If you’ve ever dreamed of a chocolate cake that’s rich, decadent, and filled with a luscious layer of fresh strawberry goodness—this Chocolate Cake with Strawberry Filling is the one. It’s the kind of cake that checks every box: soft, moist, deeply chocolaty layers sandwiched between homemade strawberry filling and frosted in a smooth, silky chocolate buttercream. It’s elegant enough for birthdays and anniversaries, but easy enough to make on a weekend when you just want something indulgent and beautiful.
About The Recipe
Chocolate and strawberry are one of those timeless combos, and my mom and I have always loved pairing the two in desserts. So, when we set out to make this cake, we knew we wanted to do it right—something that balanced deep, rich chocolate flavor with the brightness of real strawberries. And of course, we needed a frosting that was just as special. Enter: our ultra-luxurious dark chocolate Swiss meringue buttercream.
The cake itself is made with hot brewed coffee (trust me, it deepens the chocolate flavor without tasting like coffee), plus sour cream to keep it incredibly tender and moist. For the filling, we use fresh strawberry puree cooked down with lemon juice and a bit of sugar for that jammy, sweet-tart finish. Every bite is perfectly layered and balanced.
Whether you’re baking it for a celebration or simply because chocolate and strawberries are calling your name, this cake always makes an impression.
Reasons You Will Love This Cake
- Moist, flavorful chocolate layers – Sour cream and hot coffee create the softest, most flavorful crumb.
- Fresh strawberry filling – Made from real strawberries for a bright, jammy burst in every bite.
- Luscious chocolate buttercream – A smooth Swiss meringue base whipped with rich dark chocolate.
- Perfect for layering – Holds its shape beautifully and slices clean for that impressive cross-section.
- Ideal for celebrations – Looks bakery-worthy but can absolutely be made at home.
- Balanced sweetness – The tart strawberry center offsets the richness of the chocolate, so it’s never too heavy.
Equipment Needed
Here’s what I use to make the process smooth and successful:
- 3 x 8-inch Cake Pans
- Parchment Paper
- Stand Mixer (with whisk and paddle attachments)
- Candy Thermometer
- Offset Spatula
- Mixing Bowls
- Sieve or Sifter
- Saucepan (for the filling)
- Blender or Food Processor
- Wire Rack
- Cake Turntable (optional but helpful)
- Piping Bags and Star Tip (Ateco 846 or similar)
Ingredients
For The Chocolate Cake:
- 1½ cups (285g) granulated sugar
- ½ cup (118ml) vegetable oil
- 3 large eggs, at room temperature
- 1 tablespoon (15ml) pure vanilla extract
- ½ cup (120g) full-fat sour cream, at room temperature
- 2 cups (280g) all-purpose flour, sifted
- ½ cup (40g) unsweetened cocoa powder, sifted
- 1 tablespoon (5g) espresso powder (optional, enhances flavor)
- 2½ teaspoons (9g) baking powder
- ½ teaspoon (2g) baking soda
- 1 teaspoon (5g) salt
- 1¼ cups (296ml) hot brewed coffee
For The Strawberry Filling:
- 2 cups (303g) strawberries, pureed
- 1 tablespoon (15ml) lemon juice
- 2 tablespoons (24g) granulated sugar
- 1 tablespoon (9g) all-purpose flour
For The Chocolate Buttercream:
- 10 large egg whites
- 2½ cups (475g) granulated sugar
- 3 cups (680g) unsalted butter, at room temperature
- 1 tablespoon (15ml) vanilla extract or vanilla bean paste
- 12 ounces (452g) dark chocolate, chopped and melted
Pro Tips:
- Hot coffee deepens the cocoa flavor without making the cake taste like coffee.
- Swiss meringue buttercream may look intimidating, but once you master it, you’ll never go back!
- Use fresh strawberries for best results in the filling—frozen can work too, just thaw and drain well.
How To Make The Perfect Chocolate Cake with Strawberry Filling
Step 1: Bake the Chocolate Cake Layers
- Preheat your oven to 350°F (175°C). Line the bottoms of three 8-inch cake pans with parchment paper, then lightly grease and dust the sides with a mix of flour and cocoa powder.
- In a large mixing bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract. Beat until the mixture is pale and slightly thickened.
- Add the sour cream and mix until fully incorporated.
