Name: Chocolate Layer Cake with Whipped Cream & Strawberry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 3/4 cups All-purpose flour (Go for unbleached for a fluffier crumb.); 3/4 cup Unsweetened cocoa powder (Dutch-processed makes it ultra-dark and chocolatey.); 2 cups Sugar (White granulated keeps things light, but brown sugar can add extra depth.); 1 1/2 tsp Baking powder (This combo gives us that perfect rise.); 1 1/2 tsp Baking soda; 1 tsp Salt (Don't skip—salt sharpens the chocolate flavor.); 2 large Eggs (Room temperature for fluffier texture.); 1 cup Whole milk or buttermilk (Buttermilk adds a lovely tang.); 1/2 cup Vegetable oil (Keeps the cake moist.); 2 tsp Vanilla extract (Use real for best flavor.); 1 cup Hot coffee or water (Enhances the chocolate flavor.); 1 cup Heavy cream (High-fat cream for silky ganache.); 200 g Dark chocolate, chopped (Go for 60-70% cocoa.); 2 tbsp Butter (Adds gloss and creaminess.); 1 1/2 cups Heavy whipping cream, cold (Keep super cold for the best whip.); 3 tbsp Powdered sugar (Dissolves easily into cream.); 1 tsp Vanilla extract (Another dose of flavor.); 1 fresh Strawberry (For topping.); Cocoa powder (For dusting.)

Jump to Recipe Print Recipe

A Slice of Joy: Chocolate Layer Cake with Whipped Cream & Strawberry

There are few desserts in this world as soul-soothing as a homemade chocolate layer cake with whipped cream and strawberry. I remember the first time I baked one with my grandma—her kitchen smelled like a dream, all rich chocolate and cozy warmth, and we’d sneak stolen licks of the whipped cream whenever we thought no one was looking. That first forkful was pure delight: tender cake, a cloud of cream, a sweet strawberry perched on top like a tiny crown. That taste, and the laughter that came with it, has stuck with me ever since.

I love sharing this recipe for chocolate layer cake with you—not just because it’s delicious, but because it turns regular days into celebrations (even if the only excuse is, "Hey, it’s Friday!"). If you’re searching for the perfect chocolate cake recipe that feels like a hug, you’ve come to the right place.

Why You’ll Adore This Chocolate Layer Cake with Whipped Cream & Strawberry

Let’s be honest: there’s no bad time for chocolate cake. But here’s why this particular chocolate layer cake with whipped cream and strawberry will win your heart every single time:

Melt-in-your-mouth texture: The secret? Hot coffee in the batter. It makes the cake tender, moist, and deeply chocolatey.
Heavenly chocolate cream filling: Picture a silky ganache sandwiched between chocolate layers. It’s pure decadence, but not heavy.
Whipped cream topping: Creamy, light, and just sweet enough—not too rich, so you’ll always have room for seconds.
Show-stopping looks: The ganache drip and fresh strawberry on top transform this cake from simple to stunning, perfect for birthdays, holidays, or just because.
Nostalgia factor: Every bite takes me back to kitchen memories—and I hope it brings a little of that magic into your home, too.

Ingredients You’ll Need for Chocolate Layer Cake with Whipped Cream & Strawberry

Ready to bake? Grab your mixing bowl and these goodies (plus a few personal notes):

All-purpose flour (1 3/4 cups): Go for unbleached for a fluffier crumb.
Unsweetened cocoa powder (3/4 cup): Dutch-processed makes it ultra-dark and chocolatey.
Sugar (2 cups): White granulated keeps things light, but brown sugar can add extra depth.
Baking powder (1 1/2 tsp) & baking soda (1 1/2 tsp): This combo gives us that perfect rise.
Salt (1 tsp): Don’t skip—salt sharpens the chocolate flavor so it truly shines.
Large eggs (2): Room temperature beats up fluffier; set them out ahead of time.
Whole milk or buttermilk (1 cup): Buttermilk adds a lovely tang and tenderness if you have it.
Vegetable oil (1/2 cup): Keeps things super moist.
Vanilla extract (2 tsp): Use the real deal for the best flavor.
Hot coffee or water (1 cup): Hot liquid intensifies the chocolate—promise you won’t taste the coffee, just richer chocolate cake!
Heavy cream (1 cup, for filling): Look for high-fat cream to get the ultimate silky ganache.
Dark chocolate (200g, chopped): Go for 60-70% cocoa for the perfect bittersweet bite.
Butter (2 tbsp): Adds gloss and creaminess to the filling.
Heavy whipping cream (1 1/2 cups, cold): Essential for a billowy, stable topping (keep it super cold for the best whip!).
Powdered sugar (3 tbsp): Dissolves easily into the cream—no gritty texture.
Vanilla extract (1 tsp, for whipped cream): Another dose of flavor elevation.
Chocolate ganache: Reserve a little from your filling to make that irresistible drizzle on top.
Fresh strawberry (1): Because every queen deserves a crown!
Cocoa powder (for dusting): It’s the finishing touch that pulls everything together.

