Strawberry Chocolate Layer Cake with Vanilla Drip
A decadent chocolate cake layered with sweet-tart strawberry filling and a silky vanilla drip. Ideal for special occasions, this cake combines rich cocoa, soft crumb, and custard-like interior for a balanced indulgence.
- Prep Time: 30
- Cook Time: 75
- Total Time: 105
- Yield: 12 servings 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Strawberry Filling:
1 1/2 lbs (684g) fresh or frozen strawberries, chopped
1/2 cup (105g) granulated sugar
1 tbsp cornstarch
1 tbsp water
1 tsp vanilla extract
Chocolate Cake Layers:
1 1/2 cups (355g) hot water
1 cup (111g) black cocoa powder
1 tbsp espresso powder
3 cups (381g) all-purpose flour
1 1/2 cups (315g) granulated sugar
1 1/2 cups (330g) light brown sugar
3 tsp (16g) baking soda
1 1/2 tsp (5g) baking powder
3/4 tsp salt
1 1/2 cups (364g) buttermilk
3/4 cup (164g) vegetable oil
3 large eggs
1 tbsp non-alcoholic vanilla flavoring
Vanilla Frosting:
3 cups (680g) salted butter
7–8 cups (860-980g) powdered sugar
2–3 tbsp heavy cream
1/2 cup strawberry filling
2–3 1.2 oz bags freeze-dried strawberries
1 tbsp non-alcoholic vanilla flavoring
Pinch of salt
Chocolate Drip:
4 oz (113g) semi-sweet chocolate
4 oz (113g) heavy cream
1–3 tsp vegetable oil
Instructions
Prepare strawberry filling: In saucepan, cook strawberries, sugar, and 1 tbsp water. Bring to simmer then stir cornstarch into remaining 1 tbsp water to make slurry. Add to mixture until thickened. Remove from heat, stir in vanilla extract, and chill completely.
Make cake batter: Preheat oven to 350°F. In medium bowl combine hot water, cocoa, and espresso. Let sit 5 minutes. Add oil, buttermilk, vanilla flavoring, and eggs. Whisk. In separate large bowl, whisk flour, sugars, baking soda, baking powder, and salt. Gradually add wet ingredients to dry, mixing until smooth.
Bake layers: Divide batter into three 8-inch pans. Bake 25-30 minutes or until toothpick inserted comes out clean. Cool completely.
Assemble cake: Place one layer on cake board, spread 1 cup chilled strawberry filling. Repeat with remaining layers. Frost entire cake with vanilla frosting, chilled from fridge.
Make drip: Chop chocolate and microwave with heavy cream and oil until smooth. Drizzle over cake.
Notes
Layers can be baked 3 days in advance and stored airtight at room temperature
Freeze-dried strawberries add texture to frosting
For diabetic-friendly option, use sugar-free alternatives in powdered sugar and filling
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 500
- Sugar: 45g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg