Cakes / Chocolate / Recipe

Chocolate & Strawberry Layer Cake Recipe

A moist and delicious strawberry and chocolate cake recipe with a decadent chocolate frosting. This chocolate layer cake is perfect for all celebrations!

A moist and delicious strawberry and chocolate cake recipe with a decadent chocolate frosting. This chocolate layer cake is perfect for all celebrations! |

Today, dear readers, you will thank me for sharing the best (THE BEST!) chocolate cake recipe in existence- the last chocolate layer cake recipe you will ever need. Let’s not argue over who’s chocolate cake is best, or what bakery makes the best chocolate cake, or who’s mom, aunt, or grandma has the best chocolate cake recipe known to mankind, or better yet- which famous company has the most delicious chocolate cake mix you’ve whipped together (we’ll talk about boxed cake mixes in another post).

Argument is not needed after taking a bite out of this cake. I promise!

A moist and delicious strawberry and chocolate cake recipe with a decadent chocolate frosting. This chocolate layer cake is perfect for all celebrations!|

Once the first piece of this chocolate cake hits your taste buds, you will have some sort of unexplainable religious experience- yes, all because of this strawberry & chocolate layer cake recipe.

You see, my birthday was on Friday, and I needed an excuse to post a cake recipe- I know, I just used my birthday as a very relevant excuse to post a cake recipe. Sue me! Oh and before we all go nutzo over me making my own birthday cake- I promise you, I did not make my own birthday cake- A couple of cakes were actually made for me, and honestly, they couldn’t even top this recipe. Why? Because the cakes (with the exception of one) did not have a beautiful, moist crumb that would make any cake lover (hell, any baker, as well!) swoon.

You know something? There is nothing worse in the world than dry cake. It makes my inner baker shudder to the nth degree. Dry cake makes me want to cry. Dry cake makes things that you are looking to cheer up with cake, even worse! Take my word on it!

A moist and delicious strawberry and chocolate cake recipe with a decadent chocolate frosting. This chocolate layer cake is perfect for all celebrations! |

I think some new bakeries (not all of them!) have been plagued with the thought that everyone is looking to enjoy beautiful, elaborately designed layer cakes- cakes that are almost inedible because they are covered with unnecessary amounts of horrid tasting fondant. Bakeries- I don’t care how beautiful your cake is, how amazing that fondant is making the edges of the cake look breathtakingly clean, if your cake tastes like you replaced the flour with sand, I wouldn’t be a happy camper. Some people might, but that’s because they’re letting the look of the cake get to them!

I’d rather much have a not-so-breathtakingly-clean looking cake, and have it be the most delicious cake on the planet.

A moist and delicious strawberry and chocolate cake recipe with a decadent chocolate frosting. This chocolate layer cake is perfect for all celebrations! |

This chocolate strawberry layer cake, will do just what some other cakes don’t do- it will make you dance until you drop! It will make your taste buds sing until they can’t! It will make you want to kiss the nearest person to you (or your cat)! It will . . . I don’t know what else it will do, but it will definitely do this: it will make you happy!

A moist and delicious strawberry and chocolate cake recipe with a decadent chocolate frosting. This chocolate layer cake is perfect for all celebrations! |

And trust me on this, you’ll get a lot of happiness out of this recipe! Layers of strawberry jam, smooshed down by ever-so-moist layers of chocolate cake, and a healthy helping of frosting spread on the cake will make anyone smile- no matter on what occasion it is. I have seen people in the biggest depression go back into a state of happiness because of this cake.

So, enough of my bragging about how amazing this cake is- I’ll let you get to baking.

A moist and delicious strawberry and chocolate cake recipe with a decadent chocolate frosting. This chocolate layer cake is perfect for all celebrations! |

Yield: Makes One 3-Layer Chocolate Cake

Chocolate Cake

Best Chocolate Cake Recipe|

A moist and delicious strawberry and chocolate cake recipe with a decadent chocolate frosting. This chocolate layer cake is perfect for all celebrations and makes enough for a large crowd (it makes a 3-layer cake). It comes together rather simply; it's up to you to go all-out with the chocolate or add in some strawberry jam (I use this homemade strawberry jam; recipe below).

