Strawberry filled cupcakes are perfect for any celebration! The best fluffy and moist vanilla cupcakes are stuffed with a fresh strawberry filling. Top them with a strawberry frosting, lemon buttercream frosting or with cream cheese frosting ~ you choose your favorite!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Fresh strawberry filled cupcakes are a perfect treat! Whether it be for a birthday, Easter, a summer picnic or just because; they are sure to become a favorite.

The vanilla cupcakes are moist and fluffy and super easy to make. I know you are busy bakers {like me}, so the strawberry filling couldn't be easier either.

This homemade strawberry filling would be perfect for strawberry lemonade cupcakes {use this lemon cupcake recipe} or in peanut butter muffins for strawberry filled muffins.

why you will love these easy stuffed cupcakes

• The cupcake recipe is quick and easy. No mixer required!
• Fresh strawberries shine in the homemade filling.
• Customize them with your favorite buttercream. They are amazing with cream cheese frosting, lemon buttercream frosting, simple vanilla or a berry Swiss meringue buttercream.

ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ adds structure. If not using a kitchen scale, be sure to use the spoon and level method.
• Baking powder and baking soda ~ add some height to the cupcakes.
• Kosher salt ~ helps to balance the flavors.
• Granulated sugar ~ brings the sweetness.
• Eggs ~ 2 large eggs needed. Having the eggs at room temperature will provide the best results.
• Sour cream ~ brings extra moisture by working to shorten the gluten strands in the flour, which results in a tender and soft cupcake. For the best cupcakes, use full fat sour cream and bring it to room temperature.
• Vanilla ~ adds a nice burst of flavor to both the cupcake and strawberry filling.
• Milk ~ brings moisture to the baked cupcakes; I use 1%, but 2% or whole milk also work. Having the milk at room temperature will give you the best cupcakes.
• Unsalted butter ~ brings richness to the cupcakes. The butter gets melted and slightly cooled before adding to the cupcake ingredients.
• Strawberries ~ fresh strawberries are needed for the filling. You need about 4 - 5 large strawberries. Once you remove the tops and dice them small, you'll have about a half cup of diced strawberries.

To quickly bring the sour cream and milk to room temperature you can do quick {10-15 second} bursts in the microwave. Stir in between each burst and be careful NOT to heat them up, as this can change their structure.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

how to make moist strawberry filled cupcakes

Start by melting the butter and set aside to cool slightly. Then preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake liners. Set aside.

Now in a medium bowl, whisk together the all-purpose flour, baking powder, baking soda and kosher salt. Set aside.

In a large bowl, whisk the granulated sugar, eggs, vanilla and sour cream until well combined.

Then whisk in the milk and once combined whisk in the melted and cooled butter.

Add the flour mixture to the wet ingredients and mix until just fully combined. The batter is on the thick side.

Divide the batter evenly between the 12 cupcake liners. They will be about ⅔ full.

Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before filling with the fresh strawberry filling.

how to fill cupcakes

Start by removing the tops and dice the strawberries into small pieces {remember these are going inside the cupcake and you want them to be nice size to bite into}. You will need 4 - 5 large fresh strawberries.

Then in a small bowl mix the strawberries with granulated sugar {1 teaspoon - or more if your berries need a bit more sweetness} and vanilla and set aside.

To fill the cupcakes, use a paring knife, apple corer or large star piping tip to remove some of the center of each cooled cupcake. Make sure you don't go through the bottom of the cupcake!

Then fill each cavity with the fresh strawberry filling and top with the piece of cupcake you removed to seal. {You will need to trim a little of the cut piece so it will fit back in}. Then frost with desired buttercream frosting.

tips for the best cupcakes

• Use room temperature ingredients. I've been making this vanilla cupcake recipe for years and have cheated and not brought my ingredients to room temperature. This will work, but for the BEST texture I highly recommend bringing the cold ingredients to room temperature.
• Be careful to not over mix the batter once the flour mixture is added. This can lead to tough cupcakes and we are going for moist, tender and fluffy!
• If you need to quickly cool the cupcakes ~ once the cupcakes have finished baking let them cool in the pan for 5 minutes. Then move them to a wire cooling rack and let them cool another 5 minutes before placing them in the freezer for 5-10 minutes.
• Use good liners. These Paper Chef liners are the only ones I use in my kitchen.
• Use a cookie or ice cream scoop to get even amounts of batter into each liner. This helps the cupcakes to bake uniformly.
• For the best, moist and tender cupcakes, don't over bake them. Remove them from the oven when a toothpick or cake tester comes out with just a few moist crumbs.

cupcake frosting ideas

• Not too sweet vanilla American buttercream
• Lemon buttercream frosting
• Strawberry Swiss meringue buttercream {use freeze dried strawberries}
• White chocolate {American} buttercream or Swiss meringue buttercream
• Cream cheese frosting

frequently asked questions

can I use frozen strawberries?

No, I do not recommend using frozen strawberries as they will add too much moisture to the cupcakes. Fresh strawberries are best in this cupcake recipe.

can I use a different fruit or filling?

