Name: Chocolate Cake with Vanilla Pudding and Strawberries
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 3/4 cup buttermilk; 1 cup prepared vanilla pudding; 1 cup fresh strawberries, sliced; Powdered sugar, for dusting

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A moist, rich chocolate cake layered with creamy vanilla pudding and sweet, fresh strawberries, finished with a dusting of powdered sugar. This decadent dessert brings together the classic pairing of chocolate and fruit for a comforting treat that’s as pleasing to the eye as it is to the palate.

Why You’ll Love This Recipe

This cake combines layers of flavor and texture: moist chocolate cake, smooth vanilla pudding, and bursts of juicy strawberries. It’s simple to prepare using basic ingredients, yet the result is a showstopping dessert fit for any occasion. The contrast of rich chocolate with the lightness of the pudding and fruit makes it a well-balanced and satisfying sweet.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chocolate cake:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk

For the filling:
1 cup prepared vanilla pudding
1 cup fresh strawberries, sliced

For garnish:
Powdered sugar, for dusting

Directions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square or round cake pan.
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients, alternating with the buttermilk, mixing until just combined.
Pour half the batter into the prepared pan. Spread the vanilla pudding evenly over the batter and top with half of the sliced strawberries.
Pour the remaining batter over the top and scatter the remaining strawberries.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack.
Dust with powdered sugar before serving.

Servings and timing

This recipe yields 8 servings.
Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Calories: Approximately 380 kcal per serving

Variations

Use chocolate pudding instead of vanilla for a double chocolate experience.
Add a handful of chocolate chips to the batter for extra richness.
Replace strawberries with raspberries or cherries for a different fruit twist.
Make it a layer cake by splitting the cake horizontally and adding an additional layer of pudding and fruit.

Storage/reheating

Store the cake covered in the refrigerator for up to 3 days. The pudding layer keeps the cake moist but may soften the texture over time. This cake is best served chilled or at room temperature. Reheating is not recommended as it may affect the pudding consistency. Freezing is not advised due to the pudding and fresh fruit.

FAQs

Can I use a boxed cake mix for this recipe?

Yes, you can substitute a chocolate cake mix for the homemade cake to save time.

Can I make this cake in advance?

Yes, you can bake the cake and assemble it a day ahead. Keep it covered and refrigerated until serving.

What can I use instead of buttermilk?

You can use regular milk with 1 teaspoon of lemon juice or vinegar stirred in as a substitute for buttermilk.

Can I use frozen strawberries?

Frozen strawberries can be used, but thaw and drain them well to avoid excess moisture in the cake.

How do I prevent the pudding from sinking into the cake?

Spread the pudding gently and evenly, and avoid overfilling the center to help it stay in place during baking.

Is there a dairy-free option for this cake?

You can use dairy-free butter, plant-based milk with vinegar for buttermilk, and a dairy-free pudding alternative.

Can I add nuts to the cake?

Yes, chopped walnuts or pecans can be added for extra texture.

How long will the cake stay fresh?

The cake stays fresh for up to 3 days when refrigerated.

Can I use individual ramekins or muffin tins?

Yes, divide the batter and fillings into individual portions and adjust baking time accordingly, usually around 20-25 minutes.

What can I use instead of powdered sugar for garnish?

You can drizzle melted chocolate or a simple glaze over the cake instead of powdered sugar.

Conclusion

This chocolate cake with vanilla pudding and strawberries offers a delightful combination of rich chocolate, creamy pudding, and fresh fruit, making it a dessert that’s both indulgent and refreshing. Perfect for celebrations or a weekend baking project, it’s sure to impress anyone who takes a bite.

Chocolate Cake with Vanilla Pudding and Strawberries

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Author: Mia
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A moist, rich chocolate cake layered with creamy vanilla pudding and sweet strawberries, finished with powdered sugar. A comforting, decadent dessert perfect for any occasion.

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8-inch square or round pan.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
Gradually mix in the dry ingredients, alternating with buttermilk, until combined.
Pour half the batter into the prepared pan.
Spread vanilla pudding evenly over the batter and top with half the strawberries.
Pour the remaining batter over the top and scatter the remaining strawberries.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cool completely, then dust with powdered sugar before serving.