Chocolate Strawberry Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: slices

Calories: 1074kcal

Author: Becky Hardin - Easy Dessert Recipes

Chocolate strawberry cake is made with fresh strawberries and rich, delicious chocolate! It’s perfect for a special occasion and will appease all chocolate lovers!

Print Recipe

Equipment

Kitchen Scale (optional)
3 9-inch Round Cake Pan
Hand Mixer

Ingredients

For the Chocolate Cake

3½ cups all-purpose flour 420 grams
2 teaspoons baking soda 12 grams
1 teaspoon baking powder 4 grams
1 teaspoon kosher salt 3 grams
¾ cup vegetable oil 150 grams
2 cups granulated sugar 400 grams
1 cup brown sugar 213 grams
1½ cups unsweetened cocoa powder 126 grams
4 large eggs 200 grams
2 cups whole milk 454 grams
1 cup water 227 grams
1 tablespoon pure vanilla extract 12 grams

For the Strawberry Filling

3½ cups sliced fresh strawberries 585 grams
¾ cup granulated sugar 150 grams
1 cup water 227 grams
2½ tablespoons cornstarch 18 grams

For the Chocolate Frosting

2 cups unsalted butter 452 grams, room temperature (4 sticks)
4 cups powdered sugar 452 grams
1 cup unsweetened cocoa powder 84 grams
2 teaspoons pure vanilla extract 8 grams
½ teaspoon kosher salt
½ cup heavy cream 114 grams

Instructions

For the Chocolate Cake

Preheat oven to 350°F. Grease three 9-inch round cake pans with nonstick spray. Set aside.
Add the flour, baking soda, baking powder, and salt to a large bowl and whisk until combined.
3½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt
In a separate bowl, whisk the oil, sugars, and cocoa powder together. Add in the eggs, milk, water, and vanilla extract and whisk until combined.
¾ cup vegetable oil, 2 cups granulated sugar, 1 cup brown sugar, 1½ cups unsweetened cocoa powder, 4 large eggs, 2 cups whole milk, 1 cup water, 1 tablespoon pure vanilla extract
Add the wet ingredients to the dry ingredients and mix with an electric mixer until just combined.
Divide the batter evenly among the 3 cake pans (about 740 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 Strawberry Filling

Add the strawberries and sugar to a saucepan over low-medium heat.
3½ cups sliced fresh strawberries, ¾ cup granulated sugar
Whisk together the water and cornstarch and add to the strawberries.
1 cup water, 2½ tablespoons cornstarch
Cook for about 10 minutes, stirring occasionally, until thickened. Allow to cool.

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 filling on top, within the frosting border.
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.

Notes

For a gluten-free cake, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
In place of the vegetable oil, you can use any other neutral oil, such as canola, avocado, or coconut. Or, try melted butter!
You can use more granulated sugar in the cake in place of the brown sugar.
You can use any cocoa powder you have on hand for this recipe, as long as it is unsweetened.
You can use any milk you like in this recipe, including plant-based milk.
You can use frozen sliced strawberries in place of fresh; simply use less water!
If you're not a fan of strawberries, you could also use raspberries or cherries.
In place of the heavy cream, you can use half-and-half.
Sift the dry ingredients to remove any lumps. This will allow the batter to combine more easily.
Take care not to overmix the batter; otherwise, you'll end up with a dry, tough cake.
Let the strawberry filling cool to room temperature before using.
While you can frost this cake at room temperature, the frosting will work best if the cake has been chilled beforehand.

Storage: Store chocolate strawberry cake in an airtight container in the refrigerator for up to 3 days.

Nutrition