Strawberry Chocolate Cake

This Strawberry Chocolate Cake is a dreamy, decadent dessert that combines rich chocolate cake layers with sweet strawberry filling and frosting. I love how the deep cocoa flavor of the cake pairs perfectly with the brightness of real strawberries—it’s like chocolate-covered strawberries in cake form. Whether I’m baking it for a celebration or just because, this cake always feels special.

Why You’ll Love This Recipe

I love this recipe because it brings together two classic flavors in the most satisfying way. The chocolate cake is moist and fudgy, while the strawberries add a fresh, fruity contrast that balances everything out. It’s beautiful, full of real ingredients, and can be made with either fresh or frozen strawberries. Plus, I can layer it, top it with ganache, or even serve it as a sheet cake—super versatile.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake:

• All-purpose flour

• Granulated sugar

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Eggs

• Whole milk or buttermilk

• Vegetable oil

• Vanilla extract

• Hot coffee or boiling water

For the strawberry filling:

• Fresh or frozen strawberries

• Granulated sugar

• Cornstarch (optional, for thickening)

• Lemon juice

For the frosting:

• Butter, softened

• Powdered sugar

• Vanilla extract

• Strawberry puree or strawberry jam

• Optional: cream cheese for a tangier flavor

Optional for topping:

• Chocolate ganache or melted chocolate

• Fresh strawberries for garnish

Directions

1. I preheat the oven to 350°F (175°C) and grease two 8-inch cake pans. I also line the bottoms with parchment paper for easy removal.

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

3. I add eggs, milk, oil, and vanilla to the dry ingredients, mixing until smooth. Then I slowly stir in the hot coffee or water—this makes the batter thin and very moist.

4. I pour the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean. I let them cool completely before frosting.

For the strawberry filling:

5. While the cakes bake, I simmer chopped strawberries, sugar, and lemon juice in a saucepan over medium heat until juicy and thickened. If needed, I add a bit of cornstarch to help it set.

6. I let the filling cool completely before using.

For the frosting:

7. I beat butter until creamy, then slowly add powdered sugar. I mix in vanilla and strawberry puree (or jam) until I get a smooth, spreadable consistency. If using cream cheese, I beat that in with the butter first.

To assemble:

8. I level the cake layers if needed. I spread strawberry filling over the first cake layer, then add a layer of frosting over it. I top it with the second cake layer and frost the entire cake.

9. For extra flair, I drizzle chocolate ganache over the top and add fresh strawberries.

Servings and timing

This cake serves 10 to 12 people. It takes about 25 minutes to prep, 30–35 minutes to bake, and another 30 minutes for cooling and assembly—so I usually plan for around 1.5 to 2 hours total.

Variations

Sometimes I mix chopped strawberries right into the frosting for a textured, fruit-studded finish. I’ve also filled the cake with sliced strawberries and whipped cream for a lighter twist. If I’m short on time, I use strawberry jam for the filling and keep the frosting chocolate for a reversed flavor profile. For a vegan version, I use plant-based milk, egg replacer, and dairy-free butter.

Storage/reheating

I store the cake covered in the fridge for up to 4 days. The frosting holds up well, and the flavors only deepen. I let slices sit at room temperature for 10–15 minutes before serving for the best texture. To freeze, I wrap individual slices or the unfrosted cake layers and freeze for up to 2 months. I thaw them overnight in the fridge.

FAQs

Can I use store-bought strawberry jam instead of making the filling?

Yes, I often use high-quality jam when I’m in a rush. It’s sweet, easy, and still delicious between the layers.

What’s the best cocoa to use?

I like using unsweetened natural cocoa powder or Dutch-processed cocoa for a richer flavor. Both work, but Dutch-process gives a deeper color and smoother taste.

Can I make the cake in advance?

Yes, I usually bake the cake layers a day ahead and wrap them tightly. I make the filling and frosting fresh on the day I plan to serve it.

Why is my cake batter so thin?

That’s normal with this recipe, especially with the addition of hot coffee or water. It results in a super moist, tender crumb once baked.

Can I make this into cupcakes?

Definitely. I divide the batter into cupcake liners and bake for about 18–20 minutes. I fill the centers with strawberry filling and top with the same frosting.

Conclusion

Strawberry Chocolate Cake is one of those desserts I make when I want something that feels both comforting and a little fancy. The rich chocolate layers, fruity filling, and creamy frosting all come together to create a cake that tastes as stunning as it looks. Whether it’s for a celebration or just a chocolate-strawberry craving, this cake never disappoints.