Step-by-Step Guide: Making the Perfect Chocolate Layer Cake with Whipped Cream & Strawberry

Take a deep breath—you absolutely can pull this off, even if baking multitasking isn’t your strong suit (trust me, I’ve tackled this cake with toddlers underfoot!).

Bake the Chocolate Cake Layers:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch cake pans (parchment paper = easy release!).
- In a big bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add in eggs, milk (or buttermilk), oil, and vanilla. Beat until smooth—it’ll look thick at this point.
- Pour in the hot coffee. The batter will suddenly become quite thin—that’s exactly what we want for a moist, delicate crumb.
- Divide the batter evenly into your pans. Bake for 25–30 minutes. A toothpick should come out clean.
- Cool the cakes completely before assembly (I often bake them a day ahead and chill them—makes them easier to handle).
Make Chocolate Cream Filling (Ganache):
- Heat 1 cup heavy cream on the stove—stop before it boils!
- Pour the hot cream over your chopped dark chocolate and butter. Wait 2 minutes, then stir gently until melted and smooth.
- Chill until it’s thick but spreadable. (If you get impatient, I get it—pop it in the fridge and stir every so often).
Whip the Cream:
- In a cold bowl (pop it in the freezer for a few minutes!), beat 1 1/2 cups cold heavy cream with powdered sugar and vanilla.
- Beat just until stiff peaks form—don’t over-whip. It should look like fluffy clouds (and taste even better).
Assemble:
- Place your first cake layer on a plate or cake stand. Spread with one-third of the chocolate cream filling.
- Top with the second layer, more filling, then third layer and the remaining filling.
- Spread the whipped cream over the top—smooth or swirly, you choose!
- Pipe or dollop a little more cream in the center, then drizzle remaining ganache over the edges for that glossy "drip cake" effect.
- Dust lightly with cocoa powder and nestle your fresh strawberry on top. Admire, snap a photo (optional but highly recommended), then slice and enjoy!

My Secret Tips and Tricks for Chocolate Layer Cake with Whipped Cream & Strawberry Success

Better Batter: Sift your dry ingredients if you can—it avoids lumps and makes the cake tender (pro move!).
Don’t skip the coffee: Even if you’re not a coffee drinker, I promise you’ll taste only chocolatey goodness, not bitterness.
Chill matters: Cold layers and cold ganache make assembly a breeze, especially on warm days.
Stable Whip: For the best whipped cream topping, use full-fat, super-cold heavy cream.
Ganache drips: If the ganache seems runny, let it cool for a few minutes. If it’s too thick, microwave it for just a few seconds. The perfect drip flows slowly but stays put.
Storage Know-How: Store leftovers (if you’re lucky enough to have any!) covered in the fridge. I love a cold slice with coffee the next morning.
Dark chocolate choice: If you like things sweeter, use semi-sweet chocolate instead of dark for the filling.

Creative Variations and Ingredient Swaps

It’s your kitchen—make this chocolate layer cake with whipped cream and strawberry fit your crowd!

Gluten-free: Use your favorite 1:1 gluten-free flour blend—the texture is still dreamy.
Dairy-free: Substitute plant-based milk and coconut cream (for whipped topping) and use vegan chocolate. Still luscious!
More fruit, please: Add sliced fresh strawberries or raspberries between the chocolate cake layers for a fruity surprise.
Nutty twist: Swirl in toasted chopped hazelnuts or walnuts in the filling.
Chocolate overload: Fold mini chocolate chips into the batter or sprinkle on top—it’s a chocolate lover’s fantasy.
Different decorations: Top with a medley of berries, chocolate curls, or even a dusting of espresso powder for a grown-up finish.
Sheet cake version: Pour the batter into a 9×13 pan, bake a bit longer, and frost as a single-layer wonder (great for potlucks!).

How to Serve and Store Your Chocolate Layer Cake with Whipped Cream & Strawberry

This chocolate layer cake with whipped cream and strawberry is just as lovely dressed up for a party as it is for a cozy family dinner.

Serving: Use a sharp, thin-bladed knife for tidy slices. Wipe between cuts for that bakery-worthy look!
Make ahead: You can bake the cake layers a day early, wrap well, and chill. Assemble and decorate the day you plan to serve.
Leftovers: Store slices (or the whole cake, covered) in the fridge for up to 3 days. The whipped cream stays surprisingly fluffy!
Freezing: The cake layers freeze beautifully—wrap tightly and thaw overnight in the fridge before assembling. I don’t recommend freezing the finished cake because of the whipped cream topping.

FAQs: Your Top Questions About Chocolate Layer Cake with Whipped Cream & Strawberry Answer

Print Pin