Chocolate Cake with Strawberry Filling

This recipe was inspired by my Vanilla Cake with Strawberry Filling, but I wanted to make a chocolate version.

This cake is simple to make, but the flavor combination makes it feel extra special.

Does strawberry filling make a cake soggy?

Not at all, if it's made and used correctly.

This filling is designed to be soft and slightly juicy, but still thick enough to hold its shape. It actually soaks just a little into the cake layers, which makes them even more moist and flavorful.

The key is:

• Letting the filling cool completely
• Not overfilling the layers
• Chilling the cake before slicing

Once chilled, the filling sets more and the cake slices beautifully without being soggy.

Ingredients for the Chocolate Cake

Key Ingredients for the Chocolate Cake

• Cocoa powder: I use unsweetened Dutch-process cocoa powder for a deep chocolate flavor.
• Boiling water: This blooms the cocoa and enhances the chocolate flavor.
• Buttermilk: Makes the cake soft, tender, and moist.
• Oil: Keeps the cake extra moist even after refrigeration.

Key Ingredients for the Strawberry Filling

• Strawberries: You can use fresh or frozen strawberries.
• Cornstarch: Helps thicken the filling.
• Lemon juice: Balances the overall sweetness.

Ingredients for the Vanilla Buttercream

Key Ingredients for Vanilla Buttercream

• Butter: I use unsalted and at room temperature. Cutting it into cubes before mixing makes the whole process much smoother.
• Powdered sugar: Make sure to sift it first to keep the frosting perfectly lump-free.
• Vanilla: Pure vanilla extract makes a real difference in flavor here.
• Milk: You just need a little to get a creamy, spreadable consistency. Heavy cream works great too if you prefer a richer frosting.

See the recipe card at the end of the post for quantities. 👇

Equipment you'll need

• mixing bowls
• hand mixer or stand mixer
• 3 × 8-inch (20 cm) round cake pans
• Whisk or spatula
• Saucepan (for the strawberry filling)
• Offset spatula or knife (for frosting)
• Bench scraper (optional, for smoothing)
• Piping bag (for the buttercream dam, optional)
• Piping tip (for decorating, I used a large star tip)

How to Make Chocolate Cake with Strawberry Filling

This recipe is made in a few simple steps, so it's easy to break it up if you want to spread things out.

• First, you'll make the strawberry filling and let it cool completely. Then, you'll prepare the chocolate cake layers.
• I like to refrigerate the cake layers for at least an hour before trimming them because it makes them much easier to handle and gives you cleaner, more even layers.
• Both the filling and the cake layers can be made a day ahead. When you're ready to assemble, make the vanilla buttercream, then layer, frost, and decorate the cake.

Make the Strawberry Filling

Step 1: Mix the cornstarch and water

In a saucepan, whisk together the cornstarch and water until smooth.

Step 2: Add the strawberries

Add the strawberries, sugar, and lemon juice. Cook over medium heat for about 10-15 minutes, stirring occasionally.

Step 3: Mash the strawberries

Once the strawberries soften, mash them with a potato masher until you reach your desired consistency.

Step 4: Cook until thickened

Continue simmering for a few more minutes until the filling thickens and becomes deeper in color.

Transfer the filling to a bowl and let it cool completely. As it chills, it will thicken a bit more.

Make the Chocolate Cake Layers

Step 1: Bloom the cocoa powder

In a small bowl, whisk together the cocoa powder and boiling water until smooth. Set aside to cool slightly.

Step 2: Combine the dry ingredients

SIn a large bowl, sift together the flour, baking powder, and baking soda. Add the sugar and salt and whisk to combine.

Step 3: Add the buttermilk and oil

Pour the oil and buttermilk into the dry ingredients and mix until combined.

Step 4: Add the eggs and cocoa mixture

Add the eggs and cooled cocoa mixture and mix until just combined. Do not overmix.

Then divide the batter evenly between the cake pans and bake. Let the cakes cool completely on a wire rack.

Make the Vanilla Buttercream

Step 1: Sift the powdered sugar

Sift the powdered sugar into a bowl and set aside.

Step 2: Beat the butter

In a stand mixer bowl, beat the butter on high speed until light and creamy, about 3-4 minutes.

Step 3: Add the powdered sugar

Gradually add the powdered sugar in batches, mixing well after each addition.

Step 4: Adjust the consistency

Add the vanilla and milk, one tablespoon at a time, until the buttercream reaches your desired consistency. Then beat for another 3-4 minutes until smooth and fluffy. It'll get lighter in color, too.

Assemble & Decorate the Cake

Step 1: Prepare the first layer

If needed, trim the tops of the cake layers so they're level. Place one cake layer on a serving plate, cake stand, or turntable. Spread an even layer of buttercream on top, then pipe a thick border around the edge to hold the filling in place.

Step 2: Add the strawberry filling

Spoon the strawberry filling inside the buttercream border and spread it out evenly.

Step 3: Add the remaining layers

Place the second cake layer on top and repeat the buttercream and strawberry filling layers.

Step 4: Crumb coat the cake

Then place the third cake layer on top. Spread a thin layer of buttercream over the top and sides of the cake to lock in the crumbs. Chill the cake until the frosting firms up slightly.

Step 5: Frost and decorate

Cover the cake with the remaining buttercream and smooth the top and sides. Pipe dollops around the edge of the cake, then place fresh strawberries upside down between them to help keep the filling in place. Spoon the extra strawberry filling into the center.

Storage & Freezing

Refrigerator:
Store the cake in the fridge for up to 4-5 days. Bring to room temperature before serving for best texture.

Freezing:

You can freeze individual slices wrapped well or freeze the cake layers before assembling.

Thaw overnight in the refrigerator.

Variations

• Add a chocolate ganache drip for extra richness
• Use strawberry jam for a quicker version
• Use the double chocolate cream cheese frosting from my chocolate drip cake