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 35 minutes


For the Cake:

  • 1 ¾ cups / 210 g all-purpose flour
  • 2 cups / 400 g granulated sugar
  • ¾ cups/ 60 g unsweetened cocoa powder (natural)
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon fine-grain sea salt
  • 2 large eggs
  • 1 cup / 240 ml buttermilk (can use light)
  • ½ cup / 120 ml vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup / 240 ml boiling water

For the Filling:

  • 1 cup strawberry jam (I used homemade; recipe follows)

For the Frosting:

  • 1 ½ sticks / 3/4 cup / 170 g unsalted butter, melted
  • 1 cup / 80 g unsweetened cocoa powder (natural)
  • ⅓ cup plus 2 tablespoons / 190 ml milk
  • 4 ½ cups / 460 g powdered sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 2 teaspoons light corn syrup


  1. Preheat oven to 350ºF. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round piece of parchment paper.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
  4. Add the egg mixture into the flour mixture; beat on medium speed for one minute (or combine by hand to prevent over-mixing). Whisk in the boiling water (the batter will become thin). Pour into prepared pans.
  5. Bake 17-22 minutes, or until a cake tester (or a wooden toothpick) inserted into the center of each cake, comes out clean.
  6. Once the cakes are out of the oven, with a [dry] clean oven mitt (preferably a cloth one), gently press down onto the cakes, to make them level (this will allow you to skip a whole step in trimming the cakes).
  7. Cool cakes for 15 minutes in the freezer. Meanwhile, make the frosting: In a large bowl (or in a stand mixer), combine the melted butter and cocoa powder powder. Alternatively mix in the milk and powdered sugar, beating (on medium speed) to spreading consistency. Add a tablespoon of milk, if needed. Mix in vanilla and light corn syrup.
  8. Remove cakes from pans, and place on wire racks.
  9. Place one cake on a cake stand (bottom side up) and spread half of the strawberry jam, being sure not to spread to the edges of the cake. Place the second cake on top of the first (bottom side up), and spread the remaining half of the jam onto the cake. Place the third cake on top (bottom side up).
  10. Place the cake in the freezer for 10 minutes (this will make frosting the cake much easier).
  11. Using an off-set spatula, spread a thin layer of frosting over the top and sides of the layer cake. Let the frosting set in the refrigerator for 20 to 30 minutes; then, spread a thick coat over the base coat.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 304Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 229mgCarbohydrates: 48gFiber: 1gSugar: 36gProtein: 3g

Yield: Makes about 1 Cup

Strawberry Jam Recipe

Cooking Strawberry Jam

Strawberry Jam, like most berry jams are easy to make and offer so much satisfaction. Add the juice of one medium-sized lemon or the juice of half an orange to the strawberry mixture before cooking the jam. This will add a nice bright, citrusy flavor to the strawberry jam. This jam keeps, stored in an artight container in the refrigerator, for up to 2 weeks and can be made ahead of time if you're making it for baked goods like Strawberry Cheesecake.

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 25 minutes


  • 1 lb / 455 g fresh strawberries
  • 1 cup / 200 g granulated sugar
  • 1 Tablespoon cold salted butter, cut into small cubes


  1. Put a couple of small plates in the freezer. Wash, hull, and halve the strawberries.
  2. In a medium saucepan over medium heat, stir together the strawberries and sugar, boil for 20–25 minutes, until thickened. To check if the jam is set, remove one chilled plate from the freezer and spoon a small dab of the mixture onto it. Give the jam about 30 seconds, and push it with your finger. If it wrinkles, it’s set and done; if it moves about on the plate, it needs to be boiled a bit longer before you test it on the other plate. You’ll also know the jam is done when it reaches 210º F/ 100ºC on a candy thermometer.
  3. When the jam is set and done, remove it from the heat and stir in the butter. Skim off any foam from the surface with a metal spoon, then pour the jam into clean, heat-safe containers or jars. Cool jam to room temperature before using. Store in the refrigerator for up to 2 weeks.


