Chocolate Strawberry Layer Cake Recipe

Overview: This cake is assembled from three chocolate layers filled with a cooked strawberry compote, finished with strawberry buttercream and a chocolate ganache. Below is a concise, step-by-step method; follow the full ingredient amounts in the recipe card.

1. Prepare pans and dry ingredients. Grease three 8-inch cake pans and line the bottoms. Preheat the oven to 350°F (180°C). Whisk together cake flour, granulated sugar, Dutch-processed cocoa, brown sugar, baking powder, baking soda, and salt. Cut in the butter until the mixture looks like coarse sand.
2. Combine wet ingredients. Whisk sour cream, milk, eggs, vegetable oil, and vanilla. Add half of the wet mix to the dry ingredients and beat on low for 1 minute; scrape the bowl, then add the remaining wet mix and beat until just combined. Stir in hot coffee until incorporated.
3. Bake. Divide batter evenly between the prepared pans and bake until a toothpick comes out with a few moist crumbs (roughly 18–25 minutes). Cool in pans for 20 minutes, then turn out onto a wire rack to cool completely.
4. Make the strawberry filling. Cook frozen or fresh strawberries with water and lemon juice over medium heat, mashing occasionally until thick and glossy (about 15 minutes). Reserve about 1/4 cup for the buttercream. Add granulated and brown sugar, then a cornstarch slurry; cook until no longer cloudy. Cool before using.
5. Prepare the strawberry buttercream. Beat softened butter until smooth. Gradually add powdered sugar, then beat until light and fluffy. Add the reserved strawberry filling a tablespoon at a time, mixing well after each addition. Stir in vanilla and heavy cream and beat again until airy.
6. Assemble the cake. On the first layer, pipe a ring of buttercream around the edge and spoon half the filling into the center. Stack layers, alternating filling and frosting. Place the final layer upside down for a flat top. Apply a thin crumb coat of buttercream and chill.
7. Make the ganache and finish. Heat heavy cream until very hot but not boiling, then pour over chopped dark chocolate and stir to emulsify. Allow the ganache to cool briefly before pouring over the chilled cake so it doesn’t melt the frosting. Smooth the ganache and let it set, then top with whole fresh strawberries and chocolate pieces.

Storage: Wrap leftover slices tightly and store in an airtight container in the refrigerator for up to 5 days. An uncut, frosted cake will keep in the fridge up to 1 week.

Freezing: You can freeze whole uncut cakes or individual slices wrapped in plastic and stored in airtight containers. Thaw in the refrigerator before serving.

Make ahead: Cake layers can be baked and refrigerated for 3–5 days or frozen up to 1 month. Buttercream stores in the fridge for 1–2 weeks. Cooked strawberry filling keeps in the refrigerator in an airtight container for about 1 week.

How should I adjust baking time for different pan sizes? For a 9×13 pan expect roughly 15–25 minutes; for two 9-inch round pans, bake 20–30 minutes. Always test for doneness with a toothpick.

Can I use all-purpose flour instead of cake flour? This recipe is designed for cake flour. Using all-purpose will produce a firmer crumb and may affect texture.

How long should I cool the cakes before frosting? Cool pans for about 20 minutes, then remove cakes and finish cooling on a wire rack until the centers feel cool — roughly an hour total.

Should I refrigerate the cake? Keep the cake at room temperature while serving; refrigerate between servings to keep it fresh for longer.

Chocolate Strawberry Cake

Summary: Three layers of moist chocolate cake, a cooked fresh strawberry filling, fluffy strawberry buttercream, and a dark chocolate ganache.

Ingredients

Chocolate Cake Batter

• 2 cups + 2 tbsp cake flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened Dutch-processed cocoa powder
• 1/2 cup dark brown sugar, packed
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1 tsp fine sea salt
• 6 1/2 tbsp softened unsalted butter
• 1 cup sour cream, room temperature
• 1/2 cup whole milk, room temperature
• 2 large eggs, room temperature
• 1/4 cup vegetable oil
• 1 1/2 tsp vanilla extract
• 1 cup hot coffee (or hot water)

Strawberry Filling

• 3 cups frozen strawberries (or fresh)
• 4 tbsp water
• 2 tsp lemon juice
• 2 tbsp granulated sugar
• 1 tbsp packed brown sugar
• 1 tbsp water + 1 tbsp cornstarch (slurry)

Strawberry Buttercream

• 1 1/2 cups unsalted butter
• 2 cups powdered sugar
• 1/4 cup reserved strawberry filling
• 1 tbsp heavy cream
• 1 tsp vanilla bean paste or extract

Chocolate Ganache & Decoration

• 1/3 cup heavy cream
• 1 1/2 oz 70% dark chocolate
• Whole fresh strawberries, for decorating

Instructions (condensed)

1. Prepare three 8-inch pans and preheat oven to 350°F (180°C). Mix dry ingredients and cut in butter until coarse.
2. Whisk sour cream, milk, eggs, oil, and vanilla. Add half to the dry mix and beat 1 minute, scrape, add the rest, then stir in hot coffee.
3. Divide batter among pans and bake 18–25 minutes. Cool completely.
4. Cook strawberries, water, and lemon until thick, reserve 1/4 cup for buttercream. Add sugars and cornstarch slurry, cook until clear, cool.
5. Beat butter and powdered sugar until light. Add reserved strawberry filling a tablespoon at a time, then vanilla and cream; beat until fluffy.
6. Stack layers with a buttercream border and filling in the center, finish with a crumb coat and chill.
7. Make ganache by pouring hot cream over chopped chocolate and stirring. Cool slightly, pour over chilled cake, and decorate with berries.

Notes

Measure dry ingredients properly — spoon and level or use a kitchen scale. Use Dutch-processed cocoa for best rise and flavor. Allow the ganache to cool slightly so it doesn’t melt the buttercream. Store cake refrigerated between servings; slices keep up to 5 days.

This recipe was created and tested by a pastry professional to produce consistent, bakery-style results.