Sure! But they will no longer be strawberry filled cupcakes ;-). Cherries would be delicious! I don't think you'd go wrong with raspberries or blackberries either. You can also fill the cupcakes with chocolate ganache, lemon curd, your favorite jam, Nutella, cookie butter.... The options are endless.

how do you decorate cupcakes?

For the look in these photos I used a Wilton 1M piping tip. The Wilton 2D {seen in my rum coconut cupcakes} and Wilton 8B {seen in my brown sugar cupcakes} are my other favorites for decorating cupcakes.

If you don't have piping tips, just spoon the frosting on top of the cupcakes. You can use an offset spatula, the back of a spoon or a knife to smooth or swirl the buttercream.

how to store

Cupcakes can be stored at room temperature in an airtight container for up to 1 day. They can also be stored in an airtight container in the refrigerator for up to 3-4 days, but they will be more prone to drying out. Let them sit at room temperature for about 30 minutes before serving so they soften up.

The strawberry filled cupcakes can be frozen in an airtight container for 2-3 months. Allow to defrost at room temperature before serving. I freeze mine with buttercream all the time!

Remember to snap a picture and tag me on Instagram if you make these Strawberry Filled Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more strawberry desserts to enjoy

• Strawberry Crumb Cake
• Strawberry Lemonade Cookies
• No Bake Mascarpone Cheesecake with Strawberries and Mint
• Strawberry Coconut Chocolate Bars

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 12 cupcakes

Strawberry Filled Cupcakes

Print

The best fluffy and moist vanilla cupcakes are stuffed with a fresh strawberry filling.

Prep Time 15 minutes

Bake Time 20 minutes

Total Time 35 minutes

Ingredients

cupcakes

• ½ cup unsalted butter, melted and slightly cooled (113g)
• 1 ½ cups all-purpose flour (188g)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 cup granulated sugar (200g)
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• ¼ cup sour cream, room temperature (60g)
• ½ cup milk, room temperature (120mL)

fresh strawberry filling

• 4-5 large strawberries, chopped small*
• 1 teaspoon granulated sugar
• ¼ teaspoon pure vanilla extract

Instructions

1. Melt the butter (½ cup/113g) and set aside to cool slightly.
2. Preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake liners. Set aside.
3. In a medium bowl, whisk together the all-purpose flour (1 ½ cups/188g), baking powder (½ teaspoon), baking soda (¼ teaspoon) and kosher salt (¼ teaspoon). Set aside.
4. In a large bowl, whisk the granulated sugar (1 cup/200g), eggs (2 large), vanilla (2 teaspoons) and sour cream (¼ cup/60g) until well combined. Then whisk in the milk (½ cup/120mL) and once combined whisk in the melted and cooled butter (½ cup/113g).
5. Add the flour mixture to the wet ingredients and mix until just fully combined. The batter is on the thick side.
6. Divide the batter evenly between the 12 cupcake liners. They will be about ⅔ full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean.
7. Allow to cool completely before filling with the fresh strawberry filling.
8. For the strawberry filling: remove the tops and chop the strawberries into small pieces (remember these are going inside the cupcake and you want them to be nice to bite into). Then in a small bowl mix the strawberries with granulated sugar (1 teaspoon - or more if your berries need a bit more sweetness) and vanilla (¼ teaspoon) and set aside.
9. To fill the cupcakes: Use a paring knife, apple corer or large star piping tip to remove some of the center of each cooled cupcake. Make sure you don't go through the bottom of the cupcake! Then fill each cavity with the fresh strawberry filling and top with the piece of cupcake you removed to seal. (You will need to trim a little of the cut piece so it will fit back in). Then frost with desired buttercream frosting. I used a Wilton 1M for the cupcakes in these photos.

Notes

I highly recommend having your ingredients room temperature!! You can skip this step, but the batter won't come together as smoothly and it does slightly affect the finished texture of the cupcakes.

*Once the strawberries are chopped into small pieces you should have about a ½ cup/80g

Cupcakes can be stored at room temperature in an airtight container for up to 1 day. They can also be stored in an airtight container in the refrigerator for up to 3-4 days. Allow them to sit on the counter for about 30 minutes to soften to room temperature before serving.

The cupcakes can be frozen in an airtight container for 2-3 months. Allow to defrost at room temperature before serving. I freeze mine with buttercream all the time!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 222Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 93mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 3g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

This unbelievably creamy chocolate raspberry cheesecake is baked in a chocolate cookie crust and swirled with a homemade raspberry sauce. The finishing touch is an easy chocolate ganache topping. You'll love how easily it comes together!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This rich, creamy and ultra smooth chocolate raspberry cheesecake is the first baked cheesecake recipe to appear on two sugar bugs. And I think you'll agree that it was worth the wait!

While there are four steps to this classic dessert, they are all quick and simple. So get ready to enjoy a slice of this dreamy homemade cheesecake with a raspberry swirl.

