There’s a certain joy in baking that transports me back to my childhood, where messy hands and flour-covered counters were a sign of a delicious adventure. This Ultimate Chocolate Strawberry Cake embodies that nostalgia, inviting you to experience the warmth of home-cooked love with each luscious bite. Picture this: three layers of moist chocolate cake paired with a velvety strawberry filling and fluffy strawberry buttercream, all lovingly finished with a glossy chocolate ganache. It’s as if the classic charm of chocolate-covered strawberries has leaped off the plate and into cake form.
Whether you’re celebrating a special occasion like Valentine’s Day, Mother’s Day, or simply seeking a delightful dessert to brighten your weeknight dinner, this cake is the showstopper you need. Beyond its irresistible combination of flavors, it offers a comforting reminder of the power of homemade sweets. So, roll up your sleeves and let’s create a masterpiece that’s sure to impress family and friends while satisfying your sweet cravings!
Why is Chocolate Strawberry Cake so irresistible?
Decadent Layers: With three moist layers, this cake captures a rich chocolate experience that’s hard to resist.
Fruity Filling: The luscious strawberry filling adds a refreshing balance, perfectly complementing the deep chocolate tones.
Easy to Make: Despite its sophisticated look, the steps are straightforward, making it perfect for bakers of all levels.
Perfect for Celebrations: It’s an eye-catching centerpiece for any special occasion, sure to impress guests.
Versatile Flavors: Enjoy it as is, or swap for fresh strawberries to cater to your personal taste! For more delicious ideas, check out my tips on flavor variations!
Chocolate Strawberry Cake Ingredients
For the Cake
- Cake Flour – Essential for providing a delicate, tender texture. Do not substitute with all-purpose flour as it will result in a tough cake.
- Granulated Sugar – Adds sweetness. Brown sugar can be used for added moisture.
- Dutch-Processed Cocoa Powder – Gives the cake a deep chocolate flavor. Must be used instead of natural cocoa powder to avoid flat layers.
- Dark Brown Sugar – Adds richness and moisture. Packed for accurate measurement.
- Baking Powder/Baking Soda – Leaveners that help the cake rise. Both are necessary for the right texture.
- Fine Sea Salt – Enhances flavor. Avoid coarse salt as it won’t dissolve properly.
- Unsalted Butter – Provides moisture and flavor. Use softened butter for easy mixing.
- Sour Cream – Keeps the cake moist and adds tanginess. Can be substituted with full-fat Greek yogurt if needed.
- Whole Milk – Adds liquid and richness. Room temperature is recommended for a smooth batter.
- Large Eggs – Contribute to structure and moisture. Ensure they are room temperature for optimal mixing.
- Vegetable Oil – Adds moisture without the heaviness of butter. Can be swapped with canola oil.
- Vanilla Extract – Adds depth to flavor. Use high-quality for best results.
- Hot Coffee – Enhances the chocolate flavor profile. Can substitute with hot water if desired.
For the Strawberry Filling
- Frozen Strawberries – Used for filling; they break down easily when cooked. Fresh strawberries may also be used for filling but require careful handling.
- Water & Lemon Juice – Used in the strawberry filling to enhance flavor. Essential for preventing the filling from becoming too thick.
- Granulated Sugar/Brown Sugar (for Filling) – Sweetens the strawberry mixture. Adjust according to taste.
- Cornstarch – Thickens the strawberry filling. Make a slurry with water before mixing.
For the Buttercream
- Unsalted Butter (for Buttercream) – Creates a smooth, creamy frosting. Ensure it’s softened at room temperature.
- Powdered Sugar – Sweetens and thickens the buttercream. Sift to avoid lumps.
- Reserved Strawberry Filling – For enhancing buttercream flavor. Maintain some filling for this purpose.
- Heavy Cream (for Buttercream) – Contributes to a fluffy texture. Can add more for a richer frosting.
For the Ganache
- Dark Chocolate Bar – Used for ganache; 70% cocoa is ideal for a balanced taste. Chop finely for even melting.
- Whole Fresh Strawberries (for Decoration) – Adds freshness and visual appeal. Use ripe strawberries for the best taste.
Each ingredient plays a vital role, ensuring your Chocolate Strawberry Cake is nothing short of perfection. Let’s get baking!
How to Make Chocolate Strawberry Cake
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Preheat the oven to 350°F (180°C). Prepare three 8-inch cake pans by greasing them and lining the bottoms with parchment paper. This ensures easy removal after baking!
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Mix the dry ingredients in a stand mixer: cake flour, granulated sugar, Dutch-processed cocoa powder, dark brown sugar, baking powder, baking soda, and fine sea salt. Blend until well combined, then add softened unsalted butter until the mixture resembles coarse crumbs.
