There’s something magical about the combination of chocolate and strawberries—smooth, rich chocolate melting into the juicy sweetness of ripe strawberries.
This Chocolate Strawberry Cake takes that irresistible duo to a whole new level. It’s the perfect treat for any occasion, whether it’s a cozy afternoon with friends or a special celebration.
The deep, rich cocoa flavor of the cake pairs so wonderfully with the bright freshness of the strawberries, creating a beautiful balance that’s both decadent and light at the same time.
While cakes like the Strawberry Honey Bun Cake offer a delightful twist with honey and a moist texture, this recipe leans into the classic charm of chocolate and fruit.
It’s trending because of its ability to deliver an indulgent dessert without being overwhelmingly sweet. With a soft, moist cake base and a luscious strawberry filling, every bite feels like a little slice of joy.
It’s an easy cake to make, but the results are impressive enough to be a showstopper at your next gathering.
I’ll tell you, I didn’t expect how quickly this would disappear at the table. But honestly, it’s that good.
What I Didn’t Expect About This Recipe?
- The cake comes together faster than you’d think, even with the layers. The balance of chocolate and strawberry is perfect—no one flavor overpowers the other.
- I love how this cake looks! The vibrant red strawberries against the dark chocolate layers just pop, and it’s always a hit at gatherings.
- It’s surprisingly versatile. If you’re in a hurry, you can skip the filling and serve it with fresh strawberries on top.
Chocolate Strawberry Cake Recipe
Equipment
- Three 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Whisk
- Hand Mixer
- Spatula
- Cooling rack
Ingredients
- ½ cup unsweetened cocoa powder
- 1 cup boiling water
- 3 cups all-purpose flour
- 2 ½ cups granulated sugar
- 2 ½ teaspoons baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup whole buttermilk room temperature
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
For the Strawberry Buttercream:
- 1 ½ cups unsalted butter room temperature
- Salt
- 6 to 8 cups confectioners’ sugar
- ½ cup chopped fresh strawberries about 6 berries
For the Ganache:
- 3½ ounces semi-sweet chocolate chopped
- ½ cup heavy whipping cream
For the Garnish:
- fresh strawberries
Instructions
- Preheat the oven to 350°F, prepare three 9-inch round cake pans with butter or baking spray, and line the bottoms with parchment paper.
- Dissolve cocoa powder in hot water, let cool for 10 minutes, then mix with oil, buttermilk, eggs, and vanilla.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt, then whisk in the cocoa mixture until smooth.
- Divide the batter evenly into pans and bake for 30 minutes, rotating if needed. Cool completely, loosen edges, and invert onto a wire rack.
- For the buttercream, beat butter and salt until fluffy, gradually add sugar and strawberries, then mix until smooth and light.
- Layer the cake: spread frosting between layers and cover the cake. Chill for at least 1 hour.
- Prepare ganache by melting chocolate with heated cream, whisking until smooth. Spread on the cake, allowing drips on the sides.
- Garnish with fresh berries, chill for 30 minutes, and serve. Store refrigerated for up to 5 days.
Nutrition Info:
| Nutrition | Value |
| Calories | 1001kcal |
| Carbohydrates | 135g |
| Cholesterol | 121mg |
| Fat | 51g |
| Protein | 7g |
| Potassium | 229mg |