True story; Mr. two sugar bugs loves this one even more than the ricotta bundt cake and brownie crinkle cookies.

why you will love this easy cheesecake recipe

• A rich and creamy classic New York cheesecake that isn't too sweet.
• Two ingredient crust ~ chocolate sandwich cookies {like Oreos} and butter.
• A simple homemade raspberry coulis swirl brings the raspberry flavor.
• No traditional water bath needed!

If you are looking for a more mousse like {without eggs} no bake cheesecake, be sure to check out my cookie butter cheesecake or no bake mascarpone cheesecake recipes.

ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Raspberry coulis ~ the recipe has you make your own with frozen or fresh raspberries, sugar and water. If you would prefer to use a store-bought coulis, Fran's Chocolates makes one that works beautifully in this chocolate raspberry cheesecake.
• Chocolate sandwich cookies ~ Oreos, Trader Joe's Jo Jos and Back to Nature's Classic Creme cookies all work.
• Butter ~ I use unsalted butter. This gets melted for the chocolate crust.
• Cream cheese ~ use full fat blocks of cream cheese; three 8-ounce blocks are needed. It's important for the cream cheese to be softened to room temperature. Depending on the temperature of your kitchen this will likely take at least 2 hours.
• Sugar ~ granulated sugar is used to sweeten the cheesecake and also to sweeten the raspberry coulis.
• Cornstarch ~ since we are adding a bit more liquid with the raspberry sauce, the cornstarch works to keep the cheesecake thick and silky.
• Sour cream ~ use full fat sour cream and allow it to come to room temperature. If the liquid separates, just stir it back together before adding it to the batter.
• Vanilla ~ adds flavor.
• Eggs ~ three large eggs are needed and should be room temperature.
• Chocolate ~ I found a 62% semi-sweet chocolate was the perfect balance. The chocolate should be chopped finely.
• Heavy cream ~ for the ganache topping. You can use heavy whipping cream or heavy cream that has a minimum of 30% fat content.

step by step instructions for making raspberry coulis

Start by placing the frozen raspberries, granulated sugar and 2 tablespoons water in a small saucepan and stir together.

Then cook over low heat, stirring every few minutes, until the berries are soft, about 12 minutes.

Remove the pan from the heat and either use an immersion blender {I have a 25+ year old Braun that works great!} or regular blender to blend until smooth.

Pour the sauce through a thin mesh sieve to remove the seeds from the coulis and discard the seeds. You should have about ⅔ cup of raspberry coulis. Allow to cool to room temperature before using. Can be made up to one week ahead, store in an airtight container in the refrigerator.

let's make the easy Oreo crust

Start by crushing the chocolate sandwich cookies {with their filling} in a food processor or blender and pulse until fine crumbs. You can also place the cookies in a zip top bag and crush with a rolling pin; the crumbs won't be quite as fine, but it is another option.

Add the melted butter and pulse another 8-10 times until the butter is fully combined with the crushed cookies.

Press the mixture into the bottom and slightly up the sides of a 9 inch springform pan with a removable bottom. If you want to be able to remove the cheesecake from the bottom before serving, line the pan with a piece of parchment paper.

I use the flat bottom of a measuring cup to firmly press the cookie crumbs into the bottom and slightly up the sides of the pan. Pre-bake the crust. Remove from the oven and allow to cool slightly while you prepare the filling.

how to make chocolate raspberry cheesecake

Start by beating the room temperature cream cheese and granulated sugar on medium until the mixture is smooth and creamy. This can be done using a handheld mixer or a stand mixer with the paddle attachment.

Then add the cornstarch, sour cream and vanilla and beat until fully combined. Next with the mixer on low, add the eggs one at a time, beating until just blended. Once the final egg disappears into the batter, stop the mixer. Use a spatula to make sure the final egg is fully combined.

Pour half the cheesecake mixture into the pre-baked chocolate cookie crust. Drop spoonfuls of the raspberry coulis over the top of the batter {use a little less than half the coulis}.

Spoon the other half of the cheesecake batter into the pan and use an offset spatula to carefully spread it in an even layer. Drop more spoonfuls of raspberry coulis over the top of the batter {save aside 2-3 tablespoons for serving, if desired}. Then take a knife and swirl the coulis into the cheesecake batter.

Now prepare a large pot of boiling water and once it's boiling, pour about an inch of hot water in a 9x13 or large baking pan {do not use glass!} and place the pan of water on the bottom rack of the oven.

Bake the cheesecake in the center of the oven for 50-60 minutes, or until the center is almost set. Turn the oven off and leave the door slightly open. Let the cheesecake cool in the oven for 30-60 minutes {with the pan of hot water still in the oven as well}.

Move the cheesecake to the counter to cool another 1-2 hours. Then prepare the ganache topping.

how to know when cheesecake is done baking

This chocolate raspberry cheesecake should have a little jiggle in the middle when it is done baking. In my oven, this cheesecake was consistently baked at 55 minutes. The edges will be set and when you lightly tap the sides of the pan, the middle will have a little wiggle to it.

