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Chocolate Cake with Vanilla Pudding and Strawberries Recipe

Chocolate Cake with Vanilla Pudding and Strawberries Recipe

5 from 12 reviews

A moist and fluffy layer cake infused with real strawberries, frosted in light strawberry buttercream, decorated with rosettes, cream piping, and fresh halved strawberries—perfect for any celebration.

Ingredients

Scale

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup neutral oil (like canola)
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup fresh strawberry purée (strained)

For the Strawberry Buttercream:

  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/4 cup strawberry purée
  • 1/2 tsp vanilla extract
  • Pinch of salt

For Assembly & Decoration:

  • 56 fresh strawberries, halved
  • Extra buttercream for piping (white or colored)
  • 3 birthday candles (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a bowl, whisk together flour, baking powder, and salt.
  2. In a large mixing bowl, cream butter, oil, and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and strawberry purée.
  3. Alternately add dry ingredients and milk, mixing just until smooth. Divide batter between pans and bake for 28–32 minutes or until a toothpick comes out clean. Let cool completely.
  4. For the frosting, beat butter until fluffy. Gradually add powdered sugar, then mix in strawberry purée, vanilla, and salt until smooth and spreadable.
  5. Assemble the cake by layering with strawberry buttercream between the layers. Frost the outside with a smooth finish.
  6. Use a piping bag to add decorative white buttercream swirls and rosettes along the top and sides.
  7. Decorate with halved strawberries and candles if desired.
  8. Chill for 30 minutes before serving for clean slices.

Nutrition

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