4-Layer Chocolate Strawberry Cake – a delicious recipe with cake mix, water, eggs, vegetable oil, chocolate frosting, topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). Line the bottom of four 9-inch round cake pans with parchment paper.
2
Combine devil's food cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until batter is smooth, about 3 minutes.
3
Spread cake batter evenly in the prepared cake pans.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Cool in the pans, about 30 minutes. Invert cakes onto a flat work surface and peel off parchment paper.
5
Spread some chocolate frosting over each cake. Spread whipped cream over the chocolate frosting. Press strawberries into the whipped cream; cover with more whipped cream. Stack cake layer carefully.
1072
kcal
Calories
87
g
Fat
49
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 (15.25 ounce) packages devil's food cake mix (such as Duncan Hines(R)), 2 cups water, 6 eggs, 2/3 cup vegetable oil, and more.
Yes, 4-Layer Chocolate Strawberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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