For other baked cheesecake recipes, make sure you follow the specific instructions for that recipe.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

tips for the best cheesecake

• Use full fat cream cheese and sour cream. You want to buy the block cream cheese and not the whipped spread {they don't behave the same in baking}.
• Bring the cream cheese, sour cream and eggs to room temperature before starting. My kitchen is on the cooler side, so I pull my ingredients out at least two hours before {and often 3-4 hours before}. The room temperature ingredients combine more evenly and create a smooth batter.
• Try not to over mix the cheesecake batter, which can add too much air and cause the cheesecake to rise and then fall during baking.
• Place the springform pan on top of a baking pan before placing in the oven {for both the baking of the cheesecake and the baking of the Oreo crust. This will catch any leaks of butter from the chocolate crust and keep your oven cleaner!
• Allow the cheesecake to cool in the oven before removing to the counter to cool. {more detailed instructions are in the recipe card below}.
• Once the raspberry cheesecake is topped with ganache, place it in the refrigerator to chill and set up. It needs to chill for a minimum of 6 hours and ideally 8 or more.
• For clean slices when serving, wipe the knife clean between cuts.

frequently asked questions

how to remove the cheesecake from the pan

Once the chocolate raspberry cheesecake has chilled at least six hours {and ideally overnight}, the springform pan should pop right off the cheesecake once opened. If it doesn't, gently run a knife along the edge to release it.

If you want to be able to remove the cheesecake from the springform pan bottom before serving, line the pan with a piece of parchment paper.

can I use frozen raspberries?

Absolutely! I prefer using frozen raspberries because they are frozen at the peak of their freshness and allow you to make this raspberry coulis any time of year.

do I have to use a 9 inch springform pan?

If you don't have a 9 inch springform pan, a 9 inch cake pan will also work. You will want to line the cake pan with parchment paper overhanging the sides so you can lift the finished cheesecake out of the pan.

You can also use a 10 inch springform, but the cheesecake will be shorter and will require less baking time.

can I skip the chocolate ganache topping?

Yes. The chocolate crust and raspberry swirl cheesecake are delicious even without the ganache topping.

how to store

Cover and store any leftover chocolate raspberry cheesecake in the refrigerator for up to 5 days.

The cheesecake can also be frozen for up to 2 months. You can either chill the cheesecake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cheesecake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost in the refrigerator before serving

Remember to snap a picture and tag me on Instagram if you make this Chocolate Raspberry Cheesecake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more cheesecake recipes

• Mini Peanut Butter Espresso Cheesecakes
• Cookie Butter Cheesecake
• No Bake Mascarpone Cheesecake with Strawberries and Mint

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 12 - 14 slices

Chocolate Raspberry Cheescake

Print

This unbelievably creamy chocolate raspberry cheesecake is baked in a chocolate cookie crust and swirled with a homemade raspberry sauce. The finishing touch is an easy chocolate ganache topping!

Prep Time 30 minutes

Bake Time 1 hour

Chill Time 8 hours

Total Time 9 hours 30 minutes

Ingredients

raspberry coulis

• 6 ounces frozen raspberries (170g)
• ¼ cup granulated sugar (50g)
• 2 tablespoons water

chocolate cookie crust

• 24 chocolate sandwich cookies (like Oreos) (268g)
• 4 tablespoons unsalted butter (56g)

raspberry cheesecake

• three 8 ounce blocks of full fat cream cheese, room temperature (681g)
• ¾ cup granulated sugar (150g)
• 2 teaspoons cornstarch
• ¾ cup full fat sour cream, room temperature (180g)
• 1 tablespoon pure vanilla extract
• 3 large eggs, room temperature
• ⅔ cup raspberry coulis

chocolate ganache

• 4 ounces semi sweet chocolate, chopped finely (113g)
• ½ cup heavy whipping cream (120mL/120g)

