Rich Chocolate Layer Cake with Fresh Strawberry Filling

This chocolate layer cake with strawberry filling is a dessert that turns any dinner into a special occasion.

Two soft, deeply chocolatey cake rounds hold a thick layer of jammy strawberry compote, and a glossy chocolate buttercream covers it all. The recipe is straightforward, and I’ll walk you through every step so the cake comes out looking as good as it tastes.

Why This Chocolate Cake Works

The cake base is incredibly moist and stays that way, thanks to a pour of hot coffee that blooms the cocoa powder without leaving a coffee taste behind.

The strawberry filling is cooked just enough to become thick and spreadable, so it won’t soak into the cake or run out the sides when you slice.

The frosting is a simple American chocolate buttercream that whips up quickly and sets with a slight crust, giving you clean slices.

Ingredients

• 2 cups all-purpose flour: spooned and leveled
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder: natural or Dutch-process both work
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk: at room temperature
• ½ cup vegetable oil: or any neutral oil
• 2 large eggs: at room temperature
• 1 teaspoon vanilla extract
• 1 cup hot brewed coffee: or hot water
• 2 cups fresh strawberries, chopped: for the filling
• ⅓ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 1 cup unsalted butter, softened: for the frosting
• 3 cups powdered sugar, sifted
• ½ cup unsweetened cocoa powder, sifted
• 3 tablespoons milk: plus more as needed
• 1 teaspoon vanilla extract

Variations / Substitutions

• Use raspberries: swap the strawberries for the same amount of raspberries and strain the seeds if you like a smoother filling
• Add a citrus note: stir ½ teaspoon orange zest into the cake batter for a subtle chocolate-orange combo
• Change the frosting: a tangy cream cheese frosting works beautifully if you want contrast to the sweet filling
• Make it dairy free: use a plant-based buttermilk (1 cup almond milk plus 1 tablespoon vinegar), a neutral oil, and vegan butter blocks in the frosting

Strawberry Cinnamon Rolls are a sweet bake to enjoy alongside this cake.

How to Make Chocolate Layer Cake with Strawberry Filling

Step 1: Cook the Strawberry Filling

In a medium saucepan, combine the 2 cups chopped strawberries, ⅓ cup sugar, 1 tablespoon cornstarch, and 1 teaspoon lemon juice. Cook over medium heat, stirring often, for 8 to 10 minutes, until the strawberries break down and the mixture thickens to a jammy consistency.

You’ll know it’s ready when you can drag a spatula through and the filling holds its shape for a second. Remove from heat and let it cool completely. It will thicken further as it sits.

Cooling it fully is crucial because warm filling will melt the frosting later. Set it aside while you make the cake.

Step 2: Combine the Batter

In a large bowl, whisk together the 2 cups flour, 1 ¾ cups sugar, ¾ cup cocoa powder, baking powder, baking soda, and salt. In a separate bowl or large measuring cup, whisk the 1 cup buttermilk, ½ cup oil, 2 eggs, and 1 teaspoon vanilla until smooth.

Pour the wet ingredients into the dry and mix on low speed just until combined. With the mixer running, slowly stream in the 1 cup hot coffee. The batter will be thin, and that’s exactly what you want for a tender crumb.

Stop as soon as the streaks of flour disappear. Overmixing develops gluten and can make the cake tough.

Step 3: Bake the Cake Layers

While the filling cools, preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. Divide the batter evenly between the pans, about 2 ½ cups each.

Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. The tops will spring back when lightly pressed.

Cool the cakes in the pans on a wire rack for 10 minutes, then turn them out onto the rack to cool completely. Warm cake layers will cause the filling to slide, so be patient.

Step 4: Whip the Chocolate Frosting

In a large bowl, beat the 1 cup softened butter with an electric mixer until creamy, about 2 minutes. Sift in the 3 cups powdered sugar and ½ cup cocoa powder, then beat on low until combined. Add the 3 tablespoons milk and 1 teaspoon vanilla.

Increase the speed to high and whip for 3 to 4 minutes, scraping the bowl once, until the frosting is light and fluffy. If it’s too thick, add a splash more milk, a teaspoon at a time.

