Chocolate Cake with Strawberry Compote
This chocolate cake filled with a fresh strawberry compote balances deep cocoa flavor and bright berry sweetness—perfect for birthdays or special occasions.
Ingredients
For the Chocolate Cake
- 2 large eggs Use room-temperature eggs for better emulsion.
- 1.75 cups all-purpose flour For gluten-free, use a 1:1 gluten-free flour blend.
- 0.75 cups unsweetened cocoa powder Plus extra for dusting if desired.
- 1.5 cups sugar Adjust depending on the sweetness of strawberries.
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 1 cup whole milk Substitute with buttermilk for tang, or non-dairy milk + 1 tsp vinegar if needed.
- 0.5 cups vegetable oil Neutral flavor oils like light olive oil or melted coconut oil can be used.
- 2 tsp vanilla extract
- 1 cup boiling water Careful when stirring in.
For the Strawberry Filling
- 2 cups fresh strawberries, hulled and sliced Use fresh or thawed frozen strawberries as needed.
- 0.25 cups sugar Reduce if berries are very sweet.
- 1 tbsp lemon juice
- 0.25 cups cornstarch
- 1 cup water For mixing with cornstarch.
For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar Sift if lumpy.
- 0.5 cups unsweetened cocoa powder
- 0.25 cups heavy cream More to thin if necessary.
- 2 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line bottoms with parchment.
- In a large bowl, beat together the sugar, eggs, and 2 tsp vanilla until pale and slightly fluffy (about 2–3 minutes). Mix in the milk and vegetable oil until combined.
- In another bowl, whisk together flour, 3/4 cup cocoa powder, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture and stir until mostly combined.
- Carefully stir in the 1 cup boiling water a little at a time. The batter will be thin—that’s normal.
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
Making Strawberry Filling
- In a small saucepan over medium heat, combine sliced strawberries, 1/4 cup sugar, and 1 tbsp lemon juice.
- Mix cornstarch with 1 cup water to make a slurry, then pour into the saucepan. Cook, stirring constantly, until the mixture thickens (5–10 minutes). Remove from heat and cool completely.
Making Chocolate Frosting
- In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and 1/2 cup cocoa powder. Add 1/4 cup heavy cream and 2 tsp vanilla extract, then beat until smooth and fluffy.
Assembly
- Place one cooled cake layer on a serving plate. Spread the cooled strawberry filling evenly over the layer. Top with the second cake layer.
- Apply a thin crumb coat of frosting and chill for 15 minutes if you want a smooth final finish. Frost the top and sides with remaining buttercream. Garnish with extra strawberries if desired.
Notes
Use room-temperature ingredients for a smoother batter. For best texture, serve slices at room temperature.