. Pour the slightly cooled ganache over the top, letting it drip down the sides in delicious chocolatey rivers. I promise, the anticipation is half the pleasure.
Step 5: Decorate
To make your Chocolate Layer Cake with Caramel & Strawberries totally irresistible, top it off with lots of fresh strawberries—halve some, leave some whole for variety. If you’re feeling extra, scatter over caramel-dipped nuts or pralines for a gorgeous crunch that takes every slice over the top. Chill the cake for at least an hour to let everything set before slicing into neat wedges.
How to Serve Chocolate Layer Cake with Caramel & Strawberries
Garnishes
The beauty of this cake is truly in the details. Fresh strawberries are essential for bursts of brightness and color—arrange them in circles, or pile them high in the center for a casual, just-picked vibe. A handful of caramel-dipped nuts, pralines, or even a drizzle of extra caramel sauce can make your Chocolate Layer Cake with Caramel & Strawberries look straight out of a Parisian patisserie.
Side Dishes
For a truly memorable dessert course, serve your cake slices with a scoop of simple vanilla ice cream or a dollop of unsweetened whipped cream. If you love contrasts, a side of tart berry compote or some fresh mint leaves brings new life to every forkful. Pair with a small espresso or a cup of strong coffee—you’ll find the flavors play off each other beautifully!
Creative Ways to Present
Looking for that wow-factor? Try slicing Chocolate Layer Cake with Caramel & Strawberries into slim, tall wedges and stacking them in a dramatic tower for special occasions. Individual mini cakes are a hit at showers or parties—just bake the batter in cupcake tins and layer with caramel and ganache. Or go rustic and let the ganache drip generously, then scatter strawberries and nuts in clusters for an organic, almost wild look.
Make Ahead and Storage
Storing Leftovers
Once the festivities are over, wrap leftover cake slices tightly in plastic wrap and store them in an airtight container in the fridge. The layers and fillings stay moist and luscious for up to four days—if you can make it last that long! Just make sure the strawberries are as dry as possible to prevent sogginess.
Freezing
If you’re planning ahead or ended up with extra (lucky you!), Chocolate Layer Cake with Caramel & Strawberries freezes remarkably well. Simply slice the cake, wrap each piece (or the whole cake) well in plastic wrap and foil, and freeze for up to three months. Thaw overnight in the fridge for best results. Add fresh berries and garnishes just before serving for maximum wow.
Reheating
While this cake is best enjoyed chilled or at room temperature, you can bring out those rich chocolate and caramel flavors by letting slices sit at room temp for 15–20 minutes before serving. Avoid microwaving, as it could melt the ganache and filling—trust me, a little patience goes a long way here!
FAQs
Can I use store-bought caramel sauce instead of dulce de leche?
Absolutely! Just be sure to choose a thick and rich caramel sauce so your filling stays fluffy and doesn’t ooze out the sides. Dulce de leche adds a gorgeous depth, but any good-quality caramel will work beautifully in the Chocolate Layer Cake with Caramel & Strawberries.
What if I don’t have three cake pans?
No worries! You can bake the cake layers one at a time, washing the pan between uses, or divide the batter and bake in stages. It adds a little time, but the results are well worth it.
Can I make the cake without coffee?
Yes! Hot water is a perfect substitute for coffee if you prefer to skip the caffeine. You’ll still get a moist, tender crumb for the Chocolate Layer Cake with Caramel & Strawberries, but if you’re worried about tasting coffee, don’t be—it simply enhances the chocolate flavor without overpowering the cake.
How do I keep my strawberries fresh and vibrant?
Wash and dry your strawberries just before decorating, and keep them whole or in large halves if you’ll be serving the cake later. For super-shiny berries, brush them lightly with warmed, strained strawberry jam to give them that professional, glossy appearance.
Can I make the cake layers ahead of time?
Definitely! The chocolate cake layers for Chocolate Layer Cake with Caramel & Strawberries can be baked up to a day ahead. Let them cool completely, then wrap tightly in plastic wrap and store at room temperature until you’re ready to assemble.
Final Thoughts
If you’re ready to elevate your next gathering or just want a decadent treat for yourself, Chocolate Layer Cake with Caramel & Strawberries is the answer to every chocolate lover’s dreams. Don’t be surprised if you find yourself wanting to make it for every occasion—this cake is impossible to resist, and sharing it makes life just a little bit sweeter!