I first made this Chocolate Strawberry Cake for Emma's birthday last spring. She'd been begging for something "fancy but not weird," and when I set this three-layer beauty on the table, her eyes went huge. James immediately tried to sneak a finger swipe of buttercream before we even cut into it. The combination of tender chocolate layers and sweet strawberry cream felt like biting into the fanciest chocolate-covered strawberry you've ever tasted—but better, because there's cake involved.
If you love rich chocolate desserts, you'll also want to try these Easy Fudgy Brownie Cookies or this show-stopping Best Red Velvet Cake Recipe. And for another celebration-worthy treat, don't miss The Best Cinnamon Roll Cupcakes.
Why You'll Love This Chocolate Strawberry Cake
This chocolate strawberry cake recipe is everything a celebration dessert should be. The chocolate layers bake up incredibly soft and moist thanks to the hot coffee mixed into the batter, and the strawberry buttercream tastes like fresh berries—not artificial flavoring. It's easier than it looks, and you can make the layers ahead and assemble when you're ready.
The ganache drip adds a bakery-style finish that makes everyone think you spent hours decorating. Really, it's just melted chocolate and cream poured over the top. This easy chocolate strawberry cake works beautifully for birthdays, anniversaries, or any time you want to impress someone with a decadent chocolate dessert that tastes as good as it looks.
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Chocolate Strawberry Cake Ingredients
Each ingredient plays an important role in creating the perfect balance of rich chocolate and fresh strawberry flavor.
See Recipe Card Below This Post For Ingredient Quantities
For the Chocolate Cake:
- Unsweetened cocoa powder: Gives the cake its deep, rich chocolate flavor. Sifting it helps dissolve smoothly into the liquid.
- Boiling water or very hot coffee: Blooms the cocoa powder and intensifies the chocolate taste. Coffee enhances chocolate without making the cake taste like coffee.
- All-purpose flour: Provides structure and keeps the cake tender and light.
- Granulated sugar: Sweetens the cake and helps keep it moist.
- Baking soda and baking powder: Work together to give the cake a soft, airy crumb.
- Salt: Balances the sweetness and deepens the chocolate flavor.
- Vegetable oil: Keeps the cake incredibly moist and soft, even after a day or two.
- Buttermilk: Adds tanginess and creates a tender crumb. Room temperature buttermilk blends more smoothly.
- Eggs: Bind everything together and add richness. Use room temperature eggs for better mixing.
- Vanilla extract: Rounds out the flavors and adds warmth.
For the Strawberry Buttercream:
- Unsalted butter: The base of the frosting. Room temperature butter whips up light and fluffy.
- Salt: A pinch balances the sweetness of the confectioners' sugar.
- Confectioners' sugar: Sweetens and thickens the buttercream. Start with 6 cups and add more as needed for your preferred consistency.
- Fresh strawberries: Chopped berries add natural strawberry flavor and a hint of fruity sweetness. Avoid frozen strawberries, as they add too much moisture.
For the Ganache:
- Semi-sweet chocolate bar: Melts into a smooth, glossy topping. Chopped chocolate melts more evenly than chips.
- Heavy whipping cream: Creates a silky, pourable ganache that sets beautifully over the cake.
For the Garnish:
- Fresh strawberries: Add a pop of color and fresh flavor on top. Choose berries that are ripe and pretty.
HOW TO MAKE Chocolate Strawberry Cake
Follow these steps to create a beautiful layered Chocolate Strawberry Cake with perfect texture and flavor.
- Preheat oven: Preheat your oven to 350°F (175°C). Butter three 9-inch round cake pans, spray with baking spray, and line the bottoms with parchment paper. For extra-level layers, wrap the outside of the pans with water-soaked fabric baking strips.
- Bloom the cocoa: In a medium bowl, sift the cocoa powder. Whisk in the hot water or coffee until the cocoa is fully dissolved and smooth. Let it cool for 10 minutes so it doesn't scramble the eggs later.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until evenly combined.
- Combine wet and dry: Add the cooled cocoa mixture to the dry ingredients, along with the oil, buttermilk, eggs, and vanilla. Whisk until the batter is fully combined and smooth. The batter will be quite thin—that's normal and creates a moist cake.
- Divide and bake: Divide the batter evenly between the three prepared pans. Bake for 30 minutes, or until the cakes spring back when lightly touched and just start to pull away from the sides. If baking on separate oven racks, rotate the pans after 20 minutes for even baking.
- Cool completely: Let the cakes cool completely in the pans. Run a knife around the edges to loosen them, then invert onto a wire rack. Peel off and discard the parchment paper.
- Make the buttercream: In a large mixing bowl or stand mixer, beat the butter with a pinch of salt on medium speed until light and fluffy, about 5 minutes. Gradually add the confectioners' sugar, ½ cup at a time, alternating with a tablespoon of chopped strawberries. Scrape down the sides of the bowl as needed. Continue beating on medium speed until the frosting is light, fluffy, and smooth, about 1 minute.
- Assemble the layers: Place one cake layer on a serving plate. Spread ¾ cup of strawberry buttercream evenly over the top. Add the second cake layer and spread another ¾ cup of frosting on top. Place the final layer on top and spread the remaining buttercream over the entire cake, covering the top and sides. Chill the cake for at least 1 hour, or up to 1 day, to firm up the frosting.
- Make the ganache: Place the chopped chocolate in a medium heatproof bowl. In a small saucepan, heat the cream over medium-high heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes. Whisk until the chocolate is fully melted and the ganache is smooth and glossy.
