Chocolate Cake with Strawberry and Vanilla Cream Filled Cake and Strawberry Icing

Imagine a slice of decadent chocolate cake paired with a sweet strawberry and vanilla cream filling and topped with vibrant strawberry icing. This cake is the epitome of indulgence, bringing together rich chocolate, fresh fruit, and creamy textures in one show-stopping dessert. Whether you’re celebrating a birthday, hosting a gathering, or simply treating yourself to something special, Chocolate Cake with Strawberry and Vanilla Cream will make the occasion unforgettable.

Let’s dive into how to create this irresistible dessert from scratch!

Ingredients for Chocolate Cake with Strawberry and Vanilla Cream Filling

For the Chocolate Cake:

• 2 cups All-Purpose Flour
• 2 cups Granulated Sugar
• 3/4 cup Unsweetened Cocoa Powder
• 1 1/2 tsp Baking Powder
• 1 1/2 tsp Baking Soda
• 1 tsp Salt
• 2 Large Eggs (at room temperature)
• 1 cup Whole Milk
• 1/2 cup Vegetable Oil
• 2 tsp Vanilla Extract
• 1 cup Boiling Water
• 1/2 cup Sour Cream (optional, for added moisture)

For the Strawberry and Vanilla Cream Filling:

• 1 1/2 cups Heavy Whipping Cream
• 1/2 cup Powdered Sugar
• 1 tsp Vanilla Extract
• 1 cup Fresh Strawberries (pureed or chopped finely)
• 1 tbsp Strawberry Jam (optional, for extra strawberry flavor)

For the Strawberry Icing:

• 1 cup Unsalted Butter (softened)
• 4 cups Powdered Sugar
• 2 tbsp Fresh Strawberry Puree (strained to remove seeds)
• 1-2 tbsp Milk (to adjust consistency)
• Pink Food Coloring (optional for a vibrant look)

Step-by-Step Instructions to Make Chocolate Cake with Strawberry and Vanilla Cream Filling

Step 1: Prepare the Chocolate Cake

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients and beat on medium speed until smooth and well-combined.
4. Gradually add the boiling water while mixing on low speed. The batter will be thin, but that’s okay!
5. Pour the batter evenly into the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Strawberry and Vanilla Cream Filling

1. In a chilled mixing bowl, whip the heavy cream with a hand mixer or stand mixer on medium-high speed until soft peaks form.
2. Add the powdered sugar and vanilla extract and continue to whip until stiff peaks form.
3. Fold in the strawberry puree and strawberry jam (if using) to the whipped cream, ensuring the mixture is smooth and evenly distributed.
4. Once the cake layers are completely cooled, use a serrated knife to level the top of each layer if needed.

Step 3: Assemble the Cake

1. Place one layer of the chocolate cake on your serving plate or cake stand.
2. Spread an even layer of the strawberry and vanilla cream filling on top of the cake.
3. Carefully place the second layer of cake on top, pressing down gently to secure it.
4. Refrigerate the cake for 20-30 minutes to help set the filling before applying the icing.

Step 4: Make the Strawberry Icing

1. In a mixing bowl, beat the butter until creamy and smooth.
2. Gradually add the powdered sugar, about 1 cup at a time, beating until smooth after each addition.
3. Add the strawberry puree and milk and continue to beat until the icing reaches your desired consistency.
4. If you want a brighter pink color, add a few drops of pink food coloring.

Step 5: Frost the Cake

1. Once the filling has set, generously spread the strawberry icing over the top and sides of the cake using a spatula.
2. Smooth out the icing or create a textured effect by swirling the spatula.
3. For a decorative touch, garnish the top of the cake with fresh strawberries or chocolate shavings.

Tips for the Best Chocolate Cake with Strawberry and Vanilla Cream Filling

• Use high-quality cocoa powder: The better the cocoa powder, the richer and more flavorful your cake will be.
• Use fresh strawberries: Fresh strawberries will give the best flavor and texture for the cream filling and icing.
• Chill the filling: Chilling the strawberry and vanilla cream filling before assembling the cake will help it hold its shape and prevent it from spilling out.
• Don’t skip the sour cream: Adding sour cream to the cake batter makes it incredibly moist and adds a subtle richness to the flavor.
• Make ahead: You can make the cake layers a day or two ahead of time and store them in an airtight container. Just add the cream filling and icing on the day you plan to serve it.

Variations of Chocolate Cake with Strawberry and Vanilla Cream Filling

• Add layers of chocolate ganache: For an extra touch of luxury, drizzle chocolate ganache between the cake layers or over the top of the cake before applying the strawberry icing.
• Use a different berry: Swap out the strawberries for raspberries or blueberries for a different flavor profile.
• Make it a layered cake: If you want more layers, simply bake an extra cake layer and cut each cake in half to make a multi-layered cake.
• Try a white chocolate filling: For a twist, use white chocolate mousse or a white chocolate ganache as the filling for a lighter flavor that pairs perfectly with the chocolate cake.

