This chocolate strawberry cream bundt cake is moist and tender, with deep, chocolaty cake, a sweet strawberry center, and strawberry whipped cream frosting.
I’m a long-time chocolate cake lover. I grew up on classics like German chocolate cake. When I began baking, I loved toying with the chocolaty flavor to create variations like chocolate brownie pudding cake or chocolate cake with mocha mascarpone frosting.
My newest twist on chocolate cake combines the classic cake with a sweet strawberry filling and a light, airy strawberry whipped cream frosting for a classic dessert with an equally classic flavor combo.
This is the perfect cake for special occasions or a dessert after a hearty, comfort food dinner like chicken pot pie casserole, Mississippi pork chops, or old fashioned tuna noodle casserole.
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Why You’ll Love This Recipe
- Deep Chocolate Flavor: The cake combines cocoa powder, mini chocolate chips, and coffee for a super-deep chocolate flavor.
- Super Moist: I use a combination of oat milk and vegetable oil to create a cake that is incredibly moist and tender.
- A Classic Combo: Chocolate and strawberry is a classic and absolutely delicious combo.
- Light, Airy Frosting: The strawberry whipped cream frosting is incredibly light and airy.
- Simple Ingredients: This recipe uses ingredients found in any kitchen or grocery store.
Key Ingredients
You’ll find a complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Unsweetened Cocoa Powder: Unsweetened cocoa powder provides the cake’s first layer of deep, chocolaty flavor.
- Chocolate Chips: Chocolate chips melt into the cake, adding an even richer chocolate flavor.
- Instant Coffee: Instant coffee adds a bold note that further accentuates the cake’s chocolate flavor.
- Oat Milk and Vegetable Oil: Oat milk and vegetable oil add the fat and moisture needed to give the cake its super-moist texture.
- Strawberries: Strawberries are cooked down to create a sweet filling, which is used in the center of the cake and to create the strawberry whipped cream.
Variations
- Berries: Use any of your favorite berries to create all kinds of tasty chocolate berry cake variations.
- Chocolate Chips: Milk, semi-sweet, or dark chocolate chips will work in this case.
- Oat Milk: You can use regular milk if you prefer.
- Gluten-Free: Use a quality 1:1 gluten-free flour blend for a gluten-free version.
How to Make Chocolate Strawberry Cream Bundt Cake
Step 1: Bring the filling ingredients to a boil. Then, simmer until thickened. Cool, puree, and strain.
Step 2: Whisk the dry ingredients in a medium bowl. Then, add all wet ingredients except the boiling water. Fold in the chocolate chips. Pour in the boiling water and mix well.
Step 3: Pour the batter into a prepared bundt pan.
Step 4: Bake at 350°F until a toothpick inserted into the center comes out clean. Cool the cake until the pan is safe to handle. Then turn the cake out onto a wire rack to cool completely.
Step 5: Beat the heavy cream until stiff peaks begin to form. Then, gradually beat in the powdered sugar until stiff peaks form. Gently fold in the filling until combined.
Step 6: Cut the cake in half lengthwise. Then, spread the chocolate sauce over the bottom layer.
Step 7: Spread a layer of the strawberry filling, and a layer of strawberry whipped cream, then replace the cake top.
Step 8: Frost the cake with the rest of the whipped cream frosting. Add thinly sliced strawberries around the bottom edge and sprinkle with shaved chocolate. Enjoy!
Expert Tips
- Be sure to thoroughly grease and flour your bundt cake pan in all the little nooks and crannies. If even a little of it sticks, your cake could break apart.
- To easily turn out your cake, give the bottom and sides a few firm taps to help the cake loosen.
- Use a sharp, serrated knife to cut the bundt cake in half, applying as little pressure as possible. Letting the knife do the work helps ensure you don’t mangle your cake.
- Your cake should be fully cooled before frosting. Otherwise, the heat from the cake will thin the frosting, causing it to slide off.
Chocolate Strawberry Cream Bundt Cake FAQs
To ensure your bundt cake doesn’t stick, thoroughly grease every nook and cranny of your pan with melted shortening. Then, dust it with flour.
Yes! You absolutely must grease your bundt pan, even if it’s non-stick. Bundt cakes can be finicky to remove, so the more help you have, the better.
Refrigerate this cake for up to 4 days in a covered container. Freezing is not recommended.
More Delicious Chocolate Recipes
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Chocolate Strawberry Cream Bundt Cake
Ingredients
Strawberry Filling
- 2 pounds strawberries, divided, stems removed
- 2 cups granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 tablespoon cornstarch
Chocolate Cake
- 2 cups all purpose flour
- 2 cups 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 teaspoon vanilla extract
- 1 cup boiling water
- ¾ cup mini chocolate morsels
- 2 tablespoon Ghirardelli chocolate sauce
Strawberry Whipped Cream Frosting
- 2 cups heavy cream
- 1 ¼ cup powdered sugar
- 1 ¼ cups strawberry filling
- Optional: shaved chocolate for topping
Instructions
Strawberry Filling
- Add one pound of strawberries, sugar, lemon juice, water, and cornstarch to a saucepan. and bring everything to a boil over medium heat.
- Once boiling, reduce heat to low and simmer until thick, approximately 20 minutes.
- Let cool, puree, and strain any remaining seeds. Set aside to cool.
Chocolate Cake
- Preheat the oven to 350 degrees and spray a bundt pan with non-stick-cooking spray.
- In a medium bowl, whisk the dry ingredients together.
- Add the wet ingredients: oil, eggs, milk and vanilla. Stir in mini chocolate chips until combined.
- Carefully pour boiling water into cake batter and stir until combined.
- Add the cake batter to the prepared bundt pan.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Strawberry Whipped Cream Frosting
- In a medium bowl, beat heavy cream until peaks just start to form.
- Gradually add the powdered sugar into the bowl, a ¼ at a time, and beat again after each addition until stiff peaks form.
- Fold in the strawberry filling and gently stir until combined.
Assembling the Cake
- Remove the cooled cake from the pan and cut it in half lengthwise.
- Spread the Ghirardelli chocolate sauce over the bottom cake layer, followed by a layer of the strawberry filling.
- Next, add a layer of the whipped cream and then place the top layer of the bundt cake on top.
- Frost the cake with the remaining strawberry whipped cream frosting, as desired.
- Pipe a little mound of frosting around the top of the cake and top it with half a strawberry.
- Add thinly sliced strawberries along the bottom edge and sprinkle with shaved chocolate, if desired
Notes
- Be sure to thoroughly grease and flour your bundt cake pan in all the little nooks and crannies. If even a little of it sticks, your cake could break apart.
- To easily turn out your cake, give the bottom and sides a few firm taps to help the cake loosen.
- Use a sharp, serrated knife to cut the bundt cake in half, applying as little pressure as possible. Letting the knife do the work helps ensure you don’t mangle your cake.
- Your cake should be fully cooled before frosting. Otherwise, the heat from the cake will thin the frosting, causing it to slide off.
Nutrition
What is strawberry Filling? Is this jam??
It’s a homemade strawberry sauce. The ingredients are in the recipe card. =)
I missed it at first. Saw it after I sent the question. Thanks for replying. Appreciate it!