- In a separate bowl, sift together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- Add half of the dry ingredients to the wet mixture, followed by half of the hot coffee. Stir to combine, then repeat with the remaining dry ingredients and coffee.
- Scrape down the bowl to ensure everything is well mixed, then divide the batter evenly between the three prepared pans.
- Bake for 20–24 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cakes cool in their pans for 10–15 minutes before turning them out onto a wire rack. Cool completely before frosting.
Step 2: Make the Strawberry Filling
- Puree the strawberries using an immersion blender or food processor until smooth.
- In a small saucepan, combine the strawberry puree with lemon juice, sugar, and flour. Stir until well combined.
- Cook the mixture over medium-high heat, stirring frequently, until it begins to boil and thicken slightly.
- Lower the heat and simmer for another 4–5 minutes, stirring occasionally, until the filling becomes glossy and jam-like.
- Remove from heat and let cool completely. For quicker cooling, refrigerate the filling while you prepare the frosting.
Step 3: Make the Chocolate Buttercream
- Wipe down your stand mixer bowl with a bit of vinegar to remove any grease (this helps your meringue whip properly).
- Combine the egg whites and sugar in the metal mixer bowl. Place over a pot of simmering water (double boiler style) and whisk constantly until the mixture reaches 140°–160°F, and the sugar is fully dissolved.
- Remove from heat and immediately beat the mixture on medium-high with the whisk attachment until stiff peaks form and the bowl feels cool to the touch—about 10–12 minutes.
- With the mixer on medium-low, add the room-temperature butter one tablespoon at a time. It may look curdled or loose at first, but it will come together.
- Switch to the paddle attachment, add the vanilla extract, and whip until silky and smooth.
- Slowly drizzle in the cooled melted chocolate and beat until fully incorporated and glossy.
How To Assemble and Decorate
Step 4: Layer and Fill
- Level your cake layers using a serrated knife to ensure even stacking.
- Place a small dollop of buttercream on your cake board to keep the bottom layer in place.
- Add the first cake layer, then pipe a thick border of buttercream (a dam) around the edge to hold in the filling.
- Spoon half of the cooled strawberry filling into the center and gently spread it evenly within the dam.
- Pipe a thin layer of buttercream over the strawberry filling to help anchor the next layer.
- Repeat this process with the second layer, using the remaining strawberry filling, then top with the final cake layer.
Step 5: Frost the Cake
- Use your piping bag to fill in any gaps between the layers, then apply a thin crumb coat to the entire cake. Chill for 15 minutes to set.
- Frost the cake completely with the remaining chocolate buttercream, smoothing the top and sides with an offset spatula or bench scraper.
- For a clean, elegant look, gently rotate your cake turntable as you smooth the sides.
- Use the remaining frosting to pipe decorative swirls or rosettes on top using a large star tip (Ateco 846 works beautifully).
- Garnish with fresh strawberries or shaved chocolate if desired.
FAQ’s and Troubleshooting
Can I use store-bought strawberry jam?
You can in a pinch, but the homemade filling adds a fresher, brighter flavor that really complements the chocolate.
Why does my buttercream look curdled?
This is totally normal when adding butter to meringue. Just keep mixing—it will come together beautifully once the butter emulsifies.
Can I use this recipe for cupcakes?
Yes! Divide the batter into cupcake liners (about ¾ full) and bake at 350°F for 18–20 minutes. Fill the centers with strawberry and frost as usual.
Do I need espresso powder?
Not at all—but it does enhance the chocolate flavor. If you’re not a fan or don’t have any on hand, just skip it.
How To Store
- Room Temperature: Store the fully assembled cake at room temp for up to 2 days in a cake carrier or covered tightly.
- Refrigerator: For warmer climates, store the cake in the fridge for up to 5 days. Let it come to room temp before serving for the best flavor and texture.
- Freezer: You can freeze the unfrosted cake layers for up to 1 month, tightly wrapped. Thaw in the fridge overnight before assembling. The strawberry filling can also be frozen separately.
And there you have it—Chocolate Cake with Strawberry Filling that’s rich, moist, and absolutely irresistible. Each slice is a perfect balance of indulgent chocolate and sweet berry brightness. Whether you’re baking it for someone special or just because you feel like celebrating with cake (which I fully support!), this one’s sure to impress.