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Whisk together the sour cream, whole milk, eggs, vegetable oil, and vanilla extract in a separate bowl. Pour half of this mixture into the dry ingredients and mix until just combined.
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Blend in the remaining wet ingredients, then gradually mix in the hot coffee. The batter should be smooth and slightly thin, delivering a rich chocolate flavor.
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Divide the batter evenly among the prepared pans. Bake for 18-25 minutes, or until a toothpick inserted comes out with a few moist crumbs attached.
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Prepare the strawberry filling by cooking the frozen strawberries with water and lemon juice in a saucepan. Mash the berries until thickened, then mix in the sugars and cornstarch slurry. Set aside to cool.
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Beat the softened unsalted butter for the buttercream until smooth and creamy. Gradually mix in the sifted powdered sugar, then add the reserved strawberry filling and vanilla extract, whipping until fluffy.
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Layer the cake: Pipe strawberry buttercream around the first layer and spread half of the cooled strawberry filling on top. Repeat with the second cake layer.
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Stack the remaining cake layers, placing the last one upside down for a flat top, then apply a light coat of buttercream on the top and sides. Chill for about 30 minutes to firm it up.
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Make the ganache by heating heavy cream until just boiling. Pour it over the chopped dark chocolate and stir until smooth. Allow it to cool slightly before pouring it over the chilled cake.
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Garnish your creation with whole fresh strawberries for a pop of color. Let the ganache set for at least 30 minutes before slicing and serving.
Optional: Dust with cocoa powder for an elegant touch.
Exact quantities are listed in the recipe card below.
Expert Tips for Chocolate Strawberry Cake
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Use Cake Flour: Always opt for cake flour instead of all-purpose to achieve the delicate, tender texture essential for a moist chocolate strawberry cake.
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Room Temperature Ingredients: Make sure all your ingredients, especially eggs and dairy, are at room temperature for a smooth batter and even baking.
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Coffee vs. Water: For a deeper chocolate flavor, stick with hot coffee instead of water; avoid any bitterness by using a mild roast.
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Cooling Time: Let the ganache cool slightly before pouring it over the cake to prevent it from melting your carefully piped buttercream.
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Storage Matters: Wrap leftovers tightly in plastic wrap and store in an airtight container to keep your chocolate strawberry cake moist for up to 5 days.
What to Serve with Chocolate Strawberry Cake?
There’s nothing quite like creating a delightful spread to accompany your luscious dessert, adding layers of flavor and texture to your meal.
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Fresh Berries: The natural tartness of fresh berries enhances the sweetness of the cake, creating a perfectly balanced bite. A medley of strawberries, blueberries, and raspberries lends a bright, colorful touch to your serving plate.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts beautifully over a slice of chocolate strawberry cake. The rich creaminess pairs wonderfully with the moist chocolate layers, making each forkful irresistible.
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Chocolate Fondue: For chocolate lovers, a warm chocolate fondue adds an interactive element. Dip strawberries or marshmallows into the rich chocolate sauce for an indulgent treat that complements the cake’s decadent flavors.
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Espresso or Coffee: A warm cup of robust coffee or espresso elevates the chocolate experience. The bitterness of the coffee balances the sweetness of the cake while enhancing the chocolate’s deep flavors.
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Sparkling Water with Lemon: Refreshing and light, a glass of sparkling water with a splash of lemon offers a palate cleanser. This combination adds a zesty kick that brightens the richness of the cake.
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Chocolate Dipped Strawberries: Continuing the theme, serve chocolate dipped strawberries alongside. They’re simple to make and mimic the flavors of the cake while adding a fresh, crunchy texture that’s delightful.
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Whipped Cream: A dollop of lightly sweetened whipped cream is a classic companion. It adds an airy texture that contrasts beautifully with the dense layers of the cake, enhancing each delightful bite.
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Hazelnut Coffee: The nutty notes of hazelnut coffee perfectly complement the chocolate, creating a comforting pairing that’s ideal for any occasion.
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Dark Chocolate Mousse: For the adventurous dessert lovers, a small serving of rich dark chocolate mousse echoes the chocolatey goodness of the cake without overshadowing it.
Explore these delightful accompaniments and elevate your occasion with the divine taste of Chocolate Strawberry Cake!
Make Ahead Options
These Chocolate Strawberry Cake layers are perfect for meal prep enthusiasts! You can bake the cake layers up to 3 days in advance; simply allow them to cool completely, then wrap tightly in plastic wrap and refrigerate. The strawberry filling can be prepared 24 hours ahead of time and stored in the fridge, ensuring all the flavors meld beautifully. When you’re ready to serve, whip up the strawberry buttercream and assemble the cake with the chilled layers. Finish by pouring the ganache over the assembled cake just before serving for that fresh, glossy look. With these make-ahead options, you’ll have a show-stopping dessert with minimal last-minute effort!
