There’s nothing quite like the combination of rich chocolate and fresh strawberries. This decadent strawberry chocolate layer cake is the ultimate showstopper for parties, birthdays, or any celebration. Picture moist chocolate cake layers, fluffy strawberry buttercream frosting, and a luscious chocolate drizzle—all in one bite. Trust me, this recipe is destined to become your go-to when you want to impress without breaking a sweat!
I first created this strawberry chocolate layer cake for my best friend’s birthday, and it was love at first slice. The flavor combination is indulgent yet refreshing, and the buttercream frosting has just the right balance of sweetness. Whether you’re a baking pro or a dessert newbie, this recipe is surprisingly approachable with step-by-step instructions to guide you to cake perfection.
Why You’ll Love This Recipe
- Perfect for Parties: This cake has a “wow” factor that makes it ideal for celebrations and gatherings.
- Rich and Moist Chocolate Layers: The chocolate cake is dense yet melts in your mouth, with just the right amount of cocoa flavor.
- Fresh Strawberry Buttercream: The frosting is infused with real strawberries, giving it a beautiful pink hue and fruity taste.
- Easy to Customize: You can tweak the flavors, decoration, or even make it gluten-free with simple swaps.
- Kid and Adult Approved: Everyone loves the classic pairing of chocolate and strawberries, making this a guaranteed crowd-pleaser.
Unlike your typical chocolate layer cake, this recipe includes fresh fruit in the frosting and filling, making it feel lighter and more summery. The buttercream is whipped to perfection, creating a silky texture that complements the rich cake layers beautifully. Plus, the drizzle of chocolate ganache on top? It’s the cherry—or strawberry—on the cake!
What Ingredients You Will Need
This recipe uses simple ingredients that you may already have in your pantry, along with fresh strawberries for a fruity twist. Here’s what you’ll need:
- For the Cake Layers:
- 2 cups (250g) all-purpose flour
- 1 ¾ cups (350g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs, room temperature
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 tsp pure vanilla extract
- 1 cup (240ml) hot coffee or hot water (brings out the chocolate flavor!)
- For the Strawberry Buttercream:
- 1 cup (230g) unsalted butter, softened
- 4 cups (500g) powdered sugar
- ¼ cup (60ml) heavy cream
- 1 cup (150g) fresh strawberries, pureed
- 1 tsp vanilla extract
- Pinch of salt
- For the Chocolate Ganache:
- ½ cup (120ml) heavy cream
- 1 cup (175g) semi-sweet chocolate chips
If you’re looking to make substitutions, you can use gluten-free flour, dairy-free milk, or freeze-dried strawberries in the frosting for a concentrated flavor.
Equipment Needed
- Two 9-inch round cake pans (or three 8-inch pans for thinner layers)
- Parchment paper for lining the pans
- Mixing bowls (at least two)
- Hand mixer or stand mixer
- Offset spatula for spreading the frosting
- Wire rack for cooling the cake
- Small saucepan for making ganache
If you don’t have round cake pans, you can use square pans or even make cupcakes instead! Just adjust the baking time accordingly.
Preparation Method
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Stir in the hot coffee or water (the batter will be thin—that’s normal!).
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Strawberry Buttercream: In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, vanilla, and salt, beating until fluffy. Fold in the pureed strawberries until well combined. Adjust the consistency with more powdered sugar or cream if needed.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of strawberry buttercream on top. Add the second cake layer and repeat. Frost the sides and top of the cake, smoothing with an offset spatula.
- Prepare the Ganache Drizzle: Heat the heavy cream in a small saucepan until steaming (do not boil). Pour over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy. Drizzle the ganache over the top of the frosted cake, letting it drip down the sides.
- Decorate: Garnish with fresh strawberries for an elegant finish. Chill the cake for 30 minutes before slicing for clean cuts.
Cooking Tips & Techniques
- Don’t Skip the Coffee: Even if you don’t drink coffee, it enhances the chocolate flavor without making the cake taste like coffee.
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for the best texture.
- Level Your Cakes: Use a serrated knife to trim any domed tops for perfectly flat layers.
- Chill the Buttercream: If your frosting is too soft, chill it for 10-15 minutes before spreading.
- Practice Ganache Dripping: Test the ganache consistency on a plate before drizzling to avoid over-dripping.
Variations & Adaptations
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking mix.
- Dairy-Free: Use plant-based butter, milk, and cream for a dairy-free version.
- Berry Swaps: Replace strawberries with raspberries or mixed berries for a different fruity twist.
- Extra Chocolate: Add chocolate chips to the cake batter for even more indulgence.
- Single Layer Option: Make one thick layer instead of a stacked cake for a simpler presentation.
My favorite variation? Adding a layer of strawberry jam between the cake layers for an extra burst of flavor!
Serving & Storage Suggestions
This strawberry chocolate layer cake is best served slightly chilled or at room temperature. Pair it with a glass of cold milk or a cup of coffee for the ultimate dessert experience. For presentation, slice with a sharp knife and serve on decorative plates.
- Refrigerator Storage: Cover the cake tightly and store in the fridge for up to 5 days. Let it come to room temperature before serving.
- Freezer Storage: Wrap individual slices in plastic wrap, then place them in an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight before enjoying.
- Reheating Tips: To refresh the cake, microwave a slice for 10 seconds to soften the buttercream.
The flavors of the cake deepen after a day, making it even better as leftovers!
Nutritional Information & Benefits
While this is an indulgent treat, it does offer some perks thanks to its fresh ingredients:
- Calories: Approximately 450 per slice (based on 12 servings)
- Key Nutrients: Contains vitamin C from strawberries and antioxidants from cocoa powder.
- Dietary Considerations: Can be adapted for gluten-free or dairy-free diets.
- Allergen Info: Contains dairy, eggs, and gluten.
Enjoy this cake as an occasional indulgence—it’s worth every bite!
Conclusion
If you’re looking for a dessert that’s equal parts beautiful and delicious, this strawberry chocolate layer cake with buttercream bliss is it. It’s perfect for customizing to suit your preferences and makes every occasion feel extra special. From the rich chocolate layers to the fresh strawberry frosting, this cake is a labor of love—and trust me, it’s worth every moment.
Give this recipe a try and let me know how you made it your own! Share your photos, tips, or flavor ideas in the comments below. I can’t wait to hear what you think of this decadent creation!
Happy baking, and here’s to sweet celebrations!
FAQs
Can I use frozen strawberries for the buttercream?
Yes, but thaw them completely and drain excess liquid before pureeing to avoid a runny frosting.
Do I have to use coffee in the cake batter?
No, you can substitute hot water if you prefer, but coffee enhances the chocolate flavor beautifully.
How do I prevent the cake layers from sticking to the pans?
Grease the pans thoroughly and line them with parchment paper for easy release.
Can I make this cake ahead of time?
Absolutely! Bake the layers and prepare the frosting a day ahead. Assemble the cake on the day of serving for freshness.
What’s the best way to transport this cake?
Chill the cake for an hour before transporting to help stabilize the frosting and ganache.
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