Chocolate Strawberry Cake Recipe

There’s something undeniably magical about Chocolate Strawberry Cake. A stunning dessert that captivates both the eye and the palate. This Chocolate Strawberry Cake features incredibly moist chocolate layers embraced by luscious strawberry buttercream frosting, creating the perfect balance between deep cocoa richness and fresh berry brightness.

Whether you’re celebrating Valentine’s Day, an anniversary, a birthday, or simply want to create something special for your loved ones, this showstopping cake delivers both impressive looks and incredible flavor. The good news? While it looks like it came from a high-end bakery, this recipe is entirely achievable for home bakers with clear instructions and pro tips every step of the way.

Why This Chocolate Strawberry Cake is Unforgettable

• Perfect flavor harmony – Deep chocolate notes beautifully balanced by bright, slightly tangy strawberry frosting
• Incredibly moist cake layers – Thanks to buttermilk and the perfect oil-butter blend
• Real strawberry flavor – No artificial extracts, just concentrated, natural berry goodness
• Stunning presentation – The pink frosting against dark chocolate creates an eye-catching contrast
• Make-ahead friendly – Components can be prepared in advance for stress-free assembly
• Customizable – Easily adaptable for different occasions and serving styles

The chocolate-strawberry combination has long been associated with romance and celebration across cultures, and for good reason. The slight acidity in strawberries perfectly cuts through the richness of chocolate, creating a dessert that feels indulgent yet refreshing. Let’s bring this beloved pairing to life in cake form!

Chocolate Strawberry Cake Recipe Overview

Tools You Will Need

• Large mixing bowl
• Measuring cups and spoons
• Whisk
• Silicone spatula
• Parchment paper or silicone baking mats
• Round Cake Pan
• Wire cooling rack

Chocolate Strawberry Cake Ingredients

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Key Ingredients

• For the Chocolate Cake:

• 2 cups all-purpose flour (240g)

• 2 cups granulated sugar (400g)

• ¾ cup Dutch-process cocoa powder (75g)

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 2 large eggs, room temperature

• 1 cup buttermilk, room temperature (240ml)

• ½ cup vegetable oil (120ml)

• 2 teaspoons pure vanilla extract

• 1 cup hot strong coffee or hot water (240ml)

• 1 tablespoon espresso powder (optional, enhances chocolate flavor)

• For the Strawberry Buttercream:

• 1½ cups fresh strawberries, hulled (about 8 oz/225g) (or 2 cups frozen strawberries, thawed)

• 2 tablespoons fresh lemon juice

• 1½ cups unsalted butter, softened (340g)

• 5-6 cups powdered sugar (600-720g)

• ¼ teaspoon salt

• 2 teaspoons pure vanilla extract

• 3 tablespoons freeze-dried strawberry powder (optional, for color and flavor boost)

• For Decoration:

• 1 cup fresh strawberries, halved or sliced

• ¼ cup chocolate shavings or curls

• Fresh mint leaves (optional)

Patissier’s Notes on Ingredients

For the Perfect Chocolate Cake:

Dutch-process cocoa powder creates a deeper, richer chocolate flavor and darker color than natural cocoa powder. The addition of hot coffee (which won’t make the cake taste like coffee) enhances the chocolate flavor by activating and blooming the cocoa. If you prefer not to use coffee, hot water works well too.

The combination of oil and buttermilk ensures an exceptionally moist cake with a tender crumb that stays fresh for days. The oil provides moisture while buttermilk adds tenderness and a subtle tang that complements the chocolate beautifully.

For the Strawberry Buttercream:

The key to a successful strawberry frosting is managing moisture. We’ll cook down the strawberries to concentrate their flavor while reducing excess water that could make the frosting too loose. Freeze-dried strawberry powder is an excellent addition that intensifies both color and flavor without adding unwanted moisture.

Fresh lemon juice brightens the strawberry flavor, making it taste more vibrant, while high-quality vanilla extract adds depth. Using room temperature butter is essential for a smooth, creamy frosting that pipes beautifully.