For Raspberry Jam: Decrease the amount of raspberries to 2 cups / 250 g, and add in 1 tablespoon of strained fresh orange juice and 1 tablespoon of finely grated orange zest to the berries when stirring them with the sugar. Do the same for Blackberry Jam, but simply increase the amount of sugar to 1½ cups / 300g.

Nutrition Information:



Serving Size:

1 tablespoon

Amount Per Serving: Calories: 64Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 6mgCarbohydrates: 15gFiber: 1gSugar: 14gProtein: 0g


  • baahar
    July 8, 2010 at 2:41 pm

    The cake looks delicious. I have a “bestest” chocolate cake recipe myself, but will certainly give this one a try.

    Is there a reason why you bake the layers in separate pans?

  • Mariam
    July 9, 2010 at 9:14 pm

    (shudders at the thought of dry cake)

    I’m thinking of making this for my besties birthday, shall i do it? Can I substitute fresh raspberries instead of jam? or will i be missing out terribly?

  • Elissa
    July 10, 2010 at 5:13 am

    Could this be any more dark or decadent? Seriously gorgeous, Kam! And the happiest of birthdays (a little late to the party.)

  • Carol Egbert
    July 11, 2010 at 7:37 am

    My antidote for dry cake is one generous tablespoon of dark rum poured onto each layer. It never fails!

  • Sanura
    July 12, 2010 at 10:03 am

    Just discovered your blog…. I love it. And, Adam is adorable. Looking forward to seeing more photos of him (or her?)

  • jas
    July 24, 2010 at 8:33 am

    wow – this looks so divine and I’m totally with you on the over the top cakes in cafes – it’s just afternoon tea people, not a wedding! This is bookmarked for my next afternoon tea – clearly it’ll be enjoyed by many!

    (love your blog by the way, just found it!)

  • ynove
    August 4, 2010 at 9:47 am

    Hi Kamran,

    Chanced upon your blog for the first time. Beautiful cake, beautiful photos! Can’t wait to try out your recipe. Say no to dry cake!

    My oven is not quite big enough to house 3 8″ layer cake pans. Do you think I can just use a 9″ x 3″ springform pan instead, then slice the layers afterwards?

  • Greg
    August 20, 2010 at 8:07 pm


  • Eliza
    November 14, 2010 at 2:08 pm

    i just made this and it turned out great! right down to the frosting – the first solidly spreadable one i’ve had a chance to try! or maybe i added too little milk :-p anyway, it came out very glossy and sturdy looking.
    i was out of regular baking powder, so i subbed with gingerbread baking powder mix, and the whole thing now tastes like chocolate gingerbread with strawberry filling. decorated with glazed dry raspberries. i know, a far cry from what you made, but it’s still your recipe and i LOVE it! xoxo

  • Laura Sarnari
    November 17, 2010 at 4:08 am

    Love this post like a fat kid loves cake. And coincidently it may just turn me into a cake-loving fat kid (as opposed to just cake-loving haha).

    PS I myself am 19 and don’t know anyone my age who could make such a beautiful blog and still have time for uni and life in general haha, well done!

  • Ben Lines
    February 10, 2011 at 4:41 pm


    I just stumbled across your blog and am loving what you have created!! :)

    I was wondering where your cake stand was from?

    Also would you mind telling me how you created your blog?

    This recipe looks amazing, will try it out myself!


    • kamran
      February 10, 2011 at 6:24 pm

      Hi Ben,

      The cake stand is from Macy’s from the Martha Stewart Collection it was a limited edition item… I can’t find it on the Macy’s website (maybe check for it in store?)

      Also- do you mean how I designed the site? Well, I used wordpress, created a design, and posted stuff… Nothing too specific. If you’re looking for something more affordable to blog on, there’s also and Typepad.

