Indulge in our Strawberry Filled Chocolate Cake that combines decadent chocolate layers with tangy homemade strawberry jam and fresh strawberries. The delightful blend of rich flavors and silky strawberry cream cheese frosting invites moments of shared enjoyment and sweet celebrations, creating a memorable experience with every delicious bite. Pure delight.

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I recently whipped up a Strawberry Chocolate Cake that totally blew my mind and I know it will do the same for you. The recipe layers a rich, fudgy chocolate cake made with 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 large eggs, whole milk, and a few other staples into an indulgent treat.

Between each layer, I spread a homemade strawberry jam made by mixing mashed fresh strawberries, granulated sugar, and a splash of lemon juice. I then added fresh strawberries to amp up the fruity flavor in every bite.

Topping it all off, I covered the cake with a strawberry cream cheese frosting that has cream cheese, unsalted butter, powdered sugar, strawberry puree and a touch of vanilla extract. This recipe, which feels almost like a birthday cake with chocolate strawberry vibes and has hints of dark chocolate cake with strawberries, is perfect for any celebration or just a special treat.

Enjoy!

Why I Like this Recipe

I really love this recipe because it mixes the deep chocolate flavor with a bright and tangy strawberry jam that makes every bite interesting. I also enjoy how the layers of cake and frosting make it look all fancy even though its pretty simple to make. I like that the cake turns out really moist and fudgy which is something that most of my other recipes sometimes lack. And honestly, the strawberry cream cheese frosting is just insanely good—it has a little bit of tang that balances the sweetness perfectly.

Ingredients

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All-Purpose Flour: Main source of carbs that builds the cake structure and is key for texture.
Unsweetened Cocoa Powder: It gives a deep chocolate flavor and has some antioxidants adding richness.
Fresh Strawberries: They add natural sweetness and tang, bursting with vitamin c and fiber.
Cream Cheese: Provides a creamy, tangy twist in the frosting and keeps it super smooth.
Granulated Sugar: Sweetens the cake and jam, making it delicious and providing extra moisture.
Whole Milk: Contributes creaminess and moisture, conferring a delicate texture to the cake.
Baking Soda and Baking Powder: These leaveners lighten the batter, making the cake rise soft and lofty.

Ingredient Quantities

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

2 cups fresh strawberries (hulled and mashed) for the homemade jam

1 cup granulated sugar (for the strawberry jam)

2 teaspoons lemon juice (for the jam)

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

3 to 4 cups powdered sugar (depending on your preferred sweetness)

1/4 cup strawberry puree (or mashed fresh strawberries) for the cream cheese frosting

1/2 teaspoon vanilla extract (for the frosting)

Extra fresh strawberries for layering and garnish

How to Make this

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1. Preheat your oven to 350°F and grease two 9-inch round cake pans, then line the bottoms with parchment paper.

2. In a large bowl, sift together 1 3/4 cups of flour, 3/4 cup cocoa powder, 1 1/2 teaspoons each of baking soda and baking powder, and 1/2 teaspoon salt.

3. In another bowl, beat 1 cup sugar with 2 eggs, then stir in 1 cup milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract.

4. Pour the wet mixture into the dry ingredients and mix until just combined. Carefully stir in 1 cup boiling water until the batter becomes smooth.

5. Divide the batter evenly between the pans and bake for 30 to 35 minutes, checking with a toothpick that comes out clean. Let the cakes cool in the pans for about 10 minutes then transfer to a wire rack to cool completely.

6. To make the strawberry jam, combine 2 cups mashed fresh strawberries, 1 cup sugar, and 2 teaspoons lemon juice in a small saucepan. Bring to a simmer over medium heat and stir constantly until the mixture thickens, about 10 minutes. Remove from heat and let cool.

7. Prepare the cream cheese frosting by beating 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth. Gradually add 3 to 4 cups powdered sugar (choose your sweetness level) and then blend in 1/4 cup strawberry puree and 1/2 teaspoon vanilla extract.

8. Once the cakes are cool, slice each cake horizontally in half to create four layers.

9. Place one cake layer on a serving plate, spread a layer of the homemade strawberry jam on top, and add a few sliced fresh strawberries. Repeat the layering process with the remaining cake layers.

10. Cover the entire cake with the strawberry cream cheese frosting and garnish with extra fresh strawberries before serving. Enjoy your delicious strawberry chocolate cake!

Equipment Needed

1. Oven (preheated to 350°F)
2. Two 9-inch round cake pans (greased and lined with parchment paper)
3. Parchment paper
4. Large mixing bowl (for sifted dry ingredients)
5. Medium bowl (for wet ingredients)
6. Whisk or electric hand mixer (to beat eggs and sugar)
7. Measuring cups and spoons
8. Stirring spoon or spatula (for combining ingredients)
9. Kettle or pot (to boil water)
10. Toothpick (for checking cake doneness)
11. Wire cooling rack (for cooling the cakes)
12. Small saucepan (for making strawberry jam)
13. Knife (to horizontally slice the cakes)
14. Serving plate (to assemble and present the cake)

FAQ

Q: What does the boiling water do in the batter?

A: It helps to bloom the cocoa, making the cake really rich and ensuring a smooth texture overall. Just be careful when adding it.

Q: Can I prep the strawberry jam ahead of time?

A: Yup, you can make it a day early. Let it cool completely then store it in the fridge until you're ready to use it.

Q: Is it okay to use another type of milk?

A: You can swap whole milk for 2% or even almond milk, but keep in mind that the flavor and texture might change a bit.

Q: Why are extra fresh strawberries added on top?

A: The extra berries not only add a burst of fresh flavor but also make the cake look more appealing when you serve it.

Q: How should I store any leftovers?

A: Just put the cake in an airtight container in the fridge for up to 3 to 4 days, then let it come to room temp for a little while before serving.

Strawberry Chocolate Cake Recipe Substitutions and Variations

If you don’t have unsweetened cocoa powder, you can use Dutch-processed cocoa powder instead. It gives a smoother flavor though you might need adjust a bit of the leavening.
If you’re out of whole milk, almond milk works pretty good too. It has a different taste but the cake still comes out moist.
If you want a healthier option than granulated sugar, try using coconut sugar. It might change the flavor a bit but overall it does well in the recipe.
If you dont have cream cheese on hand for the frosting, mascarpone is a decent substitute for a richer creamy texture.

Pro Tips

1. Be sure you let the cake layers cool completely before slicing them into layers cause if you do it while they’re still warm youll end up with a lot of crumbs everywhere and the filling might run off.
2. Sift your dry ingredients really well to avoid any lumps in your batter; it makes mixing everything much easier and helps with an even rise in the cake.
3. When making the strawberry jam, keep stirring on medium heat so it doesn’t burn or stick to the pan; if you lose focus for a moment it might end up tasting off.
4. Add your powdered sugar to the cream cheese frosting gradually so you can adjust the sweetness to your liking, and that also gives you better control over the texture of the frosting.