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
Scale
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.
