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Strawberry Chocolate Dream Cake

A deliciously rich chocolate cake layered with sweet strawberry filling and topped with fluffy chocolate frosting, perfect for any celebration or simple weekday treat.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Fusion
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1.75 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee, cooled
  • 0.5 cups vegetable oil
  • 1 teaspoon vanilla extract
For the strawberry filling
  • 2 pounds fresh strawberries, hulled and sliced
  • 0.5 cups granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 0.5 teaspoon vanilla extract
For the frosting
  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 0.5 cups cocoa powder
  • 0.25 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt to balance sweetness

Method
 

Preparation
  1. Preheat your oven to 350°F and grease two 9-inch round cake pans (line with parchment paper if desired).
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, beat eggs, then add buttermilk, cooled coffee, oil, and vanilla.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Divide batter between prepared pans and bake for 30–35 minutes until a toothpick comes out clean.
Make the strawberry filling
  1. Combine sliced strawberries and sugar in a large saucepan. Let sit for 10 minutes to release juices.
  2. Stir in cornstarch, lemon juice, and vanilla. Cook over medium heat, stirring frequently, until thick and glossy, about 8–10 minutes.
  3. Remove from heat and let cool completely before using.
Make the frosting
  1. Beat softened butter until light and fluffy, about 3–4 minutes.
  2. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, and beat until smooth and spreadable.
  3. Mix in vanilla and a pinch of salt to balance sweetness.
Assembly
  1. Place one cake layer on your serving plate and spread half the frosting on top.
  2. Add the cooled strawberry filling, leaving a small border.
  3. Top with the second cake layer and spread remaining frosting on top and sides.
  4. Refrigerate for at least 30 minutes before serving to help everything set properly.

Notes

Serve chilled but allow to sit at room temperature for 15 minutes before slicing for better texture. Garnish with fresh strawberry halves, a dusting of cocoa, or toasted almonds for added flair. Store in refrigerator for up to 4 days or freeze individual slices wrapped tightly for up to 2 months.