Strawberry Chocolate Cake

The sliced cake on a marble cake plate, showing the layers of chocolate cake, strawberry filling, and strawberry frosting.

5 from 3 votes

Strawberry Chocolate Cake

Strawberry Chocolate Cake is an irresistible dessert for chocolate and strawberry lovers! Rich, moist chocolate cake layers are filled with homemade strawberry filling and frosted in creamy strawberry buttercream. Add a chocolate drip and strawberries on top for a stunningly delicious cake!

Prep Time2

Cook Time56

Total Time2 56

Course: Dessert

Cuisine: Dessert

Keyword: Blueberry Cake

Servings: to 20 servings

Author: Stephanie Simmons

Ingredients

For the Strawberry Filling:

1 and 1/2 lbs fresh or frozen strawberries, chopped 684 grams or 4 and 3/4 cups
1/2 cup granulated sugar 105 grams
1 tbsp corn starch
1 tbsp water
1 tsp vanilla extract

For the Cake Batter

1 and 1/2 cups hot water 355 grams
1 cup black cocoa powder or dutch process cocoa powder - 111 grams
1 tbsp espresso powder
3 cups all-purpose flour, spooned & leveled or weighed out 381 grams
1 and 1/2 cups granulated sugar 315 grams
1 and 1/2 cups light brown sugar, packed 330 grams
3 tsp baking soda 16 grams
1 and 1/2 tsp baking powder 5 grams
3/4 tsp salt
1 and 1/2 cups buttermilk, at room temperature 364 grams
3/4 cup vegetable oil 164 grams
3 large large eggs, at room temperature
1 tbsp vanilla extract

For the Frosting:

3 cups salted butter, softened at room temperature
7 to 8 cups powdered sugar
2-3 tbsp heavy cream
1/2 cup strawberry filling 140 grams
two 1.2 ounce bags freeze dried strawberries Go up to 3 bags if desired - I did!
1 tbsp vanilla extract
pinch of salt

For the Chocolate Drip

4 ounces semi-sweet chocolate, finely chopped
4 ounces heavy cream
1-3 tsp vegetable oil
extra strawberries, for garnish

