If you have a soft spot for both strawberries and chocolate, then this Strawberry Chocolate Cake Recipe is going to become one of your all-time favorites. This luscious dessert perfectly balances rich, moist chocolate layers with a bright and tangy strawberry filling that brings a refreshing twist. Every slice offers a dreamy blend of flavors, textures, and colors that makes it ideal for celebrations or simply treating yourself to something wonderful. Whether you’re a seasoned baker or trying something new, this Strawberry Chocolate Cake Recipe will bring joy and smiles to anyone lucky enough to taste it.
Ingredients You’ll Need
The beauty of this cake lies not only in its delightful taste but also in its use of straightforward, readily available ingredients. Each component plays an essential role—flour and cocoa powder build the cake’s structure and deep chocolate flavor, while fresh strawberries add natural sweetness and acidity that brighten the whole dessert.
- All-purpose flour: The foundation of the cake, providing structure and a tender crumb.
- Unsweetened cocoa powder: Delivers rich chocolate flavor and a beautiful dark color to the cake layers.
- Granulated sugar: Adds sweetness and helps create a moist texture in the cake and filling.
- Baking powder and baking soda: These leavening agents make sure the cake rises perfectly light and fluffy.
- Salt: Enhances the flavors, balancing sweetness and preventing the chocolate from tasting flat.
- Eggs: Bind ingredients together and add richness.
- Whole milk: Adds moisture and tenderness to the cake crumb.
- Vegetable oil: Keeps the cake moist with a slightly smooth texture.
- Vanilla extract: Brings warmth and depth to the chocolate and strawberry notes.
- Boiling water: Activates the cocoa powder and helps the batter become silky smooth.
- Sour cream: Adds moisture and a slight tang to balance the sweetness.
- Fresh strawberries: The star of the filling, providing fresh flavor and texture.
- Lemon juice: Brightens and intensifies the strawberry filling.
- Unsalted butter: The base of the creamy chocolate frosting for richness and smoothness.
- Powdered sugar: Sweetens and thickens the frosting for a luscious finish.
- Chocolate shavings (optional): Adds decorative flair and extra chocolate delight.
How to Make Strawberry Chocolate Cake Recipe
Step 1: Prepare and Mix the Cake Batter
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line their bottoms with parchment paper – this helps the cakes release easily after baking. In a large bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt. Next, add eggs, milk, vegetable oil, and vanilla extract, mixing until the batter is smooth and uniform. Then carefully stir in boiling water; don’t worry that the batter is thin, that is exactly what creates the moist chocolate crumb. Finally, fold in sour cream for extra tenderness before dividing the batter evenly between the two pans.
Step 2: Bake the Cake Layers
Bake both pans for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. This gentle baking time allows the cake to become perfectly moist without drying out. Once baked, allow the layers to cool completely in their pans before removing. Cooling thoroughly prevents the frosting and filling from melting and sliding later on.
Step 3: Make the Strawberry Filling
While the cake cools, prepare the fresh strawberry filling. Combine chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat. Let the mixture cook for 5 to 7 minutes, stirring occasionally, until the berries soften and release their juices, thickening slightly. This concentrated strawberry filling adds a juicy burst of flavor between the chocolate layers. Allow it to cool completely before using to keep it firm.
Step 4: Whip Up the Chocolate Frosting
Beat softened unsalted butter until creamy and light. Add cocoa powder and mix thoroughly so the chocolate flavor is evenly infused. Gradually add powdered sugar, alternating with milk, beating the mixture until you get a smooth yet fluffy frosting. Stir in vanilla extract for extra warmth and balance. This frosting is indulgent yet airy, perfectly coating the cake with a luscious, velvety finish.
Step 5: Assemble Your Strawberry Chocolate Cake Recipe
Place one cooled cake layer on your serving plate and spread the strawberry filling evenly on top. Gently position the second cake layer over the filling. Then frost the entire cake with the chocolate frosting, smoothing it beautifully over the top and sides. If desired, garnish the cake with fresh strawberries and delicate chocolate shavings to add a festive, elegant touch that is as lovely to look at as it is to eat.
How to Serve Strawberry Chocolate Cake Recipe
Garnishes
Adding fresh strawberries along with chocolate shavings on top of the cake not only enhances its appearance but also intensifies its fresh and chocolatey appeal. The contrast of vibrant red fruit against the deep frosting makes your cake inviting and irresistible.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream to complement its rich texture. You can also serve fresh berries on the side for an extra fresh burst that balances the decadent chocolate.
Creative Ways to Present
Try slicing the cake into charming petite squares for a party platter, layering it in a trifle glass with extra whipped cream, or even serving individual slices topped with a drizzle of strawberry sauce. This flexibility means your Strawberry Chocolate Cake Recipe can be adapted to any occasion, from casual afternoons to elegant celebrations.
