Chocolate-Berry Layer Cake
A rich chocolate layer cake layered with sweet strawberry preserves and topped with creamy chocolate frosting, perfect for celebrations or special occasions.
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch cake pans.
- In a medium bowl, beat eggs and sugar until thick and light-colored.
- In a large bowl, sift together all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
- Add vegetable oil, buttermilk, and vanilla extract to the flour mixture and blend well.
- Fold in the egg mixture into the batter.
- Pour the batter into the prepared cake pans.
- Bake for 30 minutes.
- Cool in pans on a wire rack for 10 minutes.
- Remove the cakes from pans and cool completely on wire racks.
- Spread strawberry preserves onto the bottom layer, then place the second layer on top.
- Frost the top and sides of the cake with chocolate frosting.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of unsweetened cocoa. If you don't have buttermilk, you can make a substitute with milk and vinegar or lemon juice. To achieve even layers, use a kitchen scale to weigh the batter as you divide it between the pans. This cake pairs beautifully with Milk Frosting for an extra indulgent touch.
Serving Suggestions
Serve this Chocolate-Berry Layer Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. It also makes a stunning centerpiece for celebrations. For a delightful contrast, pair it with Corny Garlic Mashed Potatoes as a savory side for a unique meal.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate-Berry Layer Cake contains roughly 473 calories, with 9g protein, 52g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (45% of the Daily Value), iron (32% of the Daily Value), and potassium (21% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1264mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them first to avoid excess moisture in your cake. Fresh strawberries add a nice texture and flavor, but frozen will work in a pinch.
How can I make this cake gluten-free?
To make this Chocolate-Berry Layer Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder and any other ingredients are also gluten-free, and adjust baking times as necessary, as gluten-free cakes can bake differently.
What can I use instead of vegetable oil?
If you don't have vegetable oil, you can substitute it with canola oil, melted coconut oil, or even applesauce for a lower-fat option. Each substitute may slightly alter the texture or flavor, but they should all work well in this recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).