US Customary - Metric

Instructions

Make the Strawberry Filling: Add the chopped strawberries and granulated sugar to a medium saucepan over medium high heat. Cook, stirring lazily, for 23-28 minutes. The strawberries will release liquid, then will begin to break down into a more jammy consistency while the mixture reduces in volume and thickens. Once it's fairly jammy but still a tad runny, stir together the corn starch and water in a small bowl until fully dissolved. Add to the pot of strawberries still on the heat. Cook, stirring, for 30-60 seconds to thicken. The mixture must be bubbly to activate the corn starch. Add the vanilla and taste and add another 1-2 tbsp of granulated sugar if you feel it's a bit tart. Transfer filling to a shallow bowl or pan to chill in the fridge until cold.
Make-Ahead: This can be made up to 2 days ahead and kept, covered, in the fridge.
1 and 1/2 lbs fresh or frozen strawberries, chopped, 1/2 cup granulated sugar , 1 tbsp corn starch, 1 tbsp water, 1 tsp vanilla extract
Prep for the Cake Layers: Preheat your oven to 350℉. Prepare three 9-inch cake pans. Use a paper towel to rub shortening all over the inside of each pan, coating them completely. Cut a round of parchment paper to fit inside each. Place this on top of the greased pan bottom, then grease over the parchment paper. Add a handful of flour, and tap the pan around to evenly coat the entire inside with flour, tapping out the excess.
Make the Cake Batter: Add the hot water to a large glass measuring cup or bowl (a 4-cup is ideal if you have it - the buttermilk, oil, and vanilla will be getting added to this in a bit so make room!). Whisk in the cocoa & espresso powder until completely dissolved. Set aside.
In a large bowl, whisk together the flour and sugars, breaking up any lumps of brown sugar as best you can. Then, whisk in the baking soda, baking powder, and salt.
Check that the water & cocoa mixture is just lukewarm (not hot!), and if it is, whisk in the oil, buttermilk, and vanilla. In one of the measuring cups you just dirtied that's now empty, add the eggs and lightly beat with a fork. Pour the cocoa liquid mixture and the lightly beaten eggs over the dry ingredients. Whisk gently to combine, making sure to get any dry bits hiding in the bottom of the bowl. (I like to lift up the bowl and look through the clear glass bottom and sides to check for this, haha!).
1 and 1/2 cups hot water, 1 cup black cocoa powder, 1 tbsp espresso powder, 3 cups all-purpose flour, spooned & leveled or weighed out , 1 and 1/2 cups granulated sugar , 1 and 1/2 cups light brown sugar, packed, 3 tsp baking soda, 1 and 1/2 tsp baking powder, 3/4 tsp salt, 1 and 1/2 cups buttermilk, at room temperature , 3/4 cup vegetable oil, 3 large large eggs, at room temperature , 1 tbsp vanilla extract
Bake: Divide the batter evenly (735 grams of batter per pan) among your three prepared pans.
Bake at 350℉ for 24 to 28 minutes. A toothpick inserted into the center of the cake will pull out moist crumbs.
Let cakes cool in the pans placed on wire racks for 10 minutes, then run a butter knife around the edges to loosen, and invert onto the cooling racks to cool completely while you make the frosting.
Make the Frosting: Pulse the freeze dried strawberries in the food processor to a fine powder.
In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy, about 60 seconds. Mix in the powdered sugar in a few additions, using heavy cream as needed to help it combine. Mix in the powdered strawberries, strawberry filling, vanilla, and a pinch of salt. Taste and add more powdered sugar if desired.
3 cups salted butter, softened at room temperature , 7 to 8 cups powdered sugar , 2-3 tbsp heavy cream, 1/2 cup strawberry filling, two 1.2 ounce bags freeze dried strawberries, 1 tbsp vanilla extract , pinch of salt
Assemble: Spread a small dollop of frosting on your cake plate to secure the cake. Place the first cake layer on this, and place the cake plate on top of a cake turntable. Spread 1 and 1/4 cups of frosting (312 grams) over the layer, going beyond the edge a smidge. Pipe a border around the cake layer, and evenly spread a scant 1/2 cup (115 grams) of strawberry filling into the center, going up to the edge of the border. Place the second cake layer on top and Spread any frosting "overhang" between the two layers to seal them together. Chill for 5-10 minutes to set things so the layers don't slide around.
Repeat with the second layer. Add the final layer upside down for a flat top, and give the cake a thin layer of frosting on top and on the sides. Use a cake scraper to smooth out and remove excess. This is your crumb coat, so don't fret if it isn't perfect. Pop the cake in the fridge for 20-30 minutes or until the frosting is set. Then, frost the top and sides of the cake with the remaining frosting, smoothing things with the cake scraper or offset spatula. Pop into the fridge while you make the drip.
Make Chocolate Drip: Add finely chopped chocolate to a small bowl. Heat heavy cream in a small saucepan over medium high heat until simmering. Pour over the chocolate, let sit for 4 minutes, then stir until completely smooth. Add 1-3 tsp vegetable oil to get a smooth, pourable consistency. Check this by letting chocolate drip off a spoon back into the bowl - it should run off in an unbroken stream.
Set cake on a turntable. Pour the chocolate onto the center of the top of the cake, then spin the cake slowly while pushing ganache to the edges, and over, with an offset spatula to create drips. Let chill 20-30 minutes, until ganache is set.
Use remaining frosting to pipe a border on top, if desired. (I used the Wilton 6B tip). Place strawberries in the frosting as garnish.
4 ounces semi-sweet chocolate, finely chopped, 4 ounces heavy cream, 1-3 tsp vegetable oil
Serve & Store: Chill another 20 minutes or so to ensure the frosting you piped on last is set. Store leftover cake in the fridge in an airtight container or cake carrier, with plastic wrap pressed tightly over the cut portion of the cake to help prevent drying out. Leftovers keep well for 5-6 days in the fridge.

Notes

Nutrition Note: Nutrition info is for one slice if the cake is sliced into 10 slices. You can easily get up to 20 servings from this cake though!

Nutrition