Make Ahead and Storage
Storing Leftovers
This cake keeps well in an airtight container at room temperature for up to two days or refrigerated for up to five days. To maintain its moisture, cover it gently with plastic wrap or a cake dome, ensuring the frosting stays intact and fresh.
Freezing
If you want to save some cake for later, you can freeze individual slices or the whole cake (without fresh garnish) wrapped tightly in plastic wrap followed by aluminum foil. Frozen cake maintains its quality for up to two months. Thaw it overnight in the refrigerator before serving.
Reheating
Since this is a cake best served at room temperature, simply remove from fridge and let it sit for 30 minutes to an hour before enjoying. Avoid microwaving as it may affect frosting texture and flavor.
FAQs
Can I use frozen strawberries instead of fresh ones?
While fresh strawberries are ideal for the vibrant taste and texture in the Strawberry Chocolate Cake Recipe, you can use frozen strawberries if fresh ones are not available. Just be sure to thaw and drain them well to avoid excess moisture in the filling.
Is it possible to make this cake gluten-free?
You can adapt this recipe to be gluten-free by substituting the all-purpose flour for a gluten-free baking blend that includes xanthan gum. Make sure your blend is suitable for cakes to maintain a tender crumb.
How thick should I spread the strawberry filling?
A good rule of thumb is to spread a layer about 1/4 inch thick so you taste the strawberry flavor without the cake becoming soggy or unstable during assembly. The cooled filling is thick enough to stay in place nicely.
Can I prepare this cake a day in advance?
Absolutely! In fact, making the Strawberry Chocolate Cake Recipe a day ahead allows the flavors to meld beautifully. Just keep it refrigerated and bring to room temperature before serving for the best experience.
What if I don’t have sour cream? Can I substitute something else?
Sour cream adds moisture and a slight tanginess to the cake. If you don’t have it on hand, you can substitute with plain Greek yogurt or buttermilk in the same quantity for similar results.
Final Thoughts
This Strawberry Chocolate Cake Recipe is a showstopper that blends classic flavors in the most delightful way. From the rich chocolate sponge to the fresh strawberry filling and smooth frosting, each element comes together to create an unforgettable dessert experience. I can’t wait for you to try it and enjoy every bite as much as I do. Get your ingredients ready and bring this beautiful cake to life—you deserve that sweet moment!
Print
Strawberry Chocolate Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Chocolate Cake combines rich, moist chocolate layers with a fresh, tangy strawberry filling, all enveloped in a smooth, creamy chocolate frosting. Perfect for celebrations or a special dessert, it features a delightful balance of deep cocoa flavor and sweet, fruity freshness.
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1/2 cup sour cream
For the Strawberry Filling:
- 1 1/2 cups fresh strawberries (chopped)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
For the Chocolate Frosting:
- 1 cup unsalted butter (softened)
- 3/4 cup unsweetened cocoa powder
- 4 cups powdered sugar
- 1/4 cup whole milk (plus more as needed)
- 2 teaspoons vanilla extract
For Garnish (optional):
- Fresh strawberries
- Chocolate shavings
Instructions
- Prepare Cake Batter: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt for an even base mixture.
- Add Wet Ingredients: Add eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined, ensuring no lumps remain for a smooth batter.
- Incorporate Boiling Water and Sour Cream: Carefully stir in the boiling water — the batter will thin at this point — then fold in the sour cream gently to maintain moisture and tenderness in the cake layers.
- Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let the cakes cool completely before assembling.
- Make the Strawberry Filling: In a small saucepan over medium heat, combine chopped strawberries, granulated sugar, and lemon juice. Cook for 5–7 minutes, stirring occasionally until the strawberries soften and the mixture thickens slightly. Allow the mixture to cool completely before using.
- Prepare the Chocolate Frosting: Beat softened butter until creamy and smooth. Add cocoa powder and blend until fully incorporated. Gradually add powdered sugar alternately with milk, mixing until the frosting is smooth and fluffy. Stir in vanilla extract for flavor.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread the cooled strawberry filling evenly on top. Place the second layer over the filling, then frost the entire cake evenly with the chocolate frosting.
- Garnish and Serve: Optionally, decorate the cake with fresh strawberries and chocolate shavings for added presentation. Chill the strawberry filling beforehand to avoid cake sliding, and serve the cake at room temperature.
Notes
- Chill the strawberry filling before assembly to prevent the cake layers from sliding.
- This cake is best served at room temperature to enjoy the texture of frosting and filling.
- You can prepare the cake a day ahead and store it refrigerated for enhanced flavors and ease of serving.
- Line the bottoms of cake pans with parchment paper to ensure easy removal of cakes.
- Be careful when adding boiling water to the batter, as it thins the mix but helps achieve a moist crumb.