Instructions

1. Make the raspberry coulis: place the frozen raspberries (6 ounces/170g), granulated sugar (¼ cup/50g) and 2 tablespoons water in a small saucepan and stir together. Cook over low heat, stirring every few minutes, until the berries are soft, about 12 minutes. Remove the pan from the heat and either use an immersion blender or regular blender to blend until smooth (about 1 minute). Pour the sauce through a thin mesh sieve to remove the seeds from the coulis. Discard the seeds. You should have about ⅔ cup of raspberry coulis. Allow to cool to room temperature before using. Can be made up to one week ahead, store in an airtight container in the refrigerator.
2. If necessary, adjust the oven racks to have room for a pan of water on the lowest rack and the cheesecake on the center rack. Then preheat the oven to 325°F.
3. Make the chocolate crust: crush the cookies (with their filling (24 cookies/325g) in a food processor or blender and pulse until fine crumbs. Add the melted butter (4 tablespoons/56g) and pulse another 8-10 times until the butter is fully combined with the crushed cookies.
4. Press the mixture into the bottom and slightly up the sides of a 9 inch springform pan with a removable bottom. If you want to be able to remove the tart from the bottom before serving, line the pan with a piece of parchment paper. I use the flat bottom of a measuring cup to firmly press the cookie crumbs into the bottom and slightly up the sides of the pan. Pre-bake the crust for 8 minutes*. Remove from the oven and allow to cool slightly while you prepare the filling.
5. Make the raspberry cheesecake: Using a handheld mixer or stand mixer with the paddle attachment, beat the room temperature cream cheese (three 8 ounce blocks/681g) and granulated sugar (¾ cup/150g) on medium (speed 6 on a KitchenAid) until the mixture is smooth and creamy, about 2 minutes. Add the cornstarch (2 teaspoons), sour cream (¾ cup/180g) and vanilla (1 tablespoon) and beat another minute, until fully combined. On low (speed 2), add the eggs one at a time, beating until just blended. Once the final egg disappears into the batter, stop the mixer. Use a spatula to make sure the final egg is fully combined.
6. Pour half the cheesecake mixture into the pre-baked chocolate cookie crust. Drop spoonfuls of the raspberry coulis over the top of the batter (use a little less than half the coulis). Spoon the other half of the cheesecake batter into the pan and use an offset spatula to carefully spread it in an even layer. Drop more spoonfuls of raspberry coulis over the top of the batter (save aside 2-3 tablespoons for serving, if desired). Then take a knife and swirl the coulis into the cheesecake batter.
7. Prepare a large pot of boiling water and once it's boiling, pour about an inch of hot water in a 9x13 or large baking pan (do not use glass!) and place the pan of water on the bottom rack of the oven.
8. Bake the cheesecake* in the center of the oven for 50-60 minutes, or until the center is almost set. The cheesecake is done when the center will jiggle slightly if you gently tap the pan. Turn the oven off and leave the door slightly open. Let the cheesecake cool in the oven for 30-60 minutes (with the pan of hot water still in the oven as well). Move the cheesecake to the counter to cool another 1-2 hours. Then prepare the ganache topping.
9. Make the chocolate ganache: place the finely chopped semi-sweet chocolate (4 ounces/113g) in a glass or metal heat proof bowl. Then measure the heavy cream (½ cup/120mL) into a saucepan and warm the cream over medium heat, just until hot and it begins to simmer around the edges. Remove from the heat and pour the hot cream over the chopped chocolate.
10. Allow the cream to sit on the chocolate for 1 minute and then stir the ganache until the chocolate is melted, smooth and shiny. Spread the ganache over the cooled cheesecake with an offset spatula.
11. Move the cheesecake to the refrigerator for at least 6 hours and ideally overnight.
12. If needed, use a knife to loosen the chilled cheesecake from the springform pan, then remove the rim. Slice and serve with extra raspberry coulis and fresh raspberries, if desired.

Notes

*Place the springform pan on top of a sheet pan to catch any leaks from the butter in the chocolate crust.

Cover and store any leftover cheesecake in the refrigerator for up to 5 days. The cheesecake can also be frozen for up to 2 months. You can either chill the cheesecake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cheesecake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost in the refrigerator before serving.

Nutrition Information:

Yield:

14

Serving Size:

14
Amount Per Serving: Calories: 461Total Fat: 33gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 117mgSodium: 213mgCarbohydrates: 36gFiber: 2gSugar: 29gProtein: 7g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

This cardamom cake is a moist and flavorful snacking cake. Topped with a quick and easy brown butter frosting. It's perfect with a cup of afternoon tea!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

I'm excited to share this cardamom cake because I developed it due to a request from a two sugar bugs blog reader. She stated that winter baking can get boring and she was loving cardamom flavor and needed more recipes using it. So this cardamom snacking cake was born!

As a busy baker myself, I'm always looking for simple recipes that make it look like I spent hours in the kitchen {when I really didn't}! This cake is an Indian inspired cake perfect for dessert or to go with afternoon tea or coffee.

For more easy, yet impressive cakes try Italian almond cake, apple spice cake with mascarpone frosting or brown sugar cupcakes.

why you will love this easy one layer cardamom cake

• Quick to prepare ~ a simple one layer cake with the easiest frosting glaze! No stacking layers or fussy decorating.
• Exotic flavor ~ the cake bakes up soft, fluffy and moist with a lovely spice from the cardamom.
• The EASIEST brown butter frosting! Need I say more???

ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Unsalted butter ~ brings fat and structure to the cardamom cake. You want this room temperature, so pull it out of the refrigerator 1-2 hours before baking.
• Granulated sugar ~ brings the sweetness to the cake.
• Pure vanilla extract ~ helps to balance the flavors.
• Eggs ~ two large eggs are needed, for best results bring to room temperature. {I did test this cake without eggs. The flavor was excellent, but the final cake is much more dense}.
• Sour cream ~ use full fat sour cream. For the best results bring to room temperature.
• Kefir ~ I love the moisture and slight tang that it brings to this cake. It also adds richness and protein to the recipe. You can substitute with buttermilk. Pull this out with the butter and the eggs so it is room temperature.
• All-purpose flour ~ be sure to measure your flour correctly. A kitchen scale is best or fluff the flour in it's container before spooning it into your measuring cup and using the back of a knife to level it off.
• Baking powder ~ adds some height to the cake.
• Kosher salt ~ balances the flavors.
• Cardamom ~ ground cardamom can be found in the spice aisle.
• Nutmeg ~ ground nutmeg adds balance to the cardamom.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

what does cardamom taste like?

