Chocolate Strawberry Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: slices

Calories: 1274kcal

Author: Becky Hardin

Rich, moist chocolate cake layered with sweet strawberry jam and silky chocolate buttercream. This chocolate strawberry cake is easy to make and always impresses.

Print Recipe

US Customary - Metric

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

*Unsweetened Dutch-processed or natural cocoa both work.

**Can use half-and-half, whole milk, or oat/soy milk for dairy-free version (slightly thinner).

Tips:

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.

Alternative Baking Options:

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.

Make-Ahead: Bake layers, frosting, or the assembled cake up to 1 day early; store covered in the fridge.

Storage: Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition