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Strawberry Chocolate Cake

Moist chocolate cake layers filled with fresh strawberry compote and frosted with rich chocolate buttercream for the ultimate decadent dessert.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake
  • 2 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 eggs large
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot coffee
Strawberry Filling
  • 2 cups fresh strawberries chopped
  • 0.5 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water
Chocolate Buttercream
  • 1 cup unsalted butter softened
  • 3.5 cups powdered sugar
  • 0.5 cup cocoa powder
  • 3-4 tbsp heavy cream
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • 9-inch cake pans
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
  2. Whisk dry ingredients together in a large bowl.
  3. Add eggs, milk, oil, and vanilla. Mix until smooth.
  4. Slowly stir in hot coffee until batter is combined.
  5. Divide into pans and bake 30–35 minutes.
  6. Cool completely on wire racks.
  7. Cook strawberries, sugar, and lemon juice. Add cornstarch slurry and thicken. Cool.
  8. Beat butter, sugar, cocoa, cream, and vanilla until fluffy.
  9. Assemble cake with strawberry filling between layers and frost with buttercream.

Notes

Chill cake before slicing for cleaner cuts. Fresh strawberries are recommended for best flavor and texture.