Chocolate and strawberries are a classic pairing, and this chocolate strawberry cake brings them together beautifully. Layers of moist, rich chocolate cake are filled with bright strawberry jam and finished with a silky homemade chocolate buttercream. It’s one of my go-to desserts for birthdays, Valentine’s Day, showers, or any time I want an impressive yet simple cake. The shortcut is using boxed cake mix and store-bought jam while making a from-scratch buttercream for a truly homemade taste.
Chocolate Cake with Strawberry Jam Filling
The first time I made this cake it was a last-minute Valentine’s Day bake. I used boxed chocolate cake and the strawberry jam I had in the fridge, then topped it with a rich chocolate buttercream. When my husband cut into it he swore it was from a bakery — that’s how I knew the combination worked. The deep chocolate layers and the bright, slightly tart jam create a chocolate-covered-strawberry experience in cake form. The buttercream adds a creamy, luxurious finish without extra fuss, so the overall result is elegant, balanced, and easy to reproduce.
The key to success is simple: warm the jam slightly before spreading so it becomes easy to work with and won’t tear the cake layers. A warmed preserve spreads smoothly and boosts the strawberry flavor. This technique keeps the layers moist and ensures a consistent chocolate-and-strawberry contrast in every slice.
Keep it Moist and Flavorful
To keep this cake moist and flavorful, gently warm the strawberry preserves for 10–15 seconds in the microwave or in a small saucepan before spreading. This softens the jam so it spreads evenly and helps it stay in the center of the cake layers. Warming also releases the jam’s aroma and bright taste, making the strawberry notes come through against the chocolate. I recommend trimming the cake domes and chilling the layers briefly before frosting for neater stacking and a smoother finish.
Chocolate Strawberry Cake Recipe
20 mins
45 mins
1 hr 5 mins
Equipment
- Kitchen scale (optional)
- Three 9-inch round cake pans
- Hand mixer or stand mixer
12 slices
Ingredients
For the Chocolate Cake
- 39.75 ounces dark chocolate cake mix (3 x 13.25-ounce boxes)
- 3 cups water
- 1½ cups vegetable oil
- 9 large eggs
For the Chocolate Frosting
- 2 cups unsalted butter, room temperature (4 sticks)
- 4 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- ½ cup heavy cream (or half-and-half / milk / non-dairy for a slightly thinner frosting)
For Assembly
- 1¼ cups strawberry jam, warmed slightly for easier spreading
- Fresh strawberries, optional, for garnish
Instructions
For the Chocolate Cake
- Preheat the oven to 350°F and grease three 9-inch round cake pans with nonstick spray. Set aside.
- In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until just combined—avoid overmixing to keep the cake tender.
- Divide the batter evenly among the three pans (about 852 grams per pan if using a scale).
- Bake 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the Chocolate Frosting
- Using a hand mixer or stand mixer, cream the room-temperature butter until smooth.
- Sift in the powdered sugar and cocoa powder to avoid lumps, then mix until incorporated.
- Add the vanilla, salt, and heavy cream. Beat until the frosting is smooth, creamy, and holds soft peaks. If needed, add a touch more cream for spreadability.
For Assembly
- Trim the rounded tops from each cooled cake layer with a bread knife so they stack evenly.
- Place one layer on a cake stand and spread a thin layer of frosting on top. Pipe a ½-inch ridge of frosting around the edge to hold the jam in place.
- Spoon half of the warmed strawberry jam into the center of the first layer (inside the frosting ring). Repeat with the second layer, then place the third layer on top.
- Frost the exterior of the cake, using a crumb coat first if you want a cleaner finish. Top with fresh strawberries just before serving to avoid sogginess.
Notes
*Either Dutch-processed or natural unsweetened cocoa works.
**You can substitute half-and-half, whole milk, or a non-dairy milk for a slightly thinner frosting.
Tips:
- Grease pans well to prevent sticking.
- Do not overmix the batter to keep the cake tender.
- Rotate pans halfway through baking for even oven heat.
- Chill layers briefly for easier frosting and neater edges.
- Pipe a thick frosting border to keep the jam from leaking out.
- Crumb-coat before the final coat for a smooth finish.
- Add fresh strawberries right before serving for best appearance and texture.
Alternative baking options:
- Smaller cake: Use four 8-inch pans; reduce oven temp by 25°F or bake 5–10 minutes longer.
- Cupcakes: Makes about 54 cupcakes. Bake 18–25 minutes; core and fill with jam before frosting.
Make-ahead: You can bake layers, make the frosting, or assemble the cake up to one day ahead. Store covered in the refrigerator.
Storage: Keep in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Thaw overnight in the fridge and bring to near room temperature before serving for best flavor.
How to Make Chocolate Strawberry Cake Step-by-Step
Mix the Batter: Preheat the oven to 350°F and grease three 9-inch round pans. In a large bowl combine the cake mix, water, oil, and eggs. Mix until smooth but do not overmix. The batter should remain light for tender cake layers.
Bake the Cakes: Divide batter evenly among the three pans and bake 30–35 minutes, rotating pans halfway through. A toothpick should come out clean when done. Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
Beat the Frosting: Cream the butter until smooth. Sift in powdered sugar and cocoa to avoid lumps, then add vanilla, salt, and heavy cream. Beat until the frosting is smooth, fluffy, and holds soft peaks. Using room-temperature butter helps create a light, spreadable texture.
Assemble the Cake: Level the layers, place the first layer on a cake stand, and spread a thin layer of frosting. Pipe a ½-inch frosting border, then spoon warmed jam into the center. Repeat with the second layer, top with the third, and frost the outside. Crumb-coat first for a neater finish and add fresh strawberries just before serving.
How to Store and Freeze
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cake for up to 1 month. Thaw overnight in the refrigerator and allow the cake to come closer to room temperature before serving for the best texture and flavor.
More Chocolate Cake Recipes to Try!
-
Chocolate Covered Strawberry Cake
-
Chocolate Mug Cake
-
Triple Chocolate Mousse Cake
