Chocolate Cake with Strawberry Filling
This chocolate cake with strawberry filling has rich chocolate layers, fresh strawberry filling, and fluffy vanilla buttercream. It’s simple to make and perfect for any celebration
Servings 12 -16 slices, approximately
Equipment
- Three 8-inch (20 cm) round cake pans
- parchment paper
- hand mixer (or stand mixer)
- Piping bag with tip (I use Wilton 1M)
- bench scraper or large offset spatula
Ingredients
For the Strawberry Filling
- ¾ cup water 180 ml
- 3 tablespoons cornstarch
- 12 oz 340 g fresh or frozen strawberries
- ½ cup sugar 100 g
- 1 tablespoon freshly squeezed lemon juice
For the Chocolate Cake Layers
- ¾ cup unsweetened cocoa powder 64 g
- ½ cup boiling water 125 ml
- 2 cups all-purpose flour 250 g
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1½ cups granulated sugar 300 g
- ¼ teaspoon salt
- ¼ cup vegetable oil 60 ml
- ½ cup buttermilk 125 ml (or make your own by stirring ½ tablespoon vinegar or lemon juice into the milk and letting it sit for 5–10 minutes)
- 2 medium eggs room temperature
For the Vanilla Buttercream
- 2 cups unsalted butter room temperature (452 g)
- 6 – 8 cups powdered sugar 720–960 g
- 1 tablespoon vanilla extract
- 2 – 6 tablespoons heavy cream or milk
Optional Garnish
- Fresh strawberries
Instructions
Make the Strawberry Filling
- In a medium saucepan, whisk together the water and cornstarch until smooth.¾ cup water, 3 tablespoons cornstarch
- Add the strawberries, sugar, and lemon juice and stir to combine. Cook over medium heat for about 10–15 minutes, stirring occasionally, until the strawberries soften.12 oz 340 g fresh or frozen strawberries, ½ cup sugar, 1 tablespoon freshly squeezed lemon juice
- Mash the strawberries with a potato masher until as chunky or smooth as you like.
- Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes, stirring often, until slightly thickened.
- Transfer to a bowl, cover, and refrigerate until completely cool. The filling will thicken more as it chills.
Prepare the Pans and Oven
- Preheat the oven to 350°F / 180°C.
- Grease three 8-inch pans, dust lightly with cocoa powder (or flour), and line the bottoms with parchment paper.
Make the Chocolate Cake Layers
- In a small bowl, whisk together the cocoa powder and hot water until smooth. Set aside to cool slightly.¾ cup unsweetened cocoa powder, ½ cup boiling water
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.2 cups all-purpose flour, 1½ teaspoons baking powder, 1½ teaspoons baking soda, 1½ cups granulated sugar, ¼ teaspoon salt
- Add the oil and buttermilk and mix until combined.¼ cup vegetable oil, ½ cup buttermilk
- Add the eggs and cocoa mixture and mix just until incorporated. Do not overmix.2 medium eggs
- Divide the batter evenly between the pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack, remove the parchment, and cool completely.
- For easier assembly, refrigerate the layers for at least 1 hour before trimming the tops.
Make the Vanilla Buttercream
- Beat the butter until smooth and creamy, about 3–4 minutes.2 cups unsalted butter
- Gradually add the powdered sugar in batches, mixing well after each addition.6 – 8 cups powdered sugar
- Add the vanilla extract and 1 tablespoon of cream or milk and mix until smooth. Add more cream or milk, 1 tablespoon at a time, until the buttercream reaches your desired consistency.1 tablespoon vanilla extract
- Beat for another 2–3 minutes until light and fluffy.
- Transfer about 1 cup of the buttercream to a piping bag (no tip needed).
Assemble & Decorate the Cake
- Place one cake layer cut-side up on a serving plate.
- Spread about 1 cup of buttercream evenly over the top.
- Pipe a border around the edge to create a dam.
- Add about ½ cup of strawberry filling inside the border and spread evenly.
- Repeat with the second layer.
- Place the final cake layer on top.
- Apply a thin crumb coat over the cake and chill for 20–30 minutes.
- Frost the top and sides with the remaining buttercream and smooth using a spatula or bench scraper.
- Pipe decorative swirls around the top edge.
- Spoon a small amount of strawberry filling into the center and spread gently.
- Decorate with fresh strawberries, placing them upside down between the swirls to help keep the filling in place.
- Refrigerate the cake for at least 30 minutes before slicing.
- Bring to room temperature before serving for the best texture.
- Slice and enjoy!
Notes
Tips
• Don’t overfill the cake layers or the cake may slide.
• Make sure the strawberry filling is completely cool before assembling.
• Use a buttercream border around each layer to help keep the filling in place.
• For cleaner slices, refrigerate the cake for a few hours before serving.
Storage & Freezing
Store the cake covered in the refrigerator for up to 4–5 days. Bring to room temperature before serving for the best texture.
Freeze individual slices or unfrosted cake layers wrapped well for up to about 2 months. Thaw overnight in the refrigerator.
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
©Pastry Wishes