Chocolate Strawberry Cake Variations
Don’t be afraid to play with this recipe, as it opens the door to delightful tweaks and personalized touches!
- Gluten-Free: Use a gluten-free flour blend in place of cake flour to enjoy a gluten-friendly version that’s just as delightful.
- Berry Medley: Swap half of the strawberries with raspberries or blueberries for a delicious mixed berry filling that adds a colorful twist.
- Dairy-Free: Substitute almond milk and coconut cream for the butter and milk in the cake and buttercream to create a dairy-free version that’s luscious and light.
- Nutty Crunch: Incorporate chopped nuts, such as hazelnuts or almonds, into the batter for added texture and a nutty flavor that enhances the chocolate.
- Chocolate Ganache Twist: Mix in a splash of peppermint extract into your ganache for a refreshing minty flavor, perfect for a holiday touch!
- Spicy Kick: Add a pinch of cayenne pepper or chili powder to the chocolate batter for a surprising heat that beautifully contrasts with the sweetness.
- Zesty Upgrade: A teaspoon of orange or lemon zest in the buttercream will elevate the flavors, giving it a refreshing citrus twist.
- Layered Surprise: Create a layered effect by adding a thin layer of white chocolate mousse in between the cake layers for an indulgent surprise.
Let your creativity flow, and enjoy adapting this Chocolate Strawberry Cake to your taste!
How to Store and Freeze Chocolate Strawberry Cake
Room Temperature: Store leftover cake in a cool, dry place, wrapped in plastic for up to 2 days, but it’s best enjoyed fresh.
Fridge: Keep the chocolate strawberry cake in an airtight container in the refrigerator for up to 5 days to maintain its moisture and flavor.
Freezer: For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 1 month.
Reheating: To enjoy frozen slices, thaw them in the fridge overnight, then let them come to room temperature before serving for the best flavor and texture.
Chocolate Strawberry Cake Recipe FAQs
What type of flour is best for the Chocolate Strawberry Cake?
Absolutely! Using cake flour is essential for achieving that delicate, tender texture. Avoid all-purpose flour as it will result in a tough cake and affect the overall moisture level.
How should I store the Chocolate Strawberry Cake?
Make sure to keep it wrapped in plastic wrap and stored in an airtight container in the refrigerator for up to 5 days. This helps to maintain its moisture and rich flavor while preventing it from drying out.
Can I freeze slices of the Chocolate Strawberry Cake?
Yes, you can! Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 1 month. When you’re ready to enjoy, simply thaw them in the fridge overnight for the best texture.
What should I do if my ganache is too runny?
If your ganache turns out too runny, it could be due to using too much cream or not enough chocolate. To fix this, gently reheat the ganache on low heat, then add more finely chopped chocolate a little at a time until you achieve your desired consistency.
Can pets have Chocolate Strawberry Cake?
Very! It’s important to keep in mind that chocolate is toxic to pets. If you’re sharing your cake with loved ones who have pets, make sure they don’t get any pieces. Stick to serving the cake to human friends and family for maximum safety!
Decadent Chocolate Strawberry Cake for Your Sweet Celebrations
Ingredients
Equipment
Method
- Preheat the oven to 350°F (180°C) and prepare three 8-inch cake pans by greasing them and lining the bottoms with parchment paper.
- Mix the dry ingredients in a stand mixer: cake flour, granulated sugar, Dutch-processed cocoa powder, dark brown sugar, baking powder, baking soda, and fine sea salt.
- Whisk together the sour cream, whole milk, eggs, vegetable oil, and vanilla extract in a separate bowl.
- Pour half of this mixture into the dry ingredients and mix until just combined.
- Blend in the remaining wet ingredients, then gradually mix in the hot coffee.
- Divide the batter evenly among the prepared pans and bake for 18-25 minutes.
- Prepare the strawberry filling by cooking the frozen strawberries with water and lemon juice, then mixing in sugars and cornstarch.
- Beat the softened unsalted butter for the buttercream until smooth, then mix in sifted powdered sugar and reserved strawberry filling.
- Layer the cake by piping strawberry buttercream around the first layer and spreading the filling on top. Repeat with the second layer.
- Stack the remaining cake layers, placing the last one upside down for a flat top, and apply a light coat of buttercream.
- Make the ganache by heating heavy cream, pouring it over the chopped dark chocolate, and stirring until smooth.
- Garnish with whole fresh strawberries and let the ganache set before slicing and serving.