This Chocolate Strawberry Cake is a showstopper that brings together the best of both worlds: rich chocolate cake and a creamy, strawberry-infused buttercream. It’s the perfect dessert for any occasion, whether you’re celebrating a special event or simply satisfying a sweet craving.
With its moist chocolate layers, luscious strawberry buttercream, and a glossy ganache topping, this cake will melt in your mouth and leave everyone asking for the recipe.
Table of Contents
Why You’ll Love This Recipe
- Irresistible Flavor: The rich, moist chocolate cake perfectly contrasts with the sweet and tangy strawberry buttercream.
- Simple to Make: With easy-to-follow steps, this cake is perfect for bakers of all skill levels.
- Versatile for Any Occasion: Whether for a birthday, celebration, or a casual dessert, this cake fits the bill.
- Beautiful Presentation: Topped with glossy ganache and fresh strawberries, it’s a stunning treat.
Kitchen Tools You’ll Need
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer or hand whisk
- Saucepan for ganache
- Cooling rack
Chocolate Strawberry Cake Ingredients
- 1 ½ cups unsweetened cocoa powder (120g)
- 2 cups all-purpose flour (240g)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups granulated sugar (400g)
- 3 large eggs
- 1 cup vegetable oil (240ml)
- 1 cup buttermilk (240ml), room temperature
- 1 cup boiling water or hot coffee (240ml)
- 1 teaspoon vanilla extract
For the Strawberry Buttercream:
- 1 ½ cups unsalted butter (340g), room temperature
- 6 to 8 cups powdered sugar (720g – 960g)
- Pinch of salt
- ½ cup fresh strawberries, finely chopped or pureed (about 6-8 berries)
For the Ganache: - 16. 3 ½ ounces semi-sweet chocolate (100g), chopped
- 17. ½ cup heavy cream (120ml)
For Garnish: - 18. Fresh strawberries, halved or whole, for decoration
Spotlight on Key Ingredients
1. Unsweetened Cocoa Powder
- Texture: Gives the cake its smooth, dense texture.
- Flavor: Rich and deep, providing the characteristic chocolate flavor that balances the sweetness of the cake.
2. Fresh Strawberries
- Texture: Adds a fresh, juicy texture when chopped or pureed in the buttercream.
- Flavor: Sweet, fruity, and tangy—perfect for complementing the rich chocolate cake.
Ingredient Substitutions for Different Needs
- No Buttermilk: Use regular milk with a splash of lemon juice or vinegar.
- No Cocoa Powder: Use melted dark chocolate for a different twist.
- No Heavy Cream for Ganache: Substitute with milk, though it won’t be as rich.
Chocolate Strawberry Cake Recipe
This decadent Chocolate Strawberry Cake combines moist layers of chocolate cake with rich strawberry buttercream, topped with a glossy ganache, and garnished with fresh strawberries. It’s the perfect treat for any occasion.
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer or hand whisk
- Saucepan for ganache
- Cooling rack
Ingredients
For the Chocolate Cake:
- 1 ½ cups unsweetened cocoa powder 120g
- 2 cups all-purpose flour 240g
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups granulated sugar 400g
- 3 large eggs
- 1 cup vegetable oil 240ml
- 1 cup buttermilk 240ml, room temperature
- 1 cup boiling water or hot coffee 240ml
- 1 teaspoon vanilla extract
For the Strawberry Buttercream:
- 1 ½ cups unsalted butter 340g, room temperature
- 6 to 8 cups powdered sugar 720g – 960g
- Pinch of salt
- ½ cup fresh strawberries finely chopped or pureed (about 6-8 berries)
For the Ganache:
- 3 ½ ounces semi-sweet chocolate 100g, chopped
- ½ cup heavy cream 120ml
For Garnish:
- Fresh strawberries halved or whole, for decoration
Instructions
For the Chocolate Cake:
- Preheat the oven to 350°F (175°C). Grease and line the bottom of two 9-inch round cake pans with parchment paper. Set aside.
- Mix Dry Ingredients: In a medium bowl, sift together the cocoa powder, flour, baking soda, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Add Boiling Liquid: Pour the boiling water or hot coffee into the batter. The batter will be thin, but that’s normal.
- Bake: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.
For the Strawberry Buttercream:
- Make the Buttercream: In a stand mixer or using an electric hand mixer, beat the room temperature butter with a pinch of salt until light and fluffy (about 5 minutes).
- Add Sugar & Strawberry Puree: Gradually add the powdered sugar, ½ cup at a time, alternating with the strawberry puree or chopped strawberries. Beat until smooth and creamy, adjusting the sugar amount to your preferred consistency.