The frosting should hold a peak but still be spreadable. If your kitchen is warm, pop the bowl in the fridge for 10 minutes before assembling.

Step 5: Layer the Cake with Filling

Place one completely cooled cake layer on a serving plate or cake stand, flat side up. Spread the cooled strawberry filling in an even layer, leaving a ½-inch border around the edge so it doesn’t ooze out when you add the second layer.

Set the second cake layer on top, flat side down, and press gently. The border will compress, sealing the filling inside.

If the filling has firmed up too much after cooling, give it a quick stir to loosen it. You want it spreadable but not runny.

Step 6: Frost and Decorate the Cake

Scoop about a cup of frosting onto the top of the cake and spread it evenly, pushing it just over the edge. Apply a thin crumb coat to the sides to seal in any crumbs, then chill the cake for 15 minutes. This makes the final frosting layer smooth.

Spread the remaining frosting over the top and sides, using an offset spatula to swirl or smooth it as you like. Decorate with fresh strawberry slices or whole berries on top while the frosting is still soft.

Slice and serve at room temperature. The cake keeps its structure best after the frosting has set for about 30 minutes.

A Few Tips for a Perfect Layer Cake

• Bring your eggs, buttermilk, and butter to room temperature. They blend more evenly and trap air better.
• Measure flour by spooning it into the cup and leveling off. Scooping directly packs in too much and makes a dense cake.
• Cool the layers completely. Even a hint of warmth will cause the strawberry filling to melt and slide.
• For the cleanest slices, run a large knife under hot water, wipe it dry, and wipe the blade between each cut.

Bake times vary with pan size and material, so use these as a guide:

Storing Leftover Cake

• Refrigerate: cover the cake and store in the fridge for up to 5 days. The frosting firms up when cold.
• Serve cold or room temp: the cake slices neatly straight from the fridge, but the flavor and texture are best after sitting at room temperature for 30 minutes.

Frequently Asked Questions

Can I use frozen strawberries for the filling?

Yes, thaw them completely and drain off the liquid first, then proceed with the recipe as written.

My cake layers domed in the middle. What should I do?

Once they’re fully cool, use a long serrated knife to slice off the dome so each layer sits flat.

Can I make the strawberry filling ahead of time?

Absolutely. Make it up to 3 days in advance and keep it in the fridge. Stir before using.

Will the coffee flavor come through in the cake?

No, the hot coffee simply intensifies the chocolate taste. You cannot taste coffee at all.

Can I use a different filling?

Yes, raspberry, cherry, or even a thin layer of ganache all work. Adjust sugar to taste if using a sweeter fruit.

Chocolate Layer Cake with Strawberry Filling Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Calories: 480

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup hot brewed coffee
• 2 cups fresh strawberries, chopped
• ⅓ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 1 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• ½ cup unsweetened cocoa powder, sifted
• 3 tablespoons milk
• 1 teaspoon vanilla extract

Method

 

1. Cook the chopped strawberries, ⅓ cup sugar, cornstarch, and lemon juice in a saucepan for 8 to 10 minutes until thick. Cool completely.
2. Whisk flour, 1 ¾ cups sugar, ¾ cup cocoa, baking powder, baking soda, and salt. Mix buttermilk, oil, eggs, and vanilla. Combine wet and dry, then stream in hot coffee and mix until just combined.
3. Preheat oven to 350°F. Pour batter into two greased and parchment-lined 8-inch pans. Bake 28 to 32 minutes until a toothpick has moist crumbs. Cool 10 minutes in pans, then turn out to cool fully.
4. Beat butter until creamy. Add sifted powdered sugar and ½ cup cocoa, then milk and vanilla. Whip on high 3 to 4 minutes until fluffy.
5. Place one cake layer flat side up, spread cooled filling leaving a ½-inch border, then top with second layer flat side down.
6. Apply a crumb coat, chill 15 minutes, then frost the whole cake. Decorate with fresh strawberries and serve.

Notes

The strawberry filling and cake layers must cool completely before you assemble the cake. This inactive cooling time is not included in the prep or cook times above.