      I hope that helps! And thanks for reading! :)

  • Ruffin, Barbara
    March 1, 2011 at 9:24 pm

    As I stroll through so many recipes trying to find something I felt would knock the socks off my in-laws this year I came upon this recipe. It looks out of this world, I could almost taste the cake as I was reading the ingredients. I really hope it will makes their eyes rollback in their heads when they taste it. One thing I want to know can I use fresh strawberies with that strawberry jell mixture? I wanted to add a little of me in the cake.

    • kamran
      March 3, 2011 at 5:23 pm

      I’m sure you can maybe add mostly fresh strawberry slices & heat up the jam so it can be brushed over the berries… It would be just as lovely as using homemade strawberry jam.

  • erin
    March 16, 2011 at 10:38 pm

    Hi – Just found your blog – I’m going to try this cake for tomorrow.

    On tip I have for you from reading the directions … where you say

    “spread half of the strawberry jam, being sure not to spread to the edges of the cake”

    If you have a piping bag, make a “dam” around the edges of the cake with frosting, then fill with the am and it won’t seep out (see pic )

  • Julie
    March 25, 2011 at 7:10 am

    I have made this cake twice in two months and am about to make it again, for my birthday, my daughter’s birthday and now my mom’s birthday. To accomodate dairy and soy allergies, I made the cake and frosting with coconut milk and Earth Balance Soy Free Spread. It is fantastic! My dear friend described it as “the best cake she has ever eaten!” Thank you for this great recipe. :o) It is already a favorite.

  • Dani
    April 3, 2011 at 1:08 am

    Hi Kamran,

    Made this cake yesterday for a small get-together with friends – and it was a hit! And so quick and easy to whip up. Thank you for sharing this amazing recipe :) I used to think my aunt’s chocolate cake was the best, but no more! Shhh…don’t tell her…

    On the issue of breathtakingly beautiful confections vs. wholesome and comforting desserts: it was a plain looking cake, next to these pretty little designer cupcakes someone else bought, but even though everyone whipped out their cameras to snap those cupcakes, more than half remained untouched by the end of the night. Conversely, no one photographed my homely, humble-looking cake, yet there was only a 2-inch slice of it left. And that, I believe, says all.

    P.S. I filled it with store-bought raspberry strawberry jam, added an extra kick via fresh lemon juice, and dried cranberries. I also made the frosting you suggested here but found it too sweet for my liking, so slathered it in sultry dark chocolate coffee ganache instead! Pure heaven…

  • Sam
    April 8, 2011 at 2:15 pm

    What a great birthday present… for myself. And yes, I did make my own birthday cake, but am completely fine with that because of your unbelievable recipe. Chocolate and strawberries are my all time favorite flavor combination and this married them beautifully.

    Thank you again – I already have 2 requests to make for upcoming parties.

  • Teresa
    May 1, 2011 at 8:34 pm

    Just made this for my sons baptism, it turned out great. The strawberry jam adds the moisture that makes this cake perfect! I got rave reviews and I am curious about how what other jams and cakes would go together.

  • Clare
    June 9, 2011 at 1:01 am

    Hi this cake looks soo good an I want to make it for my Dad :) But i’d just like to ask if it’s the light kind or the denser side? Because I can’t really see the texture of the cake itself though it look heavenly!!! :) Thanks !!

    • kamran
      June 9, 2011 at 12:52 pm

      Hi Clare- it’s a very moist and a little dense, but it’s too good not to make. :)

  • Debbie
    June 22, 2011 at 6:59 pm

    I made this cake for Father’s day. I found the icing a bit sweet, and added extra cocoa powder until it was just right. The cake was delicious!

  • Alina
    June 27, 2011 at 8:50 am

    That came out amazingly. Thanks for sharing. I added fresh strawberries in between and on top. It was perfect!

  • Holly
    September 27, 2011 at 12:00 pm

    Hi there!
    I did a search for Choc-strawberry cake and came across your blog. I’m pretty excited to try this out this weekend! Since fresh strawberry season is passed here in VA, I will be using my THRIVE freeze dried Strawberries, and mixing them with strawberry preserves. I love having access to fresh fruit year round!! I also like the hint given above about drizzling some rum over the layers, so I believe I will try that as well. Thanks for making me chuckle at so much bravado over this cake. My taste buds are looking forward to checking it out.

