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chocolate strawberry cake

Chocolate Strawberry Cake

A rich chocolate cake filled with sweet strawberry filling and topped with smooth strawberry cream cheese frosting.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 minute
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

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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Notes

Store the cake in the refrigerator for up to 4 days. Allow to come to room temperature before serving for best flavor.
Keyword Cake, Chocolate, Strawberry