How To Make Chocolate Strawberry Cake

Baking the Chocolate Cake

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Instructions

• Prepare your pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Dust the sides lightly with cocoa powder (instead of flour to avoid white marks).
• Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
• Prepare wet ingredients: In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract until smooth.
• Combine mixtures: Gradually add the wet ingredients to the dry ingredients, mixing with a spatula or mixer on low speed until just combined.
• Add hot liquid: If using espresso powder, dissolve it in the hot coffee or hot water. Slowly pour the hot liquid into the batter, mixing on low speed until incorporated. The batter will be quite thin – this is normal and results in a moist cake!
• Bake: Divide the batter evenly between the prepared pans. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
• Cool properly: Allow cakes to cool in the pans for 15 minutes before inverting onto cooling racks. Remove parchment paper and cool completely before frosting. For best results, wrap the cooled layers in plastic wrap and refrigerate for at least 1 hour (or overnight) – this makes them easier to handle and frost.

Creating the Strawberry Buttercream

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Instructions

• Reduce strawberry puree: Place fresh or thawed frozen strawberries in a blender or food processor and puree until smooth. Transfer to a small saucepan and add lemon juice. Simmer over medium-low heat, stirring occasionally, until reduced by half (about 15-20 minutes). You should have approximately ⅓ cup of concentrated puree. Set aside to cool completely.
• Prepare butter base: In a large bowl using a stand mixer or hand mixer, beat the softened butter on medium-high speed until pale and fluffy, about 3-4 minutes. This incorporates air for a lighter frosting.
• Add foundational ingredients: Add 2 cups of powdered sugar, salt, and vanilla extract. Beat on low speed until incorporated, then increase to medium-high and beat until smooth.
• Incorporate strawberry flavor: Add the cooled strawberry reduction and freeze-dried strawberry powder (if using). Beat until fully combined and evenly pink.
• Adjust consistency: Gradually add remaining powdered sugar, one cup at a time, until desired consistency is reached. The frosting should be firm enough to hold its shape but still smooth and spreadable. If it becomes too thick, add 1-2 teaspoons of heavy cream or milk.
• Final beating: Once all ingredients are incorporated, beat on medium-high speed for 2-3 minutes until light and fluffy.

Assembling Your Masterpiece

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Instructions

• Level cake layers: Using a long serrated knife, carefully slice off any domed tops to create flat layers. Save the scraps for snacking!
• Create stable base: Place a small dollop of frosting on your cake board or serving plate, then place the first cake layer on top. This prevents sliding.
• Apply first frosting layer: Spread about 1 cup of strawberry buttercream evenly over the first cake layer, leaving a small margin around the edge.
• Add second layer: Carefully place the second cake layer on top, pressing down gently to secure.
• Crumb coat: Apply a thin layer of frosting all over the cake to seal in crumbs. Refrigerate for 15-20 minutes until set.
• Final coating: Apply the remaining frosting, creating smooth sides and top, or decorative swirls as desired. For smooth sides, use a bench scraper held at a slight angle while rotating the cake.
• Decorate: Arrange fresh strawberry halves around the top edge of the cake. Sprinkle chocolate shavings in the center or around the base. Add small mint leaves for a touch of color contrast if desired.
• Set the cake: Refrigerate for at least 30 minutes before serving to allow the frosting to set, which makes for cleaner slices.

Patissier’s Secrets to Success

• Room temperature ingredients: Ensure eggs and buttermilk are at room temperature for better incorporation and a more even cake crumb.
• Don’t overmix: Once you add flour to wet ingredients, mix just until combined to avoid developing gluten which can make the cake tough.
• Test for doneness carefully: The chocolate cake is done when a toothpick inserted comes out with a few moist crumbs, not completely clean (which means it’s overbaked) or with wet batter (underbaked).
• Chill layers before frosting: Cold cake layers are much easier to work with and produce fewer crumbs.
• Patience with the strawberry reduction: Taking time to properly reduce the strawberry puree concentrates flavor and removes excess moisture that would ruin your buttercream.
• Frosting troubleshooting:
  • If too soft: Refrigerate for 15-20 minutes, then beat again
  • If too stiff: Add a teaspoon of heavy cream or milk
  • If not pink enough: Add more freeze-dried strawberry powder (not liquid food coloring, which adds unwanted moisture)
• Clean slicing: Dip your knife in hot water and wipe clean between each slice for picture-perfect servings.