  • Anna
    December 6, 2011 at 1:29 am

    This was a huge hit. I am always looking for a moist chocolate cake and this is truly it. For the frosting – which has a marvelous, spreadable texture – I added a teaspoon of espresso powder dissolved in just a teaspoon of hot water. This extra step added complexity and made it a little less intensely sweet (which of course some may prefer). Thank you so much.

  • Jen Laceda
    January 23, 2012 at 6:31 am

    Hi Kamran, I stumbled across your blog when I was searching for a chocolate strawberry cake recipe for my daughter. Her birthday is coming up and she requested this flavour specifically! Thanks for sharing this!

  • cathyb.@brightbakes
    February 2, 2012 at 10:06 pm

    dying to make this…….but wondering what the best route would be if I’m making it for a few that don’t care to have their chocolate mixed with fruit?! Will it still be moist if I skip the jam and just use icing? Or what kind of suggestions would you have for a replacement?
    cathy b.

    • kamran
      February 5, 2012 at 6:03 pm

      Hi Cathy! I’m just seeing your comment now as it was thrown into the Spam folder. Any who, I think you can definitely do this without the fruit- I’ve done it many times! :)

  • Irsa
    February 25, 2012 at 11:42 am

    never fails to charm people. just collected a whole bunch of “Irsa, I love you” from my friends for this! I did cupcakes with ganache and skittles on top! the best thing ever. thank you! =)

  • Madhu
    March 2, 2012 at 10:32 am

    Hate fondant! Hate clean look!
    Absolutely mad about “imperfect” cakes!
    I like you! :-)

  • Ivan
    April 8, 2012 at 2:03 am

    Made this. New to cake baking. Came out delicious. Everyone loved it

  • Robyn
    June 18, 2012 at 7:15 am

    OMG… This cake recipe is awesome! I have been searching for a great chocolate cake recipe for soooo long… I’m sick of eating dry cake and I have made this recipe twice now and it has been really moist both times. I made it for a friends birthday and all of her family commented on how great it was… I will be recommending your recipe to everyone :) I layered with strawberry jam and fresh strawberries and decorated the top with choc dipped strawberries… Yummy! Thank you for sharing!

  • Breeanna
    July 8, 2012 at 7:44 pm

    I made this cake for my boyfriends birthday and it was a hit! Compliments were being thrown left and right! Thanks so much for the share

  • Lizzy
    October 14, 2012 at 7:00 am

    OMG this cake sounds delicious i will be trying this out for my sisters birthday
    one question though she is allergic to strawberry so will it taste as good with apricot jam? or any other kind of jam?

    • Kamran
      October 14, 2012 at 4:16 pm

      Hi Lizzy- I suspect raspberry would be a perfect substitute! :)

  • Peggy
    November 5, 2012 at 11:20 pm

    Wow! Kudos! Just made this for my husband as he requested a Chocolate/Strawberry cake. It is to die for! After the first piece of cake, I usually just eat the frosting because I can’t stand how dry the cake can get after sitting for a day. This cake is sooooo moist that I am enjoying the cake, too!! The best cake I have EVER made! This recipe is a keeper. I might try this with raspberry at some point. Just a quick note, I modified using two 9 inch pans and it still turned out beautifully. Also, I LOVED your trick of pressing the cake down to flatten it. Ingenious! Thank you!

  • Bess
    March 21, 2013 at 10:51 pm

    Hi! Writing from Australia :)

    I have adored your blog for the longest time!
    I desperately want to make this cake! It looks absolutely divine :)
    Unfortunately we don’t have light corn syrup in Australia, is there a substitute I can use instead?

    Much appreciated!! :))

  • Nadia
    May 9, 2013 at 2:49 pm

    Hi Kamran,
    Super blog!
    I was just wondering if there was a gluten-free version of this recipe (i.e. swop the wheat flour for a store-bought gluten-free mix)? Would it taste as good? And be as moist? I ask as I’d like to make it for my birthday coming up next week!