- Finish and garnish: Pour the ganache over the top of the chilled cake, letting it drip naturally down the sides. Arrange fresh strawberries on top for garnish. Chill the cake for at least 30 minutes to set the ganache before slicing and serving.
Substitutions
Coffee: If you don't want to use coffee, substitute with an equal amount of boiling water. The coffee enhances the chocolate but isn't noticeable in the final flavor.
Buttermilk: Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Vegetable oil: You can use melted coconut oil or canola oil instead.
Fresh strawberries in the buttercream: If you prefer a smoother frosting, substitute with 2 to 3 tablespoons of strawberry puree or strawberry jam. Reduce the confectioners' sugar slightly if using jam.
Semi-sweet chocolate: Use dark chocolate or milk chocolate for the ganache, depending on your preference.
EQUIPMENT FOR Chocolate Strawberry Cake
9-inch cake pans: Three round pans create the classic layered look.
Parchment paper: Lines the pans and makes removing the cakes easier.
Mixing bowls: You'll need a few for the batter, buttercream, and ganache.
Saucepan: Heats the cream for the ganache.
Stand mixer or hand mixer: Makes whipping the buttercream much easier, though you can do it by hand with a whisk if needed.
Wire rack: Allows the cakes to cool evenly after baking.
Storage Tips
Store the assembled Chocolate Strawberry Cake in the refrigerator, covered loosely with plastic wrap or in a cake carrier. It will stay fresh for up to 3 days. Let it sit at room temperature for about 20 minutes before serving for the best flavor and texture.
You can freeze the unfrosted Chocolate Strawberry Cake layers individually, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw them in the refrigerator overnight before assembling. The buttercream can be made ahead and stored in an airtight container in the fridge for up to 1 week. Bring it to room temperature and rewhip before using.
Expert Tips
Use room temperature ingredients: Room temperature eggs, buttermilk, and butter blend more smoothly and create better texture in both the Chocolate Strawberry Cake and frosting.
Don't overbake the cake: The layers should be springy to the touch and just starting to pull away from the sides. Overbaking leads to dry Chocolate Strawberry Cake.
Chill between steps: Chilling the Chocolate Strawberry Cakeafter frosting it makes adding the ganache much easier and helps the layers stay stable.
Adjust frosting consistency: If your buttercream is too thick, add a teaspoon of milk. If it's too thin, add more confectioners' sugar.
Let the ganache cool slightly: If the ganache is too hot, it will slide right off the Chocolate Strawberry Cake. Let it cool for a few minutes until it thickens just a bit before pouring.
FAQ
What is Julia Child's favorite cake?
Julia Child loved a classic French Chocolate Strawberry Cake, specifically a rich, buttery gâteau au chocolat. She appreciated simple, high-quality ingredients and proper technique. This chocolate strawberry cake shares that same love for deep chocolate flavor and homemade frosting.
What is the 1234 cake rule?
The 1234 cake rule is an old-fashioned formula: 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. It creates a simple, classic pound cake. This moist chocolate strawberry cake recipe uses a different ratio to achieve a lighter, more tender crumb.
Why is it called depression cake?
Depression cake, also called "wacky cake," got its name because it was created during the Great Depression when ingredients like eggs, butter, and milk were hard to find. It uses oil, vinegar, and water instead. This chocolate cake uses traditional ingredients for a richer, more indulgent result.
Do strawberry and chocolate go together?
Absolutely. Chocolate and strawberry dessert ideas are popular because the sweetness of strawberries balances the richness of chocolate. The combination tastes fresh and indulgent at the same time, which is why chocolate covered strawberry cake recipe variations are so loved.
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Pairing
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Chocolate Strawberry Cake
Ingredients
Method
- Preheat the oven to 350°F. Butter 3 (9-inch) round cake pans or spray with baking spray and line with parchment paper. If available, wrap the pans with water-soaked baking strips.
- Sift the cocoa powder into a medium bowl. Whisk in the hot water or coffee until the cocoa dissolves, then set aside to cool for 10 minutes.
- In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt.
- Add the cooled cocoa mixture, oil, buttermilk, eggs, and vanilla extract to the dry ingredients and whisk until fully combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 minutes or until the cakes spring back when touched and begin pulling away from the edges of the pans. If baking on separate racks, rotate the pans halfway through. Let the cakes cool completely in the pans, then carefully invert them onto a wire rack, removing the parchment paper.
- In a large mixing bowl or stand mixer, beat the butter and a pinch of salt on medium speed until light and fluffy, about 5 minutes.
- Reduce the mixer speed to low and gradually add in the powdered sugar, ½ cup at a time, alternating with a tablespoon of strawberries. Continue mixing until fully incorporated, scraping the bowl as needed. Once combined, increase speed to medium and beat for another minute until fluffy.
- Place the first cake layer on a serving plate and spread with ¾ cup of frosting.
- Add the second cake layer and repeat with another ¾ cup of frosting. Assemble the cake with the final layer and cover the top and sides with the remaining frosting. Chill the assembled cake for at least 1 hour or up to 1 day.
- Place the chopped chocolate in a heat-proof bowl.
- Heat the cream in a small saucepan over medium-high heat until it begins to simmer. Immediately pour the hot cream over the chocolate, allowing it to sit for 5 minutes. Stir until smooth.
- Spread the ganache over the top of the chilled cake, allowing it to drip down the sides. Finish with fresh strawberries for garnish. Chill for 30 minutes to set the ganache before serving.
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