prep time: 35 min | bake time: 30 min | total time: 3 hrs
Each bite of this Chocolate Strawberry Cake is pure indulgence, with moist, chocolatey layers infused with deep cocoa flavor and perfectly complemented by a sweet and tangy strawberry filling. Topped with a silky strawberry cream cheese frosting, it’s the ultimate combination of bold, fruity, and creamy. Whether you’re making it for a party or just because you deserve a treat, this cake will wow everyone with its unforgettable flavor and stunning layers.
Before we dive in, let’s make sure you have everything you need to create this masterpiece:
Preheat your oven to 350°F (175°C) and prepare two 6-inch round cake pans by greasing and lining them with parchment paper. In a mixing bowl, combine the milk, apple cider vinegar, and yogurt to create a homemade buttermilk—it’s what makes the cake extra soft and tender.
Once mixed, add the sugars, vanilla extract, and vegetable oil, whisking until smooth and well combined. Sift in the flour, cocoa powder, baking soda, baking powder, and salt, then gently mix until just incorporated.
Slowly pour in the boiling water or coffee, stirring until the batter becomes silky and glossy (and oh-so-chocolatey!).
Divide the batter evenly between the prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely before slicing each layer in half to create four even layers—because more layers mean more deliciousness!
In a saucepan over low heat, cook the strawberries with sugar, stirring occasionally until they soften and release their juices, about 7 to 10 minutes. In a small bowl, mix the cornstarch with water to create a smooth slurry, then stir it into the strawberries.
Let the mixture simmer for another minute until it thickens slightly, then remove it from the heat. Add freshly diced strawberries. Allow the filling to cool completely before using—it needs time to set into that perfect, spreadable consistency for layering into your cake.
Start by whipping the butter until it becomes light and fluffy—this is what makes the frosting extra airy. Gradually add the powdered sugar and vanilla, mixing continuously until the texture is silky smooth and irresistible.
Next, blend in the cream cheese, beating until fully incorporated and creamy. Finally, swirl in the cooled strawberry filling and whip everything together until your frosting is light, luscious, and bursting with fresh berry flavor.
Time to bring this beauty to life! Start by slicing each cake layer in half to create four even layers—this is where the magic really begins.
Place the first layer on a cake board and slather on a few spoonfuls of that luscious strawberry filling.
Keep stacking and spreading the filling until you’ve got a gorgeous tower of chocolatey, berry-filled goodness.
Now, it’s time for the crumb coat—a thin layer of frosting to seal in all those delicious crumbs. Smooth it on, then pop the cake in the fridge for 30 minutes to set.
Once chilled, spread on the remaining frosting, making it as flawless as you like. For the grand finale, pile on fresh strawberries or go all out with chocolate-dipped ones.
Let the cake chill for another 30 minutes—if you can resist—and then slice in and enjoy every bite!
Yes, but regular yogurt is thinner, so the texture may vary slightly.
Absolutely! Use a high-quality gluten-free flour blend that works as a 1:1 substitute for all-purpose flour.
Yep! Just make sure to thaw and drain them well to prevent extra moisture.
Swap the butter for plant-based butter, use dairy-free cream cheese, and substitute yogurt with coconut yogurt.
Of course! Raspberries, blueberries, or even a mixed berry filling would be delicious.
Yes! Just adjust the baking time and check for doneness with a toothpick.
Keep it in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Yes! You can bake the cake layers a day in advance, wrap them tightly, and refrigerate. Assemble and frost on the day of serving for the best results.
Add more powdered sugar, a tablespoon at a time, until it thickens up. If it’s too thick, mix in a little strawberry filling or milk.
Yep! Wrap it tightly and freeze for up to 2 months. Let it thaw in the fridge overnight before serving.
Make this cake the star of your next celebration, and watch the compliments roll in! Whether it’s a birthday, anniversary, or just a well-deserved treat-yourself moment, this beauty is sure to steal the show.
If you bake this cake, I want to see it! Snap a pic, tag me @pastrybysaloni, and let’s share the deliciousness. Nothing makes me happier than seeing your stunning bakes!
And if you loved this recipe, you’re in for a treat! Check out more indulgent, eggless, and dairy-free desserts:
Want to master traditional baking without dairy or eggs? Grab a copy of my cookbook, Vegan Baking Made Simple! It’s packed with foolproof recipes and pro tips—available on Amazon HERE!
2 Responses
very nice cake my first try on eggless and cream cheese frosting it came beautiful . Appreciate your hard work and effort
HI Sabari
Thank you for trying the recipe and for your feedback!