Whether you want to make this for Mother’s Day, Valentine’s Day, or another special occasion, this dreamy chocolate strawberry cake will steal the show. The tender and moist chocolate cake layers are filled and coated in a sweet strawberry buttercream, which is already a delicious combination on its own, but I elevated it by drizzling chocolate ganache over the top.
When I developed this recipe, I tested it to ensure the layers are chocolatey enough to balance with the sweet, fresh strawberry frosting. And since it should be stored in the fridge, I made the cake layers tender enough that they are soft when served cold. Altogether, this cake is as delicious as it is charming!
A reader, Cat, says: “Made this today for a friend’s birthday, looked stunning! Cake was nice and moist, strawberries added great flavor to the icing and helped cut the sweetness.” ★★★★★
Table of Contents
Key Ingredients
These are the main ingredients you need to make this strawberry chocolate cake. You can find the full list of ingredients and measurements in the recipe card below.
Buttermilk — for the best results, use full-fat buttermilk. It adds creaminess and tanginess to the cake as well as moisture. However, low-fat also works and can be easier to find. If you don’t have buttermilk, you can make an easy buttermilk substitute with just two ingredients.
Eggs — this recipe uses 3 eggs for the perfect balance of firmness and lightness to the chocolate strawberry cake’s texture. Make sure they’re at room temperature, so they mix effortlessly into the batter without overmixing. If you forget to leave them out, soak them in a bowl of warm tap water for 5 to 10 minutes.
Cocoa powder — I chose a natural cocoa powder for this cake recipe to complement the flavor of the fresh berries. In the first step of the cake batter, you whisk the cocoa with hot water or hot coffee. This blooms the cocoa, which enhances the flavor and makes the cake taste richer. Both liquids work well, but coffee will enhance the chocolate flavor even more. I use this technique in my classic chocolate cake, too!
Oil — because this cake is chilled, using a liquid fat like oil makes the cake so incredibly moist. A fat that stays liquid at cold temperatures will help the cake layers stay soft and feel more moist when this cake is served. Remember to use an oil that is neutral in flavor, such as canola oil, vegetable oil, avocado oil, or a light olive oil.
Butter — buy unsalted butter to control the salt levels in the buttercream and prevent it from tasting salty. I like the butter to be fairly soft so that the frosting turns out fluffy and easily spreadable. You can follow one of my tips to quickly soften butter if you’re short on time.
Strawberries — for the sweetest buttercream, pick the reddest strawberries you can find. Once harvested, strawberries do not continue to ripen, so the more red the strawberries are, the sweeter they’ll be. Make sure you pat dry the strawberries after you wash them. You do not want to add extra liquid to the buttercream as it’ll affect the thickness of the frosting. Got extra strawberries? Try my Eton Mess recipe!
Ganache — for the best ganache, use a bar of chocolate instead of chocolate chips, as it will melt more smoothly. I use semi-sweet chocolate (60%), but you can use milk chocolate or dark chocolate instead, just don’t go higher than 80% cocoa or the ganache can break. If you can only find chocolate chips, try to get the highest quality ones since some chips do not melt smoothly as they’re designed to hold their shape as they bake. Read more tips in my chocolate ganache recipe!
Can I use frozen strawberries?
If strawberries are not in season, frozen strawberries are a great alternative for the frosting. Make sure to thaw them first and pat them dry. I don’t recommend using them to decorate the top of the cake, though, as the berries turn very mushy once thawed.
A Simple Tip To Bake Flat Cake Layers
Use cake strips around your cake pans to help your layers come out evenly. Cake strips work by keeping the outside edge of the pan cooler to ensure that the entire cake rises at the same rate, preventing a dome from forming in the middle. If you don’t want to buy cake strips, I have a post on how to bake flat cake layers that includes a way to make your own.
If you don’t have cake strips and the tops of your cakes are domed, use a serrated knife to shave off the top of the domes so you can stack them evenly.
Cake Pan Size Guide
This recipe makes a 3-layer 9-inch round cake, but you can make other cake sizes. Here’s how to adapt the recipe based on pan size:
- 6” round pans: To make a 6-inch 3-layer cake, cut the recipe in half. Bake for 20 to 25 minutes.
- 8” round pans: Use 3 pans and increase the bake time by 5 to 10 minutes. The layers will turn out taller.
- 9×13” sheet cake: Use a 9×13-inch cake pan and increase the bake time by 5 to 10 minutes.
