Moist Strawberry Chocolate Cake

This is the perfect cake for Valentine’s Day, a moist and decadent strawberry chocolate cake. Who would like to get a piece of this deliciousness? The cake is made of a devil’s food cake, the filling is made with real strawberries and since it is not the season yet, we will use frozen strawberries. The final touches are a chocolate drip and fresh strawberries dipped in chocolate. Who wants a piece?

I am going to tell you a little secret, the below recipe is an adaptation of your beloved raspberry chocolate cake. I have adapted the chocolate cake layers slightly, I did this already for this Oreo layer cake. In order to get a tall cake, I went for a smaller diameter so that I would get four cake layers instead. Pictured cake is made in an 18cm/6inch cake pan. Also, since strawberries are naturally sweeter than raspberries, I reduced the amount of sugar necessary. Of course the decoration had to be altered as well, for this cake I decided to go for chocolate-dipped strawberries. However, you may wish to simply stack some fresh strawberries on the middle of the cake or decorate only with some swirls, this is up to you.

Moist Strawberry Chocolate Cake

Serves: One 18cm/6 inch ∅ cake
Prep Time: 2hrs Cooking Time: 45min Total Time: 3hrs

This moist strawberry chocolate cake is made with delicious chocolate cake layers, a fruity strawberry filling with frozen strawberries and topped off with chocolate drip and chocolate strawberries.


  • Chocolate Layer Cake
  • 3 eggs
  • 2 teaspoons of vanilla extract, see here how to make your own
  • 100 grams of canola oil
  • 320 grams of buttermilk
  • 300 grams of all-purpose flour
  • 90 grams of unsweetened cocoa
  • 270 grams of regular sugar
  • 2 1/2 teaspoons of baking soda
  • 1 teaspoon of baking powder
  • 260 grams of freshly brewed coffee (you may replace with boiling water)

  • Strawberry Filling
  • 500 grams of frozen straberries
  • 100 grams of regular sugar
  • 40 grams of cornstarch
  • 300 grams of butter at room temperature
  • 150 grams of cream cheese

  • Decoration
  • 150 grams of semi-sweet chocolate
  • 1 tablespoon of neutral oil
  • 8 fresh strawberries (you may need more, my cake is 18cm in diameter)



See in this video video how I make the cake.


For the chocolate layer cake preheat oven to 180 degrees Celsius and line two 18cm/6inch cake pans with parchment paper.


Whisk eggs, vanilla extract, oil and buttermilk in a large bowl. Add all other ingredients except for the coffee, beat well. Lastly add the coffee. The batter will be thin. Pour into prepared cake pans. If you only have one, you will have to bake one after the other. Chill the second half in the fridge while you bake the first batch. Baking time is about 45min, an inserted tooth pick should come out clean. Cool and release from cake pan.


For the strawberry filling bring the frozen strawberries with the sugar to a boil and cook for a few minutes until soft. Puree the mixture until smooth. Stir in the cornstarch with a bit of water in a mug and add to the strawberries. While stirring, cook for another minute until it thickens. Let cool. Meanwhile beat the butter for about 5-10 minutes until much lighter in color and fluffy. Slowly add the strawberry mixture by the spoonful. Combine thoroughly. Add the cream cheese and beat until combined, set aside.


Now we will assemble the cake. For this first take off any dome of your cake layers and cut in the middle so that you have four even cake layers. Divide the strawberry cream in fourths and evenly spread one fourth on the first cake layer (this was three heaping tablespoons for me). Place the second cake layer on top and repeat the procedure, do it again with the third layer. Place the fourth layer upside down so that you have an even and straight finish. Place three tablespoons from the strawberry cream in a piping bag with an open tip. Frost the cake with the remaining cream. You should have enough to do the semi-naked style, which means that you will still see a bit from the chocolate cake layers. Chill the cake for at least half an hour.


For decoration melt the chocolate with oil on low heat and let cool a little. Using a spoon, first create the chocolate drips. It is of utmost importance that your cake is chilled so that the drips will not go to the bottom of the cake. Spread a thin layer of melted chocolate in the middle. You should still have enough chocolate to dip your washed and patted dry strawberries it it. I let my strawberries cool on some parchment paper. Pipe circles on your cake and place into each a strawberry (see also picture). If properly chilled, the cake will keep for a few days.

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  • Reply
    Sunday February 12th, 2023 at 11:39 AM

    im Februar?? was ist denn los? Wie kann man so unverantwortlich sein? ich fasse es nicht…

    • Reply
      Sunday February 12th, 2023 at 11:50 AM

      Hallo Victor,

      die Füllung wird mit gefrorenen (!) Erdbeeren zubereitet und kann deshalb das ganze Jahr über gemacht werden. Die frischen Erdbeeren obenauf waren aus Griechenland, was ich noch vertretbar fand. Natürlich kaufe ich nicht ständig welche im Winter, sondern nur für diesen besonderen Anlass. Wenn du das so unverantwortlich findest, kannst du sie natürlich weglassen und anders dekorieren.


  • Reply
    Tuesday March 28th, 2023 at 07:41 PM

    Hallo Jenny,
    kann ich die Erdbeeren auch durch Himbeeren austauschen und bleibt dann die Menge gleich?

    • Reply
      Tuesday March 28th, 2023 at 09:39 PM

      Ja, kannst du, jedoch würde ich den Zuckeranteil erhöhen, da Himbeeren säuerlicher sind. Ich hätte es mal mit 150g Zucker ausprobiert, einfach abschmecken, ob es passt.

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