Chocolate Strawberry Cake

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 we kicked it up a notch by drizzling chocolate ganache over the top!

This cake is such a decadent treat, but the fresh, bright flavors from the strawberries really balance it out. Like my chocolate-covered strawberries and chocolate raspberry cupcakes, you can never go wrong with combining chocolate with berries. This chocolate and strawberry dessert really is as tasty as it is charming. For another berry-filled dessert, try my blackberry lemon cake recipe, summer berry cake recipe, or strawberry cake recipe.

What You Need to Make This Recipe

Cocoa powder — I use unsweetened cocoa powder, but you can use Dutch-processed cocoa powder in a pinch.

Leavening agents — this chocolate and strawberry cake uses both baking powder and baking soda to help the cake rise. Make sure they are not expired.

Buttermilk — for the best results, use full-fat buttermilk. It adds creaminess and tanginess to the cake as well as moisture.

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.

Oil — using oil makes the cake so incredibly moist. Remember to use an oil that is neutral in flavor, such as canola oil.

Butter — buy unsalted butter to prevent the buttercream from tasting salty as there is salt added to the frosting.

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. Got extra strawberries? Try my eton mess recipe!

Chocolate — for the best ganache, use a bar of chocolate instead of chocolate chips, as it will melt more smoothly. I use semi-sweet chocolate, but you can use dark or milk chocolate instead. 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.

How to Make Chocolate Strawberry Cake

1. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.

2. Into a medium bowl, sift the cocoa powder. Whisk in hot water until the cocoa is dissolved. Let cool for 10 minutes. Then, add the oil, buttermilk, eggs, and vanilla and whisk until well combined.

3. 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 for 30 minutes or until the cakes are springy to the touch and just starting to pull away from the sides of the pan. Let cool completely in the pans.

4. To make the strawberry buttercream, in 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 and gradually add in the sugar, ½ a cup at a time, alternating with a tablespoon of the strawberries. Once the sugar is incorporated, beat on medium speed until light and fluffy.

5. To assemble the cake, 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.

6. To make the chocolate 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.

7. Spread over the top of the cake with the chocolate ganache, letting some drip down the sides.

8. Top the chocolate strawberry cake with fresh berries. Chill and let the ganache set for at least 30 minutes before serving.

Pro Tips for Making This Recipe

• If 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. Alternatively, you can use cake strips 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 DIY cake strips.
• Avoid over-mixing as you risk over-developing the gluten in the batter leading to a tough, dry, and dense chocolate strawberry cake.
• If you add too much flour to the cake batter, you’ll have a dense cake. I highly recommend using a scale to measure your flour as it’s the most accurate method. 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. This method is the best way to measure flour without overpacking the measuring cup.
• 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.
• Feel free to substitute ¼ cup strawberry jam into the frosting in place of the fresh strawberries. You could also spread a thin amount between each cake layer for added strawberry flavor.
• It’s best to allow the cake to chill before adding the chocolate ganache so it can set quickly and not drip all the way to the bottom of the cake.
• Make sure you sift all your dry ingredients, including the cocoa powder. Sifting ensures all your dry ingredients are lump-free and are well combined.

Frequently Asked Questions

How do I store this cake?

If you have leftovers or what 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.

Can I make this ahead of time?

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.

Can I use frozen strawberries?

If strawberries are not in season, frozen strawberries are a great alternative. Make sure to thaw them first and pat them dry.

If you’ve tried this Chocolate Strawberry Cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

4.90 from 148 votes

Chocolate Strawberry Cake

This decadent Chocolate Strawberry Cake is as beautiful as it is delicious! With layers of moist chocolate cake filled with strawberry buttercream, this cake is beyond dreamy.

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Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 servings

Calories 1001kcal

Author John Kanell

Video

Equipment

• ▢
  9-inch cake pans
• ▢
  Parchment paper
• ▢
  Mixing Bowls
• ▢
  Saucepan

Ingredients

• ▢ ½ cup unsweetened cocoa powder (40g)
• ▢ 1 cup boiling water (240ml)
• ▢ 3 cups all-purpose flour (360g)
• ▢ 2 ½ cups granulated sugar (500g)
• ▢ 2 ½ teaspoons baking soda
• ▢ 1 ½ teaspoon baking powder
• ▢ 1 teaspoon salt
• ▢ 1 cup vegetable oil (240ml)
• ▢ 1 cup whole buttermilk room temperature (240ml)
• ▢ 3 large eggs room temperature
• ▢ 1 tablespoon vanilla extract

For the Strawberry Buttercream:

• ▢ 1 ½ cups unsalted butter room temperature (340g)
• ▢ 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 chopped (198g)
• ▢ 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.
• Into a medium bowl, sift the cocoa powder. Whisk in the hot water 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

• If 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. Alternatively, you can use cake strips 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 DIY cake strips.
• Avoid over-mixing as you risk over-developing the gluten in the batter leading to a tough, dry, and dense chocolate cake.
• If you add too much flour to the cake batter, you’ll have a dense cake. I highly recommend using a scale to measure your flour as it’s the most accurate method. 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. This method is the best way to measure flour without overpacking the measuring cup.
• 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.
• Feel free to substitute ¼ cup strawberry jam into the frosting in place of the fresh strawberries. You could also spread a thin amount between each cake layer for added strawberry flavor.
• It’s best to allow the cake to chill before adding the chocolate ganache so it can set quickly and not drip all the way to the bottom of the cake.
• Make sure you sift all your dry ingredients, including the cocoa powder. Sifting ensures all your dry ingredients are lump-free and are well combined.

Nutrition

Calories: 1001kcal | Carbohydrates: 135g | Protein: 7g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 572mg | Potassium: 227mg | Fiber: 3g | Sugar: 106g | Vitamin A: 962IU | Vitamin C: 11mg | Calcium: 91mg | Iron: 3mg

*Nutrition Disclaimer

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