- Cupcakes: Fill paper cupcake liners with ¼ cup of batter. You will get roughly 24 cupcakes. Bake for 20 to 25 minutes. Pipe the frosting on top. If desired, you can drizzle the top with ganache or add chocolate-covered strawberries on top.
Pro Tips For The Best Chocolate Strawberry Cake
Use a scale to weigh the ingredients for best results. For example, if you add too much flour to the cake batter, you’ll have a dense cake. A scale is the most accurate method for measuring, especially for dry ingredients, as things like flour can pack into a dry scoop easily. If you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife.
Don’t overmix the cake batter. If you continue stirring it too long after the flour is fully combined, you risk over-developing the gluten, leading to a tough, dry, and dense cake. Just whisk until the dry streaks disappear.
Add a strawberry filling. For more fresh-berry flavor, you can lay thinly sliced strawberries on top of the frosting in a single layer between the cake layers.
How To Make Chocolate Strawberry Cake
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making this chocolate strawberry cake. You can find the full set of instructions in the recipe card below.
1. Make the cake batter: Start by whisking together the dry ingredients—all-purpose flour, sugar, baking soda, baking powder, and salt—in a large mixing bowl.
2. Bloom the cocoa: Next, combine the cocoa powder with the hot water or hot coffee until the cocoa is dissolved. Set aside for 10 minutes. This blooming process enhances the flavor of the cocoa and makes the cake extra rich! Then, whisk in the oil, buttermilk, eggs, and vanilla.
3. Bake the cake: Pour the cocoa mixture into the flour mixture and whisk until fully incorporated. Divide the batter among the 3 buttered 9-inch round cake pans. Bake at 350°F for 30 minutes. The cakes should be springy to the touch in the center and just starting to pull away from the sides of the pan. Cool the cakes completely in the pans.
4. Make the frosting: Beat the butter and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until very light and fluffy, about 5 minutes. Reduce the speed to low and gradually add in the powdered sugar while occasionally adding in a tablespoon of the strawberries. Then, beat on medium speed until the frosting turns light and fluffy.
5. Assemble: Place one of the cooled cake layers on a serving plate. Top with some frosting and spread into an even layer to the edge of the cake. Top with another cake layer and more frosting. Add the final cake layer, bottom side up, so your cake has an even, flat top. Spread the remaining frosting all over the outside of the cake. Chill for at least 1 hour or up to 1 day to firm up the frosting for the drip.
6. Make the ganache: In a small saucepan, heat the cream over medium-high heat just until simmering. Immediately pour it over the chopped chocolate in a medium bowl, and let them sit together for 5 minutes so the chocolate can melt. Whisk together until the ganache is smooth.
7. Ganache drip: Spread over the top of the cake with the chocolate ganache, letting some drip down the sides. (Check out my post on how to decorate a cake for tips on making the drip.)
8. Decorate: Place fresh berries in a ring around the top of the cake, then chill for about 30 minutes to let the ganache set before serving.
Chocolate Strawberry Cake Recipe
Video
Equipment
- 9-inch cake pans
- Parchment paper
- Mixing Bowls
- Saucepan
Ingredients
- 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 – 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
Instructions
For the Chocolate Cake:
- Preheat the oven to 350F. Butter 3 (9-inch) round cake pans or spray with baking spray and line the bottoms with parchment paper. Wrap the outside with water-soaked fabric baking strips if you have them.
- Into a medium bowl, sift the cocoa powder. Whisk in the hot water or coffee until the cocoa is dissolved. Let cool for 10 minutes.
- Meanwhile, in a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. To the cooled cocoa mixture, add the oil, buttermilk, eggs, and vanilla and whisk until well combined. Pour the cocoa mixture into the flour mixture and whisk until fully incorporated. Divide the batter among the cake pans.
- Bake for 30 minutes or until the cakes are springy to the touch and just starting to pull away from the sides of the pan. (If you have to bake the cakes on separate oven racks, carefully rotate them after 20 minutes of baking.) Let cool completely in the pans. Run a knife around the edge of the cakes to loosen them and invert onto a wire rack. Remove and discard the parchment paper.
For the Strawberry Buttercream:
- In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the butter and a pinch of salt on medium speed until very light and fluffy, about 5 minutes.
- Reduce the speed to low. With the mixer running, gradually add in the sugar, ½ a cup at a time, alternating with a tablespoon of the strawberries. Stop and scrape down the bowl a few times during mixing. Once the sugar is incorporated, beat on medium speed until light and fluffy, about 1 minute.