  • Nadia
    May 9, 2013 at 2:55 pm

    P.S. Or rather than a gluten-free mix how about ground almonds?

  • Connie
    May 10, 2013 at 9:35 pm

    OMG this is AMAZING!!! I’m seriously crying as I’m forking my cake. It definitely does not look as clean as your picture but it tastes heavenly!!!!

  • taste of home recipes for two
    May 25, 2013 at 1:19 am

    My spouse and I absolutely love your blog and find
    nearly all of your post’s to be just what I’m
    looking for. Does one offer guest writers to write content available for you?
    I wouldn’t mind publishing a post or elaborating on a number of the subjects you write about here. Again, awesome blog!

  • Judith Vrhovec
    May 25, 2013 at 8:28 am

    made this cake for a girls birthday, dalmatian dog cake decoration, and used your recipe, just changed the filling into strawberry cream, crumb coated with ganache, perfect, perfect, perfect! thanks. Not a fan of these perfectly even, clean and “plastic” cakes either, but it came out clean and perfect!!!

  • mylar Balloons wholesale
    May 25, 2013 at 2:14 pm

    Today, while I was at work, my cousin stole my iPad and tested to see if it can survive a 30 foot
    drop, just so she can be a youtube sensation.
    My iPad is now broken and she has 83 views. I know this is totally off topic
    but I had to share it with someone!

  • Kate
    June 9, 2013 at 10:27 pm

    Thanks, Kam! This is my go-to quick chocolate cake/cupcakes recipe.
    Take care

  • As,a
    July 5, 2013 at 1:44 am

    I tried this cake today… Used half recipe and it AWSOMEEEE!!!!
    So rich n just yummy loved it
    Thanx a lot:)

  • Karen
    September 2, 2015 at 1:58 pm

    I made this cake on Sunday for my Mom’s Birthday. I read her and my dad your brag about this cake and they understood why I had to make it. After blowing out the candles I cut everybody a slice, we all sat down and took the first bite together. Unanimous Response- THIS IS AMAZING!!!! My Dad said it was the best cake he’d ever eaten, he’d never even had a piece of cake this good in a restaurant. My husband had 2 giant pieces. The entire cake was gone by the next afternoon. It’s so moist I doubt it would have even dried out over a few days, but we couldn’t resist and were fighting over the last piece. A true gem. Everyone needs this cake in their life. I’m already thinking of what occasion I make this for next. Great job! INCREDIBLE!!!

  • Sonia
    April 23, 2017 at 11:35 am

    I made this cake for a fairly casual occasion so after baking the three pieces I’ve decided to just put together two and keep the third one separate for us to eat at home. That means I had one two-layer cake filled with strawberry jam and covered in frosting all around, and one simpler cake that had the strawberry jam and frosting only on the top.
    When i tasted the (smaller) cake right after I finished it, it was good, moist, but a bit too bitter with all the cocoa powder. Also, I didn’t have enough sugar for the frosting (oops!) so I used maybe just one half of the recommended amount. However, the next morning after refrigerating all night, it was AMAZING. The tastes connected very well and the jam was a really nice addition for a fruity person like me. The half-sweet frosting was not a problem, quite the opposite, it received compliments.
    The guests who tried the two-layer option were also amazed my the moist base and also by the fact that it doesn’t at all taste as bitter as it looks (it’s really dark!). My boyfriend said he prefers the single layer option though – so there you go a simpler version for equally delicious but less time consuming chocolate cake. Just make one third :)
    Thank you!

  • michelle
    February 4, 2019 at 9:55 pm

    Hello! How many cakes does this recipe make? It says 3 at the bottom for the last preparation step, but the ingredient list sounds like it makes 1.
    Thank you!

  • Joann Clifford
    January 20, 2023 at 3:57 pm

    I tend to agree with you on fondant, to me it is a melted old rubber tire for cake to dipped into

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