Cardamom is a spice with a complex and distinct flavor. It's a little citrusy and spicy {it comes from the ginger family} and it pairs really nicely with the brown butter frosting. In my opinion, it has an exotic taste and a little goes a long way.

Cardamom also goes beautifully with orange, lemon, coffee and berries.

how to make

Start by preheating the oven to 350°F and butter an 8 inch cake pan, add a piece of parchment paper to the bottom and butter it as well. Set aside.

In a medium bowl whisk the dry ingredients together; all-purpose flour, baking powder, kosher salt, cardamom and nutmeg. Set aside.

Then in a stand mixer with the paddle attachment or with a hand held mixer, cream the unsalted butter and granulated sugar on medium. Scrape up and down the bowl then add the vanilla and sour cream and mix on low until combined.

Scrape up and down the bowl then add the eggs and mix on medium until combined. The mixture may look a bit curdled at this point.

Now add half the flour mixture and mix on the lowest speed. Slowly drizzle in the kefir then add the final half of the flour mixture, mixing until just a couple streaks of flour remain. Use a spatula to finish bringing the cake batter together. The batter will be on the thick side. Pour the batter into the prepared cake pan.

Tap the pan on the counter a few times to remove any extra air and bake in the preheated oven until a toothpick comes out with just a few moist crumbs. The edges will have lightly browned. Allow the cake to cool in the pan for 10-15 minutes, then remove to a wire cooling rack to cool completely.

the easiest brown butter frosting!

Place the unsalted butter in a light colored sauce pan and melt over low {or medium low} heat. Let it cook until small brown flakes form. You will want to stir or swirl the pan frequently to keep it from burning. The butter will foam and bubble up along the process, just keep stirring/swirling and move the foam aside from time to time to check the color. The butter will turn an amber/brown color and will smell nutty and toasted when it’s ready {about 7-10 minutes}.

Remove the pan from the heat and add in the confectioners' sugar. Stir until the butter has accepted all the sugar and you have a thick frosting. Spread the frosting on top of the cooled cake.

tips for the best cardamom cake

• Use a kitchen scale to ensure that you are using the accurate amounts of the ingredients. In my opinion, this is the number one reason why baked goods fail.
• Use room temperature ingredients.
• Be careful not to over mix the batter. Over mixing cake batter can make for a dense and chewy cake; we want soft and fluffy! Over mixing can also cause a cake to sink in the middle due to too much air trapped in the batter.
• Don't put the frosting on a warm cake! You have to let this cardamom cake cool before adding the brown butter frosting. If you try and frost a hot cake, the frosting will just melt off.

ideas for other frosting flavors

Put your own spin on this cake with a different frosting. For all the ideas below I would double the frosting recipes.

• An orange cream cheese glaze would be fantastic.
• For a spin on cardamom coffee, use a coffee glaze.
• This cardamom cake is also lovely with lemon glaze.

frequently asked questions

can this cardamom cake be made without eggs?

Yes! I did test this cake with no eggs in the batter. The flavor is still excellent, but the final cake is much more dense.

can I bake this cake in a different pan?

Yes, you can also bake this as a loaf cake in a loaf pan. The baking time will increase to around 1 hour.

how long do you cool a cake before removing it from the pan?

This can vary from recipe to recipe, so follow the instructions given for the specific cake you are baking.

For a generic answer, I typically allow the cake about 15 minutes in the baking pan before moving it to a wire cooling rack to cool completely.

can you freeze cakes?

Yes! See below for how to freeze this cardamom cake. My lemon white chocolate cake also has some great tips for freezing cake.

how to store

Cardamom cake can be covered at room temperature for up to three days or stored in the refrigerator for up to one week.

The cake can also be frozen for up to three months. I would double wrap in plastic and place in a zip top bag. Allow to defrost at room temperature prior to serving.

As with most cakes, this cardamom cake tastes best at room temperature.

Remember to snap a picture and tag me on Instagram if you make this Cardamom Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more snacking cake recipes

• Homemade Vanilla Snack Cake
• Strawberry Crumb Cake
• Chocolate Malt Cake
• Brown Sugar Snack Cake Bars

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 10 slices

Cardamom Cake

Print

This cardamom cake is a moist and flavorful snacking cake. Topped with a quick and easy brown butter frosting. It's perfect with a cup of afternoon tea!

