This chocolate strawberry cake is a rich and moist chocolate dessert filled with sweet strawberry filling and topped with a smooth strawberry cream cheese frosting. Every bite gives you the deep flavor of cocoa and the fresh taste of real strawberries. It’s a simple yet impressive cake that’s perfect for birthdays, holidays, or any time you want to make something special at home.
Why We Love This Chocolate Strawberry Cake Recipe
There’s something irresistible about the pairing of strawberries and chocolate. This cake celebrates that match perfectly. The layers are simple to assemble but look like something from a bakery display. It’s the kind of dessert that makes people stop and stare — then come back for seconds.
You’ll love how the fresh strawberry filling balances out the rich chocolate. And the cream cheese in the frosting adds a light tang that keeps it from feeling too heavy. This cake isn’t just beautiful — it’s practical, too. You can make it ahead, refrigerate it, and enjoy leftovers that taste just as good the next day.
This Chocolate Strawberry Cake also stands out because it uses real strawberries and easy-to-find ingredients. No artificial flavors, just pure homemade goodness. If you’re looking to impress your guests or just treat yourself to something special, this is the recipe for you.
Ingredients about Chocolate Strawberry Cake
For the chocolate cake:
- 3 eggs
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
- ⅔ cup cocoa powder
- 1¾ cups granulated sugar
- ½ cup sour cream
- ¾ cup buttermilk
- ⅔ cup vegetable oil
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup hot coffee
For the strawberry filling:
- 2 cups strawberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
For the strawberry cream cheese frosting:
- 1 cup unsalted butter, softened
- 5.3 oz full-fat cream cheese
- 5 cups powdered sugar
- ¼ cup strawberry compote
- ½ teaspoon kosher salt
How to Make Chocolate Strawberry Cake Directions
To start, preheat your oven to 180°C (350°F). Prepare two 8-inch cake pans by lining them with parchment paper. This step helps the cakes release smoothly after baking and ensures even cooking.
In a large mixing bowl, combine your eggs, vegetable oil, vanilla extract, sour cream, salt, buttermilk, and sugar. Sift the cocoa powder into the mix, then whisk everything together until smooth.
Next, add the flour, baking powder, and baking soda. Mix until almost combined — it’s okay if the batter still has a few lumps. Pour in the hot coffee and gently whisk again. The batter will look thin, but don’t worry — this creates a moist and soft cake.
Divide the batter evenly between the two pans. For best results, weigh the batter to ensure even layers. Bake for around 30 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cakes to cool in the pans for about 10–15 minutes.
Use a butter knife to loosen the cake from the sides. Invert each cake onto a wire rack to cool completely. Make sure the cakes are fully cooled before you move on to filling and frosting.
Make the strawberry filling:
Wash and hull your strawberries, then chop them into small pieces. Add them to a saucepan with the sugar and lemon juice. Stir over medium-high heat until the mixture begins to simmer. Lower the heat to medium-low and let it simmer for 20 minutes, stirring now and then.
In a small bowl, mix the cornstarch with a bit of water. Stir this into the strawberry mixture, and simmer for 2 more minutes. The filling should be slightly thick and glossy but still easy to pour. Set it aside to cool completely before using.
Make the strawberry cream cheese frosting:
In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy. Slowly add the powdered sugar, one cup at a time, mixing on low speed. After each addition, beat until the sugar is fully combined.
Once all the sugar is in, add the strawberry compote, vanilla extract, and salt. Mix on medium speed until the frosting is creamy and well blended. If the frosting is too soft to spread, chill it in the fridge for about 30 minutes.
Assemble the cake:
Place one cake layer on your serving plate. Pipe or spread a thick border of frosting around the edges to hold in the filling. Spoon the cooled strawberry filling into the center and smooth it out gently.
Add the second cake layer on top. Frost the outside of the cake with the remaining cream cheese frosting. Press halved strawberries into the top of the cake for decoration. Pat the strawberries dry with a paper towel first so they stay in place.
Now your Chocolate Strawberry Cake is ready to enjoy!
How to Serve Chocolate Strawberry Cake
You’ll want to serve this cake at room temperature. That way, the frosting is soft and creamy, and each bite melts in your mouth. Bring it out of the fridge 30–45 minutes before serving so the flavors can shine.
For a polished look, slice the cake with a long, sharp knife. Clean the blade between cuts for neat slices. You can serve each piece with extra fresh strawberries or even a small scoop of vanilla ice cream if you like.
This cake is ideal for birthdays, special events, or even holidays. But you don’t need a special occasion — it’s also perfect for any time you want to treat yourself or your loved ones to something homemade and comforting.
Expert Tips: Chocolate Strawberry Cake
- Use room temperature ingredients for smoother batter and better mixing.
- Don’t overmix the cake batter. Stir just until everything is combined to keep the texture soft.
