strawberry chocolate cake

This Strawberry Chocolate Cake is a delightful fusion of rich, moist chocolate layers paired with a fresh strawberry frosting and finished with a glossy chocolate ganache. It’s the perfect dessert for celebrations or when you simply want to indulge in something decadent and beautiful.

Why You’ll Love This Recipe

• Perfect balance of rich chocolate and fresh strawberry flavors
• Visually stunning with layers and ganache drip
• Great for birthdays, holidays, or romantic dinners
• Components can be made ahead for convenience
• Easily adaptable for different dietary needs or preferences

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chocolate Cake:

all-purpose flour
granulated sugar
unsweetened cocoa powder
baking powder
baking soda
salt
eggs
buttermilk
vegetable oil
vanilla extract
hot coffee or boiling water

For the Strawberry Frosting:

unsalted butter
powdered sugar
fresh strawberries (pureed)
vanilla extract
salt

For the Chocolate Ganache:

semi-sweet or dark chocolate chips
heavy cream

For Assembly:

fresh strawberries (sliced for filling and whole for garnish)

Directions

1. Prepare the chocolate cake layers: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla extract. Mix until smooth. Stir in hot coffee or boiling water. Divide the batter evenly between the pans and bake for 30–35 minutes. Let cool completely.
2. Make the strawberry frosting: Beat softened butter until creamy. Slowly add powdered sugar, then mix in strawberry puree, vanilla extract, and a pinch of salt. Continue beating until the frosting is fluffy and smooth.
3. Make the ganache: Heat heavy cream until just beginning to boil, then pour over chocolate chips. Let sit for a few minutes, then stir until silky and smooth. Allow to cool slightly until it reaches drip consistency.
4. Assemble the cake: Place one cake layer on a serving plate. Spread strawberry frosting on top and layer with fresh sliced strawberries. Add the second cake layer. Frost the top and sides with remaining strawberry frosting. Drizzle the ganache over the top, allowing it to drip naturally down the sides. Garnish with whole strawberries.

Servings and Timing

• Servings: 12
• Preparation Time: 45 minutes
• Cooking Time: 30–35 minutes
• Cooling and Assembly Time: 1 hour
• Total Time: Approximately 2 hours 15 minutes

Variations

• Berry blend: Add raspberries or blueberries for a mixed berry version.
• White chocolate twist: Substitute dark chocolate ganache with white chocolate.
• Jam-filled: Add a layer of strawberry jam between cake layers.
• Gluten-free: Use a gluten-free flour blend suited for baking.
• Vegan version: Substitute eggs with flax eggs, dairy with plant-based alternatives.

Storage/Reheating

• Refrigerate: Store in an airtight container in the fridge for up to 3 days.
• Freeze: Cake layers (unfrosted) can be wrapped and frozen for up to 1 month.
• Thawing: Let frozen layers thaw in the fridge overnight before assembling.
• Serving tip: Let the cake sit at room temperature for 20–30 minutes before serving.

FAQs

What makes this cake extra moist?

The buttermilk and hot coffee in the batter contribute to a soft, rich, and moist crumb.

Can I use frozen strawberries in the frosting?

Yes, but thaw and drain them thoroughly to avoid excess moisture.

Is the coffee flavor noticeable in the cake?

No, coffee enhances the chocolate flavor without making the cake taste like coffee.

Can I make the cake layers ahead of time?

Yes, bake and store the layers in the fridge or freezer until ready to assemble.

How do I get clean layers when slicing?

Chill the cake slightly before slicing and use a sharp knife cleaned between cuts.

What’s the best way to apply ganache?

Let it cool until slightly thickened, then spoon or pipe it around the edges to create drips.

Can I make cupcakes with this recipe?

Yes, this batter works well for cupcakes. Adjust the baking time to 18–22 minutes.

Can I use store-bought frosting?

Yes, but homemade strawberry frosting offers better flavor and texture.

What pan size should I use?

Two 9-inch round pans are ideal, but you can also use three 8-inch pans for more layers.

How long will the assembled cake last?

It keeps well in the refrigerator for up to 3 days if covered properly.

Conclusion

Strawberry Chocolate Cake is the perfect balance of rich, velvety chocolate and fruity, refreshing strawberries. With its eye-catching presentation and indulgent layers, it’s sure to be the centerpiece of any dessert table. Whether you’re baking it for a celebration or simply to treat yourself, this recipe delivers both flavor and elegance.

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