What to Serve with Chocolate Cake with Strawberry and Vanilla Cream Filling

This cake is indulgent enough to stand alone, but it pairs wonderfully with:

• Fresh whipped cream on the side for added richness.
• Vanilla ice cream or strawberry sorbet to complement the fruity flavor of the filling.
• A glass of sparkling wine or champagne for an elegant touch.
• A cup of coffee or hot chocolate for a cozy dessert experience.

How to Store and Reheat Chocolate Cake with Strawberry and Vanilla Cream Filling

Storing:

• Store the cake in an airtight container in the refrigerator for up to 3-4 days. Make sure it is well covered to prevent the icing from absorbing other odors in the fridge.
• For the best texture, bring the cake to room temperature before serving.

Freezing:

• The cake can be frozen for up to 1 month if wrapped tightly in plastic wrap and placed in a freezer-safe container.
• To thaw, allow the cake to sit at room temperature for a few hours before serving.

Conclusion: A Show-Stopping Dessert

Chocolate Cake with Strawberry and Vanilla Cream Filling is the perfect dessert to impress your guests or satisfy your own sweet cravings. With its rich chocolate layers, creamy strawberry filling, and vibrant strawberry icing, this cake is a true treat for the senses. Whether for a special occasion or just because, this cake will undoubtedly leave everyone wanting more.

Try making this dreamy dessert today, and enjoy the perfect balance of chocolate and fruit in every bite!

Chocolate Cake with Strawberry and Vanilla Cream Filled Cake and Strawberry Icing

This decadent dessert features layers of moist chocolate cake, filled with a luscious strawberry and vanilla cream filling, and topped with sweet strawberry icing. It’s a perfect treat for special occasions, combining rich chocolate and fruity sweetness in every bite.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Equipment

• 2 round cake pans (8 or 9 inches)
• Mixing Bowls
• Electric mixer or whisk
• Spatula
• Cooling rack
• Piping bag (optional, for icing)

Ingredients

  

• For the Chocolate Cake:
• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• For the Strawberry and Vanilla Cream Filling:
• 1 cup heavy cream
• ½ cup powdered sugar
• ½ tsp vanilla extract
• 1 cup fresh strawberries finely chopped
• 2 tbsp strawberry jam
• For the Strawberry Icing:
• 1 cup unsalted butter softened
• 4 cups powdered sugar
• 2 tbsp strawberry puree fresh or store-bought
• 1 tsp vanilla extract
• 2 tbsp heavy cream

Instructions

 

• Step 1: Bake the Chocolate Cake
• Preheat your oven to 350°F (175°C) and grease and flour your 2 round cake pans.
• In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
• In another bowl, whisk together sugar, eggs, milk, vegetable oil, and vanilla extract until smooth and combined.
• Gradually add the wet ingredients into the dry ingredients, mixing well.
• Slowly add boiling water to the batter, mixing until smooth (the batter will be thin).
• Pour the batter evenly into the prepared cake pans.
• Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a cooling rack to cool completely.
• Step 2: Prepare the Strawberry and Vanilla Cream Filling
• In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
• Gently fold in the chopped strawberries and strawberry jam until fully combined. Set aside in the fridge to keep the filling cool while you prepare the icing.
• Step 3: Make the Strawberry Icing
• In a mixing bowl, beat the butter with a hand mixer or stand mixer until creamy.
• Gradually add the powdered sugar, about 1 cup at a time, mixing well after each addition.
• Add the strawberry puree, vanilla extract, and heavy cream, and continue beating until the icing is smooth and fluffy.
• If the icing is too thick, add a bit more heavy cream to reach the desired consistency. If it’s too thin, add more powdered sugar.
• Step 4: Assemble the Cake
• Once the cakes have cooled completely, slice each cake layer in half horizontally to create four layers.
• Place the first cake layer on a serving plate or cake stand.
• Spread a generous layer of the strawberry and vanilla cream filling over the cake layer.
• Place the second cake layer on top and repeat the process with the cream filling.
• Continue layering until all the layers are stacked, finishing with the final cake layer on top.
• Step 5: Frost the Cake
• Spread the strawberry icing over the top and sides of the cake, smoothing it out with a spatula.
• If desired, you can pipe decorative swirls or rosettes along the top edge of the cake for a more elegant finish.
• Step 6: Serve
• Once the cake is frosted, allow it to sit at room temperature for about 30 minutes to set the icing before slicing.
• Garnish with additional chopped strawberries on top if desired.
• Slice and serve with a cold glass of milk or your favorite beverage.

Notes

✔ For an even richer flavor, use dark chocolate cocoa powder in place of the unsweetened cocoa powder.
✔ Make it ahead: You can bake the cake layers a day ahead and store them tightly wrapped in plastic wrap at room temperature. Assemble and frost the cake the following day.
✔ For a smoother icing: Strain the strawberry puree before adding it to the icing to remove any seeds or pulp.
✔ Storage: Store leftover cake in an airtight container in the fridge for up to 3-4 days. Allow the cake to come to room temperature before serving for the best flavor and texture.