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Irresistible Chocolate Strawberry Layer Cake

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A moist chocolate layer cake with luscious strawberry filling and fluffy whipped cream frosting, perfect for any occasion and easy to make at home.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312.5 g), sifted
  • ¾ cup unsweetened cocoa powder (75 g), preferably Dutch-processed
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar (400 g)
  • 1 cup vegetable oil (240 ml)
  • 3 large eggs, room temperature
  • 1 cup buttermilk (240 ml) or milk + 1 tbsp lemon juice
  • 2 teaspoons vanilla extract
  • 1 cup hot water (240 ml), about 175°F (80°C)
  • 2 cups fresh strawberries (about 300 g), hulled and sliced
  • 3 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • ½ cup strawberry jam (160 g), optional
  • 2 cups heavy cream (480 ml), chilled
  • ½ cup powdered sugar (60 g), sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Stir in sugar evenly.
  3. In another bowl, whisk vegetable oil, eggs, buttermilk, and vanilla extract until smooth.
  4. Pour wet mixture into dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  5. Carefully add hot water and stir until fully incorporated. Batter will be thin.
  6. Divide batter evenly between the two pans and tap pans gently to release air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to cooling racks until completely cool.
  9. Combine sliced strawberries, sugar, and lemon juice in a bowl. Let macerate for 20-30 minutes.
  10. In a chilled bowl, whip heavy cream with powdered sugar and vanilla on medium-high speed until soft peaks form.
  11. Place one cake layer on serving plate. Spread a generous layer of strawberry filling, then a thin layer of strawberry jam if using, followed by whipped cream.
  12. Add second cake layer and repeat strawberry filling and whipped cream layers. Finish frosting top and sides with remaining whipped cream.
  13. Refrigerate assembled cake for at least 1 hour to set before serving.

Notes

Use room temperature eggs and buttermilk for better texture. Chill bowl and beaters before whipping cream. Avoid frosting warm cake to prevent melting. Drain excess strawberry juice if too watery. Use serrated knife and wipe clean between cuts for neat slices.

Nutrition

Keywords: chocolate cake, strawberry cake, layer cake, homemade dessert, easy cake recipe, whipped cream frosting, macerated strawberries

Find it online: https://blairrecipes.com/irresistible-chocolate-strawberry-layer-cake-recipe-easy-homemade-dessert-idea/