Chocolate and strawberries are one of my all-time favorite flavor combinations, and this chocolate strawberry cake is the perfect way to enjoy them together. It’s made with rich, moist chocolate cake layers, a sweet strawberry jam filling, and a thick swirl of homemade chocolate buttercream. I’ve made this for birthdays, Valentine’s Day, baby showers, and even just because, and it always impresses. Best of all, it starts with cake mix and store-bought jam, but tastes totally homemade thanks to that rich, from-scratch frosting. It’s my little baking shortcut secret, and I’m so excited to share it with you.
Chocolate Cake with Strawberry Jam Filling
I still remember the first time I made this chocolate strawberry cake. It was a last-minute decision for Valentine’s Day, and I needed something that felt impressive but wouldn’t take all day. I baked up boxed chocolate cake and slathered it with strawberry jam filling from my fridge, and when I sliced into it, my husband thought I bought it from a fancy bakery. That’s when I knew I had something special.
The magic is in the balance: the deep, chocolatey cake layers pair perfectly with the bright, slightly tart strawberry filling. It’s like a chocolate-covered strawberry in cake form! The homemade chocolate buttercream ties everything together, giving it a rich, luxurious finish without adding complexity. This chocolate cake with strawberry jam filling is such a showstopper, and surprisingly easy to make!
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Keep it Moist and Flavorful
For the most flavorful chocolate strawberry cake, gently warm the strawberry preserves before spreading them between layers. This softens the jam, making it easier to spread evenly and preventing the cake from tearing. Warming also enhances the natural strawberry flavor, ensuring every bite tastes fresh and balanced. I’ve tested this method multiple times, and it consistently gives perfectly moist layers and a beautiful chocolate-strawberry flavor contrast.
Chocolate Strawberry Cake Recipe
Equipment
- Kitchen Scale (optional)
- 3 9-inch Round Cake Pan(s)
- Hand Mixer or Stand Mixer
Ingredients
For the Chocolate Cake
- 39.75 ounces dark chocolate cake mix (3 (13.25-ounce) boxes)
- 3 cups water
- 1½ cups vegetable oil
- 9 large eggs
For the Chocolate Frosting
- 2 cups unsalted butter room temperature (4 sticks)
- 4 cups powdered sugar
- 1 cup unsweetened cocoa powder *
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- ½ cup heavy cream **
For Assembly
- 1¼ cups strawberry jam
- Fresh strawberries optional, for garnish
Instructions
For the Chocolate Cake
- Preheat oven to 350°F. Grease three 9-inch round cake pans with nonstick spray. Set aside.
- Mix the cake mix, water, oil, and eggs until well combined.39.75 ounces dark chocolate cake mix, 3 cups water, 1½ cups vegetable oil, 9 large eggs
- Divide the batter evenly among the 3 cake pans (about 852 grams per pan).
- Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for at least 10 minutes.
For the Chocolate Frosting
- Using a hand mixer, cream the butter until smooth.2 cups unsalted butter
- Sift in the powdered sugar and cocoa powder. Mix until well incorporated.4 cups powdered sugar, 1 cup unsweetened cocoa powder
- Add in the vanilla extract, salt, and heavy cream and mix again until the frosting reaches a smooth and creamy consistency with stiff peaks.2 teaspoons pure vanilla extract, ½ teaspoon kosher salt, ½ cup heavy cream
For Assembly
- Using a bread knife, shave off the rounded top of each cake to create a flat top.
- Transfer 1 cake layer to a cake stand and spread a thin layer of frosting over the top.
- Pipe a ridge of frosting around the cake about ½-inch from the edge to prevent the filling from seeping out.
- Spoon the strawberry jam on top, within the frosting border.1¼ cups strawberry jam
- Repeat this process (frosting the cake, piping the ridge, spooning the filling) with the 2nd layer. Place the 3rd layer of cake on top. Then, frost the entire exterior of the cake. Top with fresh strawberries, if desired.Fresh strawberries
Notes
- Grease the pans well to prevent sticking.
- Avoid overmixing cake batter to keep it tender.
- Rotate pans halfway through baking for even cooking.
- Chill the cakes in the fridge for smoother frosting.
- Trim the domed tops for even stacking.
- Pipe a thick frosting border to keep filling inside.
- Crumb-coat the cake for a cleaner final look.
- Decorate with fresh strawberries for a pretty touch.
- Smaller Cake: Use 4 (8-inch) round cake pans. You’ll need to either reduce the oven temperature by 25°F, or bake for 5-10 minutes longer.
- Cupcakes: Makes 54 cupcakes. Bake each batch for 18-25 minutes. Core and fill the cupcakes with jam before frosting.
How to Make Chocolate Strawberry Cake Step-by-Step
Mix the Batter: Preheat your oven to 350°F and grease three 9-inch round cake pans with nonstick spray. This helps the cakes release easily after baking. In a large bowl, combine 39.75 ounces (3 boxes) of dark chocolate cake mix, 3 cups of water, 1½ cups of vegetable oil, and 9 large eggs. Mix just until smooth. Avoid overmixing; the batter should be combined but still light to keep the cakes tender.
Bake the Cakes: Divide the batter evenly among the three prepared pans (about 852 grams per pan). Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Rotate your pans halfway through baking for even cooking. Let the cakes cool in their pans for at least 10 minutes before removing them. Then transfer to a wire rack to cool completely.
Beat the Frosting: In a large bowl, cream 2 cups of room-temperature unsalted butter with a hand mixer until smooth. Sift in 4 cups of powdered sugar and 1 cup of unsweetened cocoa powder to prevent lumps. Mix until fully combined. Add 2 teaspoons of vanilla extract, ½ teaspoon of kosher salt, and ½ cup of heavy cream. Beat again until the frosting is smooth, creamy, and holds soft peaks. Room-temperature butter makes the frosting fluffy.
Assemble the Cake: Once the cakes have fully cooled, use a bread knife to trim the rounded tops so each layer is flat. This makes stacking easier and prevents the cake from leaning. Place one layer on a cake stand. Spread a thin layer of frosting on top. Pipe a ½-inch ridge of frosting around the edge to keep the filling from spilling out. Spoon ½ of 1¼ cups of strawberry jam into the center. Slightly warming the jam in the microwave for 10-15 seconds can make spreading easier.
Frost and Serve: Repeat the frosting, ridge, and jam process with the second cake layer. Top with the third layer and frost the entire exterior of the cake. Crumb-coating the cake before the final frosting gives a cleaner finish. Wait to add fresh strawberries until just before serving to prevent them from making the buttercream watery or browning. You can also decorate creatively; slice halves, arrange in a heart shape, or add other berries for a fun touch.
How to Store and Freeze
Store leftover chocolate strawberry cake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying at room temperature for the best flavor.
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