Working with Strawberries Year-Round

Fresh strawberries are at their peak from late spring through summer, but this cake can be enjoyed any time of year. When fresh berries aren’t in season:

• Use frozen strawberries (thawed and drained well) for the frosting reduction.
• Freeze-dried strawberry powder becomes your best friend – it provides intense flavor and natural color without moisture issues.
• For decorating out of season, consider using high-quality strawberry preserves between layers, and decorate with chocolate work instead of fresh berries.

Variations & Customizations

• Chocolate Covered Strawberry Cake: Add a chocolate ganache drip over the strawberry frosting for an even more decadent treat.
• Strawberry-Filled Chocolate Cake: Use chocolate buttercream on the outside, with a layer of strawberry compote or preserves between the cake layers.
• Cupcake Version: This recipe yields about 24 cupcakes. Bake at 350°F for 18-20 minutes, core the centers, and fill with strawberry preserves before topping with strawberry buttercream.
• Triple Layer Cake: For an extra tall celebration cake, increase the recipe by 50% and divide between three 8-inch pans.
• Chocolate Chip Enhancement: Fold ¾ cup mini chocolate chips into the cake batter for added texture and chocolate intensity.

How To Store Your Chocolate Strawberry Cake

This cake is best stored in the refrigerator due to the fruit in the frosting. Place in a cake keeper or loosely cover with plastic wrap. It will keep well for up to 4 days.

For the best flavor and texture, remove the cake from the refrigerator 30-60 minutes before serving to allow it to come to room temperature – the flavors will be more pronounced, and the cake layers will be softer.

Individual slices can be frozen for up to 2 months. Wrap tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator.

FAQs About Chocolate Strawberry Cake

Q: Can I make this cake ahead of time? A: Absolutely! You can bake the cake layers up to 2 days in advance (wrap well and refrigerate) or freeze them for up to 1 month. The strawberry reduction for the frosting can be made 3-4 days ahead and refrigerated. The assembled cake is best made within 24 hours of serving, though it will stay fresh in the refrigerator for up to 4 days.

Q: Why is my strawberry frosting not pink enough? A: The natural color can vary based on the ripeness and variety of strawberries. For a more vibrant pink, add freeze-dried strawberry powder or reduce more strawberries for a more concentrated puree. Avoid liquid food coloring as it can affect the consistency.

Q: How do I prevent my cake layers from doming? A: This recipe is formulated to bake relatively flat, but for perfectly flat layers, you can use cake strips (soaked in water and wrapped around the pans) or bake at 325°F for a slightly longer time.

Q: Can I substitute the buttermilk? A: Yes! Make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes before using.

Q: Is this cake very sweet? A: The cake strikes a nice balance – the chocolate cake itself is not overly sweet, which complements the sweeter strawberry frosting. You can adjust the powdered sugar in the frosting to suit your preference.

A Perfect Pairing for Special Moments

There’s something truly magical about slicing into this Chocolate Strawberry cake and revealing the dramatic contrast between deep chocolate layers and vibrant pink frosting. Each bite delivers the perfect balance of rich, tender chocolate cake and fruity, creamy strawberry buttercream – a combination that never fails to delight.

Whether you’re celebrating a romantic occasion, marking a milestone, or simply treating yourself and loved ones to something special, this Chocolate Strawberry Cake creates a memorable centerpiece that’s as beautiful as it is delicious.

Have you tried making this cake? Tag us with your beautiful creations or let us know in the comments what occasion you’d bake this for! Happy baking!

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