Chocolate, Strawberries and Cream Cake


Sometimes you just want cake.

Last week I randomly got an intense craving for cake. Well, maybe one of the 50-or-so food blogs I read had something to do with it. Regardless, I needed get baking.

I browsed through my bookmarked recipes and saw the LA Times' Celestial Chocolate Cake — chocolate with a whipped cream center and chocolate frosting. It made me think to do a chocolate cake with whipped cream both in the center and coating the entire thing.

Then as I was walking to the store to get cream, I thought I smelled strawberry shortcake. It is unlikely there was any strawberry shortcake in the vicinity, but whether there was the faint scent of another cake in the air or just in my head, it was enough to change my plans.


So chocolate cake with whipped cream and strawberries it was. And it absolutely hit the spot.

Chocolate, Strawberries and Cream Cake

I used the chocolate cake recipe from my Chocolate Dulce De Leche Cake, but cut it in half, so I would have two thin layers, instead of three regular-sized ones. Then I made whipped cream as I usually do, and put strawberries between the layers and on top.

For cake

  • 1 cup all-purpose flour
  • 1 1/4 cups sugar
  • 3/8 cup (6 tablespoons) unsweetened cocoa powder
  • 1 teaspoon instant coffee
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup neutral vegetable oil, such as canola, soybean or vegetable blend
  • 1/2 cup plain yogurt (or sour cream)
  • 3/4 cups water
  • 1 tablespoon distilled white vinegar (This reacts with the baking soda to make a great texture after the batter cooks. There is no discernible vinegar taste.)
  • 1/2 teaspoon vanilla extract
  • 1 egg

For filling and frosting

  • 3 cups heavy whipping cream
  • 3 tablespoons sugar (this is a guess, do it to your tastes)
  • 1 tablespoon vanilla extract
  • 1 pint fresh strawberries, sliced (I'd say in fours for an average-sized berry)

Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 8-inch round cakepans. (I used the same pan twice)

In a large bowl, whisk flour, sugar, cocoa powder, baking soda and salt together. Add oil and sour cream and whisk to blend. Gradually beat in the water. Blend in vinegar and vanilla. Whisk in the eggs and beat until well blended. Divide equally between the cake pans.

Bake for 20-25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool. (A little while after taking the cake out of the oven, I popped it in the freezer for 10 minutes so I could get the cake cool enough to transfer to a wire rack so that I could start cooking the second layer in the same pan.)

When both layers are completely cool, prepare the whipped cream frosting. In a mixing bowl, beat cream, sugar and vanilla until stiff peaks form. This happens quicker when cream and bowl are chilled.

Place one layer of cake on a plate lined with wax paper. Spread thick layer of whipped cream across the top. Cover with strawberry slices. Put second layer on top, then frost the entire cake. Arrange more strawberries on top for decoration.

Keep chilled so whipped cream doesn't melt.


9 Replies to “Chocolate, Strawberries and Cream Cake”

  1. Alexandra — You’re probably right. Well, I’m going to call this my go-to chocolate cake. It’s incredibly moist because of the yogurt or sour cream. Plus, many cakes that call for vinegar and baking soda as a leavening agent don’t also call for eggs, but this one does, which again, makes it very moist. And the addition of ground coffee intensifies the chocolate.

    This particular recipe makes two thin layers. Double the recipe for two thick layers or three standard-sized tiers. Let me know if you try it out!

  2. I made this cake for a surprise birthday party and it was a major hit! Everybody at the party loved it. Thanks for a wonderful and simple chocolate cake recipe. This is going to be my go-to recipe from now on.

  3. Grace — Happy to hear it!

    The chocolate cake base is a variation of the chocolate cake with peanut butter frosting I first made after seeing it on Smitten Kitchen.

    I’ve used it for a cake with dulce de leche in the middle, and I’ve done it with chocolate ganache. Those versions are really rich, so the whipped cream is nice and light.

    Thanks for coming back to tell me you enjoyed it!

  4. As a relative novice when it comes to cake baking I made this for my daughters birthday . It went down a treat and the guests were raving about it! I found the quantities insufficient for a celebration sandwich cake so I doubled them and then divided the mixture equally between 2 9” cake tins and baked both simultaneously to save time . Fortunately it turned out to be a success .The whipped cream is a nice counterbalance to the richness of the chocolate taste and I applied it to the underside of the top half as well.
    This is going to be a favourite with us I will be using this recipie for a long time to come. Thanks for posting!

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