- Place one cake layer on a serving plate. Top with ¾ cup of frosting and spread into an even layer. Top with another cake layer and another ¾ cup of frosting. Add the final layer and spread the remaining frosting all over the outside of the cake. Chill for at least 1 hour or up to 1 day.
For the Ganache:
- Place the chopped chocolate in a medium heat-proof bowl.
- In a small saucepan, heat the cream over medium-high heat just until simmering. Immediately pour over the chocolate and let stand for 5 minutes. Whisk together until the chocolate is fully melted and combined.
- Spread over the top of the cake, letting some drip down the sides. Top with fresh berries. Chill and let the ganache set for at least 30 minutes before serving. Store the cake refrigerated for up to 5 days.
Notes
- Make sure to sift the cocoa powder. Sifting ensures the cocoa powder is lump-free and is easy to combine with the hot water.
- Substitute ¼ cup strawberry jam for the fresh strawberries in the frosting. This is a great option if your strawberries aren’t very sweet or flavorful. You could also spread a thin amount between each cake layer for added strawberry flavor.
- Chill the frosted cake before adding the ganache drip. This helps the ganache set quickly and not drip all the way to the bottom of the cake.
Nutrition
Storage and Make-Ahead Instructions
If you have leftovers or want to store the cake for later, you should place it in the fridge. It will last for 5 days and should be covered to ensure the strawberries and buttercream stay fresh. To prevent the buttercream or ganache from being marred, you can prop plastic wrap up with some toothpicks or buy a cake dome cover.
Make-ahead: You can bake the cake layers ahead of time and keep them in the fridge or freezer until you’re ready to assemble the cake. You can also make the entire cake ahead of time and keep it in the fridge.
Frequently Asked Questions
To freeze the whole cake to serve later, leave off the ganache drip and berries on top. Wrap the frosted cake in several layers of plastic wrap and freeze for up to 1 month. Thaw the cake in the fridge overnight, and blot the frosting if needed to remove any melted ice crystals. Then, add the ganache and berries when you are ready to finish and serve.
To freeze cake slices, place the slices in individual containers or wrap them in plastic wrap and store in freezer containers. The cake is best if enjoyed within 1-2 months to avoid freezer burn.
Yes, but you need to grind them into a powder first. Use about 1 cup of freeze-dried strawberries to make 3 to 4 tablespoons of powder. Mix it into the frosting, adding a bit more cream if needed to account for the dry powder. I also give more tips for using freeze-dried strawberries in frosting in my strawberry buttercream recipe!
I haven’t tested this recipe with the swaps, but generally, you can make them in this type of cake recipe. For egg-free cake batter, use a commercial egg replacer (Bob’s Red Mill makes a great one).
For a dairy-free cake, use an alternative milk in place of the buttermilk and cream. Add 1 tablespoon of lemon juice to it for the cake batter to ensure it is acidic enough for a good rise. You can use dairy-free butter for the frosting. I recommend looking for sticks that are designed for baking—they will have the best flavor. Check the chocolate ingredients for the ganache to ensure it is dairy-free as well.
I haven’t tested it, but one reader, Ayana, told me that she made the swap with a gluten-free baking flour with perfect results.
More Cake Recipes To Try
Try one of my other delicious cake recipes next!
My devil’s food cake is so rich and decadent. The cake layers are fluffy and coated with the most luscious chocolate buttercream.
These chocolate raspberry cupcakes are made with rich chocolate cake and topped with Italian buttercream flavored with fresh raspberry reduction. The best part? They are filled with a secret pocket of chocolate ganache!
If you love berries and cream, you have to try my berry cake! Three layers of tender cake have whipped mascarpone frosting and fresh berries nestled between each.
Strawberry cake is a classic, and my recipe has everything you love about strawberry cake, but flavored with real, fresh strawberries! From the cake layers to the strawberry cream cheese frosting, there are fresh berries in every bite.
A showstopping summer cake, my blackberry cake is filled with layer upon layer of flavor—tender lemon cake, fresh blackberries, a mascarpone buttercream, and to top it off, a drip of blackberry curd!
If you’ve tried this chocolate strawberry cake recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Lise Blais says
As usual, great recipe!
Karen says
Made this for my son’s first birthday and it was a big hit that is now a family tradition. Great recipe!