Tommy D Eats

Decadent Chocolate & Strawberry Cake

Recipe by
2 hour 30 mins
Prep: 1 hour | Cook: 30-35 mins | Servings: 10-12 servings


Indulge in a symphony of flavors with our Decadent Chocolate & Strawberry Cake recipe. This heavenly dessert combines rich and moist chocolate cake layers with luscious strawberry filling and velvety chocolate frosting. With each bite, you’ll experience the delightful contrast of deep chocolatey goodness and the vibrant sweetness of fresh strawberries. Whether you’re celebrating a special occasion or simply craving a delightful treat, this cake is sure to impress both chocolate and strawberry enthusiasts alike. Get ready to delight your senses with this irresistible combination of flavors!


For the chocolate cake:

  • 2 cups all-purpose flour
  • 1 and 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the strawberry filling:

  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

For the chocolate frosting:

  • 1 and 1/2 cups unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 2 teaspoons vanilla extract


  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is smooth and well mixed.
  4. Gradually pour in the boiling water, stirring gently with a spatula until the batter is thin. The batter will be runny—this is normal.
  5. Divide the batter equally between the prepared cake pans. Tap the pans gently on the counter to remove any air bubbles.
  6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
  8. While the cakes are cooling, prepare the strawberry filling. In a saucepan, combine the sliced strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries release their juices. Remove from heat and let the filling cool completely.
  9. To make the chocolate frosting, in a large bowl, cream the softened butter until smooth and creamy. Gradually add the powdered sugar and cocoa powder, mixing on low speed until well combined.
  10. Add the milk and vanilla extract to the butter mixture and beat on medium-high speed until light and fluffy. If needed, adjust the consistency by adding more milk or powdered sugar.
  11. Once the cakes and filling are completely cooled, place one cake layer on a serving plate. Spread the strawberry filling evenly over the cake layer. Place the second cake layer on top.
  12. Frost the entire cake with the chocolate frosting, covering the top

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