For the Ganache:
- Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from the heat and add the chopped semi-sweet chocolate. Stir until the chocolate is completely melted and smooth. Let it cool slightly.
Assemble the Cake:
- Layer the Cake: Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous layer of strawberry buttercream over the top.
- Top with Second Layer: Place the second cake layer on top, pressing gently. Frost the top and sides of the cake with the remaining strawberry buttercream.
- Add Ganache: Pour the slightly cooled ganache over the top of the cake, allowing it to drizzle down the sides. You can use a spatula to spread the ganache evenly.
- Garnish: Decorate the top with fresh strawberries, either halved or whole, for a beautiful finishing touch.
- Chill & Set: Refrigerate the cake for at least 30 minutes to allow the ganache to set.
Nutrition Information (Per Serving, 1 Slice)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 55g |
| Protein | 5g |
| Fat | 22g |
| Saturated Fat | 8g |
| Cholesterol | 40mg |
| Sodium | 180mg |
| Potassium | 300mg |
| Fiber | 3g |
| Sugar | 35g |
Common Mistakes to Avoid
- Too Sticky: Add a little extra flour if the dough feels too sticky.
- Too Dry: If your batter is too thick, add a splash of milk to loosen it.
- Overbaking: Check for doneness by inserting a toothpick; remove as soon as it comes out clean.
- Lumpy Buttercream: Ensure your butter is fully softened to prevent lumps in the frosting.
- Too Thin Ganache: Let the ganache cool slightly before pouring it over the cake for the best consistency.
Cooking Tips and Tricks
- Don’t Overmix the Batter: Mix until just combined to keep the cake light.
- Rest the Cake Layers: Allow the cake to cool in the pans before transferring to a rack.
- Use Room Temperature Ingredients: This ensures even mixing and a smooth batter.
- Chill the Cake: Allow the ganache to set by refrigerating the cake for at least 30 minutes.
Delicious Variations You Should Not Miss
This recipe is versatile and can be customized in several ways to suit your taste:
- Minty Twist: Add a few drops of mint extract to the buttercream for a refreshing mint-chocolate experience.
- Hazelnut Version: Fold in chopped hazelnuts into the cake batter for extra crunch.
- Cheesecake Filling: Add a layer of cheesecake filling between the cake layers for a creamy surprise.
- Dark Chocolate: Swap the semi-sweet ganache for dark chocolate ganache for a more intense flavor.
- Vegan Option: Use dairy-free butter and egg replacers to make this cake vegan-friendly.
Try More Strawberry Recipes
- Strawberry Rhubarb Cake
- Strawberry Shortcake
- Strawberry Pie
- Strawberry Banana Muffins
- Strawberry Red Velvet Cupcakes
Best Make-Ahead and Storage Tips
- Fridge Storage: Store leftover cake in an airtight container for up to 3 days.
- Freezer Friendly: Freeze the layers before frosting for up to 3 months.
- Reheat Tip: Warm a slice in the microwave for a few seconds before serving.
- Frosting Storage: Keep leftover frosting in the fridge for up to 1 week.
Frequently Asked Questions
- Can I make this cake without coffee or hot water?
Yes, you can omit the coffee or hot water and use just boiling water or milk to thin the batter. The coffee helps enhance the chocolate flavor but isn’t essential. - How do I prevent the buttercream from being too sweet?
If you find the buttercream too sweet, you can reduce the powdered sugar or add a pinch of salt to balance the flavors. Fresh lemon juice also helps cut the sweetness. - Can I use frozen strawberries for the buttercream?
Yes, frozen strawberries can work, but make sure to thaw and drain them completely before using them in the buttercream to avoid excess moisture. - Can I make this cake as cupcakes instead of a full cake?
Absolutely! You can use the same batter to make cupcakes. Bake at 350°F (175°C) for about 18-20 minutes or until a toothpick comes out clean. - Can I decorate this cake with other fruits?
Yes! You can use raspberries, blueberries, or even a mix of berries for a colorful and fresh twist. - How can I make the ganache smoother?
Ensure the cream is just simmering, not boiling, before adding the chocolate. Stir continuously until smooth. You can also add a little butter to make the ganache even silkier. - Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend in place of regular flour to make the cake gluten-free. Be sure to check the measurements and consistency. - What type of chocolate should I use for the ganache?
For a balanced sweetness, semi-sweet chocolate works best, but you can use milk chocolate for a sweeter flavor or dark chocolate for a richer taste.
hi there,
i’m Noah
A California-born food blogger behind Freshman Cook, whose culinary journey began in his tiny apartment kitchen.
