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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.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 35 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 450 kcal

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.