Chocolate Strawberry Cake Recipe

Chocolate Strawberry Cake Recipe lovers, you are in for a treat. This decadent layered dessert combines moist chocolate cake with luscious strawberry buttercream and silky ganache for a show stopping centerpiece that tastes as incredible as it looks. The balance of rich cocoa, sweet berries, and creamy frosting creates a flavor combination that feels indulgent yet beautifully fresh. Whether you are baking for a birthday, celebration, or simply to satisfy a serious chocolate craving, this recipe delivers consistent results every time. With simple ingredients and clear steps, you can create a bakery quality cake right in your own kitchen.

Why You’ll Love This Chocolate Strawberry Cake Recipe

This Chocolate Strawberry Cake Recipe stands out for several irresistible reasons:

First, the chocolate cake layers are incredibly moist thanks to the combination of oil, buttermilk, and hot coffee or water. The hot liquid blooms the cocoa powder, intensifying the chocolate flavor and creating a deep, rich base.

Second, the strawberry buttercream adds a natural fruity brightness that perfectly balances the richness of the cake. Fresh strawberries give it authentic flavor and a delicate pink hue.

Third, the silky ganache topping adds a glossy finish and luxurious texture that makes the cake look professionally decorated.

Finally, it is surprisingly simple to prepare. With straightforward steps and common pantry ingredients, even beginner bakers can achieve impressive results.

Ingredients

For the Chocolate Cake

• ½ cup unsweetened cocoa powder 40g

• 1 cup boiling water or very hot coffee 240ml

• 3 cups all purpose flour 360g

• 2½ cups granulated sugar 500g

• 2½ teaspoons baking soda

• 1½ teaspoons baking powder

• 1 teaspoon salt

• 1 cup vegetable oil 240ml

• 1 cup whole or low fat buttermilk room temperature 240ml

• 3 large eggs room temperature

• 1 tablespoon vanilla extract

For the Strawberry Buttercream

• 1½ cups unsalted butter room temperature 340g

• Pinch of salt

• 6 to 8 cups confectioners sugar 720g to 960g

• ½ cup chopped fresh strawberries about 6 berries

For the Ganache

• 3½ ounces semi sweet chocolate bar chopped 98g

• ½ cup heavy whipping cream 120ml

For the Garnish

• Fresh strawberries

Step by Step How to Make Chocolate Strawberry Cake Recipe

Step 1 Prepare the Pans and Oven

Preheat your oven to 350F. Grease three 9 inch round cake pans, line the bottoms with parchment paper, and if available wrap the outside with soaked baking strips to ensure even baking.

Step 2 Bloom the Cocoa

Sift the cocoa powder into a bowl to remove lumps. Whisk in the boiling water or hot coffee until smooth. Let it cool for about 10 minutes. This step enhances the chocolate depth.

Step 3 Combine Dry Ingredients

In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt until evenly combined.

Step 4 Mix the Wet Ingredients

To the cooled cocoa mixture, add oil, buttermilk, eggs, and vanilla extract. Whisk until smooth and fully incorporated.

Step 5 Make the Batter

Pour the cocoa mixture into the dry ingredients. Whisk gently until just combined and no dry streaks remain. Divide evenly among the prepared pans.

Step 6 Bake

Bake for about 30 minutes, or until the tops spring back when touched and the edges begin to pull away from the pans. Allow cakes to cool completely before removing.

Step 7 Prepare the Strawberry Buttercream

Beat the butter with a pinch of salt on medium speed until light and fluffy, about 5 minutes. Reduce speed to low and gradually add confectioners sugar, alternating with small spoonfuls of chopped strawberries. Scrape down the bowl as needed. Once combined, beat briefly on medium until fluffy.

Step 8 Assemble the Cake

Place the first cake layer on a serving plate. Spread about ¾ cup of frosting evenly over the top. Repeat with the second layer. Add the final layer and frost the top and sides completely. Chill for at least 1 hour.

Step 9 Make the Ganache

Place chopped chocolate in a heatproof bowl. Heat cream until just simmering and pour over the chocolate. Let sit for 5 minutes, then whisk until smooth and glossy.

Step 10 Finish and Chill

Spread ganache over the chilled cake, allowing some to drip down the sides. Garnish with fresh strawberries. Chill for at least 30 minutes before serving.

Helpful Tips

Always sift your cocoa powder to prevent lumps and ensure a smooth batter.

Use room temperature eggs and buttermilk for better incorporation and even texture.

Chill the frosted cake before adding ganache so the drip sets beautifully.

If your strawberries are very juicy, pat them dry before adding to the frosting to prevent thinning.

For perfectly even layers, weigh your batter before dividing it among the pans.

Substitutions And Variations

If fresh strawberries are not sweet or in season, substitute ¼ cup strawberry jam in the buttercream. This intensifies flavor and provides consistent sweetness.

You can also spread a thin layer of strawberry jam between cake layers for an extra burst of fruit flavor.

Swap hot coffee for hot water if you prefer a milder chocolate taste. Coffee enhances chocolate but does not make the cake taste like coffee.

For a darker chocolate experience, use dark chocolate instead of semi sweet in the ganache.

To make it slightly lighter, reduce the sugar in the buttercream to 6 cups for a softer sweetness.

Storage Instructions

Store the finished cake covered in the refrigerator for up to 5 days. Because of the buttercream and ganache, refrigeration is essential for freshness and food safety.

Before serving, allow slices to sit at room temperature for about 20 to 30 minutes. This softens the buttercream and enhances flavor and texture.

You can also freeze unfrosted cake layers tightly wrapped for up to 2 months. Thaw completely before assembling.

Nutritional Information

Per serving approximately:

• Calories 993 kcal

• Carbohydrates 134g

• Protein 7g

• Fat 50g

• Saturated Fat 22g

• Cholesterol 120mg

• Sodium 533mg

• Fiber 3g

• Sugar 105g

This cake is definitely an indulgent dessert, perfect for celebrations and special occasions.

Serving Suggestions

Serve this Chocolate Strawberry Cake Recipe slightly chilled but not cold for the best texture. Pair it with:

• Fresh whipped cream

• A scoop of vanilla ice cream

• Fresh sliced strawberries on the side

• A cup of hot coffee or espresso

For birthdays or romantic dinners, decorate the top with whole strawberries dipped in chocolate for an elegant finish.

Frequently Asked Questions About Chocolate Strawberry Cake Recipe

Can I make this cake in advance?
Yes. You can bake the cake layers up to two days ahead and store them wrapped at room temperature. The fully assembled cake can be refrigerated for up to five days.

Can I use frozen strawberries?
Fresh strawberries work best for buttercream texture. If using frozen berries, thaw completely and drain excess liquid before chopping.

What does hot coffee do in chocolate cake?
Hot coffee enhances the chocolate flavor without making the cake taste like coffee. It deepens and intensifies the cocoa notes.

Can I use two cake pans instead of three?
Yes, but the layers will be thicker and may require additional baking time. Check doneness with a toothpick inserted in the center.

How do I prevent a runny buttercream?
Add sugar gradually and ensure strawberries are not overly wet. If needed, add extra confectioners sugar to thicken.

Final Thoughts

Thank you so much for spending time in the kitchen with this Chocolate Strawberry Cake Recipe. This cake is one of my absolute favorites because it combines rich chocolate layers with bright strawberry flavor in the most beautiful way. It feels special yet is surprisingly simple to make. I truly hope you enjoy every slice as much as I do. Baking should be joyful and rewarding, and this cake delivers both ease and incredible flavor. Wishing you happy baking, sweet moments, and many delicious celebrations ahead. Thank you for being part of this wonderful food-loving community.

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