Prep Time 20 minutes

Bake Time 38 minutes

Total Time 58 minutes

Ingredients

cake

• 1 ¾ cup all-purpose flour (220g)
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 2 teaspoons cardamom
• ¼ teaspoon ground nutmeg
• ½ cup unsalted butter, room temperature (113g)
• ¾ cup granulated sugar (150g)
• 1 teaspoon pure vanilla extract
• ¼ cup full fat sour cream, room temperature (60g)
• 2 large eggs, room temperature
• 1 cup kefir*, room temperature (240mL)

brown butter frosting

• 4 tablespoons unsalted butter, browned (56g)
• ¾ cup confectioners' sugar (90g)

Instructions

1. Preheat oven to 350°F and butter an 8 inch cake pan, add a piece of parchment paper to the bottom and butter it as well. Set aside.
2. In a medium bowl whisk the dry ingredients together; all-purpose flour (1 ¾ cups/220g), baking powder (1 teaspoon), kosher salt (½ teaspoon), cardamom (2 teaspoons) and nutmeg (¼ teaspoon). Set aside.
3. In a stand mixer with the paddle attachment or with a hand held mixer, cream the unsalted butter (½ cup/113g) and granulated sugar (¾ cup/150g) on medium (speed 4 on a KitchenAid) for 2 minutes. Scrape up and down the bowl then add the vanilla (1 teaspoon) and sour cream (¼ cup/60g) and mix on low (speed 2) until combined, about 30 - 60 seconds.
4. Scrape up and down the bowl then add the eggs (2 large) and mix on medium (speed 4) for 1 - 2 minutes. The mixture may look a bit curdled at this point.
5. Add half the flour mixture and mix on the lowest speed. Slowly drizzle in the kefir (1 cup/240mL) then add the final half of the flour mixture, mixing until just a couple streaks of flour remain. Use a spatula to finish bringing the cake batter together. The batter will be on the thick side.
6. Pour the batter into the prepared bake pan. Tap the pan on the counter a few times to remove any extra air and bake in the preheated oven for 32-38 minutes or until a toothpick comes out with just a few moist crumbs. The edges will have lightly browned. Allow the cake to cool in the pan for 10-15 minutes, then remove to a wire cooling rack to cool completely.
7. Once the cake has cooled, prepare the brown butter frosting. Place the unsalted butter (4 tablespoons/56g) in a light colored sauce pan and melt over low (or medium low) heat and let it cook until small brown flakes form. You will want to stir or swirl the pan frequently to keep it from burning. The butter will foam and bubble up along the process, just keep stirring/swirling and move the foam aside from time to time to check the color. The butter will turn an amber/brown color and will smell nutty and toasted when it’s ready {about 7-10 minutes}.
8. Remove the pan from the heat and add in the confectioners' sugar (¾ cup/90g). Stir until the butter has accepted all the sugar and you have a thick frosting. Spread the frosting on top of the cake.

Notes

*Buttermilk can be used instead of kefir.

Cake can be covered at room temperature for up to three days or in the refrigerator for up to one week. You can also wrap the cake and freeze for up to three months. I would double wrap in plastic and place in a zip top bag. Allow to defrost at room temperature prior to serving.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 276Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 65mgSodium: 148mgCarbohydrates: 35gFiber: 1gSugar: 20gProtein: 4g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

The best strawberry crumb cake! This easy vanilla cake recipe has a sweet strawberry filling and topping. Made with dried strawberries, this quick cake is perfect even when it isn't strawberry season. Enjoy it for dessert, a snack or with a cup of coffee for breakfast!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This strawberry cake is all about flavor and texture! It's buttery and soft; with a strawberry filling and topping. Oh, and did I mention it is super simple and takes about 10 minutes to prepare? Perfect whether you've been a lifetime baker {like me!} or are a beginner baker.

Whether you serve this crumb coffee cake as a dessert, with an afternoon tea or for breakfast, it's sure to become a favorite.

For other quick cake recipes be sure to try my easy blueberry coffee cake, cinnamon walnut coffee cake, vanilla snack cake or chocolate malt cake.

why you will love this crumb cake recipe

• Quick to make.
• The BEST moist and tender texture!
• No mixer needed ~ just a whisk, spatula and a few bowls.
• Freeze dried strawberries ~ can be made with full strawberry flavor any time of year!

ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Vegetable oil ~ canola oil or coconut oil could be used instead. I have not tested it, but suspect you could use applesauce for a slightly healthier cake. Let me know if you try it!
• Kefir ~ I have been baking with kefir a lot recently. I love the moisture and slight tang that it brings to cakes and muffins. It also adds richness and protein to the recipe. You can substitute with buttermilk or milk {I tested it with 1%}.
• Vanilla ~ for flavor.
• Egg ~ one large egg is needed.
• All-purpose flour ~ be sure to measure your flour correctly. A kitchen scale is best or fluff the flour in it's container before spooning it into your measuring cup and using the back of a knife to level it off.
• Sugar ~ granulated sugar is used in the cake and strawberry crumb. Confectioners' sugar {not shown} can be dusted over the cake prior to serving, if desired.
• Baking powder ~ adds some lift to the cake.
• Kosher salt ~ helps to balance the flavors.
• Unsalted butter ~ melted butter is drizzled over the crumb cake before baking.
• Freeze dried strawberries ~ used for the strawberry crumb filling. I usually buy mine at Trader Joe's or Target.

how to make instructions plus video tutorial

Start by preparing an 8x8 baking pan by greasing it or lining it with parchment paper.

Then in a large mixing bowl whisk the egg, oil, kefir and vanilla until fully combined.

Next in a medium bowl whisk together the flour, sugar, baking powder and kosher salt. Add the dry ingredients to the wet and mix until fully combined.

