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Strawberry Chocolate Cake with Strawberry Filling Recipe

Strawberry Chocolate Cake with Strawberry Filling Recipe
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★★★★★

4.9 from 27 reviews

A delectable homemade Strawberry Chocolate Cake featuring moist, rich chocolate layers paired with a fresh and sweet strawberry filling. Perfect for celebrations or a special dessert, this cake combines the deep flavor of cocoa with the bright freshness of strawberries, creating a delightful treat that’s sure to impress.

Ingredients

Scale

For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 minutes)
  • ½ cup vegetable oil
  • 2 large eggs

For the Strawberry Filling:

  • 2 cups fresh or frozen strawberries, hulled and chopped
  • ½ cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon cornstarch (optional, for thickening)

Instructions

  1. Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents and cocoa.
  3. Combine Wet Ingredients: In a separate bowl, mix the buttermilk, vegetable oil, and eggs thoroughly. If substituting buttermilk, mix 1 cup milk with 1 tablespoon vinegar and let sit for 5 minutes before using.
  4. Make the Batter: Gradually stir the wet ingredients into the dry ingredients until the mixture is smooth and free of lumps but avoid overmixing to keep the cake tender.
  5. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cakes to cool completely on a wire rack.
  6. Cook the Strawberry Filling: In a small saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Cook, stirring occasionally, until the strawberries release their juices and soften. For a thicker filling, mix cornstarch with a tablespoon of water and stir it into the mixture. Let the filling cool completely before using.
  7. Assemble the Cake: Place one cake layer on a serving plate. Evenly spread the cooled strawberry filling over the top. Gently place the second cake layer on top of the filling.
  8. Optional Decoration: For added indulgence, frost the cake with whipped cream or chocolate ganache, and top with fresh strawberries to enhance both flavor and presentation.
  9. Serve: Slice the cake, serve, and enjoy your delicious strawberry chocolate cake!

Notes

  • You can substitute buttermilk with regular milk plus vinegar if you don’t have buttermilk on hand.
  • Frozen strawberries work well, just thaw and drain any excess water before cooking.
  • The cornstarch is optional for the filling but helps achieve a thicker, less runny consistency.
  • This cake can be stored covered in the refrigerator for up to 3 days.
  • For a dairy-free version, substitute buttermilk with a plant-based milk and vinegar, and use nondairy whipped cream.

Nutrition

Keywords: strawberry chocolate cake, chocolate cake recipe, strawberry filling, homemade cake, dessert, baking, chocolate and strawberry dessert

Find it online: https://maicook.com/strawberry-chocolate-cake-with-strawberry-filling-recipe/