Chocolate Strawberry Cream Bundt Cake

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Chocolate Strawberry Cream Bundt Cake combines the lusciousness of rich chocolate and the fresh flavor of strawberries in a gorgeous, impressive dessert that’s perfect for any occasion. I remember the first time I made it for a family gathering—everyone was in awe of the decadent layers and beautiful presentation. This cake is not just a treat for the taste buds; it’s a feast for the eyes and a conversation starter at parties. Whether you’re celebrating a birthday, hosting a special brunch, or just craving something sweet, this cake promises to delight and surprise!

What makes this recipe special

Imagine the harmonious blend of chocolate and strawberry coming together in one luscious Bundt cake. What sets this Chocolate Strawberry Cream Bundt Cake apart is its layers of flavor and texture: the moist, rich chocolate cake, the vibrant strawberry filling, and the fluffy whipped cream frosting create an unforgettable dessert experience. It’s a perfect choice for a gathering because it’s visually impressive yet surprisingly simple to make.

“This cake was the highlight of our dinner party! Everyone asked for the recipe, and the flavors were just perfect—chocolatey without being too rich.”

How this recipe comes together

Making the Chocolate Strawberry Cream Bundt Cake is a rewarding journey through layers of flavor. You will start by preparing your strawberry filling, then bake the rich chocolate cake, and finally whip up a dreamy strawberry-infused cream frosting. The assembly is where the magic happens as you layer the cake with filling and frosting. By the end, you’ll have a show-stopping dessert that tastes as good as it looks!

What you’ll need

To make this delicious cake, gather the following ingredients:

• For the strawberry filling:

  • 2 pounds strawberries (divided, stems removed)
  • 2 cups granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 tablespoon cornstarch

• For the chocolate cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon instant coffee
  • 1 teaspoon salt
  • 1 cup oat milk (or whole milk)
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • ¾ cup mini chocolate morsels
  • 2 tablespoons Ghirardelli chocolate sauce

• For the strawberry whipped cream frosting:

  • 2 cups heavy cream
  • 1 ¼ cup powdered sugar
  • 1 ¼ cups strawberry filling (from above)

• Optional: shaved chocolate for topping

Feel free to substitute oat milk with any non-dairy milk or whole milk as per your preference.

Step-by-step instructions

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1. Prepare the strawberry filling:

   • In a pot, combine half the strawberries, 1 cup of sugar, lemon juice, water, and cornstarch. Cook over medium heat until bubbling, then mash the mixture to desired smoothness, removing from the heat once thickened. Set aside.

2. Make the chocolate cake:

   • Preheat your oven to 350°F (175°C) and grease a Bundt pan.
   • In a large bowl, whisk together flour, 2 cups sugar, cocoa powder, baking powder, baking soda, instant coffee, and salt.
   • Add oat milk, vegetable oil, eggs, and vanilla extract to the dry ingredients, mixing until smooth.
   • Gradually pour in boiling water and mix until combined. The batter will be thin.
   • Fold in the mini chocolate morsels. Pour the batter into the prepared Bundt pan.
   • Bake for 30-35 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.

3. Prepare the strawberry whipped cream frosting:

   • In a mixing bowl, beat heavy cream and powdered sugar until soft peaks form. Gently fold in the prepared strawberry filling.

4. Assemble the cake:

   • Once the cake is completely cooled, carefully slice it in half horizontally. Spread a layer of strawberry whipped cream filling on the bottom layer and top with fresh strawberries. Place the top half of the cake back on and spread more whipped cream on the top. Drizzle with Ghirardelli chocolate sauce and sprinkle with optional shaved chocolate.

Best ways to enjoy it

Present your Chocolate Strawberry Cream Bundt Cake on a beautiful cake stand to highlight its gorgeous design. Serve slices alongside fresh strawberries or a scoop of vanilla ice cream for a delightful contrast. Pair it with a cup of coffee or tea for an elegant afternoon treat, or at a festive dinner to wow your guests. Don’t forget a drizzle of extra chocolate sauce for those chocolate lovers!

Keeping leftovers fresh

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To prevent sogginess, consider keeping the frosting separate and applying it just before serving. If you want to freeze the cake, wrap it tightly with plastic wrap then a layer of aluminum foil; it keeps well for up to two months. However, fresh strawberry filling may need to be added once you thaw it, as it can lose its texture.

Helpful cooking tips

• Be careful with boiling water: When adding boiling water to your cake batter, mix it very slowly to avoid splashing.
• Room temperature ingredients: For best results, use room temperature eggs and milk to ensure a smooth batter.
• Leveling the cake: If your cake has domed a little while baking, gently trim the top with a serrated knife for a flat surface for icing.

Flavor swaps

Feel free to switch things up with this recipe:

• Use raspberries instead of strawberries for a slightly tart flavor.
• Swap the chocolate cake for a vanilla sponge for a lighter option.
• For a tropical twist, add a hint of coconut milk to the cake batter and garnish with toasted coconut.

Your questions answered

Q: Can I make this cake ahead of time?
Yes! You can prepare the cake a day ahead and store it in the fridge. Just add the frosting fresh before serving.

Q: What can I use instead of cornstarch?
If you don’t have cornstarch, you can use all-purpose flour as a thickening agent, though it may alter the texture slightly.

Q: How long does this cake last in the freezer?
The Chocolate Strawberry Cream Bundt Cake can be frozen for up to two months. Just wrap it well to protect it from freezer burn!

Impress your family and friends with this show-stopping Chocolate Strawberry Cream Bundt Cake—it’s sure to become a favorite!