Grind the freeze dried strawberries into a fine powder. You can use a food processor {this is the updated version of my Cuisinart mini prep} or mash them with the back of a spoon. Once strawberries are in ground form, mix with the granulated sugar and set aside.

Now pour half of the thick cake batter into the prepared pan and smooth with an offset spatula. Sprinkle half of the strawberry crumb mixture over the batter. Top with the remaining half of cake batter and carefully smooth over the strawberry layer. Sprinkle the remaining half of the strawberry mixture over the top of the cake batter.

Then bake in a preheated oven until a cake tester comes out with just a few moist crumbs.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

what is the difference between coffee cake and crumb cake?

These cakes are very similar and the names are often used interchangeably. A crumb cake and coffee cake both have a thick batter. A coffee cake tends to have a thinner streusel, while a crumb cake tends to have a more crumbly topping.

serving ideas

• Dust the strawberry cake with confectioners' sugar before serving. Make sure the cake is cool or the sugar will melt right into it.
• Drizzle with a vanilla or lemon glaze.
• For a sophisticated twist, a reduced balsamic glaze would be incredible! Simmer ¼ cup of good balsamic vinegar with 1-2 tablespoons of brown sugar until the mixture reduces by half. Allow to cool before drizzling over the strawberry crumb cake.

frequently asked questions

can I use a different berry?

Yes, freeze dried raspberries or blueberries would also be delicious in this crumb cake.

can I use fresh or frozen strawberries?

No, this strawberry crumb cake was designed to bake with freeze dried strawberries. Fresh or frozen strawberries would add too much moisture to the final cake.

can this crumb cake be made gluten free?

I did not test this recipe with gluten free flour. If you try it, I'd love to know how it turns out for you.

can this strawberry cake be baked in different sizes ?

Yes! This coffee cake recipe can be doubled and baked in a 9x13 baking pan. You could also bake it in a 9x9 pan. The bake times will vary slightly and if baking in a 9x9 pan it will bake faster than the time listed in the recipe card.

how to store

Store any leftover strawberry crumb cake in an airtight container in the refrigerator for up to 5 days.

You can freeze the cake for up to 2 months. You can either wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices; then wrap each slice tightly in a double layer of plastic wrap.

Allow to defrost at room temperature before serving. You can also wrap it in aluminum foil and rewarm in a 300°F oven for 8-10 minutes.

Remember to snap a picture and tag me on Instagram if you make this Strawberry Crumb Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more berry desserts

• Berry Crumble Bars
• Homemade Raspberry Cake
• No Bake Mascarpone Cheesecake {with Strawberries and Mint}
• White Chocolate Raspberry Cookies
• Frozen Blueberry Pie

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 9 slices

Strawberry Crumb Cake

Print

This easy vanilla cake recipe has a sweet strawberry filling and topping. Made with dried strawberries, this quick cake is perfect even when it isn't strawberry season.

Ingredients

vanilla cake

• 1 large egg
• ½ cup vegetable oil (120mL)
• ½ cup kefir* (120mL)
• 2 teaspoons pure vanilla extract
• 1 ½ cups all-purpose flour (188g)
• ½ cup granulated sugar (100g)
• 1 ½ teaspoons baking powder
• ¼ teaspoon kosher salt
• 2 tablespoons unsalted butter, melted (28g)

strawberry crumb

• ⅓ cup granulated sugar (67g)
• 1.2 ounces freeze dried strawberries, ground (34g)

Instructions

1. Preheat the oven to 350°F. Lightly butter an 8x8 pan or line it with parchment paper with a little overhang. Set aside.
2. In a large mixing bowl whisk 1 large egg with the oil (½ cup/120mL), kefir (½ cup/120mL) and vanilla (2 teaspoons) until fully combined.
3. In a medium bowl whisk together the flour (1 ½ cups/188g), sugar (½ cup/100g), baking powder (1 ½ teaspoons) and kosher salt (¼ teaspoon). Add the dry ingredients to the wet and mix until fully combined.
4. Grind the freeze dried strawberries (1.2 ounces/134g) into a fine powder. This can be done with a food processor or mash them with the back of a spoon. Once strawberries are in ground form, mix with the granulated sugar (⅓ cup/67g) and set aside.
5. Pour half of the thick batter into the prepared pan and smooth with an offset spatula. Sprinkle half of the strawberry crumb mixture over the batter. Top with the remaining half of cake batter and carefully smooth over the strawberry layer. Sprinkle the remaining half of the strawberry mixture over the top of the cake batter. Then take the melted unsalted butter (2 tablespoons/28g) and drizzle it over the top of the cake.
6. Bake for 20-25 minutes or until a cake tester comes out with just a few moist crumbs.

Notes

*can substitute buttermilk or whole milk

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

The cake can be frozen for up to 2 months. You can either wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices; then wrap each slice tightly in a double layer of plastic wrap.

Allow to defrost at room temperature before serving. You can also wrap it in aluminum foil and rewarm in a 300°F oven for 8-10 minutes.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 295Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 28mgSodium: 151mgCarbohydrates: 36gFiber: 1gSugar: 19gProtein: 4g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!