Short Description
This Strawberry Chocolate Cake is a delightful combination of rich, moist chocolate cake and luscious strawberry flavors. With layers of soft chocolate cake, fresh strawberries, and creamy frosting, this dessert is perfect for any special occasion or a sweet indulgence.
Why You’ll Love This Recipe
- Combines the classic flavors of chocolate and strawberries for a delicious treat.
- Moist and rich chocolate cake with a soft texture.
- Fresh strawberries add natural sweetness and a refreshing contrast.
- Perfect for birthdays, celebrations, or a romantic dessert.
- Can be customized with different frostings and toppings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Whole milk
- Vegetable oil
- Vanilla extract
- Boiling water
- Fresh strawberries
- Heavy cream
- Powdered sugar
- Chocolate ganache (optional for topping)
Directions
- Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Grease and flour two round cake pans.
- In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat sugar, eggs, milk, oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Stir in boiling water (the batter will be thin, but this helps create a moist cake).
- Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Strawberry Filling
- Slice fresh strawberries and set aside.
- Make the Frosting
- Whip heavy cream and powdered sugar together until stiff peaks form.
- Assemble the Cake
- Place one cake layer on a serving plate. Spread a layer of frosting over it and top with sliced strawberries.
- Place the second cake layer on top and frost the entire cake.
- Drizzle with chocolate ganache if desired.
- Chill and Serve
- Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld.
Servings and Timing
- Servings: 8-10 slices
- Preparation Time: 20 minutes
- Baking Time: 30 minutes
- Cooling & Assembling Time: 30 minutes
- Total Time: Approximately 1 hour 20 minutes
Variations
- Chocolate Strawberry Mousse Cake: Add a layer of chocolate mousse between the cake layers.
- Dark Chocolate Version: Use dark cocoa powder for an intense chocolate flavor.
- Vegan Option: Substitute eggs with flaxseed eggs and use dairy-free milk and cream.
- Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour.
- Nutty Crunch: Sprinkle chopped nuts like almonds or hazelnuts over the frosting.
Storage/Reheating
- Storage: Keep the cake in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap the cake (without fresh strawberries) in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: If desired, let the cake sit at room temperature for 15-20 minutes before serving for a softer texture.
FAQs
How do I keep the cake moist?
Use boiling water in the batter and avoid overbaking. Storing it in an airtight container also helps retain moisture.
Can I use frozen strawberries?
Yes, but thaw them first and drain excess liquid to prevent the cake from becoming soggy.
What frosting pairs well with this cake?
Whipped cream, chocolate ganache, or cream cheese frosting work wonderfully.
Can I make this cake in advance?
Yes, you can bake the cake layers a day before and assemble them when needed.
How do I prevent the cake from sticking to the pan?
Grease and flour the pans, or use parchment paper for easy removal.
Can I use a different cake pan size?
Yes, but adjust the baking time accordingly. A 9×13-inch pan may take longer to bake.
What if I don’t have cocoa powder?
You can substitute it with melted dark chocolate, but adjust the liquid ingredients.
Can I use oil instead of butter?
Yes, vegetable oil makes the cake extra moist, while butter gives a richer flavor.
How do I make the ganache topping?
Melt chocolate with heavy cream over low heat, stirring until smooth. Let it cool slightly before drizzling over the cake.
Is this cake too sweet?
The balance of chocolate and fresh strawberries prevents it from being overly sweet, but you can reduce the sugar if desired.
Conclusion
This Strawberry Chocolate Cake is a perfect dessert for any chocolate lover. With its rich layers, fresh fruit, and creamy frosting, it is sure to impress. Whether you make it for a special occasion or just to satisfy your sweet cravings, this cake is a must-try. Enjoy the perfect blend of chocolate and strawberries in every bite!
Print
Strawberry Chocolate Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This strawberry chocolate cake is rich, moist, and packed with deep chocolate flavor, layered with fresh strawberries and a luscious chocolate or strawberry frosting. Perfect for special occasions or as a decadent dessert.
Ingredients
- For the Chocolate Cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1/2 cup hot coffee (or hot water)
- For the Strawberry Filling:
- 2 cups fresh strawberries, sliced
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- For the Frosting (Choose One):
- Chocolate Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Strawberry Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup strawberry puree (blend fresh strawberries)
- 1 teaspoon vanilla extract
Instructions
- For the Cake:
- Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients.
- Stir in hot coffee until fully combined.
- Divide batter into pans and bake for 25-30 minutes. Let cool completely.
- For the Strawberry Filling:
- Mix sliced strawberries, sugar, and lemon juice in a bowl. Let sit for 10 minutes.
- For the Frosting:
- Chocolate Buttercream: Beat butter, powdered sugar, and cocoa powder. Add heavy cream and vanilla extract, beating until fluffy.
- Strawberry Cream Cheese Frosting: Beat cream cheese and butter. Add powdered sugar, then mix in strawberry puree and vanilla until smooth.
- To Assemble:
- Place one cake layer on a serving plate and spread a layer of frosting.
- Add a layer of macerated strawberries.
- Place the second cake layer on top and frost the entire cake.
- Garnish with fresh strawberries or chocolate shavings.
Notes
- Use hot coffee to enhance the chocolate flavor, or substitute with hot water.
- Let the strawberries drain excess juice before layering to prevent sogginess.
- Store cake in the refrigerator for up to 4 days and bring to room temperature before serving.
- Details
Nutrition
- Calories: ~450 kcal
- Sugar: ~40g
- Sodium: ~220mg
- Fat: ~22g
- Saturated Fat: ~13g
- Unsaturated Fat: ~7g
- Trans Fat: ~0g
- Carbohydrates: ~58g
- Fiber: ~3g
- Protein: ~6g
- Cholesterol: ~85mg
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