Chocolate Cake with Strawberries
Rich, decadent, and bursting with fresh strawberry flavor—this 3-layer chocolate cake with strawberries is pure indulgence! Imagine sinking your fork into moist chocolate cake, layered with a luscious strawberry filling, all wrapped in a smooth chocolate frosting. It’s a dessert dream come true!
Servings: 12 Slices
Calories: 350kcal
Ingredients
For the Chocolate Cake (3 Layers)
- 2 ½ cups 315g all-purpose flour
- ¾ cup 75g unsweetened cocoa powder (preferably high-quality for deep flavor)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 230g unsalted butter, softened
- 2 cups 400g granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup 240ml whole milk, at room temperature
- ½ cup 120ml sour cream, at room temperature (adds moisture!)
- 1 cup 240ml hot brewed coffee (or hot water for a milder taste)
For the Strawberry Filling
- 2 cups 300g fresh strawberries, finely chopped
- ⅓ cup 70g granulated sugar
- 1 tablespoon cornstarch to thicken the filling
- 2 tablespoons water
- ½ teaspoon vanilla extract for extra depth
For the Chocolate Frosting
- 1 ½ cups 340g unsalted butter, softened
- 3 ½ cups 420g powdered sugar, sifted
- ¾ cup 75g unsweetened cocoa powder
- ½ cup 120ml heavy cream (adjust for consistency)
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans with parchment paper.
- In a mixing bowl, thoroughly whisk the flour, cocoa powder, baking powder, baking soda, and salt until evenly blended.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing after each, then add the vanilla extract.
- Gradually mix in the dry ingredients, alternating with milk and sour cream, until just combined.
- Finally, stir in the hot coffee, which will give the cake a rich flavor.
- Evenly distribute the batter between the pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool down.
- While the cakes cool, make the strawberry filling by cooking chopped strawberries, sugar, cornstarch, water, and vanilla extract over medium heat until thickened. Let it cool to room temperature.
- For the frosting, beat together the softened butter, powdered sugar, and cocoa powder until smooth.
- Add the heavy cream, vanilla, and salt to achieve a creamy consistency.
- Once the cakes have cooled, place the first layer on a plate, spread with strawberry filling, then top with the second layer.
- Repeat with the final layer and spread the chocolate frosting over the entire cake.
- Decorate with fresh strawberries on top.
- Let the cake set for about 30 minutes before serving and enjoy the delicious layers of chocolate and fresh strawberry goodness!
Notes
- For the best texture, make sure all ingredients are at room temperature.
- Don’t overmix the batter; mix until just combined.
- Use hot coffee or water for the richest chocolate flavor.
- If using frozen strawberries, thaw and drain them before adding to the filling.
- Keep any leftover cake in an airtight container in the refrigerator for up to four days.