Go Back
Chocolate Cake With Strawberry Filling

Chocolate Layer Cake with Strawberry Filling Recipe

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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.