Chocolate Cake with Vanilla Pudding and Strawberries

If you’re searching for a dessert that combines rich, fudgy cake, creamy vanilla pudding, and the vibrant burst of fresh strawberries, Chocolate Cake with Vanilla Pudding and Strawberries will absolutely delight you. Each forkful offers a harmonious blend of decadent chocolate, silky-smooth pudding, and juicy fruit, all beautifully crowned with a snowy layer of powdered sugar. This is the kind of recipe friends and family eagerly request again and again, because it tastes like pure celebration in every bite!

Ingredients You’ll Need

This recipe keeps things deliciously simple. Each ingredient plays a starring role—contributing to the moist crumb, luscious filling, or fresh finish that make Chocolate Cake with Vanilla Pudding and Strawberries truly unforgettable.

• All-purpose flour: Provides structure and keeps the cake light and tender.
• Unsweetened cocoa powder: Delivers that deep, chocolaty flavor we all crave.
• Baking powder: Helps the cake rise beautifully, giving a soft, fluffy texture.
• Baking soda: Reacts with buttermilk for extra lift and tenderness.
• Salt: Enhances the sweetness and the richness of the chocolate.
• Unsalted butter, softened: Adds moisture and richness for a truly decadent crumb.
• Granulated sugar: Sweetens the cake and helps create a moist texture.
• Brown sugar: Brings depth of flavor and keeps the cake soft for days.
• Large eggs: Bind the batter together and add extra richness.
• Vanilla extract: A teaspoon for both cake and pudding for classic, comforting aroma.
• Buttermilk: Makes a super moist, tender cake with a hint of tang.
• Whole milk: Used in the pudding to create that luscious, creamy filling.
• Sugar (for pudding): Sweetens the custard without making it overly rich.
• Cornstarch: The secret to that thick, spoonable vanilla pudding layer.
• Egg yolks: Add richness and help set the pudding to perfect creaminess.
• Butter (for pudding): Melts in right at the end, ensuring velvety texture.
• Fresh strawberries, chopped: Their juicy sweetness is unbeatable in each bite.
• Powdered sugar: A finishing touch that makes the dessert feel special and elegant.

How to Make Chocolate Cake with Vanilla Pudding and Strawberries

Step 1: Make the Vanilla Pudding

Begin by making your creamy vanilla pudding. In a saucepan, whisk the sugar and cornstarch together first to break up any pesky lumps—this ensures a silky texture. Now, slowly add the milk and whisk in the egg yolks until everything is well combined. Cook this mixture over medium heat, whisking constantly, until it thickens (it usually takes about 5 minutes). Once thick, pull it off the heat and stir in your butter and vanilla extract. Let the pudding cool completely before using—it will firm up so it can be easily layered inside the cake.

Step 2: Prepare the Chocolate Cake Batter

Preheat your oven to 350°F (175°C) and get your 8-inch square cake pan ready by greasing and lining it with parchment paper. In one bowl, whisk together your flour, unsweetened cocoa powder, baking powder, baking soda, and salt. In another bowl, beat the softened butter with both sugars until it’s wonderfully fluffy. Add the eggs, one at a time, mixing well after each, and then splash in the vanilla extract. Alternate adding the dry ingredients and the buttermilk, mixing gently until just combined—don’t overbeat, or you’ll lose that tender crumb!

Step 3: Assemble the Layers

Spoon half of the chocolate batter into your prepared pan and spread it evenly. Now, it’s time for the fun part: dollop generous spoonfuls of the cooled vanilla pudding over the batter, scattering half the chopped strawberries across the top. Swirl them slightly into the cake with a spatula if you like, or leave them artfully scattered for a rustic look. Gently spread the remaining chocolate batter over the pudding and strawberries, then finish by sprinkling the remaining strawberries evenly on top, pressing them lightly into the surface.

Step 4: Bake to Perfection

Bake your layered masterpiece for 30 to 35 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs clinging to it. The kitchen will soon fill with the irresistible aroma of chocolate and vanilla. Allow the cake to cool completely in the pan so the pudding firms up and every layer is set—not to mention, this makes slicing super neat and easy.

Step 5: Add the Final Touch

Once cooled, lift the cake out of the pan and transfer it to a serving plate. Take a small sieve and dust the surface with a generous snowfall of powdered sugar. Slice into nine dreamy squares and get ready for smiles all around—the contrast of rich chocolate, cool vanilla pudding and strawberry bursts is pure magic!

How to Serve Chocolate Cake with Vanilla Pudding and Strawberries

Garnishes

Go the extra mile by topping each square with an extra strawberry or a few delicate mint leaves. For special occasions, a drizzle of warm chocolate sauce or a swoosh of whipped cream truly elevates every bite of your Chocolate Cake with Vanilla Pudding and Strawberries.

Side Dishes

This cake shines brightest with a cool glass of milk, a cup of fragrant coffee, or even a scoop of vanilla ice cream on the side. Because the dessert is so vibrant and rich, simple sides let its flavors glow.

Creative Ways to Present

Turn this treat into a showstopper by layering slices in glass jars for an eye-catching trifle look, or cut the cake into mini cubes and serve on a platter for a dazzling dessert board. Chocolate Cake with Vanilla Pudding and Strawberries can also be dressed up with edible flowers for that “wow” factor at parties.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (it’s rare, but it does happen!), simply cover the pan tightly with plastic wrap or place slices in an airtight container. Store in the refrigerator, where everything stays fresh and the layers firm up even more—the flavor only gets better overnight!

Freezing

This cake also freezes well. Cut into individual squares, wrap each in plastic wrap, then stash them in a zip-top bag. When you’re craving Chocolate Cake with Vanilla Pudding and Strawberries, just thaw a slice in the fridge overnight. The texture remains impressively luscious.

Reheating

Cake is usually best served chilled or at room temperature when filled with pudding and strawberries, but if you want a slightly warm cake (without melting the filling), pop a slice in the microwave for 10 to 15 seconds. The chocolate aroma and soft crumb get even dreamier.

FAQs

Can I use boxed pudding for the filling?

While homemade vanilla pudding delivers unbeatable creaminess and flavor, boxed pudding can work in a pinch. Make sure it’s fully set before layering so your cake stays beautifully structured.

What type of cocoa powder is best for this recipe?

Unsweetened natural cocoa powder is perfect for this cake. If you only have Dutch-processed, the flavor will be a bit deeper and less acidic, which many people love in Chocolate Cake with Vanilla Pudding and Strawberries.

Can I substitute another fruit for strawberries?

Absolutely! Try raspberries or sliced cherries for a lovely twist. Just be sure to use fresh, juicy berries for the same level of brightness and contrast.

How far ahead can I make this cake?

You can prepare the whole cake a day in advance. In fact, letting it chill overnight in the fridge allows the flavors to meld and the pudding to set, resulting in even cleaner slices and richer taste.

Do I need to refrigerate Chocolate Cake with Vanilla Pudding and Strawberries?

Yes, because of the pudding and fresh fruit, it’s safest to store the cake in the refrigerator. Let it sit at room temperature for a bit before serving, so the flavors come alive.

Final Thoughts

I hope you’ll treat yourself and your loved ones to this unforgettable Chocolate Cake with Vanilla Pudding and Strawberries. It’s the sort of dessert that creates memories and leaves everyone grinning after that first delicious bite. Here’s to many happy, chocolatey celebrations!

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