- Weigh your batter before baking to make sure each cake layer is even.
- Use fresh strawberries for the filling. Frozen ones can work, but they may add extra moisture.
- Make sure your baking soda and baking powder are fresh. Old leavening agents can ruin the rise of the cake.
- Chill the frosting if it’s too soft. Just 30 minutes in the fridge will help it firm up for spreading.
- Use cake strips or wrap a damp towel around your pans for flat, even layers.
- Line your pans with parchment for easy cake removal and even baking.
- Let the cake cool completely before assembling. Warm cake can melt your frosting and make a mess.
How to Store Chocolate Strawberry Cake
Store this cake in the refrigerator, covered with a cake dome or in an airtight container. It will stay fresh for up to 4 days. The cream cheese frosting holds up well when chilled.
If you want to make the cake ahead of time, you can bake the layers, wrap them tightly, and refrigerate or freeze them. Assemble the cake the day you plan to serve it for the best texture and flavor.
Let the cake sit at room temperature for 30–45 minutes before serving. This allows the frosting to soften and brings out the full taste of the strawberries and chocolate.
Variation of Chocolate Strawberry Cake
Want to switch it up? There are lots of ways to adapt this cake.
- Chocolate ganache topping: Add a layer of chocolate ganache on top of the frosting for a glossy, rich finish.
- Strawberry buttercream: Swap out the cream cheese frosting for strawberry buttercream if you prefer a sweeter taste.
- Chocolate chips in the batter: Add a handful of mini chocolate chips for extra texture and chocolate flavor.
- Layered cupcakes: Turn this cake into filled cupcakes. Just bake in a muffin tin and pipe the filling inside.
- Different fruits: Try raspberries or cherries instead of strawberries for a different twist.
You can also use gluten-free flour if needed. Just make sure it’s a 1:1 baking blend. The rest of the recipe stays the same.
FAQ — Chocolate Strawberry Cake
Can I use frozen strawberries for the filling?
Yes, but fresh strawberries are best for flavor and texture. If you use frozen, thaw and drain them first to avoid extra liquid.
Why is my cake batter so thin?
That’s normal for this recipe. The thin batter results in a moist, soft cake once baked.
How long should I cool the cake before frosting it?
Let it cool completely — at least 1 hour. If it’s even slightly warm, the frosting may melt.
Can I make this Chocolate Strawberry Cake ahead of time?
Yes! Bake the cake layers a day in advance and store them tightly wrapped. Assemble the next day for best results.
Can I freeze the finished cake?
You can freeze it, but it’s best to freeze the unfrosted cake layers. Frosting may change texture after freezing and thawing.
Why do I need coffee in a chocolate cake?
Coffee enhances the chocolate flavor. You won’t taste the coffee — it just makes the chocolate richer.
Can I use store-bought strawberry jam instead of making filling?
Yes, in a pinch. But homemade strawberry filling brings a fresher and brighter flavor.
Chocolate Strawberry Cake
Equipment
- 8-inch Cake Pans
- Mixing Bowls:
- Saucepan
- Wire Rack
Ingredients
- 3 large eggs
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2/3 cup cocoa powder
- 1 3/4 cups granulated sugar
- 1/2 cup sour cream
- 3/4 cup buttermilk
- 2/3 cup vegetable oil
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup hot coffee
- 2 cups strawberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 cup unsalted butter softened
- 5.3 oz full-fat cream cheese
- 5 cups powdered sugar
- 1/4 cup strawberry compote
- 1/2 teaspoon kosher salt
Instructions
- Preheat your oven to 350°F (180°C) and prepare two 8-inch cake pans by lining them with parchment paper.
- In a large bowl, mix together eggs, vegetable oil, vanilla extract, sour cream, salt, buttermilk, and sugar until smooth.
- Sift in cocoa powder and whisk again until well combined.
- Add flour, baking powder, and baking soda, mixing until almost combined. Pour in hot coffee and gently whisk until smooth.
- Divide the batter evenly between the prepared pans and bake for about 30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting onto a wire rack to cool completely.
- For the strawberry filling, combine chopped strawberries, sugar, and lemon juice in a saucepan. Simmer for 20 minutes, stirring occasionally.
- Mix cornstarch with a bit of water, stir into the strawberry mixture, and simmer for 2 more minutes until thickened. Cool completely.
- To make the frosting, beat together softened cream cheese and butter until fluffy. Gradually add powdered sugar, mixing on low speed.
- Add strawberry compote, vanilla extract, and salt, mixing on medium speed until creamy. Chill if too soft.
- Assemble the cake by placing one layer on a serving plate. Pipe a border of frosting around the edges, fill with cooled strawberry mixture, and top with the second layer.
- Frost the outside of the cake with remaining cream cheese frosting and decorate with halved strawberries.
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